Kale Antipasto Salad

Recipe from StrongerTogether.coop.

The perfect potluck salad! Make ahead of time, and keep the salad cool until it’s time to share. Keeps, tightly covered in the refrigerator, for two days.

Prep Time

20 minutes

Cook Time

0 minutes


4 Servings


1 bunch kale, lacinato (stems removed and coarsely chopped to make 8 cups)
3 tablespoons olive oil
1 tablespoon red wine vinegar
1 clove garlic (pressed)
1⁄2 teaspoon salt
1 artichoke hearts, marinated (12 ounce jar, plus 2 tbsp of marinade)
1⁄4 cup onion, red (slivered)
3 ounces salami (sliced, cut into strips)
2 pepper, pepperoncini (chopped)
1 red pepper (jarred, drained and patted dry, slivered)
1⁄2 cup cheese, parmesan (freshly grated)


Chop the kale and place in a large bowl. Drizzle with olive oil, red wine vinegar, garlic and salt and massage the kale until it softens and shrinks. Add the drained artichoke hearts, red onions, salami, pepperoncini, roasted pepper and parmesan cheese and toss to mix.


Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.