Antipasto Salad

The ease of making this Antipasto Salad makes it a dream come true side for dinner or an appetizer for a crowd! 


  • 1 large head or 2 hearts of Romaine lettuce
  • 4 ounces sliced salami
  • 4 ounces sliced prosciutto
  • ¼ cup Kalamata olives
  • 4 ounces roasted red peppers, coarsely chopped (jarred or homemade)
  • 4 ounces marinated artichoke hearts (drained)
  • 4 ounces mozzarella
  • 46 small pepperoncini peppers
  • 1/3 cup Dijon vinaigrette


  1. In a large salad bowl or platter, build the salad by layering the lettuce, salami, prosciutto, Kalamata olives, red peppers, artichoke hearts, mozzarella, and pepperoncini peppers.
  2. Drizzle Dijon vinaigrette over the top and toss to combine.