Antipasto Salad

Antipasto Salad Recipe
Photo: Charles Maraia

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


Makes 6 Salad-Size Servings

Recipe from

Real Simple

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


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.