Antipasto Salad with Tuna and olives / bell peppers / walnuts / pepperoncini
Hopefully the weather is getting warmer, so we thought a no-cook salad might get everyone excited for spring.
Smarts: This salad is absolutely packed with Italian Antipasto ingredients, so it’s plenty filling, but you can add some fresh bread or a baguette on the side if you’d like a starch.
- Genoa salami - 6 oz, chopped
- Cheese, provolone - 6 oz, cubed
- Bell peppers, red - 1, chopped
- Artichoke hearts (14 oz / 397 g) - 1 can, drained and rinsed
- Pepperoncini - 1/4 cup, drained, rinsed, and chopped (these come in mild and spicy, so choose the right one for you)
- Tuna, canned, look for Spanish or Italian varieties packed in olive oil (5 oz / 142 g) - 2 cans, drained
- Mixed greens - 8 oz
- Olives, pitted Kalamata - 1/2 cup (sub any olives)
- Walnuts, halves or pieces - 1/2 cup
- Vinegar, red wine - 1 Tbsp
- Mustard, Dijon - 1 tsp
- Honey - 1/2 tsp
- Oil, olive - 3 Tbsp
- Make vinaigrette - Whisk together vinegar, mustard, and honey. Add oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
- Salami / Cheese / Bell peppers / Artichoke hearts / Pepperoncini - Prep as directed. You can combine the salami, cheese, and bell peppers in one container. Store artichoke hearts and pepperoncini in another container. (Can be done up to 5 days ahead)
- Tuna - Drain tuna. If it is in large pieces, break it apart with a fork so it can be easily served over salads.
- Toss mixed greens with about half of the vinaigrette.
- Divide greens between serving plates and top with all of the salad ingredients - salami, cheese, bell peppers, artichoke hearts, pepperoncini, tuna, olives, and walnuts. (This is also a great meal to set out salad bar style so that everyone can assemble their own.)
- Add remaining vinaigrette until salads are dressed to your liking. Enjoy!
This meal has 8 reviews
We really liked this meal, surprisingly. We omitted the pepperoncini and olives. It was very good!
Doubled the dressing to save for another meal. Omitted the nuts. Served with baguette. Very good light meal and easy to pull together. The Italian tuna has so much flavor!
We enjoyed this meal. Had to sub pecans for walnuts. I used some of the leftover Greek salsa from another recipe on top as well.
We switched some of the ingredients to fit what we prefer and/or had on hand. Tuna didn't add a lot to the salad, but overall this was easy to pull together and satisfying.
This is a really tasty, filling salad. We also added some pickled beets. Yum!
Very yummy. We swapped the tuna for salmon. My husband thinks it also needed hard boiled eggs to make it perfect.