Antipasto Salad

READY IN: 20mins
Recipe by lazyme

From the RSVP section of Bon Appetit, August 1995.

Top Review by Kittencalrecipezazz

this salad has tons of flavor that all blended well together and only gets better with chilling, I did a few amount adjustments and used freshly ground black pepper, thanks for sharing lazyme!

Ingredients Nutrition


  1. Cook carrot in medium saucepan of boiling salted water until just crisp-tender, about 2 minutes. Drain well. Cool.
  2. Combine carrot, lettuce, tomato, salami, mortadella, cheese, mushrooms, olives, artichoke hearts, and pepperoncini in large bowl.
  3. Whisk oil, vinegar, garlic powder and oregano in small bowl to blend. Season dressing to taste with salt and pepper.
  4. Pour dressing over salad. Toss to coat. Cover and refrigerate 1 hour. (Can be prepared 4 hours ahead. Keep refrigerated).

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