Antipasto Salad Italian-Inspired Antipasto Salad with Cured Meats, Cheese, and Marinated Veggies Ingredients: 2 cups romaine lettuce, chopped 1 cup cherry tomatoes, halved 1/2 cup marinated artichoke hearts, drained and chopped 1/2 cup roasted red peppers, sliced 1/4 cup kalamata olives, pitted and halved 1/4 cup green olives 1/2 cup mozzarella pearls 1/4 cup sliced pepperoncini 1/2 cup salami or pepperoni slices, halved 1/4 cup cubed provolone or asiago cheese 1 tablespoon chopped fresh basil For the Dressing: 1/4 cup olive oil 2 tablespoons red wine vinegar 1 teaspoon Dijon mustard 1/2 teaspoon garlic powder Salt and pepper to taste Directions: In a large salad bowl, layer the chopped romaine lettuce as the base. Arrange the cherry tomatoes, artichoke hearts, roasted red peppers, olives, mozzarella, pepperoncini, salami, and provolone cheese evenly over the lettuce. In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and pepper until well combined. Drizzle the dressing over the salad just before serving. Toss lightly if desired and garnish with chopped fresh basil. Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes Kcal: 375 kcal | Servings: 4 servings #antipasto #italiancuisine #easyrecipes #saladrecipe #lowcarbmeals #ketosalad #appetizersalad #charcuteriesalad #mediterraneandiet #freshingredients #quickmeals #cheeseandmeat #homemadesalad #coldlunchideas #oliveoilrecipes #healthylunchideas #antipastoplatter #italianflavors #simpleeats #meatandcheese This Antipasto Salad is everything you love on an Italian charcuterie board… in one delicious bowl! Perfect for lunch or as a starter!

Italian Insalata di Polpo – Octopus Salad from Southern Italy A refreshing seafood salad from coastal Italy, often enjoyed in summer or as an antipasto. Insalata di Polpo combines tender octopus with olive oil, lemon, and parsley. Ingredients (Serves 4): * 1 whole octopus (~1.2kg), cleaned * 1 bay leaf * 1 lemon, juiced * 3 tbsp extra virgin olive oil * 2 cloves garlic, minced * 2 tbsp chopped parsley * Salt and black pepper Instructions: 1. Simmer octopus with bay leaf in lightly salted water for 45–60 minutes until tender. Let cool. 2. Cut tentacles into bite-sized pieces. 3. Toss with garlic, lemon juice, olive oil, parsley, salt, and pepper. 4. Chill for at least 30 minutes before serving. Italian Tip: Octopus becomes more tender if frozen and thawed before cooking.