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Antipasto Salad

This antipasto salad is loaded with Italian meats, cheeses, and veggies then drizzled with a light and zesty vinaigrette dressing!


  • 6 cups of mixed green lettuce
  • 1/4 cup fresh fennel; sliced
  • 1/2 cup cucumbers; sliced and halved
  • 1/2 cup cherry tomatoes; halved
  • 1/2 cup marinated mozzarella balls; halved
  • 1/2 cup artichoke hearts; halved
  • 1/2 cup salami; chopped
  • 6 sliced of prosciutto; cut in half then rolled up
  • Italian vinaigrette dressing:
  • 1/4 cup olive oil
  • 1 Tbsp. red wine vinegar
  • 1 Tbsp. balsamic vinegar
  • 1 tsp. Dijon mustard
  • 3 tsp. lemon juice
  • 1/2 tsp. oregano
  • 1/4 tsp. fresh garlic; minced
  • 1/4 tsp. onion powder
  • Salt and pepper to taste


  • For the vinaigrette, place all of the ingredients in a jar and shake until well combined. Set in the fridge until ready to serve.
  • Place your lettuce in a serving dish. Arrange all of the toppings accordingly on top of the lettuce. When ready to serve, drizzle with Italian vinaigrette.