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30 Minutes or Less

5-Minute Antipasto Salad

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antipasto salad in a bowl with red wine on the side

This antipasto salad comes together in just 5 minutes! Quick, easy, and exploding with flavor. Loaded with healthy ingredients, and finished off with a 3-ingredient dressing. It’s also entirely gluten-free, with a dairy-free option!

close-up overhead image of antipasto salad on a plate with tomatoes on the side

What You’ll Need To Make Antipasto Salad

Romaine Lettuce – Fresh, crisp, and extra crunchy romaine is the perfect base to this Italian salad. Romaine is hearty, yet super mild, and won’t take away from all the other flavors we have going on in this dish. However, if you don’t have romaine, you can certainly use any other kind of lettuce you’d like. Some fresh arugula would also taste great!

Olives – Feel free to use a variety of your favorite olives in this antipasto salad! I used a combo of green and black olives, which were perfectly briny and delicious. I’ve also made this salad with marinated green olives and it was nothing short of exceptional! Also, if you don’t like olives (first of all, how?!), you can definitely leave them out of this salad altogether.

Salami – I added this Applegate Genoa Salami to my salad, but any brand/type of salami will work here. Smoked salami, spicy salami, thinly sliced salami, etc. will all taste amazing. You can even swap the salami for prosciutto, if that’s more your thing!

Red Wine Vinegar – Either red wine vinegar or white wine vinegar will blend perfectly into our 3-ingredient dressing. The tangy, sour vinegar brings out the abundance of savory flavors in this salad recipe. However, if you don’t have any vinegar on-hand, a tablespoon of lemon juice makes for a great substitution!

fork and spoon lifting antipasto salad out of a bowl

Tips and Tricks

  • This antipasto salad is basically a charcuterie board, served over lettuce. It’s got all the charcuterie things from cured meats to marinated veggies. Therefore, throw any and all of your favorite charcuterie fixings into this simple salad!
  • Make this an Italian-style pasta salad by replacing the lettuce with your favorite cooked pasta! And for a gluten-free pasta salad, use your favorite gluten-free pasta instead.
  • Because this salad holds up so well in the fridge, it’d make a great addition to your weekly meal prep! Simply portion out this salad into four servings, then store the dressing on the side. When ready to eat, remove your pre-portioned salad from the fridge and then dress- that’s it!
close-up image of antipasto salad

Adjust This Recipe To Your Dietary Needs

Make it Vegan: For a vegan meal, leave out the pepperoni, salami, and mini mozzarella balls. You can also replace these three ingredients with your favorite vegan protein, such as chickpeas, white beans, or even lentils.

Make it Dairy-Free: Easily make this antipasto salad dairy-free by leaving out the mini mozzarella balls. I personally took this option and my salad was still insanely flavorful and delicious!

5-Minute Antipasto Salad

5 from 1 vote
Recipe by Samantha Course: MainCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

0

minutes
Total time

5

minutes

Ingredients

  • 3 cups romaine lettuce, chopped

  • 12 ounces jarred artichoke hearts, quartered

  • 1 cup mixed olives, halved

  • 1 pint cherry tomatoes, halved

  • 1/2 pound salami, thinly sliced

  • 1/2 cup pepperoncini, drained and sliced

  • 4 ounces sliced pepperoni

  • 1/4 cup jarred roasted red peppers, chopped

  • 1/4 red onion, thinly sliced

  • 8 ounces fresh mini mozzarella balls, optional

  • For the dressing:

  • 1/4 cup olive oil

  • 1 tablespoon red wine or white wine vinegar

  • 1 teaspoon Italian seasoning

Directions

  • Add all salad ingredients to a large bowl or serving platter.
  • Make the dressing by whisking together all dressing ingredients in a small bowl, then pour over salad. Serve immediately.

