Antipasto Salad

Name: Antipasto Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 1 cup Butter Lettuce; 1 cup Cucumber (deseeded & diagonally sliced); 1 cup Cocktail Roma Tomatoes (quartered); 0.5 cup Sundried Tomatoes (sliced); 0.75 cup Calamata Olives; 0.75 cup Feta Cheese (roughly crumbled); 1 cup Italian Salami Mini Slices; 0.25 cup Parmesan Cheese (grated); 1 tsp Lemon Zest; 1 tbsp Basil Chiffonade; 3 tbsp Olive Oil; 3 tbsp Red Wine Vinegar

by Anna Middleton (@chefanna)

Prep Time

15min

Cook Time

5min

Total Time

20min

Italian Appetiser Side Salad Gluten-Free Nut-Free

A refreshing and flavorful salad featuring a mix of vegetables, cheeses, and Italian salami.

Ingredients

4 Servings

(1 serving = 1 bowl)

1cup
Butter Lettuce
1cup
Cucumber (deseeded & diagonally sliced)
1cup
Cocktail Roma Tomatoes (quartered)
1/2cup
Sundried Tomatoes (sliced)
3/4cup
Calamata Olives
3/4cup
Feta Cheese (roughly crumbled)
1cup
Italian Salami Mini Slices
1/4cup
Parmesan Cheese (grated)
1tsp
Lemon Zest
1tbsp
Basil Chiffonade
3tbsp
Olive Oil
3tbsp
Red Wine Vinegar

How to make Antipasto Salad

Use a platter or shallow salad bowl & combine the butter lettuce, cucumber, cocktail Roma tomatoes & sundried tomatoes.
Add the crumbled feta cheese over the salad.
Fold the Italian salami into half moons & place them into the salad in random places.
Sprinkle the grated Parmesan cheese, lemon zest, and basil chiffonade over the salad.
Drizzle the olive oil and red wine vinegar over the ingredients (just before serving).