Antipasto Salad with Feta Vinaigrette

This antipasto salad is perfect for those warm summer nights when it’s too hot to cook!  

This vibrant salad has lots of olives, bell peppers, artichokes and topped with a tangy feta vinaigrette!

A simple antipasto salad with two kinds of olives, roasted red peppers, artichokes and a tangy feta vinaigrette

There’s a book called The Sisterhood of the Traveling Pants.  I’ve never read it, I’m not really sure what it’s about, but I sort of have a story about a traveling dress.  It all started about 50 years ago.  My mom had just given birth to my sister back in Yugoslavia.  She needed a dress that she could lounge around in.  A dress that was comfortable, easy and looked good.  She found the perfect dress and wore it everywhere.  She wore it to the market, to walk her baby and toddler, to friends’ houses, around the house and around town.  Then, the dress traveled with her across the Atlantic Ocean where it took up residence with my mom in Michigan and eventually into Ohio.

A simple antipasto salad with two kinds of olives, roasted red peppers, artichokes and a tangy feta vinaigrette


By the time my mom moved to Ohio, she no longer wore that dress.  It was packed away until my older sister discovered it and snatched it up.  This dress moved out of mom’s house and in with my sister where it traveled around the city, went to parties and restaurants, stores, lived in several apartments and met a few boyfriends as well..  This went on for a year or two before the dress was passed down to me.

A simple antipasto salad with two kinds of olives, roasted red peppers, artichokes and a tangy feta vinaigrette


With me this dress toured parks and went on vacation.  It went to bars and concerts, to friends’ houses and it listened to lectures on Chaucer and Shakespeare.  It sometimes went to sleep on me and had coffee with me in the morning.  This dress went to restaruants and the grocery store.  This dress even sat still with me.  I loved, loved this dress.  It had a high, scooped collar, was sleeveless and came in at the waist in the most flattering way.  I loved how it felt, how it looked and I love it’s history.  It had become a dress for generations.

Sadly, I outgrew the dress.  Not because of size, but because I had kids and I didn’t feel like I could pull of this flirty and fun dress.  I knew what I had to do.  I had to pass it on.  I brought it to my oldest sister with very clear instructions.  She was to keep this dress safe and pass it on to my niece when she was ready for such a dress.

The other day I saw a picture of my niece in that very dress.  The dress that is now officially vintage.  That dress is seeing new sites and new people.  That dress is special.  It has always been as unique as the person wearing it.  All I can hope for is that my niece takes care of that dress.  I have two girls that have lots of traveling to do.

A simple antipasto salad with two kinds of olives, roasted red peppers, artichokes and a tangy feta vinaigrette


To wear any sort of flirty dress today, I do believe I would need to live on salads!  But, that’s not so bad.  Especially with a salad like this!  This antipasto salad starts with romaine lettuce that is mixed with salami and pepperoni.  Added to that are olives, artichokes, bell peppers, and capers.  The best part of this salad just might be the dressing.  I took briny feta and made a tasty vinaigrette!  Toss everything together so that the fragrant vinaigrette coats each component of this salad and you have antipasto that’s worthy of being called dinner!



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Antipasto Salad with Feta Vinaigrette
  • 2 cups Romaine lettuce
  • 3 oz salami sliced
  • 3 oz pepperoni, sliced
  • ½ cup whole green olives
  • ½ cup whole black olives
  • 1 whole roasted red pepper, sliced
  • 1 6 oz jar marinated artichoke hearts, chopped (reserve 2 tablespoons of marinade)
  • 2 tablespoons capers
  • 2 tablespoons white wine vinegar
  • ½ teaspoon sugar
  • 1 teaspoon fresh rosemary, chopped
  • ¼ cup olive oil
  • 4 oz crumbled feta cheese
  1. In a bowl, combine salami, pepperoni, olives, roasted red peppers, artichoke hearts, plus extra marinade and capers. Toss vegetables with lettuce.
  2. In a small bowl, combine vinegar, sugar and rosemary. Slowly whisk in oil. Stir in feta cheese. Pour over salad and toss together.
  3. Serves 2 dinner salads or 4 side salads.


Follow Tanya Schroeder’s board Eat Your Veggies on Pinterest.

I may be linking this up to these parties and to The Weekend Potluck!

8 Responses

  1. Love your dress story and I had no idea your were from Yugoslavia! SO COOL! You do need to read those books though, they are good!
    But not as good as this simple salad. Love this for a weeknight dinner lady! Pinned!

  2. That is such a fun story Tanya! It would be awesome to see pics of everyone who has worn it – so cute! Loving this salad – it sounds phenomenal right now! Pinned!

  3. What an awesome story Tanya! I bet you could still pull it off. 😉 This salad looks amazing, and perfect for summer!!

  4. Anonymous

    This is almost exactly like the recipe from Smitten Kitchen!

    • Ah then that’s a compliment! Great minds think alike!


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