Antipasto Salad Recipe

5 from 8 votes

Experience the burst of flavors with our Antipasto Salad, a perfect blend of savory meats, creamy cheeses, and zesty olives, crafted for easy enjoyment and ultimate satisfaction.

Prep Time10

Total Time10

Course: Salad

Cuisine: Italian

Servings:

Calories: 214kcal

Author: Andrea

Ingredients

4 ounces hard salami
4 ounces sharp provolone cheese
4 ounces fresh mozzarella cheese
1 cup grape tomatoes
1 cup marinated artichoke hearts
1/2 cup roasted red peppers drained
1/4 cup kalamata olives pitted
1/4 cup green olives pitted
1 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar
1/2 teaspoon black pepper
1/4 cup fresh basil leaves chopped
4-6 cups spring mix salad or baby spinach

Instructions

Cut the Genoa salami, hard salami, provolone, and mozzarella into bite-sized pieces. If the grape tomatoes are larger than bite-sized, cut them in half. Cut the artichoke hearts and red peppers into bite-sized pieces.
Add the salami, cheese, tomatoes, artichoke hearts, red peppers, kalamata olives, and green olives to a mixing bowl. Drizzle the olive oil and red wine vinegar over the top, and sprinkle with the pepper. Toss gently to combine. Refrigerate until ready to serve.
Just before serving, top with the chopped basil leaves. Serve the antipasto salad on a bed of spring mix or baby spinach leaves.

Video

Notes

STORE the Antipasto Salad in an airtight container in the refrigerator; it will stay fresh for up to 3-4 days. If refrigerated, simply take it out a few minutes before serving to allow it to reach a more palatable temperature. Avoid leaving it out at room temperature for extended periods to maintain freshness.

FREEZING this salad is not recommended because the greens can turn into a funny texture and some of the veggies will change texture after being frozen.

Nutrition