What I love most is how every bite is a little different, as this antipasto salad is loaded with salami, pepperoni, plump mozzarella balls, olives, artichokes, sweet cherry tomatoes and many more great antipasto favorites. The mix of “meat, cheeses and vegetables” is always a winning combination. All I need to do is to present it in a cheeseboard fashion, and voila, I end up with a great company first course, or an easy weeknight meal. I’ve been hooked on antipasto dinners for a few years. We usually raid those antipasto salad bars at our local grocery store. It makes a great dinner along with fresh crusty bread and some nice glass of red. It’s not just a salad at the Beisers’, but a very easy no cook dinner. So making a salad out of my usual favorite antipasto ingredients was just a matter of artfully presenting them over a bed of lettuce, and shaking up a tasty, zesty homemade Italian dressing to drizzle all over.
What is Antipasto, or Antipasti?
Antipasto, or Antipasti, is the traditional first course of an Italian meal. Literally, the word “antipasto” is derived from the Latin word “anti” meaning “before” and “pastus,” which means “meal.” Thus, the antipasto course simply refers to the dish that precedes all others. It’s nothing but an appetizer course, as we say in English, or hors d’oeuvre in French. Antipasti (plural form) can be served on individual plates, in bite-sized pieces on a plate that is passed around the table, or presented as an elegant centerpiece for grazing. These beautifully prepared, skillfully arranged plates have cured meats, specialty cheeses and pickled vegetables like artichoke hearts, pepperoncini and different types of olives. They are often reserved for special occasions, such as family reunions, celebrations after religious ceremonies, special gatherings of friends, or romantic dinners. So how about taking this antipasto concept and creating a salad on a bed of lettuce, along with a super simple homemade Italian dressing… And then, Antipasto Salad is born.
Ingredients Needed
Just get your favorite antipasto ingredients and load it up in bowl. Today I am using:
Romaine lettuce – I like romaine, but you can use any of your other favorite lettuce or salad greens on hand. Genoa salami – Genoa salami is great in this salad. Feel free to use any of your favorite salami. I purchase Genoa Salami either at the deli counter, or they often have it pre-packaged with the specialty deli meats. Pepperoni – Buy good quality pepperoni, normally available at the deli counter or with the specialty deli meats. You can buy it in log form and slice it yourself, or buy thick pre-cut slices. Prosciutto – Silky and salty, it goes great along with the other cured meats. Mozzarella balls – They are also called mozzarella pearls. You can use plain mozzarella balls, or the marinated variety. They add creamy, soft, delicious texture to the salad. Provolone cheese – Cubed. This is a little hardier than the mozzarella balls. Cherry tomatoes – Sliced in half, my favorite that goes in lot of my recipes. Artichoke hearts – Jarred and marinated. I use quartered artichoke hearts that come perfectly cut for you. Just drain and then they go straight in your salad bowl. Olives – I used half black olives and half green olives. You can play with any type of your favorite olives here. Pepperoncini – Slice up and add into the salad for a sweet and spicy combination. They are slightly sweet, but mostly tangy with a little heat. Sweet drop red peppers – They are my favorite sweet tiny peppers out of the antipasto bar. You can skip if not available. Fresh basil leaves – Optional. Italian dressing – Extra virgin olive oil, red wine vinegar, lemon juice, garlic powder, Italian seasoning, salt, sugar, red chili flakes.
How to Make the Best Antipasto Salad
- Make a quick homemade Italian dressing: I like to start by making the dressing first. That way, while I’m putting together the rest of the salad, the flavors have time to mix and mingle. I just mix all the dressing ingredients in a mason jar, cover it up, and give it a good shake.
- Assemble Salad: I put my lettuce in a big bowl as the base, then I arrange all the other salad ingredients on top. After that, I drizzle on as much dressing as I like and give it a good toss. It’s best to serve it right away, but if you want to prep ahead, just cover the salad with cling wrap and pop it in the fridge until you’re ready to eat. Just remember to add the dressing right before serving if you’re making it ahead of time.
Tips and Tricks
For lazy days: The homemade Italian dressing only takes a couple of minutes to make, but you can use a store-bought Italian Dressing if you want a shortcut. Customize ingredients: The antipasto salad ingredients and measurements are simply suggestions. Once you load your salad bowl with lettuce, use the antipasto ingredients in whatever ratios you prefer. Some like it less meaty, or some might like it more cheesy. Use other ingredients: I like to try different cured meats, olives, cheeses, roasted red peppers or banana peppers. I can see cucumber, chickpeas, corn, roasted veggies or rotisserie chicken going very well in this salad. I Dress the salad right before serving Turn this into Antipasto Pasta Salad: I simply add my favorite cooked pasta (like rotini or penne) into the mix.
There you go, try my Mediterranean inspired salad, with strong Italian roots. Wow your company with this charcuterie style salad, with its varied flavors and textures. Go raid your favorite antipasto salad bars for short cuts, or buy your favorite meats and olives from your favorite deli. Make this happen tonight. Get some bread, get some wine, and you are all set for one wonderful evening.
Antipasto Salad, on our Gypsy Plate… enjoy!
Try these other great salad recipes!Mexican Street Corn SaladTortellini Pasta SaladSpanish Pipirrana SaladThanksgiving Kale SaladHawaiian Chicken SaladCowboy CaviarBalela SaladGado Gado
