Pin it
The first time I served this Antipasto Salad at a family gathering, my Italian grandmother actually stopped mid-conversation to ask for the recipe. This colorful medley transforms an Italian antipasto platter into a refreshing, satisfying salad, bringing together cured meats, briny olives, creamy mozzarella, and vibrant vegetables with a simple yet perfect Italian dressing.
Last summer, I brought this to a neighborhood potluck and watched as people kept coming back for 'just one more spoonful.' Even my usually picky nephew asked if he could take some home. That’s when I knew this recipe had universal appeal.
Essential Ingredients and Selection Tips
- Genoa Salami: Thinly sliced with visible flecks of fat and peppercorns. Quarter slices for easy bites.
- Prosciutto: Look for paper-thin slices with a good ratio of meat to fat. Tear into pieces rather than cutting.
- Fresh Mozzarella: Use pearl-sized (ciliegine) or bocconcini. If using a large ball, cut into bite-sized cubes.
- Kalamata Olives: Pitted and halved for briny depth.
- Pepperoncini: Tangy, mildly spicy Italian peppers, drained and sliced.
- Artichoke Hearts: Canned or jarred, drained and chopped into bite-sized pieces.
Pin it
Detailed Cooking Instructions
- Creating the Perfect Dressing
- In a large bowl, whisk ⅓ cup olive oil and 3 tbsp white wine vinegar. Add ½ tsp sea salt, ¼ tsp black pepper, and whisk until emulsified.
- Assembling the Protein Elements
- Add 4 oz chopped Genoa salami and 3 oz torn prosciutto. Add 8 oz fresh mozzarella pearls, drained. Toss gently with dressing.
- Incorporating the Vegetable Components
- Add 1 cup halved cherry tomatoes, ¾ cup halved Kalamata olives, ½ cup sliced pepperoncini, and 1 drained 14-oz can chopped artichoke hearts. Toss to combine.
- The Fresh Finishing Touch
- Just before serving, add ¼ cup fresh basil sliced into thin ribbons (chiffonade). Toss gently to incorporate.
The Art of Timing
The salad can be made ahead and improves as the flavors meld. However, add fresh basil just before serving to maintain its vibrant color and flavor.
Make-Ahead Magic
Prepare the salad up to 24 hours in advance, storing in an airtight container in the refrigerator. Let sit at room temperature for 15 minutes before serving for optimal flavor.
You Must Know
- Olive oil may solidify slightly when chilled – let the salad sit at room temperature before serving.
- The mozzarella will absorb dressing over time – best enjoyed within 24 hours.
- This salad is naturally gluten-free and perfect for mixed dietary needs.
Creative Variations
Customize this salad based on the season. Add cucumbers for a refreshing summer version or swap mozzarella for provolone for a sharper flavor. During holidays, mix in roasted red peppers and pine nuts for extra richness.
Chef’s Essential Tips
- Temperature matters: Let refrigerated ingredients sit at room temperature for 15 minutes before assembling to enhance flavor.
- Dressing enhancement: Add 1 tsp of pepperoncini brine to the dressing for a subtle tang.
- Moisture control: Pat fresh mozzarella dry with paper towels before adding to prevent excess liquid.
- Oil balance: Use a mix of premium extra virgin olive oil and a neutral oil for the best flavor-cost balance.
This Antipasto Salad has become much more than just a recipe – it's a beloved dish that brings people together, offering a taste of Italy in every bite. The way it unites a variety of flavors and textures is reminiscent of a great family gathering – each element retaining its character while contributing to a greater whole.
Pin it
Frequently Asked Questions
- → Can I make antipasto salad ahead of time?
- Yes, you can prepare this salad up to 24 hours in advance. Just add the fresh basil right before serving to prevent it from wilting or turning brown.
- → What can I substitute for prosciutto?
- Ham, capicola, or additional salami work well as substitutes. For a meatless option, you could add roasted red peppers for a similar salty-sweet flavor component.
- → Is antipasto salad keto-friendly?
- Yes, with only 2g net carbs per serving, this antipasto salad is perfect for keto or low-carb diets while being naturally gluten-free.
- → What can I serve with antipasto salad?
- Serve it as an appetizer, a side dish with Italian main courses, or add crusty bread or cooked pasta to make it a complete meal.
- → How long will antipasto salad keep in the refrigerator?
- The salad will keep well in an airtight container in the refrigerator for 3-4 days, though the tomatoes may soften and release some liquid over time.