This salad is my absolute go-to because it’s like a charcuterie board in a bowl—fresh, vibrant, and packed with delicious flavors from the olives, prosciutto, and artichokes. Plus, the easy yet divine dressing ties everything together, bringing that sophisticated taste I crave without any hassle.
I enjoy making dishes that are both colorful and packed with nutrition, and my Antipasto Salad is a great case in point. With mixed field greens, sweet cherry tomatoes, crisp cucumbers, and vibrant marinated artichoke hearts, this salad is a vitamin-packed powerhouse.
And the trio of mozzarella, salami, and prosciutto? That’s a protein-packed workforce that makes this salad a satisfyingly delicious meal.
Ingredients
Salad greens: Vitamin A and C, abundant; fiber, plentiful.
Tomatoes, cherry: Juicy explosion, abundant in antioxidants.
Artichoke hearts that have been marinated: Fiber-rich, low-calorie, and zesty.
Kalamata olives: Tasty, healthful fats and antioxidants.
Balls of mozzarella: Creamy, protein-and-calcium representative.
Prosciutto: Protein-rich, replete with savor and depth, and salty.
Olive oil (extra virgin): Adds heart-healthy fats and smooth richness.
Ingredient Quantities
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1/2 cup sliced cucumber
- 1/2 cup red onion, thinly sliced
- 1/2 cup marinated artichoke hearts, drained and chopped
- 1/2 cup roasted red peppers, sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup mozzarella balls or cubes
- 1/4 cup pepperoncini peppers, sliced
- 100g salami, sliced and quartered
- 100g prosciutto, torn into pieces
- 1/4 cup fresh basil, chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
1. In a large mixing bowl, combine the assorted salad greens, cherry tomatoes, sliced cucumbers, and very thinly sliced red onions.
2. Place the roasted red peppers and marinated artichoke hearts in the bowl.
3. Add the Kalamata olives, mozzarella balls or cubes, and sliced pepperoncini peppers.
4. Sliced and quartered salami and torn pieces of prosciutto layer over the salad mixture.
5. Chopped fresh basil adds flavor and freshness when sprinkled over the top.
6. Combine the extra virgin olive oil, red wine vinegar, and Dijon mustard in a small bowl or jar, and whisk them together to create the dressing.
7. The dressing should be seasoned with salt and pepper to taste; then whisk again until well combined.
8. Dressing the salad properly is essential to ensure that all the ingredients are flavored well. To achieve this, one should drizzle the dressing over the salad.
9. Toss the salad gently to ensure that all components of the dish come together and that the dressing is evenly distributed.
10. Serve immediately, or chill for 15-30 minutes to allow the flavors to meld before serving. Enjoy!
Equipment Needed
1. Large mixing bowl
2. Small bowl or jar
3. Cutting board
4. Chef’s knife
5. Measuring cups and spoons
6. Whisk
7. Salad tongs or wooden spoon
FAQ
- What is the best way to prepare the salad greens?Before adding the salad greens to the bowl, wash them and dry them thoroughly to make sure they stay crisp.
- Can I substitute the cheese in the salad?Certainly! You have the option of swapping mozzarella for feta or provolone, if you seek to achieve an entirely different flavor profile.
- How should I store leftover antipasto salad?Keep in an airtight container in the fridge for up to two days; it’s best to store the dressing separately, if possible, to avoid soggy salad.
- Is there a way to make this salad vegetarian?You can leave out the salami and prosciutto and increase the quantity of vegetables or chickpeas to make a protein-rich dish.
- Can I make this salad ahead of time?Certainly! You’re able to prepare the components a few hours in advance, but add the dressing just before serving to keep the salad fresh.
- What kind of olives work best for this salad?The rich, briny taste of Kalamata olives makes them the perfect choice, but green olives work, too, if that’s your preference.
- How can I adjust the spiciness of the salad?Modify the pepperoncini peppers and the salami you use to control the heat level to your taste.
Substitutions and Variations
Rather than using cherry tomatoes, opt for grape tomatoes or diced Roma tomatoes.
Rather than marinated artichoke hearts, grilled zucchini or grilled eggplant slices could be used.
Substitute black olives or green olives for Kalamata olives.
Substituting for mozzarella balls: Feta cheese or goat cheese can be crumbled instead.
Instead of salami: turkey pepperoni or sliced chorizo.
Pro Tips
1. Chill the Ingredients: Before assembling the salad, chill the salad greens, tomatoes, cucumber, and mozzarella in the fridge to keep them crisp and refreshing.
2. Marinate the Onions: For a milder onion flavor, soak the thinly sliced red onions in cold water for about 10 minutes, or use a little of the red wine vinegar from the recipe as a quick marination.
3. Balance the Dressing: Adjust the acidity of the dressing according to your taste. You can add a bit more red wine vinegar or a pinch of sugar to balance the tang, ensuring it complements rather than overwhelms the ingredients.
4. Enhance with Herbs: Along with fresh basil, consider adding a small amount of fresh oregano or parsley for additional flavor depth. This can bring a Mediterranean flair to the salad.
5. Serve with Crunch: Add a crunchy element like toasted pine nuts or croutons just before serving to introduce a contrasting texture to the salad.
Antipasto Salad Recipe
My favorite Antipasto Salad Recipe
Equipment Needed:
1. Large mixing bowl
2. Small bowl or jar
3. Cutting board
4. Chef’s knife
5. Measuring cups and spoons
6. Whisk
7. Salad tongs or wooden spoon
Ingredients:
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1/2 cup sliced cucumber
- 1/2 cup red onion, thinly sliced
- 1/2 cup marinated artichoke hearts, drained and chopped
- 1/2 cup roasted red peppers, sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup mozzarella balls or cubes
- 1/4 cup pepperoncini peppers, sliced
- 100g salami, sliced and quartered
- 100g prosciutto, torn into pieces
- 1/4 cup fresh basil, chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions:
1. In a large mixing bowl, combine the assorted salad greens, cherry tomatoes, sliced cucumbers, and very thinly sliced red onions.
2. Place the roasted red peppers and marinated artichoke hearts in the bowl.
3. Add the Kalamata olives, mozzarella balls or cubes, and sliced pepperoncini peppers.
4. Sliced and quartered salami and torn pieces of prosciutto layer over the salad mixture.
5. Chopped fresh basil adds flavor and freshness when sprinkled over the top.
6. Combine the extra virgin olive oil, red wine vinegar, and Dijon mustard in a small bowl or jar, and whisk them together to create the dressing.
7. The dressing should be seasoned with salt and pepper to taste; then whisk again until well combined.
8. Dressing the salad properly is essential to ensure that all the ingredients are flavored well. To achieve this, one should drizzle the dressing over the salad.
9. Toss the salad gently to ensure that all components of the dish come together and that the dressing is evenly distributed.
10. Serve immediately, or chill for 15-30 minutes to allow the flavors to meld before serving. Enjoy!