Recipe Video

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30 Minutes or Less

Gyro Salad with Tzatziki Dressing (Gluten-Free, Dairy-Free)

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tzatziki dressing being poured over a gyro salad

This gyro salad with (dairy-free) tzatziki dressing is loaded with fresh flavor! Easier and healthier than classic gyro wraps, this salad comes together in under 30 minutes. Make this protein and veggie-packed meal on a busy weeknight when you’re craving something delicious and nutritious!

tzatziki dressing being poured over a gyro salad

So basically, I woke up one morning craving a gyro. Though when I searched for recipes, they all seemed way too complicated (yes, even for me) to make. And that my friends, is how the gyro salad was born. I wanted to keep this Greek-inspired recipe as similar to the traditional gyro wrap as possible. Therefore, I was sure to include every classic seasoning, herb, and flavor. The only thing I changed for this gyro salad was the method! First, you sautée the ground meat instead of baking and slicing it. Then, you quickly mix together the homemade tzatziki dressing with just a few simple ingredients. Lastly, you throw all of the ingredients in a bowl, drizzle it with that tangy dressing and enjoy! Also, I’m just going to say it, I could drink this tzatziki dressing with a straw – it’s that good!

What You Need To Make Gyro Salad with Tzatziki Dressing

Ground Beef + Ground Lamb – These two meats are traditional to any gyro recipe. If you’re not a fan of either ground meat, you can easily leave it out! Also, feel free to use ground turkey instead.

Dairy-Free Sour Cream – I use and love Kite Hill Dairy-Free Sour Cream. It’s deliciously creamy, perfectly tangy, and tastes incredibly similar to the real thing. However, any dairy-free sour cream would work here. And if you can’t find dairy-free sour cream, a dairy-free plain and unsweetened yogurt will also do the trick!

Fresh Dill – The star herb of this gyro salad show! Fresh dill brings on much of the irresistible flavor of this dressing. I highly recommend you use fresh dill instead of dried dill, it simply won’t taste the same. Additionally, you’ll be able to sprinkle any extra fresh dill on top of your finished gyro salad for even MORE delicious flavor!

Adjust This Recipe To Your Dietary Needs

  • Use Regular Sour Cream: Feel free to use an equal amount of regular sour cream if you’re not dairy-free!
  • Add Feta: For all my cheese-lovers out there, a sprinkling of crumbled feta cheese would make the PERFECT addition to this gyro salad.
Gyro Salad with Tzatziki Dressing (Gluten-Free, Dairy-Free)
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Gyro Salad with Tzatziki Dressing (Gluten-Free, Dairy-Free)

0 from 0 votes
Recipe by Samantha Russo Course: MainCuisine: GreekDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

10

minutes
Total time

25

minutes

This gyro salad with (dairy-free) tzatziki dressing is loaded with fresh flavor! Easier and healthier than classic gyro wraps, this salad comes together in under 30 minutes. Make this protein and veggie-packed meal on a busy weeknight when you’re craving something delicious and nutritious!

Ingredients

  • For the gyro meat:

  • 1 tablespoon olive oil

  • 1/2 onion, finely chopped

  • 1 pound ground beef

  • 1 pound ground lamb

  • 3 garlic cloves, minced

  • 1 tablespoon dried rosemary

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • For the dairy-free tzatziki dressing:

  • 1 cup dairy-free sour cream, see Notes

  • 3 tablespoons fresh dill, chopped

  • 2 teaspoons lemon juice

  • 2 garlic cloves, minced

  • 1 teaspoon salt

  • 1/4 teaspoon black pepper

  • For the salad:

  • 6 cups romaine lettuce, chopped

  • 1/2 red onion, sliced

  • 1/2 cup kalamata olives

  • 1 cup cherry tomatoes, sliced

  • 1 cup cucumber, sliced

  • 1/4 cup fresh dill, chopped

Directions

  • Add all gyro meat ingredients to a large skillet over medium heat and cook until meat is no longer pink, breaking it up in the process. Strain any unwanted rendered fat from the meat.
  • Add all tzatziki dressing ingredients to a small bowl and mix together to combine.
  • Assemble salad ingredients in a bowl, then top with gyro meat and tzatziki dressing.

