Antipasto Salad

Antipasto Salad Recipe

Antipasto Salad

Thinly sliced pepperoni, marinated artichokes, fresh tomatoes and our Italian Salad combine for a delicious medley of flavors.
Course Salad
Servings 4 people


Dressing Ingredients:

  • 1/2 cup olive oil extra virgin
  • 1/2 cup red wine vinegar
  • 1/4 cup sweet red pepper minced
  • 1 Tablespoon fresh garlic minced
  • 1 Tablespoon fresh onion minced
  • 1 Tablespoon fresh oregano minced
  • 1 Tablespoon fresh basil minced
  • 1/2 teaspoon seasoning salt
  • 1/4 teaspoon black pepper


  • Place greens onto a serving platter.
  • Arrange pepperoni, artichokes and tomatoes.
  • Drizzle with dressing.
  • Sprinkle with cheese and optional basil.

Dressing Instructions:

  • Whisk all dressing ingredients in a small bowl.
  • Let sit for 5-10 minutes for flavors to blend.
  • Stir just prior to using on salad.
  • Refrigerate remaining dressing for up to 2 weeks.
Made with

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