Rustic Italian Antipasto Salad with Roasted Peppers and Olives

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant antipasto salad combining roasted red peppers, olives, salami, and fresh mozzarella with a zesty red wine vinaigrette, perfect for a picnic spread. This Italian-inspired salad recipe, ready in about 15 minutes, pairs roasted red bell peppers, mixed olives, Italian salami slices into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 4 Italian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large salad bowl, combine 1 cup sliced roasted red bell peppers, 3/4 cup pitted and halved mixed olives, 6 oz Italian salami cut into bite-sized pieces, 8 oz halved fresh mozzarella balls, 1 cup halved cherry tomatoes, and 1/4 cup torn fresh basil leaves.
  2. Step 2: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 1 tbsp red wine vinegar, 1 minced small garlic clove, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
  3. Step 3: Pour the vinaigrette over the salad ingredients and toss gently to coat everything evenly with the dressing.
  4. Step 4: Cover and refrigerate the salad for at least 30 minutes to allow flavors to meld before packing it for your picnic.

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