This salad is the best of both worlds—hearty enough for the cooler evenings yet light enough to keep that summer spirit alive. Plus, it’s perfect for a quick weeknight dinner after homework is done but before the last of the evening light fades.
Ingredients
6 cups romaine lettuce, chopped (or a mix of romaine + baby spinach for extra greens)
1 cup cherry tomatoes, halved
1 cup cucumber, sliced
1 cup marinated artichoke hearts, quartered
½ cup roasted red peppers, sliced
½ cup black or Kalamata olives, pitted
4 oz uncured salami or prosciutto, sliced into strips (optional — or swap for grilled chicken or chickpeas for a protein boost)
4 oz mozzarella pearls (or cubed fresh mozzarella)
¼ cup red onion, thinly sliced
Fresh basil, for garnish
For the Dressing:
¼ cup extra virgin olive oil
2 tbsp red wine vinegar (or fresh lemon juice)
1 clove garlic, minced
1 tsp dried oregano
½ tsp Dijon mustard
Sea salt & freshly cracked black pepper, to taste
Instructions
Make the Dressing – In a small bowl or jar, whisk together olive oil, red wine vinegar, garlic, oregano, Dijon mustard, salt, and pepper until well combined.
Assemble the Salad – In a large serving bowl, layer romaine, tomatoes, cucumber, artichokes, roasted peppers, olives, salami, mozzarella, and onion.
Dress & Toss – Drizzle with dressing just before serving. Toss gently so every bite gets that zesty flavor.
Garnish – Sprinkle with fresh basil for that extra fresh pop.
💡 Whole Food Swap Ideas
Swap mozzarella for fresh sheep’s milk feta if you’re dairy-sensitive.
Use nitrate-free turkey pepperoni or grilled shrimp instead of salami.
Add blanched green beans or roasted cauliflower for more seasonal veggies.
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