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The warm weather is here, and so is the time of year when I crave salads nonstop! I’m not a “dieter” by any means, in fact, I swear by a more intuitive eating model where you eat what you’re craving and enjoy indulgences in moderation. I make sure to really mix it up in terms of fruits and veggies, and to just overall try and eat a rainbow when it comes to getting my nutrients in. Besides that, I listen to my body! And this time of year I find that I really crave super hearty salads.
A big salad is also one of my favorite things to make when I’m entertaining, or when I’m bringing a dish to a party. Today I’m sharing my favorite chopped Antipasto Salad that is just so delicious and can be eaten as a main course for lunch. I think the presentation looks really great for a barbecue as well! One of the best things about this salad is that you can easily sub in and out ingredients depending on what you’re craving, or what you have on hand.
Let me know if you try this Antipasto Salad!
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Ingredients…
(Serves 6)
For the Salad…
- 2 Romaine Hearts, washed and chopped
- 1 large handful Baby Spinach, washed
- 4 oz. Prosciutto, sliced, rolled up, and cut into 1-inch pieces
- 4 oz. Salami, sliced into rounds and then quartered
- 6 oz. Marinated Artichoke Hearts, drained
- 12 oz. Roasted Red Peppers, drained
- 6 oz. Olives, pitted
- 1 pint Cherry Tomatoes, halved
- 8 oz. Bocconcini or Ciligine Mozzarella
For the Dressing…
- ¼ cup Extra Virgin Olive Oil
- ¼ cup Red Wine Vinegar
- 1 Lemon, juiced
- 1 pinch Oregano
- 1 pinch Maldon Salt
- ½ tsp Ground Pepper
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Step 1
Dress the Salad
Whisk the dressing ingredients together, and dress the chopped Lettuce and Spinach only, tossing to coat. Do this before you layer on the chopped toppings!
Step 2
Add Toppings
Add your toppings, nesting each on top of the dressed Lettuce and Spinach in small sections around in a circle.
Step 3
Drizzle & Serve
Finish with the balsamic drizzle and serve!
Antipasto Recipe
Ingredients
For the Salad...
- 2 Romaine Hearts, washed and chopped
- 1 handful Baby Spinach, washed
- 4 oz. Prosciutto, sliced, rolled up, and cut into 1-inch pieces
- 4 oz. Salami, sliced into rounds and then quartered
- 6 oz. Marinated Artichoke Hearts, drained
- 12 oz. Roasted Red Peppers, drained
- 6 oz. Olives, pitted
- 1 pint Cherry Tomatoes, halved
- 8 oz. Bocconcini or Ciliegine Mozzarella
For the Dressing...
- ¼ cup Extra Virgin Olive Oil
- ¼ cup Red Wine Vinegar
- 1 Lemon, juiced
- 1 pinch Oregano
- 1 pinch Maldon Salt
- ½ tsp Ground Pepper
Instructions
- Whisk the dressing ingredients together, and dress the chopped Lettuce and Spinach only, tossing to coat. Do this before you layer on the chopped toppings!
- Add your toppings, nesting each on top of the dressed Lettuce and Spinach in small sections around in a circle.
- Finish with the balsamic drizzle and serve!
Nutrition
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Photographs by Julia Dags | Copyright © 2021 Happily Eva After, Inc. All Rights Reserved.
I am so making this for our Father’s Day pasta dinner on Sunday. This looks amazing!
Yay that makes me so happy! Hope you all love it!
I make a version of this with rotini noodles, the meats, cheese and tomatoes, onions, olives tossed in balasmic & olive oil.