Italian Antipasto Salad
600 kcal per serving · 29g protein
Arugula, salami, mozzarella, artichoke hearts, olives and tomatoes gently tossed with an oregano vinaigrette.
Open in Mixit →Ingredients
- 1 tbsp Extra-virgin olive oil
- 1 tsp Red wine vinegar
- ¼ tsp Dried oregano
- 1 pinch Salt
- 1 pinch Black pepper
- 80 g Cherry tomatoes, halved
- 50 g Artichoke hearts, drained and quartered
- 80 g Bocconcini (mini mozzarella), drained
- 25 g Kalamata olives, pitted
- 50 g Arugula
- 50 g Salami slices
Method
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Whisk the vinaigrette
In a large salad bowl, whisk the extra-virgin olive oil with the red wine vinegar, oregano, salt and black pepper until the vinaigrette looks cloudy and combined.
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Add the antipasto
Drain the artichokes, mozzarella and olives well. Add them to the vinaigrette with the halved tomatoes and toss gently.
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Let the antipasto stand
Leave the antipasto to stand for 5 minutes, so the bocconcini and artichoke hearts soak up the vinaigrette.
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Add the arugula and salami last
Fold in the arugula and loosely folded salami just before serving. Toss gently so some leaves stay visible and the salad is lightly coated.
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Plate the salad
Lift the salad onto plates in a loose pile, letting the salami, cheese and vegetables overlap naturally. Spoon over any dressing left in the bowl.
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