Favorite Antipasto Salad

Favorite Antipasto Salad

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For the dressing:

  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 to 3 teaspoons Italian seasoning
  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • Red pepper flakes to taste
  • pinch or two of sugar or drizzle of honey, optional
  • pinch of salt & several grinds of freshly ground black pepper

For the Salad:

  • 1 (15.5-oz) cans chickpeas, rinsed and drained
  • 1 (15 ounce) can artichoke hearts, rinsed, drained and halved
  • 4 cups packed baby spinach & kale
  • 4 ounces salami, sliced thinly and halved if needed
  • 4 ounces fresh mozzarella, cut into small pieces1 cup grape tomatoes, halved
  • 1/4 red onion, thinly sliced
  • Red pepper flakes to taste, pinch of salt & several grinds of freshly ground black pepper if desired


For the Dressing:

In a jar, add olive oil, vinegar, Italian seasoning, garlic, and mustard. If using, add sugar or honey. Add red pepper flakes, salt, and black pepper to taste. Shake well.

For the Salad:

Arrange ingredients on a platter. When ready to serve, drizzle with dressing and toss. Add more red pepper flakes, salt, and pepper if desired.

Keywords: antipasto, Artichokes, Cheese, Cherry Tomatoes, Chickpeas, Italian, Kale, Main dish salad, Mozzarella, Red onion, Salad, Salad Dressings, salami, Sausage, side salads, Spinach, Tomatoes

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