Ingredients
1/4 c. extra-virgin olive oil
1/4 c. red wine vinegar
1/2 tsp. Italian seasoning
1 clove garlic, minced
1 tbsp. Dijon mustard
Red pepper flakes
Kosher salt
Freshly ground black pepper
2 (15.5-oz) cans chickpeas, rinsed and drained
1 c. artichoke hearts, drained and quartered
2 c. packed baby spinach
8 oz. mozzarella balls, quartered
1/2 c. grape tomatoes, halved
4 oz. sliced salami, quartered
1/4 c. sliced black olives
1/4 c. sliced pepperoncini peppers
1/4 red onion, thinly sliced
Preparation
Step 1In a large bowl, whisk together oil, vinegar, Italian seasoning, garlic, and mustard. Season to taste with red pepper flakes, salt, and black pepper.Step 2Combine all salad ingredients in bowl and toss until coated in dressing. Season with more salt and pepper if desired.
For a vegetarian version, skip the salami. If you’re making this for meal prep, we’d suggest holding off on adding the spinach until you’re ready to eat. Once dressed, salad greens will begin to wilt within the hour! Once you’ve made this salad, drop us a comment down below and let us know how you liked it! Looking for more antipasto recipes? These antipasto squares are one of our most popular recipes EVER. They don’t disappoint!
