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.
Ingredients
- 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
Nutrition Facts
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.
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!
Nutrition Facts
Reviews
Ratings
8 reviews
We really liked this meal, surprisingly. We omitted the pepperoncini and olives. It was very good!
0 HelpfulDoubled 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!
0 HelpfulWe enjoyed this meal. Had to sub pecans for walnuts. I used some of the leftover Greek salsa from another recipe on top as well.
0 HelpfulWe 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.
0 HelpfulVery yummy. We swapped the tuna for salmon. My husband thinks it also needed hard boiled eggs to make it perfect.
0 Helpful