Antipasto Salad – Italian Appetizer Recipe
Antipasto salad is the perfect Italian appetizer recipe, featuring cured meats, fresh vegetables, mozzarella cheese, olives, and tangy vinaigrette for a healthy Mediterranean dish.
Equipment
- Large salad bowl
- Cutting board
- Sharp knife
- Measuring cups & spoons
- Whisk for dressing
Ingredients
- 6 cups mixed greens (romaine, arugula, or spring mix)
- 1 cup cherry tomatoes, halved
- 1 cup marinated artichoke hearts, drained and chopped
- 1 cup roasted red peppers, sliced
- 1 cup assorted olives (Kalamata, green, Castelvetrano)
- 1 cup cubed provolone or mozzarella balls
- ½ cup grated parmesan
- 1 cup sliced salami or pepperoni
- 1 cup prosciutto or ham strips
- Dressing: ½ cup olive oil, 3 tbsp red wine vinegar, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1 garlic clove minced, 1 tsp Italian herbs, salt & pepper to taste
Instructions
- Prepare Dressing: In a small bowl, whisk olive oil, vinegar, lemon juice, mustard, garlic, herbs, salt, and pepper until emulsified.
- Prep Ingredients: Slice meats, cube cheeses, and chop vegetables. Pat marinated items dry to avoid excess moisture.
- Assemble Salad: Place greens in a large bowl. Layer meats, cheeses, olives, and vegetables on top.
- Dress & Toss: Drizzle dressing over salad just before serving. Toss gently to combine.
- Serve: Garnish with fresh basil or parsley for extra flavor.
Notes
- Tip: Keep dressing separate if making ahead—add just before serving.
- Swap meats for beans or roasted veggies for a vegetarian version.
- Use gluten‑free pasta or chickpeas to bulk up the salad.
- Store leftovers in airtight containers in the fridge for up to 3 days.
- Fresh herbs like basil or oregano elevate the flavor dramatically.