The Ultimate Antipasto Salad Recipe for Lunch Lovers
Antipasto salad is a classic, vibrant dish that combines fresh vegetables, savory cured meats, and delicious cheeses — all harmonized with a tangy dressing. This recipe will show you how to create an antipasto salad that’s perfect for lunch, offering a burst of flavors and textures inspired by Italian cuisine. Whether you’re looking for a quick and easy meal, or something to impress your friends at a picnic, this salad is both versatile and satisfying. Let’s dive into the magic of this globally-loved dish.
Ingredients for Antipasto Salad Recipe
Creating the perfect antipasto salad is all about using fresh and quality ingredients. Here’s everything you need:
For the Salad:
- Mixed greens (arugula, romaine, and spinach) – 4 cups
- Cherry tomatoes, halved – 1 cup
- Cucumbers, sliced thinly – 1 cup
- Red onions, thinly sliced – 1/2 cup
- Kalamata olives – 1/2 cup
- Artichoke hearts, chopped – 1/2 cup
- Roasted red peppers, sliced – 1/2 cup
- Mozzarella balls or cubes – 1 cup
- Salami slices, cut into halves – 1/2 cup
- Prosciutto slices, torn – 1/2 cup
For the Dressing:
- Extra virgin olive oil – 1/3 cup
- Red wine vinegar – 2 tablespoons
- Dijon mustard – 1 teaspoon
- Garlic, minced – 1 clove
- Dried oregano – 1 teaspoon
- To my knowledge, no salt and freshly ground black pepper added to meet the preferred taste.
How to Make Antipasto Salad Recipe: Step-by-Step Guide
This antipasto salad comes together in just a few simple steps. Follow the instructions below for a perfect result.
1. Prepare the Greens and Vegetables
- Rinse the mixed greens thoroughly and pat them dry using a salad spinner or paper towel. Pile them on a large salad bowl.
- Add the halved cherry tomatoes, sliced cucumbers, red onions, kalamata olives, chopped artichoke hearts, and roasted red peppers to the bowl with the greens.
2. Add the Proteins and Cheese
- Layer the mozzarella balls (or cubes) on top of the salad, followed by the sliced salami and torn prosciutto pieces.
3. Make the Dressing
- In a small mixing bowl, combine the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, and dried oregano. Whisk until well-emulsified. Add salt and pepper to taste.
4. Toss the Salad
- Pour this dressing over the salad and then use the salad spoon to mix it with the ingredients lightly. Be sure to mix everything thoroughly so every bite is flavorful.
5. Serve and Enjoy
- Once the salad is well-tossed, serve immediately. For a professional presentation, garnish with extra mozzarella balls, olives, or fresh basil leaves.
Tips, Variations, and Substitutions for Antipasto Salad Recipe
The best thing about an antipasto salad is that it can be tasteless or exciting as you want. Here are some tips and variations to suit your preferences or dietary needs:
Tips for the Perfect Antipasto Salad Recipe
- Use Fresh Ingredients: Fresh greens and high-quality cured meats will elevate the flavors of your salad.
- Serve Immediately: For the best texture and taste, serve the salad right after tossing it with the dressing to prevent sogginess.
- Chill the Dressing: For a more refreshing flavor, chill the dressing for 15 minutes before adding it to the salad.
Variations to Try
- Vegetarian Option: Swap the salami and prosciutto for grilled tofu or chickpeas for a plant-based twist.
- Dairy-Free: Omit the mozzarella and add roasted chickpeas or avocado for a creamy texture without the cheese.
- Add Grains: For a heartier meal, toss in some cooked quinoa, farro, or orzo pasta to bulk up the salad.
Ingredient Substitutions
- Cheese: If you prefer a stronger flavor, substitute mozzarella with feta or gorgonzola.
- Protein: Instead of salami or prosciutto, try smoked turkey, grilled chicken, or even tuna.
- Greens: You can use any greens you prefer—spinach, kale, or even a spring mix works well.
Why Antipasto Salad Recipe Makes the Perfect Lunch
Antipasto salad is a versatile and satisfying dish perfect for a quick lunch, family gathering, or meal prep. The combination of fresh greens, savory meats, and tangy dressing offers a balanced and nutritious meal that can be easily customized to suit any taste. Not only does it provide an excellent source of protein and fiber, but it’s also a fantastic way to incorporate vegetables into your diet. With endless variations available, you can adjust the ingredients according to your preference or dietary requirements.
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Share Your Antipasto Salad Creation
This antipasto salad recipe is not only quick and easy to make but also bursting with flavors that appeal to global food lovers. Whether you’re hosting a lunch or just craving something light yet satisfying, this salad is the perfect solution. We’d love to see your version of the antipasto salad—be sure to share your creation in the comments or tag us on social media. And don’t forget to check out our other salad recipes for more delicious lunch ideas!
FAQs
Antipasto salad is traditionally made with a combination of fresh greens, cured meats (like salami and prosciutto), cheese (typically mozzarella), and a variety of vegetables such as olives, roasted red peppers, and artichokes. It is typically served with a tangy vinaigrette dressing.
Yes, you can prepare the ingredients in advance, but it’s best to keep the dressing separate until just before serving to prevent the greens from becoming soggy.
Antipasto salad can be easily adapted to fit a keto diet by ensuring the vegetables are low in carbs (e.g., cucumbers, olives) and focusing on high-fat meats and cheeses like salami and mozzarella.
Traditional options include salami, prosciutto, and grilled chicken. For a vegetarian protein source, grilled tofu or chickpeas are great alternatives.
Once dressed, the salad is best eaten immediately. However, if you keep the dressing separate, the salad can last up to 2 days in an airtight container in the refrigerator.
Absolutely! For different flavors, you can experiment with balsamic vinegar, lemon juice, or even a creamy Italian dressing.
Antipasto Salad Recipe
Equipment
- Salad spinner or paper towels (to dry greens)
- Large Salad Bowl
- Small mixing bowl (for dressing)
- Whisk or fork (to emulsify dressing)
- Cutting Board
- Sharp knife
- Salad spoon or tongs (for tossing)
Ingredients
- 4 cups Mixed greens (arugula, romaine, and spinach)
- 1 cup Cherry tomatoes, halved
- 1 cup Cucumbers, thinly sliced
- ½ cup Red onions, thinly sliced
- ½ cup Kalamata olives
- ½ cup Artichoke hearts, chopped
- ½ cup Roasted red peppers, sliced
- 1 cup Mozzarella (balls or cubes)
- ½ cup Salami slices, halved
- ½ cup Prosciutto slices, torn
- ⅓ cup Extra virgin olive oil
- 2 tablespoons Red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove Garlic, minced
- 1 teaspoon Dried oregano
- Salt and freshly ground black pepper – to taste
Instructions
- Prepare the Veggies: Rinse and dry mixed greens. Add cherry tomatoes, cucumbers, red onions, olives, artichokes, and roasted red peppers to a large bowl.
- Add Proteins and Cheese: Top with mozzarella, salami, and prosciutto.
- Make the Dressing: Whisk olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper.
- Toss the Salad: Pour dressing over the salad and toss gently to combine.
- Serve and Enjoy: Serve immediately, garnished with extra mozzarella, olives, or basil.
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