Antipasto Salad - Fresh and Flavorful Italian Starter
If you're craving a fresh and flavorful salad that's packed with Italian charm, this Antipasto Salad is your go-to recipe. It’s an effortless blend of savory meats, creamy cheeses, crisp vegetables, and tangy olives, all brought together with a simple vinaigrette. Whether you're serving it as a starter or a light meal, this salad delivers a satisfying bite in every forkful. Perfect for those who love to prepare their own food, this salad is easy to customize and makes a great addition to any meal.
Ingredients
- 1 cup cherry tomatoes, halved
- 1 cup artichoke hearts, drained and quartered
- 1/2 cup roasted red peppers, sliced
- 1/2 cup black olives, pitted and halved
- 1/2 cup green olives, pitted and halved
- 1/2 cup marinated mushrooms
- 1/4 pound salami, thinly sliced
- 1/4 pound prosciutto, thinly sliced
- 1/4 pound provolone cheese, cubed
- 1/4 pound mozzarella balls (bocconcini)
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons capers, drained
- 1 tablespoon red wine vinegar
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
Directions
Start by preparing all your ingredients: halve the cherry tomatoes, quarter the artichoke hearts, slice the roasted red peppers, and halve the olives. Set these aside.
Thinly slice the red onion and chop the fresh basil leaves. Set aside.
In a large salad bowl, combine the cherry tomatoes, artichoke hearts, roasted red peppers, black and green olives, marinated mushrooms, and capers.
Add the sliced salami, prosciutto, cubed provolone, and mozzarella balls to the salad.
Drizzle the salad with red wine vinegar and extra virgin olive oil. Season with salt and pepper to taste.
Gently toss all the ingredients together until they are well combined.
Finish by sprinkling the chopped basil over the top.
Serve immediately or chill for 15 minutes before serving to allow the flavors to meld.
Recipe tips
For added flavor, you can marinate the mushrooms and olives in a mixture of olive oil, garlic, and Italian herbs before adding them to the salad. Consider adding a splash of balsamic vinegar for a sweeter, tangier dressing. Use a mix of green and red lettuce to add more crunch and color to the salad. This salad can be made a few hours ahead of time; just add the fresh basil right before serving to keep it vibrant.
Nutrition Facts (per serving)
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