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Antipasto Salad with Red Wine Vinaigrette
Garnish With Lemon
This Antipasto Salad with Homemade red wine vinaigrette is an easy side dish that is full of flavor!
5
from
17
votes
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Prep Time
20
minutes
mins
Total Time
20
minutes
mins
Course
Soups + Salads
Cuisine
American
Servings
6
servings
Calories
271
kcal
Cook Mode
Prevent your screen from going dark
Ingredients
0.5
1x
2x
Vinaigrette:
▢
¼
cup
Red Wine Vinegar
▢
1
teaspoon
dried oregano
▢
¾
teaspoon
Dijon mustard
▢
1
teaspoon
minced garlic
▢
½
teaspoon
black pepper
▢
¼
teaspoon
salt
▢
½
cup
Extra Virgin Olive Oil
Antipasto Salad:
▢
½
cup
bottled roasted red peppers
coarsely chopped and drained
▢
1
7-ounce jar pitted Kalamata olives, drained
▢
1 ½
cups
canned Artichoke hearts
drained
▢
¼
cup
sliced red onion
▢
½
cup
Genoa salami
cut in matchsticks
▢
¼
cup
pepperoni
cut in matchsticks
▢
½
cup
diced Provolone cheese
▢
1
cup
grape tomatoes
halved
▢
5
pepperoncini chopped
▢
2
cups
chopped Romaine leaves
Instructions
To make the vinaigrette:
Place the vinegar, oregano, mustard, garlic, salt and pepper in a bowl and stir together.
Gradually add the olive oil and whisk to thoroughly combine.
Set aside until needed. (You will have extra.)
To make the Antipasto Salad:
Place all ingredients in a large bowl and stir gently to combine.
Drizzle with a small amount of red wine vinaigrette dressing and toss to coat.
Season to taste with salt and pepper.
Nutrition
Serving:
1
½ cups
Calories:
271
kcal
Carbohydrates:
9
g
Protein:
8
g
Fat:
23
g
Saturated Fat:
6
g
Polyunsaturated Fat:
16
g
Cholesterol:
21
mg
Sodium:
1038
mg
Fiber:
3
g
Sugar:
3
g
Nutrition info not guaranteed to be accurate.
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