Antipasto Salad: An appetizer meets salad hybrid with a ton of flavors is called an antipasto salad. It’s a sure hit, first and foremost!
Anyone can enjoy antipasto in several forms, such as platters, sandwiches, or skewers. It’s difficult to top the ideal blend of briny olives, tangy artichoke hearts, crisp and spicy pickles, fresh tomatoes, and creamy cheeses.
Second, opening a few jars and whisking up a basic Dijon vinaigrette is pretty much all that’s required to make this simple Italian salad, which offers you an abundance of brilliant flavor, color, and texture with no effort. You can also prepare everything the previous evening.
Antipasto Salad
Ingredients
- 3 cups chopped hearts of romaine or spring greens (I like mixing a bit of both)
- 1 cup cherry tomatoes, halved
- ½ cup pitted Castelvetrano olives
- ½ cup pitted Kalamata olives or black olives
- 1 cup mild Giardiniera
- 1 cup quartered marinated artichoke hearts
- ½ cup pepperoncini
- 6 ounces Provolone cheese, cubed
- 1 cup baby mozzarella balls or Ciliegine
- 8 ounces salami, cubed
- ½ cup mini pepperoni
- Dijon Vinaigrette, about ¼ cup or more to taste
Instructions
- Blend. Combine the lettuce and/or spring greens, tomatoes, olives, giardiniera, artichoke hearts, pepperoncini, provolone cheese, mozzarella, salami, and small pepperoni in a large serving bowl or plate. Up to one day, or until you’re ready to serve, cover and keep chilled.
- Put on clothes. Toss the salad with roughly half of the vinaigrette right before serving. Serve right away after tasting and adding extra vinaigrette if necessary.
ALSO SEE
Notes
- You may serve this salad as a constructed salad—think Niçoise salad—if you want to make it a little more visually striking. Build the other ingredients in groups, using the lettuce as a bed. Pour the dressing on top; do not toss.
- Remaining food? Use to prepare antipasto chicken sandwiches or skewers (you can modify the recipes to fit your ingredients).
- Come browse our shop’s selection of premium Mediterranean goods, such as spices, olive oils, honey, and jams.
Nutrition
- Calories: 329.8 kcal
- Carbohydrates: 20.3g
- Protein: 15.6g
- Fat: 27.6g Saturated
- Fat: 8.6g Polyunsaturated
- Fat: 1.5g Monounsaturated
- Fat: 8.3g Trans Fat: 0.1g
- Cholesterol: 44mg
- Sodium: 1650.1mg
- Potassium: 222mg
- Fiber: 1.5g
- Sugar: 1.1g
- Vitamin A: 1800.5 IU
- Vitamin C: 15.5mg
- Calcium: 207.4mg
- Iron: 1mg
FAQs AND QUESTIONs
How to Make Antipasto Salad
- There are basically three stages to this recipe: prepare the dressing, combine all the ingredients, dress the salad, and serve. The process is as follows:
- Make the Dijon Vinaigrette. In a small mixing bowl, combine ¼ cup Champagne vinegar, 1 to 2 tablespoons of Dijon mustard, and 1 tablespoon minced shallot. Add ½ tablespoon water, season with a big pinch of kosher salt and black pepper (about ½ teaspoon each) and whisk to combine. Continue whisking as you drizzle in ½ cup of olive oil, whisking until emulsified. Taste and adjust the seasoning to your liking. Set aside for now.
- Prepare the fixings. Grab a big serving platter or bowl and add the ingredients as you prep them. Start with 3 cup’s worth of chopped romaine hearts and/or spring greens. Halve 1 cup of cherry tomatoes. Cube 6 ounces of provolone cheese and 8 ounces of salami.
- Mix. To the bowl, add ½ cup each of pitted Castelvetrano and Kalamata olives, pepperoncini, and mini pepperoni. Add 1 cup each of giardiniera, quartered artichoke hearts, and baby mozzarella balls. Cover and refrigerate until you’re ready to serve.
- Dress. Just before serving, pour about half the dressing over the salad and give everything a good toss to coat. Taste and add more dressing if you’d like (cover and store any remaining dressing for up to 1 week). Serve immediately.
