By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 6
288 cal · 10 min
Antipasto Salad
Recipe GLPR4b0082f2035f0b
A vibrant, no-cook salad loaded with marinated vegetables, fresh mozzarella, and sliced sopressata, all tossed in a simple red wine vinaigrette. Perfect as a light side dish or appetizer that comes together in minutes.
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Ingredients
4 tbsp red wine vinegar
1 tsp Dijon mustard
1 dash black pepper
1 dash salt
½ tsp dried oregano
⅓ cup extra virgin olive oil
14 oz canned artichoke hearts, drained
1 cup fresh cherry tomatoes
1 cup fresh mozzarella, cut into small cubes
½ cup pepperoncini, rinsed and patted dry
12 oz roasted red peppers from a jar, rinsed and cut into strips
4 cups fresh romaine lettuce, roughly chopped
4 oz sopressata, thinly sliced
Directions
In a small bowl or measuring cup, combine the red wine vinegar, Dijon mustard, black pepper, salt, and dried oregano. Whisk together until the seasonings are fully dissolved.
While whisking constantly, slowly drizzle in the olive oil until the dressing is emulsified and well combined. Taste and adjust seasonings as needed.
On a large platter or serving board, arrange the chopped romaine lettuce as the base.
Distribute the drained artichoke hearts, cherry tomatoes, fresh mozzarella cubes, pepperoncini, roasted red pepper strips, and sopressata slices over the lettuce in an attractive, organized pattern.
Drizzle the prepared vinaigrette over the salad just before serving, or serve it on the side for guests to dress their portions as desired.
Comments
The ingredient list is strong for Charlotte: everything is available at Harris Teeter or Walmart without a specialty trip, though pepperoncini and roasted red peppers in a jar add modest cost per serving (around $1.50–$2.00 total protein and vegetables). The stated 10 minutes is honest for assembly, but budget a few minutes extra to slice mozzarella and tear romaine. This is a same-night dish—the dressed salad wilts within hours—so it suits a dinner party better than weeknight leftovers, and the soaked pepperoncini means it needs to be eaten fresh. For a household that wants low-cook and has time to chop on salad night, this lands solidly; for busy families hoping for next-day lunch, know that it will not hold.
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