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Antipasto Salad

antipasto salad with romaine, salami, mozzarella, basil, and pickled veggies next to a bowl of creamy parmesan lemon dressing
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  0 min

Ingredients

Salad

  • 1 large head of romaine lettuce, chopped
  • 1 (12-ounce) jar artichoke hearts, drained and quartered
  • 8 ounces bocconcini (mozzarella cheese balls), halved
  • 1 (6-ounce) jar roasted red peppers, drained and chopped
  • 4 ounces salami and/or pepperoni, cut into thin strips
  • ¾ cup pitted mixed olives, halved
  • ½ cup pepperoncini, thinly sliced
  • ¼ small red onion, thinly sliced
  • 15 fresh basil leaves, ribboned, for serving, cut into ribbons, for serving

Creamy Parmesan Lemon Dressing

  • ½ cup mayonnaise
  • 2 tablespoons fresh lemon juice (from 1 lemon), plus more as needed
  • 1 tablespoon extra-virgin olive oil
  • ⅓ cup freshly grated Parmesan cheese
  • 2 garlic cloves, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • Kosher salt
  • Freshly cracked black pepper

Method

  1. Make the dressing. In a small bowl, whisk together the mayonnaise, lemon juice, olive oil, Parmesan, garlic, mustard, Italian seasoning, garlic powder, and onion powder. Season with salt and pepper to taste. Whisk together to combine well. 
  2. Assemble the salad. In a large serving bowl, combine the romaine, artichoke hearts, mozzarella, red peppers, salami, olives, pepperoncini, and red onion. Toss to mix.  
  3. Drizzle the desired amount of dressing over the salad and toss to coat. Garnish with fresh basil and serve.