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Antipasto salad

Serves   4
Prep time: 10mins

All the best parts of an antipasto platter turned into a salad everyone will be eager to enjoy. Serve with slices of fresh bread and embrace a European-inspired meal outdoors in the summer sun.

Antipasto salad

Ingredients

Method

Ingredients

  • ¼ iceberg lettuce, shredded 
  • ¼ cup olive oil 
  • 3 Tbsp red wine vinegar
  • 2 cloves garlic, minced
  • 1 Tbsp honey 
  • 70g salami slices, halved
  • 150g fresh mozzarella or feta cheese, diced
  • ½ cup pitted olives
  • ½ cup cherry tomatoes, halved

Method


  1. Divide the shredded lettuce between four red wine glasses.
  2. Make the vinaigrette by combining olive oil, vinegar, garlic and honey in a small jug or bowl. Season with salt and pepper and mix well to combine
  3. Toss together the salami, cheese, olives, cherry tomatoes and vinaigrette in a large bowl until well combined.
  4. Divide the salad mixture between the glasses, pouring over any vinaigrette left in the bowl. Serve and enjoy. 

Top tip: Fill the bottom of your glasses with a small handful of leafy salad greens before building your antipasto salad.