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Antipasto Salad

  • Author: Kristin Dovbniak
  • Prep Time: 5 mins
  • Total Time: 5 minutes
  • Yield: 4 servings 1x



6 cups baby arugula (or romaine, chopped)
4 ounces pepperoni, quartered
4 ounces salami, sliced
8 oz halved ciligene (mini mozzarella balls) or 1 large mozzarella ball (less expensive)
1/2 cup sliced banana peppers or pepperoncini
1/2 cup sliced artichoke hearts (packed in oil is preferred)
1/2 cup black olives
1/2 cup quartered grape tomatoes



Italian Vinaigrette:

¼ cup olive oil
2 tbsp good quality balsamic (worth the spend- you only use a little and it packs a ton of flavor!)
½ tsp italian seasoning
1 clove garlic
Pinch salt


  1. For vinaigrette: whisk all ingredients together. Let sit 5-10 minutes to allow the garlic flavor to mellow. Store in a jar, shake before serving.
  2. Arrange arugula in a large bowl or between four bowls. Assemble ingredients on top. Serve tossed with Italian vinaigrette.

If prepping ahead, keep dressing separate. Keeps in fridge 2-3 days.