Antipasto Salad is a delicious Italian classic! Fresh salad greens topped with Italian cold cuts, cheeses, vegetables and croutons with an incredible dressing.
Today is the first day of school for our third grader, and I’m actually very sad to see summer vacation end! We had a really great summer this year – some family road trips, gorgeous weather, fun with friends, and more time as a family to relax and enjoy each other’s company.
For us, the start of the school year also means the start of after-school sports and other activities, and family meals need to be quick and easy to prepare and sometimes taken on-the-go.
But ‘quick and easy’ doesn’t mean that the food can’t be delicious – and today’s Antipasto Salad is a perfect example of what I’m talking about!
This Antipasto Salad can be served as a satisfying family dinner, or packed up and taken for lunch – and it would even be a great salad to bring along to a Labor Day picnic this coming weekend! (The summer isn’t completely over yet!)
And one of the best things about this Antipasto Salad? Aside from being super delicious – it’s super easy to make with ingredients you can order from Peapod!
I shared information here about the convenience of Peapod’s grocery delivery and pickup service – and I tell you, the more I use Peapod for our groceries, the easier it gets!
Peapod has a brand new mobile app that lets me easily shop for groceries even if I’m not in front of my computer. The Order Genius feature remembers and understands my past purchases and then makes product recommendations based what I’m buying today. So – thanks to Order Genius – I can order everything I need for our upcoming Labor Day barbecue with just one click on the app, based on what we ordered for our July 4th barbecue. (How convenient is that?)
Stay tuned for even more tips and tricks we’ll share with you in the coming months – so you can get the most out of Peapod’s grocery delivery and pickup services in your area.
And don’t forget to see our Antipasto Salad recipe over on FromThePod.com.Print
To Prepare Croutons
8-ounce loaf Ciabatta bread, cut into one-inch cubes
3 tablespoons butter
¼ teaspoon kosher salt
¼ teaspoon garlic butter
To Prepare Dressing
1 tablespoon Dijon mustard
4 tablespoons red wine vinegar
1 teaspoon granulated sugar
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon minced fresh parsley
½ cup extra virgin olive oil
To Prepare Salad
1 9-ounce bag Italian blend lettuce
3-ounce can fancy light tuna packed in oil, drained
1 pint cherry tomatoes
½ cup pitted Kalamata olives, drained
½ 12-ounce jar pepperoncini, drained
½ 14.5-ounce can chick peas, drained
¼ large red onion, sliced into thin quarter slices
¼ pound sweet sliced Capicola, cut into strips
½ pound sliced Genoa salami, cut into strips
½ pound sliced provolone (picante), cut into strips
To Make Croutons
In a large sauté pan over medium high, melt butter and add bread cubes, salt and garlic powder. Toss and stir and flip for up to ten minutes until golden brown. Remove from heat. The centers will be soft and the outsides crispy.
To Make Dressing
In a small to medium bowl, place mustard, vinegar, sugar, salt, pepper and parsley and mix. While whisking, slowly add oil and continue whisking to emulsify. Set aside.
To Assemble Antipasto Salad
On a large platter or bowl, place mixed lettuce and arrange all other ingredients in a pattern over the greens.
Serve with dressing and croutons on the side, OR toss all together including dressing and croutons and serve immediately.
Keywords: Italian antipasto salad