Looking for a salad that’s anything but boring? This 10-Minute Antipasto Salad is your answer! It’s packed with savory salami, tangy artichokes, roasted red peppers, and briny capers, all tossed in a vibrant, homemade Herby Vinaigrette. This isn’t just a side dish; it’s a robust meal on its own, fantastic over a bed of crisp greens, or the perfect partner to grilled steak or chicken. The best part? It comes together in minutes with zero cooking required, making it a lifesaver for busy weeknights or last-minute gatherings.
Ingredients
• For the Antipasto Salad
• SERVES 4
• 1 12-oz / 340-g jar roasted red peppers, drained and roughly chopped
• 1 6½-oz / 185-g jar marinated artichoke quarters, drained and roughly chopped
• 1 4-oz / 113-g can sliced cremini mushrooms, drained
• 4 oz / 115 g salami, sliced
• 3 tbsp capers, drained
• ¾ cup / 210 ml Herby Vinaigrette or vinaigrette of choice
• For the Herby Vinaigrette
• MAKES 1⅓ cups / 315 ml
• 1 cup / 240 ml light-tasting oil, such as avocado or light olive oil
• ¾ cup / 180 ml apple cider vinegar
• 4 cloves garlic
• ¼ cup / 45 g fresh rosemary leaves
• 2 tbsp fresh oregano leaves
• 1 ½-oz / 14-g packet fresh chives
• 1 tsp finely ground sea salt
• 1 tsp ground black pepper
• 8 drops oregano oil, or 2 tbsp additional fresh oregano leaves
Instructions
1. For the Herby Vinaigrette
2. Place all vinaigrette in a food processor or high-speed blender.
3. Blend until completely smooth and emulsified.
4. For the Antipasto Salad
5. Place all the salad in a large mixing bowl.
6. Drizzle with the Herby Vinaigrette and toss gently to coat.
7. Serve immediately or chill until ready to serve.
Nutritional Information
• Per serving, made with Herby Vinaigrette & Marinade
• Calories: 433
• Total Fat: 38.9 g
• Saturated Fat: 7 g
• Cholesterol: 20 mg
• Sodium: 1335 mg
• Total Carbs: 13.5 g
• Dietary Fiber: 4.4 g
• Net Carbs: 9.1 g
• Sugars: 5 g
• Protein: 7.3 g
• FAT: 81% | CARBS: 12% | PROTEIN: 7%
Pro Tips
• Make the Herby Vinaigrette up to 5 days in advance and store it in an airtight container in the fridge. Just shake well before using.
• Customize your salad by adding other antipasto favorites like mozzarella pearls, Kalamata olives, or pepperoncini.
• For the best flavor, let the salad marinate in the dressing for at least 30 minutes in the refrigerator before serving.
• The optional oregano oil adds a potent, earthy flavor. If you can’t find it or prefer a milder taste, simply use extra fresh oregano as noted.
FAQ
Q: Can I make this antipasto salad ahead of time
A: Absolutely! This antipasto salad actually tastes better if you let it marinate for at least 30 minutes in the refrigerator before serving. You can also prepare the Herby Vinaigrette up to 5 days in advance and store it in the fridge.
Q: What variations can I make to this salad
A: This recipe is very flexible. Feel free to customize it by adding other antipasto favorites like fresh mozzarella pearls, Kalamata olives, sun-dried tomatoes, or pepperoncini for extra flavor and texture.
Q: Is this antipasto salad keto-friendly
A: Yes, with only 9.1 grams of net carbs per serving, this salad is a great option for those following a low-carb or ketogenic diet. It’s a satisfying meal packed with healthy fats and protein.
Q: What can I serve with this antipasto salad
A: This versatile salad is hearty enough to be a main course, but it also works beautifully as a side dish. It pairs perfectly with grilled steak, chicken, fish, or a side of crusty bread to soak up the delicious vinaigrette.
