Pepperoni & Mozzarella Antipasto Salad
A delightful and flavorful antipasto salad featuring pepperoni, mozzarella, and a variety of fresh and marinated vegetables.
Ingredients
small pepperoni discs1cup
mozzarella (torn into cubes)1cup
butter lettuce (torn)2cups
capers2tbsp
cucumber (halved, deseeded & sliced)1cup- artichoke quarters (tinned)1cup
green olives1/2cup
red pepper (roasted)1piece
yellow pepper (roasted)1piece
sundried tomatoes (marinated in oil)1/2cup
crispy onion sprinkles2tbsp
fresh basil leaves (torn)2tbsp
lemon zest1tbsp- lemon juice (freshly squeezed)3tbsp
garlic1clove
fresh oregano stalk1piece
vegetable oil2tbsp
pure olive oil3tbsp
balsamic vinegar3tbsp
salt & pepper to taste
Nutrition (per serving)
Calories
257.5kcal (12.88%)
Protein
11.3g (22.5%)
Carbs
14.0g (5.09%)
Sugars
3.0g (6%)
Healthy Fat
12.6g
Unhealthy Fat
5.0g
% Daily Value based on a 2000 calorie diet
How to make Pepperoni & Mozzarella Antipasto Salad
- Step 1
Remove the skins from the roasted peppers. Tear the flesh parts of the peppers and remove all seeds. Place the torn peppers into a small bowl.
- Step 2
Heat a small pan to smoking hot. Add the vegetable oil, then add the artichoke quarters. Season with salt and pepper. Sauté the artichokes until golden brown. Remove from the pan and add to the bowl with peppers.
- Step 3
Cut the sundried tomatoes into slithers and add to the peppers and artichokes. Pour the oil from the marinated sundried tomatoes over the peppers, artichokes, and sundried tomatoes as part of your marinade.
- Step 4
Add the green olives, lemon zest, lemon juice, garlic clove, oregano stalk, and season with salt and pepper. Mix well, then cover the bowl and let it marinate for about 2 hours.
- Step 5
Strain and keep the marinade in the fridge to use as a salad dressing for another occasion.
- Step 6
Assemble the salad on a platter, starting with the butter lettuce and cucumber slices, followed by the peppers, artichokes, olives, and sundried tomatoes.
- Step 7
Top with pepperoni discs, mozzarella cheese, and capers. Using two forks, gently mix the salad. Sprinkle with the crispy onion sprinkles and garnish with torn basil leaves.
- Step 8
Serve with balsamic vinegar and pure olive oil on the side.
Nutrition (per serving)
Nutrition (per serving)
Calories
257.5kcal (12.88%)
Protein
11.3g (22.5%)
Carbs
14.0g (5.09%)
Sugars
3.0g (6%)
Healthy Fat
12.6g
Unhealthy Fat
5.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For a vegetarian version, omit the pepperoni.
You can prepare the roasted peppers and marinated vegetables a day in advance to save time.
FAQS
How do I prepare the roasted peppers for the Pepperoni & Mozzarella Antipasto Salad?
To prepare the roasted peppers, remove the skins and tear the flesh, discarding the seeds. This will enhance the flavor and texture of your antipasto salad.
Can I make the Pepperoni & Mozzarella Antipasto Salad vegetarian or vegan?
Yes! To make this salad vegetarian, simply omit the pepperoni and replace it with additional vegetables or plant-based protein. For a vegan version, you can substitute the mozzarella with a vegan cheese alternative.
What are some good substitutions for ingredients in the Pepperoni & Mozzarella Antipasto Salad?
If you don't have certain ingredients, you can substitute the pepperoni with salami or turkey slices. Instead of mozzarella, try feta cheese or a dairy-free option. You can also use any leafy greens in place of butter lettuce.
How should I store leftover Pepperoni & Mozzarella Antipasto Salad?
Store any leftover salad in an airtight container in the refrigerator. It's best consumed within 1-2 days for optimal freshness. You can keep the dressing separate to prevent the salad from becoming soggy.
What dishes pair well with Pepperoni & Mozzarella Antipasto Salad?
This antipasto salad pairs wonderfully with crusty bread, grilled chicken, or a light pasta dish. It also makes a great appetizer for Italian-themed dinners or gatherings.
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Anna Middleton
(@chefanna)
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I am self-taught and have an extreme passion for various international cuisines. I have fallen in love with teaching others the skills that I have learnt, inspiring them through creative cooking. I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I...
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