Classic Antipasto Salad

MEL'S EASY KITCHEN

An antipasto salad with cured meats, mozzarella, vegetables, olives and a simple vinaigrette.

Prep Time 10

Total Time 10

Servings: servings

Meal: Lunch

By: Mel’s Easy Kitchen

Equipment

Whisk
Mixing bowl
Knife and cutting board
Measuring cups and spoons

Ingredients

3 tbsp Extra virgin olive oil
1 tbsp White wine vinegar
1/4 tsp Sea salt (to taste)
1/4 tsp Black pepper (to taste)
8 oz Salami (chopped)
8 oz fresh mozzarella cheese balls or dairy-free mozzarella cheese
6 oz Prosciutto (chopped)
2 cups Grape tomatoes (halved)
1 cup Pepperoncini peppers (drained, chopped)
1 14- oz can Artichoke hearts (drained, chopped)
1/2 cup Kalamata olives
1/4 cup Fresh basil (cut into ribbons)

Instructions

Whisk oil, vinegar, salt and pepper in a large bowl.
Add the chopped meats, mozzarella, tomatoes, drained peppers, artichokes and olives. Toss gently to coat. Fold in basil just before serving. Divide into 8 portions.

Nutrition per serving

Calories: 345kcal | Carbohydrates: 3g | Protein: 14g | Fat: 30g | Fiber: 1g

Notes

Nutrition is an estimate per stated serving, based on the source recipe. Brands and portion sizes affect the result.

For gluten-free preparation, check all packaged ingredient labels, including broth, seasonings and toppings.

Inspired by Maya Krampf.

Cheese options: Choose the dairy-free cheese if needed, and check the other ingredients for your dietary needs. Nutrition shown uses the original dairy cheese; another product changes the estimate. Flavor, texture and melting can vary by product.

Storage: Refrigerate leftovers in a shallow, covered container within 2 hours (1 hour above 90°F). Keep at 40°F or below and use within 3–4 days, or freeze. Follow any shorter storage limit on opened ingredients. Store crisp toppings and dressing separately where possible; add avocado just before serving.