Antipasto Salad with Salami
This antipasto salad is quick to make and even more quick to disappear.
This simple antipasto salad can be made ahead of time and is perfect as an appetizer or even a meal. If you’ve ever had an appetizer for dinner before, it can sometimes be just the perfect size as a meal for one.
When it comes to salads, one of my favorites is antipasto salad but only if the ingredients are super fresh, and it’s nicely chilled for added crispness.
This salad is especially pretty when presented on a platter where each type of ingredient is displayed. It’s a great salad to make ahead of time too. The tricky part about making this ahead of time is finding enough room in the refrigerator to store it until serving time.
I have to be careful not to put salads on the top shelf in my refrigerator because it gets too cold and freezes the lettuce. Same with other leafy vegetables and herbs I buy like cilantro and spinach. It’s so disappointing when reaching for a leafy veggie ingredient in the fridge and it’s ruined because it’s partially frozen.
Okay, back to this wonderful antipasto salad.
Let’s check out the ingredients.
Romaine lettuce, green bell pepper, red onion, cherry tomatoes, kalamanta olives, salami, mozzarella cheese, and pepperoncini
A printable recipe with the measurements and instructions is located at the bottom of this post.
Here’s how to make it.
Cut the bell pepper into strips…set aside for a moment.
Then thinly slice the onion, cut the slices in half and break apart the onion into half-rings…set aside for a moment.
Cut the tomatoes in half…
…cut or tear the lettuce into pieces.
to a serving platter,
add the lettuce, onion…
Then add the olives,
top with cheese.
In you have time, cover with plastic wrap and let chill in the fridge for about an hour.
Just before serving, add pepperoncini…
…and your favorite dressing (or serve the dressing on the side).
Then, enjoy each and every flavorful, crispy freshness bite.
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More Salads You May Like:
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Antipasto Salad with Salami
This antipasto salad is quick to make and even more quick to disappear!
- 1 bunch of romaine lettuce torn or cut into pieces
- 1 green bell pepper seeded, cut in strips
- 2 slices of red onion thinly sliced, rings cut in half
- 12 cherry tomatoes cut in half lengthwise
- 12 kalamata olives pitted
- 10 slices of salami
- 1 cup shredded mozzarella
- Dressing of your choice
- To a serving platter, add the lettuce, onion, bell pepper, tomatoes, olives, and salami. Top with cheese.
Cover with plastic wrap and let chill in the refrigerator for an hour.
- Just before serving, add pepperoncini and your favorite dressing (or serve the dressing on the side).