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Photo: Charles Maraia Photo by: Photo: Charles Maraia

Antipasto Salad

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

Real Simple SEPTEMBER 2003

  • Yield: Makes 6 Salad-Size Servings


  • 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.

Nutritional Information

Amount per serving
  • Calcium: 76mg
  • Calories: 424
  • Calories from fat: 0%
  • Carbohydrate: 43g
  • Cholesterol: 32mg
  • Fat: 21g
  • Fiber: 7g
  • Iron: 4mg
  • Protein: 17mg
  • Saturated fat: 7g
  • Sodium: 966mg

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Antipasto Salad Recipe