| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 (5-ounce) bag salad mix
- 1 pound mixed sliced deli meats (suggested: salami, mortadella ham, capicola)
- 1 (8-ounce) container fresh mozzarella bocconcini
- 1/4 pound provolone, sliced
- 2 tomatoes, quartered
- 1 (16-ounce) jar olive antipasta (recommended: Giuliano)
- 1 cup pepperoncini
- 1 can garbanzo beans, drained
- 1/2 bottle balsamic vinaigrette
- Breadsticks
Instructions
- Pour salad mix onto a large platter. Arrange deli meats, cheeses, tomatoes, olives, pepperoncini, and garbanzo beans on top of salad. Pour salad dressing over salad. Serve with breadsticks.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 733 |
| Total Fat | 44 g |
| Saturated Fat | 17 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 10 g |
| Sugar | 11 g |
| Protein | 52 g |
| Cholesterol | 136 mg |
| Sodium | 3334 mg |
Reviews
All the different favors made this salad delicious. I cut back on the dressing just because I didn’t think it was needed. I will serve this again.
I am sorry this was a great salad.Some people are just a complete idiot did some one really try to eat this salad with the breadsticks and not a fork HELLO are you for real??!!
very good
The salad dressing was a terrible idea. It turned a “finger food” appetizer into, well, a SALAD. That wasn’t what I was looking for.
This was a hit with the family. I made it the same night as the Baked Spaghetti and made a full fledge Italian meal. Thanks so much for the recipe.
If she had put this on a platter that actually displayed the ingredients instead of stuffing everything into that small bowl it would of looked better appearance wise.
Next the fact that she drowns it in a dressing was a real turn off. Antipast needs only a little extra virgin olive oil “drizzled” on it. If anything. Totally not authentic!
Great stuff! Tried it out on my wife…. VERY MUCH enjoyed! The next day tried some different variations…. MMMMMM!!!
No authentic Italian would ever pour a sauce like this over good antipasto ingredients.
What a great greek salad! I will also add here that my daughter has a dairy and wheat allergy, so it was nice to have a salad that you could interchange things if you need to and it still works. Instead of breadsticks and rolls of deli cheese and those little balls of mozzarella cheese, I used hard-boiled eggs and gluten-free biscuit crumbles.
We also sprinkled in some golden raisins to add some fiber and sweetness to it. Again, the perfect recipe to be able to make switch-outs for food allergies. Greek salads are good like that.
I wish she would do a show on different things you can make that have interchangeable parts for people like my daughter, who can’t eat wheat or dairy. That would be so helpful — then I could use whatever I have on hand and it would work!
Tasted too much like a chefs salad for us. We were expecting something different and good.