Eat The Rainbow- Delicious Italian Antipasto Recipe
I know people think I’m kidding when i say this, but i think salad is the perfect meal. There is so much you can do with a salad, you can make it sweet, savory, chunky, chopped. You can add fruit, veggies or even meat. Like I said, the perfect meal.
Im so excited to introduce you to one of my favorite quick, easy and most importantly, healthy salad recipes, the Antipasto Salad! For Italians, antipasto is typically an appetizer (or many- antipasti) full of meats, cheeses and olives, and salad traditionally is eaten after a meal, so this salad seems like a contradiction. For Americans, this is often a full meal, which is what I do with this salad.
You know I love color, and when I cook, i love to have at least 4 colors in every meal. In my house we talk a lot about eating the rainbow, and this is definitely a great example of how to do it.
Coming from an Italian background, we love making food in large amounts. I love to make a big batch of antipasto for my own family so that we can have it for a few days or in case people pop over (they always do). It tastes great when chilled or can be eaten at room temperature plus it’s so quick and easy to make.
Antipasto is also a great dish to take to to the office when I’m working since it’s easy. I simply just pop it into the fridge when I arrive and it’s perfectly chilled when lunch time rolls around. I like to roll salami and provolone cheese together into mini flowers and toss them right on top of the salad. I also love adding rolled pieces of prosciutto or soprasetta as well. This recipe definitely checks off all of my eat-the-rainbow requirements because it has greens, veggies, cheese and tastes absolutely scrumptious! It gets almost all of your food groups in with just one dish.
I always tell my daughter, Stella, that eating a wholesome meal with lots of colors will be much more filling than just popcorn for dinner hahaha! If you make this recipe be sure to post it on Instagram and tag me @theamandaperna so I can see your lovely colorful creations! Happy cooking!
So, here is my version of the classic Italian Antipasto Salad!
Prep Time 5 minutes. Cook Time 5 minutes.
Total Time 10 minutes. Servings 4 servings.
Ingredients You Will Need!
1 large head of romaine lettuce, shredded- Often I will mix arugula in it because I love bitter greens.
1 cup of grape tomatoes, halved
4 large carrots sliced
1 cucumber sliced
2 Peppers- 1 yellow, one red- A lot of times I will swap this out for roasted, peppers in a jar
1 can artichoke hearts quartered
1/2 red onion of desired- I’m allergic so I don’t use it
½ cup pitted whole black olives
Slices of prosciutto wrapped around mozzarella
Slices of provolone, pepperoni and salami, rolled together
Garlic powder and red pepper flake to taste
Salt and freshly ground tri-color pepper
Balsamic Vinegar & Oil for serving
In a large bowl, combine lettuce, tomatoes, olives, artichoke hearts, cucumbers. Toss well.
Roll meat and cheese into mini flowers and add on top of salad. Season with salt, pepper & garlic for additional taste.
Drizzle with oil & vinegar and toss until evenly coated. Serve up and enjoy with friends or family!
Save this dish by storing in the fridge for later.