Italian Antipasto Salad
15m prep 0s cook 15m ready
A fresh Italian-inspired salad with tomatoes, cucumber, olives, mushrooms, and pepperoni, tossed in a simple red wine vinaigrette.
Ingredients
- 3 cup Roma tomatoes diced
- 1/2 cup red onion chopped
- 1 1/2 cup cucumber sliced and quartered
- 1/2 cup olives sliced
- 1/3 cup pepperoni chopped
- 1/2 cup mushrooms chopped
- 3 tbsp olive oil
- 3 tbsp red wine vinegar
- 1/2 tsp garlic minced
- 1 tbsp fresh basil chopped
- 1 tbsp fresh oregano chopped
Nutrition (per serving, estimated)
Estimated based off 8 of 11 identified ingredients (per 100 g food data, scaled by amount).
Energy
163 cal
Protein
1.92 g
Carbohydrate
3.27 g
Fiber
1.16 g
Sugars
0.51 g
Sodium
318 mg
Total fat
16.2 g
Saturated fat
2.94 g
Monounsaturated fat
11 g
Polyunsaturated fat
1.64 g
Vitamins & minerals
- Calcium: 33.7 mg
- Iron: 1.29 mg
- Magnesium: 6.55 mg
- Phosphorus: 25.5 mg
- Potassium: 85.3 mg
- Zinc: 0.32 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 3 tbsp olive oil
- 3 tbsp red wine vinegar
Prepare
- Dice 3 cup Roma tomatoes
- Chop 1/2 cup red onion
- 1 1/2 cup cucumber, sliced and quartered
- Slice 1/2 cup olives
- Chop 1/3 cup pepperoni
- Chop 1/2 cup mushrooms
- Mince 1/2 tsp garlic
- Chop 1 tbsp fresh basil
- Chop 1 tbsp fresh oregano
Let's Cook
-
Step 1.
In a large bowl, combine the tomato, onion, cucumber, olives, pepperoni and mushrooms. In a small bowl or mason jar, combine the remaining dressing ingredients. Mix or shake well. Pour the dressing over the fresh vegetables and serve immediately. Store leftovers in an airtight container at in the refrigerator.
Ratings & reviews
Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.