Italian Antipasto Salad

This Italian Antipasto Salad is a hearty, flavor-packed dish inspired by the traditional antipasto platter. Loaded with savory cured meats, briny olives, creamy mozzarella, and vibrant veggies, it’s perfect as a main dish or side. Easy to toss together and full of Mediterranean flair, it’s a crowd-pleasing option for any occasion.

Ingredients:

• 5–6 cups mixed greens or lettuce (such as romaine, arugula, or spring mix)

• 1 cup cherry tomatoes, halved

• 1/2 cup sliced salami or Italian dry-cured meat

• 1/2 cup mozzarella balls (bocconcini or ciliegine)

• 1/2 cup marinated artichoke hearts, drained and quartered

• 1/3 cup green olives (pitted or sliced)

• 1/4 cup red onion, thinly sliced or chopped

• 1/2 cup cubed cheese (provolone, cheddar, or a combo)

Optional Add-ins:

Pepperoncini, roasted red peppers, fresh basil, or a drizzle of balsamic glaze.

For the Dressing (optional but recommended):

• 1/4 cup olive oil

• 2 tbsp red wine vinegar

• 1 tsp Dijon mustard

• 1 garlic clove, minced

• 1/2 tsp dried oregano

• Salt and pepper, to taste

Instructions:

1. Prep the Dressing (if making homemade):
   In a small jar or bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper. Shake or stir well until combined. Set aside.

2. Assemble the Salad:
   In a large serving bowl or platter, start with a bed of mixed greens. Arrange the cherry tomatoes, sliced salami, mozzarella balls, artichoke hearts, olives, red onion, and cubed cheese over the greens.

3. Dress and Toss:
   Drizzle with the dressing just before serving, or serve it on the side for guests to add as desired. Gently toss the salad to combine, or leave layered for a more composed presentation.

4. Serve Immediately:
   Garnish with fresh cracked pepper or a few basil leaves for extra flavor. Serve chilled or at room temperature.

Serving Tip:
This salad pairs beautifully with crusty bread, grilled chicken, or pasta dishes. It also makes a great no-cook lunch or potluck option.