Antipasto Salad Platter with Toscano Salami
November 29, 2018
If you're looking for a quick, no-cook weeknight dinner, this easy Paleo antipasto salad is the perfect solution. With just a bit of slicing and dicing, a drizzle of Primal Kitchen Greek Vinaigrette, and a sprinkling of parsley, you can whip up a delicious salad bowl in no time.
Hearty and full of flavor, this classic and colorful antipasto salad is filled with Italian meats (we chose Buy Ranch Direct brand), fresh veggies, and our uncompromisingly delicious Greek dressing made with avocado oil. Crafted with organic herbs and zesty flavor, it's the perfect complement to any Mediterranean dish.
Antipasto Salad with Toscano Salami
Salads don't have to be boring! This fresh, meaty antipasto salad with Toscano salami and pepperoni (our meats came from Buy Ranch Direct) is a go-to for weeknight dinners and can be made in larger batches for parties or family-style meals.
4 Tablespoons Primal Kitchen Greek Vinaigrette & Marinade
4 oz. uncured pepperoni, sliced
4 oz. hot Toscano salami, sliced
4 oz. uncured salami, sliced
1 cup kalamata or black olives
1/2 cup provolone
1/2 cup mozzarella
1 heart romaine lettuce
1/2 cup pepperoncini
2 cups tomatoes, sliced
1 jar artichoke hearts, drained
1/2 cup parsley, chopped and loosely packed
Combine the salami, pepperoni, provolone, mozzarella, artichoke hearts, romaine lettuce, and pepperoncini in a bowl.
Mix in the chopped olives and sliced tomatoes. Drizzle Primal Kitchen Greek Dressing over the entire dish, and add a pinch of black pepper (to taste).
Tear the fresh parsley leaves into bite-sized pieces and add them to the salad just before serving. Mix the ingredients thoroughly. Enjoy!
- Serving Size
- 1 serving
- per serving
- 16.5 grams
- 57 grams
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