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Looking for a fresh, vibrant dish that’s perfect for any occasion? This Antipasto Salad is a delightful mix of cherry tomatoes, mozzarella balls, kalamata olives, and more. It’s a burst of flavors and textures, all brought together with a simple yet delicious dressing. Whether you're hosting a gathering or just want a quick, tasty meal, this salad is sure to impress. Let's dive in!
Antipasto Salad Recipe
Ingredients:
- 1 cup halved cherry tomatoes
- 1 cup halved mozzarella balls
- 1 cup pitted kalamata olives
- 1 cup quartered artichoke hearts
- 0.5 cup sliced salami
- 0.25 cup thinly sliced red onion
- 0.25 cup chopped basil
- 0.25 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- to taste salt
- to taste black pepper
Instructions:
- In a large mixing bowl, combine cherry tomatoes, mozzarella balls, kalamata olives, artichoke hearts, salami, red onion, and basil.
- In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and black pepper.
- Pour the dressing over the salad and toss to coat evenly.
- Serve immediately or refrigerate for up to 2 hours before serving.
What You Will Need
Read more: Summer Corn Salad Recipe
What you will need to make antipasto salad
- Cherry tomatoes: Juicy and sweet, these add a burst of freshness and vibrant color to the salad.
- Mozzarella balls: Creamy and mild, they provide a delightful contrast to the tangy and salty elements.
- Kalamata olives: Briny and rich, these olives bring a depth of flavor and a touch of Mediterranean flair.
- Artichoke hearts: Tender and slightly tangy, they add a unique texture and flavor to the mix.
- Salami: Savory and slightly spicy, it gives the salad a hearty and satisfying element.
- Red onion: Sharp and crisp, it adds a bit of bite and balances the richness of other ingredients.
- Basil: Fresh and aromatic, it infuses the salad with a fragrant, herbal note.
- Olive oil: Smooth and rich, it forms the base of the dressing, tying all the flavors together.
- Red wine vinegar: Tangy and robust, it adds acidity and brightness to the dressing.
- Dried oregano: Earthy and slightly bitter, it enhances the Mediterranean flavors in the salad.
Tools and Instruments Required
What tools/instruments will be needed to make Antipasto Salad Recipe
- Mixing bowl: Essential for combining all salad ingredients evenly without making a mess.
- Small bowl: Perfect for whisking together the dressing ingredients separately.
- Whisk: Helps blend the olive oil, vinegar, and spices into a smooth dressing.
- Cutting board: Provides a stable surface for chopping vegetables and slicing salami.
- Knife: Necessary for cutting tomatoes, artichoke hearts, and salami into bite-sized pieces.
- Measuring cups: Ensures accurate portions of each ingredient for balanced flavors.
Antipasto Salad Recipe
A delightful mix of Italian flavors perfect for a starter or a light meal.
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Ingredients:
Main Ingredients
- 1 cup Cherry Tomatoes halved
- 1 cup Mozzarella Balls halved
- 1 cup Kalamata Olives pitted
- 1 cup Artichoke Hearts quartered
- 0.5 cup Salami sliced
- 0.25 cup Red Onion thinly sliced
- 0.25 cup Basil chopped
- 0.25 cup Olive Oil
- 2 tbsp Red Wine Vinegar
- 1 tsp Dried Oregano
- to taste Salt
- to taste Black Pepper
Instructions:
- In a large mixing bowl, combine cherry tomatoes, mozzarella balls, kalamata olives, artichoke hearts, salami, red onion, and basil.
- In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and black pepper.
- Pour the dressing over the salad and toss to coat evenly.
- Serve immediately or refrigerate for up to 2 hours before serving.
Notes:
Feel free to add other antipasto favorites like roasted red peppers or marinated mushrooms.
Read more: Classic Tossed Salad Recipe
Nutrition value:
Calories: 200kcalCarbohydrates: 10gProtein: 8gFat: 15gSaturated Fat: 5gCholesterol: 20mgSodium: 600mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 2mg
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Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare all ingredients as directed.
- Combine salad ingredients in a large bowl.
- Mix dressing separately and store in an airtight container.
- Refrigerate both salad and dressing for up to 24 hours.
- Toss salad with dressing just before serving.
Freezing Instructions
- Do not freeze the salad as a whole.
- Freeze only the salami and artichoke hearts separately.
- Place salami and artichoke hearts in freezer-safe bags.
- Label and date the bags.
- Freeze for up to 2 months.
- Thaw in the refrigerator before adding to the fresh salad.
Adding a splash of lemon juice to the dressing can brighten up the flavors and add a refreshing twist to the antipasto salad.
Frequently Asked Questions
FAQ:
Can I make this salad ahead of time?
Yes, you can prepare it up to 2 hours in advance. Just keep it refrigerated.
What can I use instead of salami?
Substitute with prosciutto, pepperoni, or even grilled chicken.
How long will leftovers last?
Store in an airtight container for up to 3 days in the fridge.
Can I add other vegetables?
Absolutely! Bell peppers, cucumbers, or roasted red peppers work well.
Is there a vegan version?
Skip the salami and mozzarella, and add more veggies or chickpeas.
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