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Delicious Antipasto Artichoke Salad

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A vibrant salad that captures the classic flavors of an antipasto platter, perfect for family gatherings or a cozy dinner.

Ingredients

Scale
  • 4 tbsp red wine vinegar
  • 3 garlic cloves, freshly minced
  • 1 tsp sugar
  • 3/4 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 tsp lemon juice
  • 1/3 cup olive oil
  • 1/4 tsp red pepper flakes
  • 8 cups romaine lettuce, chopped into 1-inch pieces
  • 1 cup grape tomatoes, halved lengthwise
  • 7.5 oz marinated artichoke hearts
  • 8 oz mozzarella, cut into 1/2-inch cubes
  • 2/3 cup kalamata olives, pitted and sliced into rounds
  • 1 cup sweet cherry peppers, sliced into 1/4-inch rings
  • 8 oz salami, cut into 1/2-inch thick bite-sized chunks
  • Fresh basil for garnish

Instructions

  1. Prepare the Dressing: In a medium bowl, whisk together the red wine vinegar, minced garlic, sugar, dried oregano, dried basil, salt, black pepper, lemon juice, and olive oil. Taste and adjust seasoning as needed.
  2. Chop the Veggies: While the dressing sits, chop the romaine lettuce, halve the grape tomatoes, and slice the sweet cherry peppers.
  3. Combine the Greens: In a large serving bowl, add the chopped romaine and grape tomatoes. Pour over a few tablespoons of the dressing and gently toss with your hands.
  4. Add the Goodies: Mix in the artichoke hearts, mozzarella cubes, kalamata olives, sweet cherry peppers, and salami chunks. Drizzle more dressing and toss gently.
  5. Serve it Up: Arrange the salad on a platter or in individual bowls, garnishing with fresh basil.

Notes

Store leftovers in an airtight container in the fridge for up to two days. For best results, keep the dressing separate until serving.

Nutrition

Keywords: antipasto salad, artichoke salad, Italian salad, healthy salad, Mediterranean salad

Find it online: https://rusticflavor.com/minute-antipasto-artichoke-salad-busy-weeknights/

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