Antipasto Salad

Antipasto Salad

I am always on the lookout for a new salad. Especially during the summer months, a nice cold salad is bright and refreshing. This antipasto salad has wonderful flavours and is a meal in itself. I love an antipasto plate and I cannot believe that I had never thought to turn it into a salad.

This recipe is adapted from Giada De Laurentiis. It is the first recipe from her that I have tried and it is a real winner.

This is the perfect starter to go with an Italian meal. Follow this up with some lasagna or manicotti for a great Italian dinner. This also can go wonderfully well alongside grilled chicken or steak.


5.0 from 1 reviews
Antipasto Salad
 
Prep time
Total time
 
Author:
Serves: 6-8
Ingredients
  • ½ head iceberg lettuce, chopped
  • ½ head romaine lettuce, chopped
  • 2 tomatoes, diced into chunks
  • 1 can red kidney beans, drained
  • 1 can garbanzo beans (chick peas), drained
  • ¾ pound salami, cut into cubes
  • ½ pound provolone cheese, cut into cubes
  • 1 12oz jar of artichoke hearts, drained
  • ¾ cup olive oil
  • ½ cup red wine vinegar
  • 1 lemon, juiced
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 tsp oregano
Instructions
  1. Toss the lettuce, tomatoes, beans, salami, cheese and artichoke hearts together in a large bowl.
  2. Make the vinaigrette by mixing the oil, vinegar lemon juice, sugar, salt and oregano together. Pour over the salad and toss until evenly coated.
 

Pin It

One comment

  1. Wow, this looks great!! Love that cubed salami. :)

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: