Description
A vibrant and flavorful Antipasto Salad combining a variety of Italian cured meats, cheeses, fresh vegetables, and a tangy vinaigrette. Perfect as a hearty appetizer or light meal, this salad balances savory, tangy, and fresh flavors for a delightful culinary experience.
Ingredients
Meats
- 1 cup Genoa salami, sliced into bite-sized pieces
- 1 cup pepperoni, sliced
- 1 cup cooked ham, diced
Cheese
- 1 cup mozzarella cheese, cubed
- 1/2 cup provolone cheese, cubed
Vegetables
- 1 cup cherry tomatoes, halved
- 1 cup marinated artichoke hearts, drained and chopped
- 1/2 cup roasted red peppers, sliced
- 1/2 cup black olives, pitted and sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup pepperoncini peppers, sliced
Greens
- 4 cups mixed salad greens (romaine, arugula, radicchio)
Dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the ingredients: Start by washing and drying the mixed salad greens thoroughly. Halve the cherry tomatoes, chop the marinated artichoke hearts, slice the roasted red peppers, black olives, red onion, and pepperoncini peppers. Cube the mozzarella and provolone cheeses, and cut the meats into bite-sized pieces.
- Assemble the salad base: In a large serving bowl, combine the mixed salad greens with all the prepared vegetables and meats. Toss gently to mix the ingredients evenly.
- Make the dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, dried oregano, Dijon mustard, minced garlic, salt, and pepper until well emulsified.
- Toss the salad: Pour the dressing over the salad mixture in the serving bowl. Toss gently but thoroughly to coat all ingredients with the vinaigrette evenly.
- Serve: Transfer the salad to individual plates or serve family-style. Optionally, garnish with extra olives or a sprinkle of freshly cracked black pepper. Best served chilled or at room temperature.
Notes
- You can substitute meats like salami and pepperoni with capicola or soppressata based on preference.
- For a vegetarian version, omit the meats and add extra cheeses and vegetables.
- Marinating the salad for 30 minutes before serving enhances flavors but avoid for longer to keep greens crisp.
- Use good quality olive oil and fresh herbs for the best tasting dressing.
- This salad stores well refrigerated for up to 2 days but is freshest when consumed immediately.
