Antipasto Salad

Antipasto Salad

Recipe by Fran Allen

Ingredients

20

Serves

4

This salad has it all! Bright, fresh, crisp, savoury, herby with a bit of great cheese in there too! Inspired by classic Italian antipasti platter and prepared in three parts, this salad is a great option for meal prep, barbecues or a weeknight dinner. Easy and satisfying!

Side

Vegetarian

Gluten-Free

Ingredients

1/2 cup

Extra-Virgin Olive Oil

1

Garlic Clove

grated

2 Tbsp

Red Wine Vinegar

2 Tbsp

Dried Oregano

1 Tbsp

Dijon Mustard

1 tsp

Honey

1/8 tsp

Kosher Salt

or to taste

1/8 tsp

Black Pepper

or to taste

1/2 tsp

Chili Flakes

1 14oz can

Chickpeas

rinsed

1 cup

Pitted Castelvetrano Olives

1 cup

Roasted Red Peppers

chopped

4 oz

Mozzarella Pearls

halved

1 14oz can

Artichoke Hearts

quartered

1/4 cup

Fresh Parsley

finely chopped

2 heads

Romaine Hearts

chopped

1 cup

Radicchio

chopped

1 cup

Fennel

sliced

1/4 cup

Radishes

sliced

1/4 cup

Grated Parmesan Cheese

to garnish

Instructions

1

In a large bowl, begin by preparing the dressing, there will be lots of dressing and that is intentional! Add the olive oil, grated garlic, red wine vinegar, dried oregano, dijon mustard and honey and red pepper flakes. Whisk until the dressing is emulsified and creamy looking, taste and adjust seasonings to your liking.

2

To the bowl of the dressing add your chickpeas, olives, roasted red peppers, mozzarella, artichoke hearts and parsley stir to coat everything thoroughly and set aside.

3

In a large bowl of ice water (or very cold water) add the lettuce, raddico, fennel and radish. Using ice water assures that your lettuce and vegetables will be crisp to support your marinated salad component. Once the vegetables have sat in the water for a few minutes, dry thoroughly (with a salad spinner ideally) and arrange on a platter. Spoon over the marinated vegetable component of the salad and make sure to add some of the remaining dressing at the bottom of the bowl on top of the salad.

4

Garnish the salad with grated parmesan and serve right away.

5

Notes: Salt and pepper: The salt content of a lot of the ingredients can vary greatly chickpeas, artichokes, cheese etc.) Taste your salad and adjust your salt and pepper accordingly. To make this dish plant based: Simply omit the cheese or choose plant-based options to use instead. To make in advance: To make this dish for meal prep, store the lettuce mixture and the marinated mixture separately and arrange together when you are ready to serve.

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More Recipes by Fran Allen

Fran Allen, CNP is a non-diet certified Holistic Nutritionist based in Toronto. Her work focuses on intuitive eating, achieving health at every size and dismantling diet culture. She uses her years of professional culinary experience to make meals fun, easy and satisfying.

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