Antipasto salad is a wonderful, hearty dish to serve as an appetizer, a lunch, or as a main meal with a cup of soup and a warm crusty bread.
When I was growing up my mother often served an antipasto salad when we had a house-full of family and guest as an appetizer. Putting together the antipasto salad was one of my jobs. No matter what you add to this salad, it is great. Add your favorites. I tend to add a lot of sharp cheese, salty meat and black olives to mine.
This salad is a real hit whenever it is served.
- 1 head of Iceberg lettuce, torn into pieces
- 1 bag of Butter Lettuce with Raddichio
- 1/4 Red Onion, very thinly sliced
- 8 slices of Italian Dry Salami, cut into fourths
- 8 slices of Provolone Cheese, cut into fourths
- 8 slices of Sopressato, roll and slice
- 1 can of Garbanzo Beans, drained and rinsed
- 1 can of Black Olives, drained
- 15 Green Olives, stuffed with garlic or plain
- 14 oz. Jar of Marinated Artichokes, drained & quartered
- 1 basket of Grape Tomatoes, halved
- Sliced Peperoncini, to taste
- 3/4 Cup Extra Virgin Olive Oil
- 1/4 Cup Wine Vinegar
- 1 tsp. Balsamic Vinegar
- 1 tsp. Dijon Mustard
- 1 large clove of Garlic, minced
- 1/2 tsp. fresh Basil, halve if using dried
- 1/2 tsp. fresh Oregano, halve if using dried
- 1/2 tsp. fresh Italian Parsley, half if using dried
- Salt & Pepper to taste
- Place lettuce on a platter and then sprinkle the remaining ingredients over the lettuce in the order listed.
- Salad can be prepared several hours before serving, just cover and refrigerate.
- Add dressing just prior to serving.
Preparation time is about 20 minutes.
Serves 6-8 as an appetizer or 2-3 as a meal with Garlic Bread.