The Best Antipasto Salad Lunch

The Best Antipasto Salad Lunch


For the salad

  • 8 oz Pepperoni slices quartered
  • 8 oz Genoa salami diced
  • 1 jar 16 oz Peperonchini peppers, drained and roughly chopped
  • 8 oz Mozzarella or provolone cubed
  • 1 jar 9.5 oz Kalamata olives, drained
  • 1 pint cherry tomatoes halved

For the dressing

  • Creamy Dressing
  • 1/2 cup creamy Italian Dressing
  • -OR- use one or the other, NOT both
  • Vinaigrette dressing
  • 1/3 cup olive oil
  • 3 tbsp red wine vinegar
  • 2 tsp Italian seasoning


  1. In a large bowl combine all of the ingredients except the dressing and stir to combine.
  2. If using the vinaigrette dressing, whisk all dressing ingredients until combined.
  3. Drizzle the dressing over the top and toss the salad until everything is evenly coated.
  4. Chill for 10-15 minutes or until ready to serve. Toss before serving. Enjoy!

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