Antipasto Salad

Real Simple
Antipasto SaladRecipe
Photo: Charles Maraia

Antipasto salad is an extremely flavorful option for a light weeknight supper.

Makes 6 Salad-Size Servings


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1/2 cup fresh basil leaves
1/3 cup bottled red wine vinegar dressing
1 small head romaine, cut into 1-inch pieces
1 7-ounce jar roasted red peppers, drained and cut into thin strips
1 12-ounce jar pepperoncini, drained
8 ounces marinated bocconcini, or 1 large mozzarella ball, cut into strips
8 ounces sliced pepperoni
1 12-ounce jar marinated artichoke hearts, drained and cut into halves (if not already halved)
1 cup oil-cured black olives
1/2 teaspoon dried red pepper flakes


Chop the basil leaves in a food processor. Add the salad dressing and process until smooth. Combine the remaining ingredients in a bowl and toss with the basil dressing. Cover and set aside at room temperature for at least 30 minutes to blend the flavors.

Created date

July 2004

Nutritional Information

Calcium 76 mg
Calories 424
Caloriesfromfat 0 %
Carbohydrate 43 g
Cholesterol 32 mg
Fat 21 g
Fiber 7 g
Iron 4 mg
Protein 17 mg
Satfat 7 g
Sodium 966 mg