January 17, 2022

Vegetable Filled Antipasto Salad

Vegetable Filled Antipasto Salad is one of my favorite salads to serve with Italian meals. I start this salad by roasting peppers. Next, I make a Red Wine Vinaigrette and toss it with lots of romaine lettuce. Then, I top the lettuce with rows of fresh mozzarella, cherry tomatoes, artichoke hearts, cucumbers, and the roasted peppers. We like this salad for several reasons. First of all, I feel like this salad really complements all the pastas I make. Secondly, I like how many different vegetables are this salad. Thirdly, we all love how hearty and delicious this salad is. I could easily eat this as a main dish.

The Equipment I Used

A Salad Spinner- Use this to dry your romaine lettuce. If the lettuce is wet, the vinaigrette won’t cling to it.
A Large Bowl- Toss your lettuce and dressing together in a big bowl. This way, all the leaves will get coated in dressing.
A Small Jar- Use this to shake your dressing up.

The Ingredients Needed for Vegetable Filled Antipasto Salad

Red Peppers- Use large red bell peppers. If you’re in a hurry you could always buy already roasted peppers. But, I really think making your own roasted peppers is worth it.
Extra Virgin Olive Oil- I like California Olive Ranch brand.
Dijon Mustard- Grey Poupon brand is my favorite.
Garlic- I like to buy the peeled cloves of garlic and then store them in my freezer.
Olives- Use a good quality olive.
Artichokes- I actually steamed fresh artichokes, and trimmed off all the leaves, and cut out the choke. But this is a lot of work, although it is delicious. If you prefer, just buy some marinated artichoke hearts at an Italian market.

How I Made my Salad

First, I roasted my peppers and steamed and trimmed my artichokes.
Next, I made the vinaigrette. Be sure to taste it, to see if it needs more honey or vinegar.
Then, I tossed the lettuce with the vinaigrette and placed all the veggies on top.

If you like salad, you need to try this fresh and delicious Vegetable Filled Antipasto Salad.

Vegetable Filled Antipasto Salad

An Italian antipasto platter with fresh mozzarella, olives, cucumbers, roasted peppers, and artichokes all on a bed of lettuce. Dressed with a Red Wine Vinaigrette.

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Salad, Side Dish

Cuisine Italian

Servings

Calories 345 kcal

Ingredients

2 red peppers
4 cups romaine lettuce, chopped
1 cup marinated artichoke quarters
1 cup cherry tomatoes, halved
1 cup olives, halved
1½ cups small fresh mozzarella balls
1 cup red onions, sliced
1 cup cucumbers, sliced

For the Red Wine Vinaigrette:

½ cup extra virgin olive oil
¼ cup red wine vinegar
2 tbsp. honey
1 tbsp. Dijon mustard
1 clove garlic, grated
¼ tsp. black pepper

Instructions

Begin by roasting the pepper: Preheat the oven to 350 degrees. Place the peppers on a sheet pan and bake for one hour. Remove the skins, stems, and seeds and slice in half inch slices.
Next, make the Red Wine Vinaigrette: Simply shake all the ingredients together in a small jar.
In a large bowl toss the romaine together with as much dressing as you like. Top with the rest of the salad ingredients and serve.