Antipasto Salad Recipe
This Antipasto Salad blends fresh vegetables, flavorful cured meats, and creamy mozzarella, all tossed in a tangy vinaigrette. It's ideal for a quick lunch or as a crowd-pleaser, offering classic Italian flavors with customizable options.
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.
