2013 – Gluten Free Living
Antipasto Salad is to die for! Every bite is a delight. Truly! Last week I made this spectacular salad using this superb homemade salad dressing. I wondered what the salad would taste like if I added a few other ingredients and made it more like an Antipasto Salad. Well, it turned out quite outstanding. This impressive salad has tomatoes, mozzarella cubes, avocados, artichokes, fire-roasted red peppers, olives, and whole pepperocinis. Of course, it’s the salad dressing that adds that special touch.
I found this meatless Antipasto Salad recipe so hearty and filling I couldn’t eat more than a few bites of the Lattice Chicken Potpie that I had made to go along with it. This is a great recipe for Meatless Mondays, but if you want to make it even more substantial you could spoon the salad over a bed of romaine lettuce and add grilled chicken, pine nuts, and chickpeas on top.
If you follow me on Pinterest at all then you know I have a board entitled, “I Love Salads.” It’s recipes like Antipasto Salad that make me love salads so much. It’s filled with so many delightful healthy vegetables most people don’t put in their diets everyday (unless they’re on the Mediterranean diet), but the ingredients are so good for your constitution.
Plus this Antipasto Salad has the benefits of essential fatty acids/oils which everybody needs. In spite of all the health benefits, it really just tastes extremely great! It has soft and crunchy textures and the olive oil and red wine vinegar dressing permeates and saturates the vegetables providing an explosion of taste with each mouthful. Wow!
If you’re looking for another great salad recipe for your family consider trying this one out on them.
When I initially posted this recipe in April 2013, it was a month before I felt competent enough to use my new Canon camera. As a result, the pictures were not as clear and crisp as I would have liked. I’ve been remaking all those first year blog recipes to get better pictures. This salad came up for a remake last week (July 2016) when we had company over for dinner.
They prefer eating healthy options so I also made my Fresh Summer Veggie Bake along with a new chicken dish and Strawberry Shortcake (because I couldn’t resist making dessert). They, and we, loved this tasty salad and they gladly took home some leftovers.
Antipasto Salad is a hearty and filling salad. I ate a serving and was so full afterwards I could only eat a few bites of the Lattice Chicken Potpie I cooked for supper last night!
Antipasto salad is so quick and easy to make. It took me only about 15-20 minutes to have the whole thing ready including making the dressing.
Here’s what I did.
I used these ingredients for the salad.
Pour lemon juice into a bowl. Add avocado slices and swish in lemon juice to help prevent discoloration. Drain avocado slices on paper towels.
Slice down tomatoes and place on a large platter. Add cubed mozzarella sticks. Drain vegetables and pat dry with paper towels. Place kalamata olives, fire-roasted red peppers, artichoke hearts, pepperocinis and sliced avocados on large platter with tomatoes and mozzarella cubes.
I used these ingredients for the salad dressing.
Make salad dressing: Start with measuring olive oil and red wine vinegar. Add garlic powder, basil, oregano, Italian seasoning, parsley, black pepper and sugar. Stir salad dressing ingredients to combine.
Pour over salad.
Refrigerate until ready to serve.
Toss salad before serving. Antipasto Salad is scrumptious and pretty quick and easy to make, too.
Antipasto Salad consists of sliced tomatoes and avocados, kalamata olives, pepperocinis, fire-roasted red bell peppers and artichoke hearts. Drizzling with a Greek Salad dressing makes this salad spectacular.
If you want a main dish salad consider adding chick peas, pine nuts, and grilled chicken and tossing it with Romaine lettuce.
Here’s the recipe.
(my own concoction)
- 6 roma tomatoes, sliced
- 1 cup mozzarella cubes or 6-8 mozzarella cheese sticks, cut in ¾” pieces
- 3 avocados, peeled and sliced
- lemon juice
- 1 14-oz. jar drained quartered artichoke hearts
- 1 12-oz. jar fire-roasted peppers, drained, cut in strips
- ¾ cup pitted ripe olives or pitted kalamata olives
- 1 to 1 ½ cups whole pepperocinis, drained
- Wash Roma tomatoes.
- Slice down in ¼” slices.
- Layer in a large salad bowl.
- Slice 6-8 mozzarella cheese sticks ¾” pieces – about 5 cuts per stick (or use mozzarella cubes).
- Layer on top of tomatoes.
- Cut avocados in half lengthwise.
- Remove pit, peel and discard.
- Slice in ¼” to ½” slices.
- Swish avocados in lemon juice to help prevent discoloration.
- Place avocados over top of cheese.
- Drain artichokes, fire-roasted peppers, olives, and pepperocinis.
- Pat down each slightly with a towel to remove excess moisture before adding to salad.
- Prepare salad dressing and pour over top of veggies.
- Refrigerate until ready to serve.
- Toss to coat all the vegetables before serving.
- ½ cup olive oil
- ½ cup red wine vinegar
- 1 tsp. garlic powder
- 1 tsp. oregano
- 1 tsp. basil
- 1 tsp. Italian seasoning
- 1 tsp. parsley
- ½ tsp. pepper
- 1 tsp. sugar
- Combine all ingredients and pour over top of salad ingredients.
- Stir to combine.
- Refrigerate until ready to serve.
I love this salad. It’s going on “my favorites” list.
Doesn’t Antipasto Salad look wonderful?
Not only is this salad festive and eye-appealing, it tastes delicious. This elegant salad is a great one to include for company.