About the Recipe
The Italian Antipasto Salad, a vibrant culinary creation inspired by Italian cuisine, is a feast for the senses. It features an assortment of cured meats, including salami, prosciutto, and mortadella, paired with a variety of cheeses such as provolone, mozzarella, or parmesan. The salad is further enhanced with olives, including Kalamata and Castelvetrano, roasted or marinated peppers, and spinach and onions.
A simple vinaigrette made from extra virgin olive oil, balsamic vinegar, and Italian herbs ties all the flavors together. This versatile salad can be served as a side dish or a light main course and can be customized with additions like artichoke hearts or grilled vegetables.
The Italian Antipasto Salad celebrates a symphony of flavors and colors, embodying the essence of Italian cuisine. It remains a cherished choice in both home kitchens and restaurants.
Ingredients
Salad
2 cans chickpeas, rinsed and drained
1 can artichoke hearts, drained
and quartered
2 cups packed baby spinach
8 oz. mozzarella balls, quartered
½ cup grape tomatoes, halved
4 oz. sliced salami/pepperoni, quartered
¼ can sliced black olives
¼ cup sliced peperoncini
¼ cup red onion, thinly sliced
Dressing Vinaigrette
¼ cup extra-virgin olive oil
¼ cup red wine vinegar
½ teaspoon Italian seasoning
1 clove garlic, minced
1 Tablespoon Dijon mustard
½ teaspoon Red pepper flakes
½ teaspoon Kosher salt
½ teaspoon Freshly ground black pepper
Preparation
In a large bowl, whisk together oil, vinegar, Italian seasoning, garlic, and mustard.
Season the mixture to taste with red pepper flakes, salt, and black pepper.
Then, combine all the salad ingredients in the bowl and toss them with the dressing until they are well coated.
Notes