Antipasto Salad recipe – a healthy, flavorful salad filled with salami, Parmesan, and roasted eggplant, red peppers, and onions.
This warm antipasto salad is a variation of a salad I eat often. It comes together quickly and is absolutely delicious.
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.
See recipe box below for ingredient amounts and full recipe instructions.
- red onion
- small Japanese eggplant
- red pepper
- cherry tomatoes
- olive oil
- salt and pepper
- balsamic vinegar
- 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 left over from this antipasto salad recipe, you might like to consider using them in any of these single serving and small batch recipes:
- Red onion: Mediterranean Chicken, Cucumber Salsa, Chicken Caprese
- Eggplant: Eggplant Parmesan, Baba Ganoush, Twice Baked Eggplant
- Red pepper: Chicken Chili, Pasta with Roasted Vegetables, Chicken Fajitas
- Tomatoes: Pan Fried Okra, Shrimp and Prosciutto Pasta, Lentil Stew
- Spinach: Crustless Spinach Quiche, Spinach and Orzo Salad
- Arugula: Greek Salad, Cobb Salad
- Balsamic vinegar: Italian Chicken, Caprese Toast
- Salami: Pasta Salad
- Parmesan cheese: Tuna Casserole, Lasagna, Baked Ziti
- ½ small red onion , sliced
- 1 small Japanese eggplant peeled, halved lengthwise and cut into cubes
- 1 small red pepper , thickly chopped
- ½ cup cherry tomatoes , halved
- 2 ½ tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon 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
- 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.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionists’ advice.
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