Antipasto Salad
Looking for an easy and delicious antipasto salad recipe? You've come to the right place! This salad is packed with flavor and perfect for any occasion.
Looking for an easy and delicious antipasto salad recipe? You've come to the right place! This salad is packed with flavor and perfect for any occasion.
- 3 tablespoons red wine vinegar
- 8 ounces genoa salami cut into bite-size pieces
- 8 ounces sopressata or other hard salami cut into bite-size pieces
- 8 ounces sharp provolone cheese cut into bite-size pieces
- 8 ounces fresh mozzarella cheese cut into bite-size pieces
- 2 large tomatoes cut into bite-size pieces
- 1 (14 ounce) can artichokes drained and cut into bite-size pieces
- 1/2 (12 ounce) jar roasted red peppers drained and sliced
- 1/2 cup pitted and coarsely chopped kalamata olives
- 1/4 cup pitted and chopped green olives
- 1 tablespoon extra-virgin olive oil
- freshly-ground black pepper to taste
- 1/4 cup shredded fresh basil leaves
- Carbohydrate 3.58104536321052 g
- Cholesterol 53.297103428 mg
- Fat 18.6198226579709 g
- Fiber 0.649599988937378 g
- Protein 16.253402875792 g
- Saturated Fat 9.09312392245179 g
- Serving Size 1 1 serving (119g)
- Sodium 753.85898280732 mg
- Sugar 2.93144537427314 g
- Trans Fat 0.982001924013369 g
- Calories 245 calories
Step-by-step
- Combine the Genoa and sopressata salami, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice the roasted red peppers and add them to the bowl, along with about 3 tablespoons of their juice.
- Mix in the chopped olives. Drizzle olive oil over the entire dish, followed by the red wine vinegar and black pepper. Salad can be made ahead of time and refrigerated until serving.
- Tear the fresh basil leaves into bite-sized pieces and add them to the salad just before serving. Mix thoroughly and serve.
Standard green salads rely on leafy structures for volume, whereas this antipasto relies entirely on dense cured meats and semi-hard cheeses holding their own against sharp vinegars. Several common pitfalls await cooks who approach this build without proper preparation. Uniformity matters more here than in a casual lettuce toss.
- Cut every solid component to a uniform half-inch cube; mismatched chunks leave you with a mouthful of pure provolone followed by an unseasoned bite of tomato.
- Drain canned artichoke hearts in a colander for at least ten minutes, pressing them gently with a paper towel to extract excess moisture that would otherwise water down the dressing.
- Tear fresh basil leaves by hand rather than slicing them with a dull steel blade that bruises the volatile oils and turns the edges black within minutes.
- Maintain the dressed mixture below forty degrees Fahrenheit if storing it ahead, letting the components marinate for no longer than four hours before the tomatoes begin to break down entirely.
