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antipasto- salad recipe featured

Classic Antipasto Salad Recipe

A colorful, flavorful Italian antipasto salad combining cured meats, cheeses, and marinated vegetables in a simple red wine vinegar dressing.
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Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings: 10
Course: Protein Salads
Cuisine: Italian
Calories: 383
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces Genoa salami, cut into bite-sized pieces
  • 8 ounces sopressata or other hard salami, cut into bite-sized pieces
  • 8 ounces sharp provolone cheese, cut into bite-sized pieces
  • 8 ounces fresh mozzarella cheese, cut into bite-sized pieces
  • 2 large tomatoes, cut into bite-sized pieces
  • 1 (14 ounce) can artichokes, drained and cut into bite-sized pieces
  • ½ (12-ounce jar) roasted red peppers
  • ½ cup pitted and coarsely chopped Kalamata olives
  • ¼ cup pitted and chopped green olives
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • Freshly ground black pepper to taste
  • ¼ cup fresh basil leaves

Equipment

  • Large mixing bowl
  • Cutting board
  • Sharp knife

Method
 

  1. Combine salamis, cheeses, tomatoes, and artichokes in a large bowl.
  2. Slice roasted red peppers and add to bowl with 3 tablespoons of pepper juice.
  3. Add both types of chopped olives to the mixture.
  4. Drizzle with olive oil and red wine vinegar, then season with black pepper.
  5. Toss everything thoroughly until well combined.
  6. Refrigerate until ready to serve.
  7. Just before serving, tear fresh basil leaves and fold into the salad.

Notes

  • For best results, prepare this salad at least 30 minutes before serving to allow flavors to develop.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Add fresh herbs just before serving.