Serves 6
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.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
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.
