Antipasto Salad Bowls Recipe

Name: Antipasto Salad Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head iceberg lettuce; 1/2 red onion, sliced thin; 1 (12 ounce) jar roasted red peppers, whole, then slice into large strips; 1 (12 ounce) jar Spanish olives with pimento; 1 (12 ounce) jar marinated artichoke hearts, quartered; 1 (12 ounce) jar pepperoncini peppers, whole-stems removed; 2 tomatoes, med., sliced into rings; 1 English cucumber, sliced thin; 8 slices cooked deli ham; 8 slices hard salami, from the deli; 8 slices provolone cheese, from the deli; 1 (12 ounce) bottle Italian salad dressing

Servings: persons

1 head iceberg lettuce
1/2 red onion, sliced thin
1 (12 ounce) jar roasted red peppers, whole, then slice into large strips
1 (12 ounce) jar Spanish olives with pimento
1 (12 ounce) jar marinated artichoke hearts, quartered
1 (12 ounce) jar pepperoncini peppers, whole-stems removed
2 tomatoes, med., sliced into rings
1 English cucumber, sliced thin
8 slices cooked deli ham
8 slices hard salami, from the deli
8 slices provolone cheese, from the deli
1 (12 ounce) bottle Italian salad dressing

1
Crack the core of the head of letuce on the counter to loosen. Then remove the core and a few outer lettuce leaves.
2
Slightly loosen the outer leaves and wash under cold running water. Then gently peel away each whole lettuce leaf being careful not to tear them. I usually get at least 8 large leaves from 1 head of lettuce. Place the leaves on a very large serving platter.
3
~~~~~~~~TO ASSEMBLE~~~~~~~~~.
4
Place one slice of each of the deli items in the bottom of each lettuce leaf. This creates a barrier so that all of the marinated ingredients won't make the lettuce soggy, while stored in the fridge.
5
Then layer all the other ingredients on top of that, in any order you wish. Use about 3 pieces of each item, in each salad bowl. I just try to make it as colorful as possible by not putting similar colored ingredients too close to each other.
6
Then cover the platter with plactic wrap and refridgerate until ready to serve. When ready to serve make sure to pass the salad dressing to your guests, so they can sprinkle it on their salad.
7
I have made this salad 24 hours in advance. It keeps very well in the fridge.

403

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 head iceberg lettuce, 1/2 red onion, sliced thin, 1 (12 ounce) jar roasted red peppers, whole, then slice into large strips, 1 (12 ounce) jar Spanish olives with pimento, and more.

Yes, Antipasto Salad Bowls falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Antipasto Salad Bowls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions