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

Active: 30 Total: 30

This no-cook entree salad is great for a warm, late-summer night or for any night when you just need something fast, easy, and fresh. This meal was last featured in spring of 2020.
Smarts: This salad is absolutely packed with Italian Antipasto ingredients, so it’s plenty filling, but fresh bread is great on the side if you’d like.



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


  1. 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)

  2. 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)

  3. 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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  1. Toss mixed greens with about half of the vinaigrette.

  2. 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.)

  3. Add remaining vinaigrette until salads are dressed to your liking. Enjoy!



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