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This antipasto salad brings the best of Italian appetizers into one vibrant, flavor-packed dish that's become my go-to for both casual family dinners and entertaining guests. The combination of crisp vegetables, savory cured meats, and creamy cheese creates a perfect balance that satisfies everyone at the table.
I first created this salad when unexpected guests arrived on a hot summer evening. With no time to cook, I gathered everything Italian from my refrigerator and this beautiful antipasto salad was born. Now it appears at nearly every gathering I host.
Ingredients
- Romaine lettuce provides the perfect crisp base with sturdy leaves that hold up to the hearty toppings
- Baby arugula adds a peppery bite that balances the rich ingredients
- Salami delivers savory flavor and substantial protein make sure to use a good quality variety
- Prosciutto brings that delicate salty richness look for thinly sliced authentic Italian if possible
- Marinated artichoke hearts contribute tangy flavor drain them well to prevent a soggy salad
- Mixed olives offer briny contrast use a variety for different flavors and textures
- Roasted red peppers add sweet smokiness jarred works great but homemade elevates it further
- Cherry tomatoes provide juicy bursts of freshness choose the ripest ones available
- Bocconcini cheese adds creamy milkiness that mellows the bold flavors
- Extra virgin olive oil forms the base of the dressing use the best quality you can afford
- Balsamic vinegar brings sweet acidity that ties everything together
Step-by-Step Instructions
- Create the Salad Base
- Combine chopped romaine and baby arugula in an extra large bowl. The mix of crisp romaine and peppery arugula creates the perfect foundation for all the bold toppings. Make sure to tear or chop the greens into bite sized pieces for easier eating.
- Prepare the Dressing
- Whisk together olive oil, balsamic vinegar, minced garlic, salt and pepper in a small bowl until well combined. The garlic should be very finely minced to distribute its flavor evenly. This simple dressing brings all the complex flavors together.
- Dress the Greens
- Pour half of the prepared dressing over the salad greens and toss thoroughly to coat. Every leaf should be lightly moistened but not soggy. This initial dressing helps the greens stand up to the weight of the toppings.
- Add the Antipasto Elements
- Layer the salami, prosciutto, artichokes, olives, roasted red peppers, bocconcini, and tomatoes over the dressed greens. Arrange them in an appealing way for visual impact. The combination of meats, vegetables and cheese creates a perfect balance.
- Finish and Serve
- Drizzle the remaining dressing over the arranged toppings and sprinkle with freshly chopped parsley. The final touch of dressing and herbs brings everything together while adding a pop of color and freshness.
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The marinated artichoke hearts are my secret weapon in this recipe. I discovered their transformative power years ago when my Italian grandmother insisted on adding them to every antipasto platter. Their tangy bite cuts through the richness of the meats and cheese, creating the perfect balance. Whenever I serve this salad, someone always asks about the artichokes.
Perfect Pairings
This antipasto salad stands beautifully on its own as a light meal, but it truly shines alongside other Italian classics. Serve it with crusty ciabatta bread and a glass of Chianti for a simple lunch, or pair it with lasagna or chicken parmesan for a more substantial dinner. The bright, acidic flavors in the salad cut through richer dishes, creating a perfectly balanced meal.
Make It Your Own
The beauty of antipasto salad lies in its flexibility. Feel free to swap ingredients based on your preferences or what you have available. Add pepperoni for extra spice, or incorporate roasted zucchini for a summer variation. For a vegetarian version, simply omit the meats and add extra vegetables or even white beans for protein. The cheese can be switched too – try cubed provolone, shaved Parmesan, or even crumbled feta for different flavor profiles.
Serving Suggestions
For an impressive presentation, serve this salad on a large, shallow platter rather than in a bowl. This allows guests to see all the colorful ingredients and choose their favorite components. Consider setting out small forks or toothpicks alongside the platter for easy grazing at parties. For a more substantial meal, offer warm bread on the side to soak up the delicious dressing that pools at the bottom of the plate.
The Italian Connection
Antipasto literally means "before the meal" in Italian, traditionally served as the first course to stimulate the appetite. This salad transforms those appetizer elements into a complete dish while honoring the Italian tradition of using simple, high quality ingredients. In Italy, meals often begin with a selection of cured meats, cheeses, and vegetables – all the elements that make this salad so special. By combining them in one dish, you get to enjoy all those flavors in every bite.
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Recipe FAQs
- → Can I make this antipasto salad ahead of time?
Yes, but for best results, prep all ingredients and the dressing separately up to 24 hours ahead. Store covered in the refrigerator and combine just before serving. If you need to assemble earlier, keep the dressing separate until serving time to prevent wilting.
- → What can I substitute for bocconcini cheese?
If bocconcini aren't available, you can substitute with cubed fresh mozzarella, provolone, shaved parmesan, or even crumbled feta. Each cheese will provide a different flavor profile but will work wonderfully with the Italian ingredients.
- → How can I make this antipasto salad vegetarian?
For a vegetarian version, simply omit the salami and prosciutto. To maintain the protein content and hearty nature of the dish, consider adding chickpeas, white beans, grilled tofu, or additional roasted vegetables like zucchini, eggplant, or bell peppers.
- → What's the best way to serve antipasto salad?
Antipasto salad is best served chilled or at room temperature in a large shallow bowl that showcases all the colorful ingredients. Serve it as a starter before an Italian meal, as a side dish with grilled meats, or as a light main course with crusty bread on the side.
- → How long will antipasto salad keep in the refrigerator?
Once dressed, antipasto salad is best consumed within 24 hours, as the greens will begin to wilt. If storing leftovers, keep them in an airtight container in the refrigerator for up to 2 days. The flavors often improve after a few hours as the ingredients marinate together.
- → Can I use store-bought dressing instead of making it myself?
While homemade dressing provides the best flavor, you can substitute with a high-quality Italian vinaigrette or balsamic dressing in a pinch. Look for one with simple ingredients that complements the robust flavors of the antipasto components rather than overwhelming them.