Antipasto Appetizer Salad Recipe

Cooking Directions

• STEP 1.Start by preparing the ingredients for the salad. Slice the cured meats, such as salami and prosciutto, into thin strips. Cut the cheeses, such as mozzarella and provolone, into bite-sized cubes. Drain and rinse the marinated vegetables, such as artichoke hearts and roasted red peppers.
• STEP 2.In a large salad bowl, combine the cured meats, cheeses, marinated vegetables, and olives. Toss gently to mix the ingredients together.
• STEP 3.In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper to make the vinaigrette. Drizzle the vinaigrette over the salad and toss gently to coat the ingredients.
• STEP 4.Let the salad sit for a few minutes to allow the flavors to meld together. Serve the antipasto salad as an appetizer or a light lunch.
• STEP 5.For storage, cover the salad with plastic wrap and refrigerate. It can be stored for up to 2 days. Before serving, give it a gentle toss to redistribute the dressing.
• STEP 6.To serve, transfer the salad to individual plates or a serving platter. Garnish with fresh basil leaves, if desired.

Cooking Tips

• Feel free to customize the salad with your favorite antipasto ingredients. You can add marinated mushrooms, sun-dried tomatoes, or roasted garlic.
• For a vegetarian version, omit the cured meats and add more cheese and marinated vegetables.
• Serve the salad with crusty bread or breadsticks to complete the antipasto experience.

Storage and Serving

• Store the antipasto salad in an airtight container in the refrigerator for up to 2 days.
• Before serving, give the salad a gentle toss to redistribute the dressing and flavors.
• Serve the salad as an appetizer before a meal or as a light lunch option.
• Garnish the salad with fresh basil leaves for an extra burst of flavor.