Antipasto Salad

Antipasto Salad 1

I LOVE salad! I can’t seem to get enough of it. In fact, most days I eat at least one salad, if not more.

And so I’m always looking for creative ways to dress up my salads.

Recently, I was asked to bring a salad to a dinner hosted by one of my writing friends.  With Chicken Parmesan as the main dish for the dinner, I wanted to make an Italian-inspired salad to compliment the main entree. It didn’t take me long to decide upon an antipasto salad.

A trip to the grocery store, and soon I had the makings of my own version of one of my favorite salads. Starting with a bed of chopped romaine lettuce, I added salame, provolone, feta cheese, tomatoes, cucumbers, red onions, olives, and of course, the peperoncini. Drizzle with your favorite Italian or Greek dressing, and you have a delicious and substantial salad. :0)

Juliet’s Antipasto Salad

  • 8 cups chopped romaine lettuce
  • 1 cup chopped dry salami
  • 1 cup diced provolone
  • 1 cup crumbled feta cheese
  • 1 cup grape tomatoes, halved
  • 1 cup chopped cucumber
  • 1 cup chopped red onion
  • 18-20 pitted kalamata olives
  • 18-20 Spanish olives
  • 3 (or more) peperoncini
  • Your favorite homemade or store bought Italian or Greek Dressing (~click here for one of my favorite homemade Greek dressings~)

Directions:

In a large salad bowl, evenly spread out the lettuce and then add all the ingredients, except the dressing. If desired, you can mix the dressing into the salad just before serving or add it to individual portions. Makes 8 servings.

Antipasto Salad 2

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