Print

Italian Antipasto Salad

Print Recipe

A vibrant Italian antipasto salad combining cured meats, cheeses, olives, and vegetables tossed in a zesty vinaigrette.

Ingredients

Scale
  • 1 cup sliced salami
  • 1 cup diced mortadella
  • 1 cup cubed provolone cheese
  • 1/2 cup sliced pepperoncini
  • 1 cup marinated artichoke hearts, drained and halved
  • 1 cup cherry tomatoes, halved
  • 1/2 cup sliced red onions
  • 1 cup pitted kalamata olives
  • 1/2 cup chopped fresh basil
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp Italian seasoning
  • Salt and freshly ground black pepper, to taste

Instructions

  1. In a large bowl, combine the salami, mortadella, provolone, pepperoncini, artichoke hearts, cherry tomatoes, red onions, olives, and basil.
  2. In a small bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, salt, and pepper.
  3. Pour the dressing over the salad ingredients and toss gently to combine.
  4. Let the salad rest at room temperature for 10 minutes to allow flavors to meld.
  5. Serve chilled or at room temperature.

Notes

  • You can substitute mozzarella pearls for provolone if preferred.
  • Add grilled vegetables like zucchini or peppers for extra flavor.
  • Make ahead and refrigerate for up to 2 days; toss before serving.
  • Adjust the amount of pepperoncini for desired heat level.

Nutrition

Keywords: Italian antipasto salad, antipasto, Italian salad, party salad

Find it online: https://yumrecipesnow.com/italian-antipasto-salad/