Antipasto Salad

In this antipasto recipe, we turn the ingredients of the antipasto platter into a big healthy salad with the addition of leafy greens and other vegetables for a fun, healthy dinner. Serve with crusty Italian bread.

Antipasto salad is chocked full of delicious ingredients.
Photo by Gary M.
Antipasto salad is chocked full of delicious ingredients.
Antipasto salad is chocked full of delicious ingredients.

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

5

servings

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

5

servings

Ingredients

  • 1/4

    cup extra-virgin olive oil

  • 3

    tablespoons red-wine vinegar

  • 1/2

    teaspoon dried oregano

  • 1/2

    teaspoon ground pepper

  • 6

    cups torn escarole

  • 2

    cups torn radicchio

  • 1

    pint cherry tomatoes, halved

  • 1

    (15-ounce) can no-salt-added chickpeas, rinsed

  • 1/2

    English cucumber, halved and sliced

  • 1

    cup slivered fennel

  • 3/4

    cup diced fresh mozzarella, about 4 ounces

  • 1/2

    cup marinated artichoke hearts

  • 1/2

    cup sliced pepperoncini

  • 1/2

    cup halved and sliced radishes

  • 1/2

    cup sliced salami , about 2 ounces

  • 1/4

    cup sliced ripe black olives

Directions

Whisk oil, vinegar, oregano and pepper in a large bowl. Add escarole, radicchio, tomatoes, chickpeas, cucumber, fennel, mozzarella, artichoke hearts, pepperoncini, radishes, salami and olives. Toss to coat.

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