Antipasto Salad


2 hearts romaine lettuce, chopped into bite-size pieces
4 oz baby arugula leaves, about 4 cups
4 oz genoa salami, sliced and quartered into bite-size pieces
4 oz sliced prosciutto sliced and rolled into bites
6.5 oz Pastene Quartered and Marinated Artichoke Hearts drained and patted dry
¼ cup Pastene Pitted Kalamata Olives
¼ cup Pastene Whole Pitted Ripe Olives
1 12 oz jar Pastene Roasted Peppers, drained, coarsely chopped, and patted dry
1 pint cherry or grape tomatoes, halved
⅓ cup crumbled feta cheese
¼ cup Pastene Extra Virgin Olive Oil
2 Tbsp Pastene Balsamic Vinegar
1 tsp Dijon mustard
1 tsp Pastene Minced Garlic
½ tsp kosher salt
¼ tsp black pepper


  • In an extra-large bowl, place the romaine and arugula. 
  • In a small bowl, whisk together the olive oil, vinegar, mustard, garlic, salt, and pepper until smoothly combined, 
  • Pour half of the dressing over the green salad and toss to coat. The leaves should be lightly moistened. 
  • Place dressed greens in a large serving bowl.
  • On top of the greens, arrange salami, prosciutto, artichokes, olives, red peppers, feta and tomatoes. Drizzle with a bit more dressing to moisten. 
  • Enjoy immediately or refrigerate for 1 hour prior to serving.

Product Used

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