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A vibrant and hearty Italian-American classic, loaded with cured meats, cheeses, and tangy pickled vegetables. All tossed in a zesty homemade vinaigrette, this salad is a fantastic light lunch or a crowd-pleasing appetizer.
Prepare the Vinaigrette (5 minutes)
Prepare the Salad Ingredients (10 minutes)
Assemble and Serve (5 minutes)
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A vibrant and hearty Italian-American classic, loaded with cured meats, cheeses, and tangy pickled vegetables. All tossed in a zesty homemade vinaigrette, this salad is a fantastic light lunch or a crowd-pleasing appetizer.
This italian_american recipe takes 20 minutes to prepare and yields 4 servings. At 819.3 calories per serving with 28.18g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or appetizer.
Omit the salami and pepperoni. Add 1 can (15 oz) of drained and rinsed chickpeas or cannellini beans for protein.
Replace the cured meats with 1 cup of grilled shrimp or 1 can (5 oz) of high-quality, oil-packed tuna, drained.
Swap the provolone for cubed sharp cheddar or Asiago. You can also use crumbled feta or gorgonzola instead of mozzarella.
Use a mix of greens instead of just romaine. A combination of arugula, spinach, and radicchio works well for a peppery bite.
The combination of cured meats and cheeses provides a significant amount of protein, which is essential for muscle repair, immune function, and overall satiety.
The vinaigrette is made with extra virgin olive oil, a great source of monounsaturated fats which are known to support heart health.
Vegetables like cherry tomatoes, roasted red peppers, and red onions are loaded with vitamins (like Vitamin C and A) and antioxidants that help protect the body from cellular damage.
The romaine lettuce, artichoke hearts, and other vegetables contribute dietary fiber, which is important for digestive health and can help you feel full longer.
A serving of this Antipasto Salad (about 2 cups) contains approximately 550-650 calories, primarily from the meats, cheeses, and olive oil dressing. The exact number can vary based on the specific brands and quantities of ingredients used.
Antipasto Salad can be part of a balanced diet. It's rich in protein, healthy fats from olive oil, and vitamins from vegetables. However, it is also high in sodium and saturated fat from the cured meats and cheeses, so it should be enjoyed in moderation, especially for those monitoring their sodium or fat intake.
Yes, this salad is great for meal prep. You can prepare all the components (chop veggies, cube cheese/meats) and the dressing ahead of time. Store them in separate airtight containers in the refrigerator for up to 2 days. Combine and toss with the dressing just before you're ready to serve to maintain crispness.
An antipasto platter is a traditional first course in an Italian meal, featuring an assortment of cured meats, cheeses, olives, and vegetables served separately on a board or platter. An antipasto salad takes all those classic components, chops them up, and tosses them together with lettuce and a vinaigrette to be eaten as a single, combined dish.
Absolutely! To make a vegetarian version, simply omit the salami and pepperoni. To add protein and substance, consider adding a can of drained chickpeas, cannellini beans, or extra cheese.
A crisp, dry white wine like a Pinot Grigio or Sauvignon Blanc complements the acidity of the vinaigrette and cuts through the richness of the meats and cheeses. A light-bodied Italian red like a Chianti also pairs nicely.