This gluten-free antipasto salad is bursting with flavor and textures. Crisped salami adds a satisfying crunch to the salad, while marinated artichoke hearts, olives, and roasted red peppers provide a delicious Mediterranean flair. Tossed with a simple balsamic vinaigrette, this salad is perfect for a light lunch or as a side dish for a gluten-free meal.
Ingredients: 6 oz gluten-free salami, thinly sliced. 6 cups mixed salad greens. 1 cup cherry tomatoes, halved. 1 cup marinated artichoke hearts, drained. 1 cup gluten-free olives, such as Kalamata or green olives. 1/2 cup roasted red peppers, sliced. 1/4 cup thinly sliced red onion. 1/4 cup grated Parmesan cheese. 1/4 cup balsamic vinegar. 2 tbsp olive oil. 1 tsp Italian seasoning. Salt and pepper to taste.
Instructions: Preheat the oven to 375F 190C. Place the thinly sliced salami on a baking sheet lined with parchment paper. Bake in the preheated oven for 10-12 minutes or until the salami is crispy. Remove from oven and let cool. In a large salad bowl, combine the mixed greens, cherry tomatoes, artichoke hearts, olives, roasted red peppers, and red onion. Add the cooled crisped salami to the salad. In a small bowl, whisk together the balsamic vinegar, olive oil, Italian seasoning, salt, and pepper. Drizzle the dressing over the salad and toss gently to combine. Sprinkle the grated Parmesan cheese over the top of the salad before serving.
Prep Time: 15 minutes
Cook Time: 10-12
Hair Recipe