Italian Antipasto Salad

15 min · Easy · Serves 1

600 kcal per serving · 29g protein

Everything good from an Italian deli counter in one bowl: salami, mini mozzarella, artichoke hearts, olives and cherry tomatoes on peppery arugula. There is no cooking at all, and the five-minute stand in the vinaigrette is what turns separate ingredients into a salad. It is a full lunch on its own, with no bread needed.

Ingredients

• 1 tbsp Extra-virgin olive oil
• 1 tsp Red wine vinegar
• 0.3 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

1. 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.

2. Add the antipasto

   

   Add the halved cherry tomatoes, quartered artichoke hearts, drained bocconcini and Kalamata olives to the bowl and toss until everything is glossy with vinaigrette.

3. Let the antipasto stand

   

   Leave the antipasto to stand for 5 minutes, so the bocconcini and artichoke hearts soak up the vinaigrette.

4. Add the arugula and salami last

   

   Add the arugula and the salami slices, folding each salami slice loosely in half, and toss gently once more just before serving.

5. Plate the salad

   

   Pile the antipasto salad onto a plate, making sure the salami, bocconcini and olives show on top.