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Enjoy a taste of Italy with our single serve Antipasto Salad, featuring salami, Parmesan, and roasted vegetables. This quick, delightful salad is a personal twist on a favorite, combining health and flavor for a satisfying meal. Perfect for an easy lunch or dinner, it brings Italian flair to your table effortlessly.
What Is In An Antipasto Salad?
Oven roasted vegetables are added to spinach and arugula.
Depending on what time of the year I make this salad, the vegetables I use change. This is my favorite combination of vegetables but feel free to use the vegetables that are in season.
The vegetables along with a little olive oil, salt and black pepper are all you need to make the flavors of the vegetables magically come alive when they roast in the oven.
Check out our other Single Serving Salad ideas!
Ingredients
- red onion
- small Japanese eggplant
- red bell pepper
- cherry tomatoes
- olive oil
- salt and pepper
- spinach
- arugula
- balsamic vinegar
- salami
- Parmesan cheese
How To Make An Antipasto Salad
- Place a cup of arugula and a cup of baby spinach in a large bowl.
- I don’t really use a seasoned vinaigrette because I find the salad to be flavorful enough with the caramelized roasted vegetables. Instead, pour 1/2 tablespoon of extra virgin olive oil and 1/2 tablespoon of balsamic vinegar to the lettuce and toss.
- When the vegetables have finished roasting, add them while they’re still warm to the salad greens and give the salad a gentle toss.
- Finally, add thin slices of salami and shaved parmesan and enjoy!
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
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Antipasto Salad For One
Ingredients
- ½ small red onion , sliced
- 1 small Japanese eggplant peeled, halved lengthwise and cut into cubes
- 1 small red bell pepper , thickly chopped
- ½ cup cherry tomatoes , halved
- 2 ½ tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon coarsely ground black pepper
- 1 cup baby spinach
- 1 cup arugula
- ½ tablespoon balsamic vinegar
- 1 ounce deli-sliced salami , cut into strips
- Parmesan cheese , shaved for topping
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- Arrange the red onions, eggplant, red peppers, and tomatoes on a large baking sheet; drizzle with 2 tablespoons olive oil and season with salt and pepper. Roast for 20 minutes.
- Combine the spinach and arugula in a large bowl with the remaining 1/2 tablespoon olive oil and the vinegar.
- Add the roasted vegetables and toss.
- Transfer the salad to a plate. Top with salami, Parmesan cheese and gently toss.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I love making salads so this is right up my alley. Simple, healthy and delicious!
I love warm veggie salads and these flavors are perfection!
I could eat this everyday and be perfectly happy! Looks delicious!
This sounds like such a flavorful salad! I love the simple dressing too — I do the same thing if I’m the only one having a salad, and a lot of times, that’s all you need. 🙂
This looks like a great salad for lunch! I’ve been eating grilled chicken salads with berries lately but I think I need a change soon. Thanks for the salad idea!
What a simple and flavor-packed salad! Well done!