Bursting with Italian flavors, this vibrant salad is a feast for the senses. Imagine a medley of marinated vegetables, cured meats, cheese, and olives, all tossed together with a tangy vinaigrette.
It's a harmonious blend of textures and tastes that will transport you to the sunny streets of Italy. Whether you're hosting a summer gathering or simply craving a satisfying meal, the Best Antipasto Salad is a showstopper that never fails to impress.
Prep Time: 20 Min
– 1 cup cherry tomatoes, halved – 1 cup mozzarella balls, halved – 1 cup marinated artichoke hearts, drained and chopped – 1 cup roasted red peppers, sliced – 1 cup salami or prosciutto, sliced into thin strips – 1 cup black or green olives, pitted and sliced
Cook Time: 20 Min
– 1/2 cup pepperoncini peppers, sliced (optional) – 1/4 cup red onion, thinly sliced – 1/4 cup fresh basil leaves, torn – 1/4 cup fresh parsley, chopped – 3 tablespoons extra virgin olive oil – 2 tablespoons red wine vinegar – 1 clove garlic, minced – 1 teaspoon dried oregano – Salt and pepper to taste
In a large bowl, combine the cherry tomatoes, mozzarella balls, marinated artichoke hearts, roasted red peppers, salami or prosciutto, olives, pepperoncini peppers (if using), red onion, basil leaves, and parsley.
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper.
Drizzle the dressing over the salad ingredients in the large bowl and toss gently to combine, ensuring all the ingredients are coated with the flavorful dressing.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
Before serving, give the salad a quick toss and adjust the seasoning if needed.
Serve the Best Antipasto Salad as a side dish or a main course, accompanied by some crusty bread.