Recipes › Salad › Italian Antipasto Salad Recipe

Italian Antipasto Salad Recipe

Recipe by Pedro M. A. Neves

Italian antipasto salad is a vibrant, composed vegetable and cured meat dish that serves as a traditional first course or light meal. Built on crisp greens and layered with marinated vegetables, cured meats, and creamy cheeses, this salad showcases the bright, briny flavors central to Italian dining. The combination of tender vegetables and quality preserved ingredients makes this an elegant yet simple preparation.

Ingredients

• 300 g mixed salad greens (romaine, radicchio, endive)
• 200 g marinated artichoke hearts, halved
• 150 g roasted red peppers (from jar), cut into strips
• 120 g cured salami, sliced thin
• 100 g mortadella, sliced and folded
• 80 g fresh mozzarella, torn into pieces
• 60 g provolone cheese, diced
• 50 g Kalamata olives, pitted
• 40 g red onion, thinly sliced
• 2 medium ripe tomatoes, cut into wedges
• 1 cucumber, halved lengthwise and sliced
• 1 red bell pepper, cut into strips
• 75 ml (5 tablespoons) extra virgin olive oil
• 30 ml (2 tablespoons) red wine vinegar
• 15 ml (1 tablespoon) balsamic vinegar
• 2 cloves garlic, minced
• 5 ml (1 teaspoon) dried oregano
• 2.5 ml (½ teaspoon) fine sea salt
• 1 ml (¼ teaspoon) black pepper

Instructions

1. Whisk together extra virgin olive oil, red wine vinegar, balsamic vinegar, minced garlic, dried oregano, salt, and black pepper in a small bowl until emulsified. Set the dressing aside.

2. Rinse and dry the mixed salad greens thoroughly, then tear into bite-sized pieces and arrange on a large flat platter or shallow bowl.

3. Drain the marinated artichoke hearts if they contain excess liquid, then distribute them evenly over the greens along with the roasted red pepper strips.

4. Arrange the sliced salami and folded mortadella in overlapping clusters around the platter, spacing them decoratively.

5. Scatter the fresh mozzarella pieces, provolone dice, and Kalamata olives across the salad, distributing them evenly.

6. Add the red onion slices, tomato wedges, cucumber slices, and fresh red bell pepper strips, nestling them between the other components for visual appeal and texture variation.

7. Drizzle approximately three-quarters of the prepared dressing over the entire salad just before serving, reserving the remainder on the side for individual preference.

8. Toss gently at the table or allow each guest to mix their individual portion, ensuring all ingredients are lightly coated but the presentation remains visible.

Substitutions

• Substitute roasted red peppers with grilled eggplant slices for a deeper, smoky flavor.
• Replace fresh mozzarella with feta cheese for a tangier, crumbly texture.
• Use chickpeas or white beans instead of cured meats for a vegetarian version.
• Swap Kalamata olives with green Sicilian olives for a milder, herbaceous taste.

Tips

• Prepare all components in advance and assemble the salad just before serving to maintain crisp textures and prevent vegetables from becoming soggy.
• Use high-quality extra virgin olive oil and balsamic vinegar—these are fundamental flavor components in Italian antipasto.
• Chill the platter in the refrigerator for 15 minutes before plating to keep all ingredients crisp and refreshing.

Antipasto, meaning 'before the meal' in Italian, is a cornerstone of Italian cuisine traditionally served as the first course. This composed salad represents the Italian philosophy of showcasing quality seasonal produce and artisanal preserved ingredients with minimal preparation, allowing each component's flavor to remain distinct and prominent.

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