Description
This high protein antipasto salad is a bold no lettuce salad made with meats, cheese, vegetables, and a tangy vinaigrette for easy meals.
Ingredients
- 6 ounces beef salami cut into bite size cubes
- 6 ounces beef pepperoni cut into bite size cubes
- 6 ounces provolone cheese cubed
- 6 ounces mozzarella cheese cubed
- 2 cups cherry tomatoes halved
- ½ cup sliced pepperoncini
- ½ cup sliced black olives
- 1 medium red bell pepper chopped
- ¼ cup red onion finely chopped
- ¼ cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup chopped fresh basil
Instructions
- Add salami, pepperoni, provolone, mozzarella, tomatoes, pepperoncini, olives, bell pepper, and red onion to a large bowl.
- In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, black pepper, and basil.
- Pour dressing over the salad and toss gently until evenly coated.
- Cover and refrigerate for 30 minutes before serving to allow flavors to blend.
- Toss once more before serving and adjust seasoning if needed.
Notes
- Store covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Italian-American