Antipasto Salad with Tuna
and olives / bell peppers / walnuts / pepperoncini

Name: Antipasto Salad with Tuna
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 6 oz Genoa salami, chopped; 6 oz Cheese, provolone, cubed; 1 Bell peppers, red, chopped; 1 can Artichoke hearts (14 oz / 397 g), drained and rinsed; 1/4 cup Pepperoncini, drained, rinsed, and chopped (these come in mild and spicy, so choose the right one for you); 2 cans Tuna, canned, look for Spanish or Italian varieties packed in olive oil (5 oz / 142 g), drained; 8 oz Mixed greens; 1/2 cup Olives, pitted Kalamata (sub any olives); 1/2 cup Walnuts, halves or pieces; 1 Tbsp Vinegar, red wine; 1 tsp Mustard, Dijon; 1/2 tsp Honey; 3 Tbsp Oil, olive

Active: 30 Total: 30

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

Antipasto Salad with Tuna:

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

Red Wine Vinaigrette:

Vinegar, red wine - 1 Tbsp
Mustard, Dijon - 1 tsp
Honey - 1/2 tsp
Oil, olive - 3 Tbsp

Prep

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.

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Make

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!

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