Italian Antipasto Salad
- 15m Prep Time
- 0sCook Time
- 15m Ready In
A fresh Italian-inspired salad with tomatoes, cucumber, olives, mushrooms, and pepperoni, tossed in a simple red wine vinaigrette.
Ingredients
- 710 ml Roma tomatoes diced
- 118 ml red onion chopped
- 355 ml cucumber sliced and quartered
- 118 ml olives sliced
- 78.9 ml pepperoni chopped
- 118 ml mushrooms chopped
- 44.4 ml olive oil
- 44.4 ml red wine vinegar
- 2.46 ml garlic minced
- 14.8 ml fresh basil chopped
- 14.8 ml 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.
- 44.4 ml olive oil
- 44.4 ml red wine vinegar
Prepare
- Dice 710 ml Roma tomatoes
- Chop 118 ml red onion
- 355 ml cucumber, sliced and quartered
- Slice 118 ml olives
- Chop 78.9 ml pepperoni
- Chop 118 ml mushrooms
- Mince 2.46 ml garlic
- Chop 14.8 ml fresh basil
- Chop 14.8 ml 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.