Antipasto Salad

A colorful, flavor-packed salad, this Antipasto Salad combines crisp greens, savory cheeses, marinated vegetables, and Italian meats for a hearty and satisfying dish. Perfect as an appetizer, side, or light main course.

Ingredients

• 3 cups chopped hearts of romaine or spring greens (or a mix of both)
• 1 cup cherry tomatoes, halved
• ½ cup pitted Castelvetrano olives
• ½ cup pitted Kalamata or black olives
• 1 cup mild giardiniera
• 1 cup quartered marinated artichoke hearts
• ½ cup pepperoncini
• 6 ounces provolone cheese, cubed
• 1 cup baby mozzarella balls (Ciliegine)
• 8 ounces salami, cubed
• ½ cup mini pepperoni
• About ¼ cup Dijon vinaigrette, or more to taste

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Instructions

Step 1: Assemble the Salad

1. In a large serving bowl or platter, combine the greens, cherry tomatoes, olives, giardiniera, artichoke hearts, pepperoncini, provolone, mozzarella, salami, and mini pepperoni.
2. Cover and refrigerate until ready to serve, up to 1 day in advance.

Step 2: Dress the Salad

1. Just before serving, drizzle about half of the Dijon vinaigrette over the salad.
2. Toss gently to coat all ingredients evenly.
3. Taste and add more vinaigrette if needed. Serve immediately.

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Why You’ll Love This Recipe

• Bursting with Mediterranean flavors from marinated vegetables and Italian meats.
• Easy to prepare ahead of time for parties or gatherings.
• Combines a variety of textures: crunchy, soft, and chewy.
• Flexible ingredients allow you to adjust to personal taste or pantry availability.

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Tips

• Use fresh, high-quality mozzarella and provolone for the best flavor.
• Keep the salad undressed until serving to prevent sogginess.
• For extra crunch, add roasted red peppers or toasted nuts.
• Cut the meats and cheeses into bite-sized pieces for easy serving.

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Variations and Substitutions

• Cheese Options: Swap provolone with fontina, cheddar, or gouda.
• Meat-Free Version: Omit salami and pepperoni; add roasted chickpeas or grilled vegetables instead.
• Olive Variety: Use a mix of green, black, or Kalamata olives for depth of flavor.
• Dressing Alternatives: Try balsamic vinaigrette, Italian dressing, or a lemon-herb dressing.

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FAQs

Can I make this salad ahead of time?
Yes, assemble the salad ingredients a day in advance, but add the dressing just before serving.

How long will leftovers keep?
Undressed, it keeps in the refrigerator for up to 24 hours. Once dressed, best consumed immediately.

Can I scale the recipe for a crowd?
Absolutely. Simply double or triple all ingredients, using a larger serving bowl or platter.

Can I use pre-shredded or sliced cheeses?
Yes, but cubed or small balls of cheese hold up better and mix more evenly.

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Serving

• Serve as a starter or appetizer for Italian-themed meals.
• Pair with crusty bread or focaccia for a full Mediterranean experience.
• Offer as a side salad with pasta, pizza, or grilled meats.

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Suggestions

• Top with fresh herbs like basil or oregano for extra freshness.
• Add a sprinkle of toasted pine nuts or sunflower seeds for texture.
• For a lighter version, reduce the amount of salami and mini pepperoni.
• Serve chilled with extra vinaigrette on the side for guests to adjust seasoning.