Antipasto Salad

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  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 4 servings
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2 hearts romaine lettuce, chopped

1/2 pound Genoa salami, ask for it in 1 chunk at deli counter, diced

2 cups pickled hot vegetable salad, Giardiniera, coarsely chopped*

12 pitted black olives, coarsely chopped, such as kalamata

12 jumbo green olives, pitted, coarsely chopped

1 small jar, 8 ounces, roasted red peppers, drained and diced

1 small jar, 6 ounces, marinated artichoke hearts, drained

2 tablespoons balsamic vinegar, eyeball it

1/4 cup extra-virgin olive oil, eyeball it

Salt and pepper


  1. Combine lettuce, salami, chopped hot pickled vegetables, olives, red peppers and artichoke hearts. Drizzle vinegar and oil over the salad. Toss salad and season with salt and pepper, to your taste.

Cook’s Note

*This item is found on the Italian foods aisle in jars or, in bulk bins near olive section.