Name: Antipasto Salad Italian Greens: 5 Delicious Variations
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 6 to 7 cups romaine lettuce or mixed greens, chopped; 1 large tomato, sliced; 1 cup roasted chickpeas; 120 grams salami, sliced or diced; 120 grams ham, sliced or diced; 120 grams provolone cheese, sliced; 170 grams marinated artichoke hearts, drained; 60 millilitres olive oil; 60 millilitres balsamic vinegar; 15 millilitres honey; 2.5 millilitres Dijon mustard; 2.5 millilitres dried Italian seasoning; 1.25 millilitres garlic powder; Salt and freshly ground black pepper, to taste

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Antipasto Salad Italian Greens is a delightful dish that brings together the best of Italian cuisine. With a medley of fresh greens, savory meats, and rich cheeses, this salad is not only pleasing to the eye but also a feast for the taste buds. Loaded with roasted chickpeas and a tangy homemade dressing, this salad is perfect as a light meal or as an appetizer at your next gathering. Let’s dive into this easy and satisfying recipe!

Why You’ll Love This Antipasto Salad Italian Greens

This Italian appetizer salad is packed with flavors and textures that make it irresistible. You’ll appreciate how quick it is to prepare, taking only about 35 minutes from start to finish. With the combination of fresh Italian greens, zesty meats, and creamy cheese, it’s a balanced dish that can serve as a main meal or a side. The roasted chickpeas add a delightful crunch, making this salad both filling and nutritious. Plus, who can resist a salad that’s so visually appealing? Enjoy it as a mixed antipasto salad or as part of a larger spread!

Antipasto Salad Italian Greens: 5 Delicious Variations - Antipasto Salad Italian Greens - main visual representation

Ingredients for Antipasto Salad Italian Greens

Gather these items:

6 to 7 cups romaine lettuce or mixed greens, chopped

1 large tomato, sliced
1 cup roasted chickpeas
120 grams salami, sliced or diced
120 grams ham, sliced or diced
120 grams provolone cheese, sliced
170 grams marinated artichoke hearts, drained
60 millilitres olive oil
60 millilitres balsamic vinegar
15 millilitres honey
2.5 millilitres Dijon mustard
2.5 millilitres dried Italian seasoning
1.25 millilitres garlic powder
Salt and freshly ground black pepper, to taste

How to Make Antipasto Salad Italian Greens Step-by-Step

Step 1: Combine olive oil, balsamic vinegar, honey, Dijon mustard, dried Italian seasoning, garlic powder, salt, and pepper in a jar. Seal and shake vigorously until the vinaigrette is emulsified.
Step 2: Prepare roasted chickpeas by air frying or baking until crisp. Set aside to cool.
Step 3: Drain artichoke hearts. Chop lettuce and slice the tomato, salami, ham, and provolone cheese as needed.

Step 4: Arrange chopped lettuce or mixed greens in a large bowl or on a platter. Evenly distribute the tomato, meats, cheese, chickpeas, and artichoke hearts over the greens.
Step 5: For serving, either drizzle half of the dressing over the salad and toss to coat, offering the remainder at the table, or serve all the dressing alongside so individuals may add as desired.

Antipasto Salad Italian Greens: 5 Delicious Variations - Antipasto Salad Italian Greens - additional detail

Pro Tips for the Perfect Antipasto Salad Italian Greens

Keep these in mind:

Use high-quality ingredients for the best flavor.
Feel free to add Italian greens with antipasto ingredients like olives or peppers for extra flavor.

Mix up the meats and cheese for a customized taste. Try using different types of salami or cheese.
Choose a dressing that complements the Italian flavors; a classic vinaigrette works well.

Best Ways to Serve Antipasto Salad Italian Greens

This salad with Italian ingredients is incredibly versatile. Serve it as a stand-alone meal, or pair it with crusty bread for a more filling option. It also makes for a stunning addition to any Italian antipasto salad platter, perfect for entertaining guests. For a heartier meal, consider serving it alongside grilled chicken or shrimp.

How to Store and Reheat Antipasto Salad Italian Greens

For the best results, store any leftovers in an airtight container in the fridge. You can keep the salad for up to 2 days, but it’s best enjoyed fresh. If you prepare it in advance, just wait to add the dressing until you’re ready to serve. This will help keep the greens crisp and fresh.

Frequently Asked Questions About Antipasto Salad Italian Greens

What’s the secret to perfect Antipasto Salad Italian Greens?

The secret lies in using fresh ingredients and balancing the flavors. Ensure that your Italian greens salad includes a mix of textures, from crunchy chickpeas to soft cheese, to create a delightful eating experience.

Can I make Antipasto Salad Italian Greens ahead of time?

Yes! You can prepare all the ingredients ahead of time and store them separately. Just combine everything and add the dressing before serving for the freshest taste.

How do I avoid common mistakes with Antipasto Salad Italian Greens?

One common mistake is overdressing the salad. Always start with a small amount of dressing and add more to taste. This ensures the salad doesn’t become soggy.

Variations of Antipasto Salad Italian Greens You Can Try

Feel free to experiment with different ingredients. You can add roasted bell peppers for sweetness, or substitute the chickpeas with cannellini beans for a different texture. Try incorporating seasonal vegetables for a fresh twist or even add nuts for an extra crunch. This easy antipasto salad recipe is all about versatility!

For more delicious recipes, check out our latest recipes or try making Greek salad pinwheels for a fun twist!

To learn more about the health benefits of Mediterranean diets, visit Healthline.

Antipasto Salad Italian Greens: 5 Delicious Variations

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Author: Jannet Lisa
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

A delightful Antipasto Salad featuring Italian greens, loaded with meats, cheese, roasted chickpeas, and a tangy homemade dressing.

Instructions

Combine olive oil, balsamic vinegar, honey, Dijon mustard, dried Italian seasoning, garlic powder, salt, and pepper in a jar. Seal and shake vigorously until the vinaigrette is emulsified.
Prepare roasted chickpeas by air frying or baking until crisp. Set aside to cool.

Drain artichoke hearts. Chop lettuce and slice the tomato, salami, ham, and provolone cheese as needed.
Arrange chopped lettuce or mixed greens in a large bowl or on a platter. Evenly distribute the tomato, meats, cheese, chickpeas, and artichoke hearts over the greens.
For serving, either drizzle half of the dressing over the salad and toss to coat, offering the remainder at the table, or serve all the dressing alongside so individuals may add as desired.