Antipasto Salad Recipe
Classic Italian antipasto ingredients are tossed with crisp greens, salami, pepperoni, mozzarella, provolone, olives, artichokes, tomatoes, pepperoncini, and a tangy balsamic vinaigrette for an easy, hearty salad that’s perfect for lunch, potlucks, parties, or a simple no-cook dinner.
Servings: 8
Cost: $15
Equipment
- salad bowl
- 1 whisk
- chef's knife
- cutting board
- measuring cup
- measuring spoons
Ingredients
- 8 cups spring mix rinsed and patted dry
- 2 cups halved grape tomatoes
- 1 cup mozzarella balls or marinated mozzarella
- 8 ounces pepperoni cut into bite sized pieces
- 8 ounces salami cut into bite sized pieces,
- 8 ounces marinated artichoke hearts
- 1/2 cup sliced roasted red peppers
- 1/2 cup diced sharp provolone
- 1/2 cup kalamata olives
- 1/2 cup spanish olives
- 1/4 cup thinly sliced red onion
- 1/4 cup pepperoncini peppers
- 2 tablespoons grated parmesan cheese
- 1 tablespoon dried oregano
- 1 1/2 cups Balsamic Vinaigrette
For the Balsamic Vinaigrette
- 3/4 cup extra virgin olive oil
- 1/2 cup balsamic vinegar
- 1 tablespoon dijon mustard
- 1 garlic clove minced
- 1 teaspoon italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
Instructions
For the Salad
- Arrange the spring mix on a large platter.
- Scatter the tomatoes, mozzarella, pepperoni, salami, artichokes, peppers, provolone, olives, onion and pepperoncini on top of the spring mix.
- Sprinkle the salad with the parmesan cheese and oregano.
- Season with kosher salt and pepper, if desired.
- Toss the salad with the vinaigrette or serve on the side.
For the Balsamic Vinaigrette
- Make the balsamic vinaigrette. In a small bowl or jar, whisk or shake together the olive oil, balsamic vinegar, Dijon mustard, garlic, Italian seasoning, salt, and pepper until combined.
- Arrange the spring mix on a large platter or in a large salad bowl.
- Scatter the tomatoes, mozzarella, pepperoni, salami, artichokes, roasted red peppers, provolone, olives, red onion, and pepperoncini over the greens.
- Sprinkle with parmesan cheese and oregano.
- Season with kosher salt and black pepper, if desired.
- Toss with the balsamic vinaigrette just before serving, or serve the dressing on the side.
Video
Notes
- Antipasto salad is best served soon after assembling, especially once it has been tossed with dressing.
- To make ahead, chop the meats, cheeses, and vegetables up to 2 days in advance and store them separately from the greens.
- Keep the vinaigrette in a separate jar or airtight container and toss with the salad just before serving.
- Undressed salad can be stored in an airtight container in the refrigerator for up to 2 days. Dressed salad is best eaten the same day.
- For a crowd, add cooked and cooled pasta, then increase the dressing as needed.
Nutrition
Calories: 568kcal | Carbohydrates: 10g | Protein: 19g | Fat: 51g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 28g | Trans Fat: 0.5g | Cholesterol: 61mg | Sodium: 1627mg | Potassium: 523mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1236IU | Vitamin C: 30mg | Calcium: 171mg | Iron: 2mg