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Antipasto Salad For One

Antipasto Salad recipe - a healthy, flavorful salad filled with salami, Parmesan, and roasted eggplant, red peppers, and onions.

Antipasto salad made with spinach and topped with sliced salami strips, cherry tomatoes in halves, and sliced parmesan cheese on a plate


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.

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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.

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Roasted red onions, eggplant, red pepper, and cherry tomatoes with olive oil and seasoned on a baking sheet

Ingredients

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
  • spinach
  • arugula
  • balsamic vinegar
  • salami
  • Parmesan cheese

How To Make An Antipasto Salad

  1. Place a cup of arugula and a cup of baby spinach in a large bowl.
  2. 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.
  3. When the vegetables have finished roasting, add them while they're still warm to the salad greens and give the salad a gentle toss.
  4. Finally, add thin slices of salami and shaved parmesan and enjoy!
Antipasto Salad on a plate

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:

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Spinach Antipasto Salad For One | One Dish Kitchen

Antipasto Salad

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Main/Salad
Cuisine: Salad
Keywords: salad
Servings: 1 serving
Calories: 503kcal
Author: Joanie Zisk

Ingredients

  • 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

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

Serving: 1serving | Calories: 503kcal | Carbohydrates: 16g | Protein: 9g | Fat: 45g | Saturated Fat: 8g | Cholesterol: 22mg | Sodium: 1848mg | Potassium: 747mg | Fiber: 3g | Sugar: 9g | Vitamin A: 5970IU | Vitamin C: 127mg | Calcium: 74mg | Iron: 2.5mg

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.

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About The Author

6 thoughts on “Antipasto Salad For One”

  1. 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. 🙂

  2. Julie | This Gal Cooks

    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!

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