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Antipasto Salad | Can't Stay Out of the Kitchen | this amazingly healthy #salad has a delicious, homemade #GreekSalad dressing. #avocados #pepperocinis #mozzarellacheese #glutenfree

Antipasto Salad

Teresa Ambra
Antipasto Salad is absolutely wonderful. This spectacular Greek-type salad uses tomatoes, mozzarella, avocados, artichokes, fire-roasted red peppers, olives and pepperocinis. The salad dressing is some of the best ever. This gluten free recipe is terrific for company or holiday dinners, especially Easter, Mother's Day or Father's Day. Everyone will want seconds.
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Prep Time 20 minutes
Total Time 20 minutes
Course Salads and Salad Dressings, Side Dish
Cuisine Greek
Servings 10
Calories 312 kcal

Equipment

  • 1 large salad bowl or extra large serving platter or plate
  • 1 sharp knife to cut vegetables
  • 1 small mixing bowl
  • 1 mason jar with lid to store salad dressing
  • measuring cups
  • measuring spoons

Ingredients
  

SALAD:

  • 6 roma tomatoes sliced
  • 1 cup Mozzarella cubes or 6-8 mozzarella cheese sticks cut in ¾” pieces
  • 3 avocados peeled, pitted and sliced
  • 1/4 cup lemon juice
  • 14 oz. jar artichoke hearts quartered and drained
  • 12 oz. jar fire-roasted peppers drained
  • 3/4 cup kalamata olives pitted, or ripe olives pitted
  • 1 to 1 1/2 cups whole pepperocinis drained

GREEK SALAD DRESSING:

  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 1 tsp. garlic powder
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1 tsp. Italian seasoning
  • 1 tsp. dried parsley
  • 1/2 tsp. ground black pepper
  • 1 tsp. granulated sugar

Instructions
 

SALAD:

  • 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 paper 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.

GREEK SALAD DRESSING:

  • Combine all ingredients and pour over top of salad ingredients.
  • Stir to combine.
  • Refrigerate until ready to serve.

Notes

NOTE: Because avocados decompose quickly, this salad is only good for about 24 hours. Make only what you can eat for one meal or to snack on that day.
 
 
NOTE: For a more substantial and crunchy salad consider spooning the salad over top of romaine lettuce and adding a serving of grilled chicken, a spoonful of pine nuts, and a spoonful of chick peas over the top.
 
 
NOTE: You can also place all the ingredients on a serving platter and serve from the serving platter after drizzling salad dressing over top.
 
© Can’t Stay Out of the Kitchen
 

Nutrition

Calories: 312kcalCarbohydrates: 17gProtein: 8gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 13mgSodium: 976mgPotassium: 541mgFiber: 7gSugar: 3gVitamin A: 713IUVitamin C: 45mgCalcium: 85mgIron: 2mg
Keyword antipasto salad, artichokes, avocados, mozzarella cheese, pepperocini, salad, side dish, tomatoes
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