Recipe Video

Notes

  • Dairy-Free Sour Cream: Feel free to use dairy-free plain and unsweetened yogurt or regular sour cream in its place.

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Breakfast

Zucchini Hash Browns (Gluten-Free, Dairy-Free)

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two zucchini hash browns on a plate with a fried egg on top

These zucchini hash browns are perfectly seasoned, easy to make, and incredibly delicious! Serve alongside a fried egg and some fresh herbs for a quick and easy breakfast.

two zucchini hash browns on a plate with a fried egg on top

Hash browns have always been and always will be my favorite part of a breakfast plate. I love my hash browns extra crispy, with just the right amount of flavor. These zucchini hash browns hit the spot while being low-carb and super healthy. And the best part? They require a whopping four ingredients to make! You can catch me throwing together these super easy zucchini hash browns all zucchini-season long. I also plan on prepping a big batch for my freezer to reheat and enjoy in the winter months.

If you’re like me and have difficulty finding time to throw together a complete breakfast for yourself in the morning, then you need this recipe in your life. I highly recommend doubling or even tripling it ahead of a long week and keeping them in the fridge or freezer as a quick grab-and-go breakfast all week or month long.

What You Need To Make Zucchini Hash Browns

Zucchini – Peak zucchini season runs from May through August, but can usually be found at grocery stores year round. If you own a zucchini plant, you know how fruitful these plants are (like zucchini for daysssss). To prepare zucchini for this recipe, start by trimming off one end of the zucchini and running that same end down a medium box grater. Immediately transfer the shredded zucchini to a dish cloth and get started with this recipe!

Egg – The egg not only adds protein to these zucchini hash browns, but holds them together while they cook. Most zucchini hash browns call for all purpose flour or cheese to help bind them together. Though I found that in order to keep them gluten-free and dairy-free you’ll just need one egg to hold these babies together.

Garlic Powder – I kept the seasoning light in this recipe as to not overwhelm this mild veggie. Feel free to add whatever other seasoning you’d like or even leave the garlic powder out altogether!

How To Freeze

  • Let the zucchini hash browns cool completely before transferring to a freezer-safe bag or container.
  • When ready to eat, remove from the freezer and heat in a 400° Fahrenheit oven for 5-8 minutes or until warmed through. Or you can pop them in the microwave for 1 minute – they won’t be as crispy but will still be delicious.
  • Either wrap them in a napkin to take with you and enjoy during your morning commute or top with a fried egg and fresh herbs for a complete breakfast!
Zucchini Hash Browns (Gluten-Free, Dairy-Free)
Print

Zucchini Hash Browns (Gluten-Free, Dairy-Free)

0 from 0 votes
Recipe by Samantha Russo Course: BreakfastDifficulty: Easy
Servings

3

hash browns
Prep time

30

minutes
Cooking time

25

minutes
Total time

55

minutes

These zucchini hash browns are perfectly seasoned, easy to make, and incredibly delicious! Serve alongside a fried egg and some fresh herbs for a quick and easy breakfast.

Ingredients

  • 2 zucchini, shredded

  • 1 egg

  • 1/2 teaspoon salt, divided

  • 1/2 teaspoon garlic powder

Directions

  • Preheat oven to 400° Fahrenheit and line a baking sheet with parchment paper.
  • Place shredded zucchini on a dish towel in a single layer, then sprinkle with 1/4 teaspoon salt. let sit for 30 minutes to draw out as much moisture as possible.
  • Wrap zucchini in towel and squeeze out as much liquid as possible, then transfer zucchini to a bowl.
  • Add in the remaining ingredients then mix until well combined.
  • Divide into 3 hash browns and transfer to the baking sheet.
  • Bake for 25-30 minutes or until golden brown, remove and let cool slightly before serving.

Recipe Video

Notes

  • Feel free to add or remove any seasoning you’d like, don’t be scared to make this recipe your own!

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