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Antipasto Salad

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This vibrant Antipasto Salad features savory salami, mozzarella, marinated artichokes, olives, and fresh vegetables, all tossed in a tangy olive oil and vinegar dressing. It’s a bold, Mediterranean-inspired dish perfect as a side or light meal.

Ingredients

3 tbsp Extra virgin olive oil

1 tbsp White wine vinegar

1/4 tsp Sea salt (to taste)

1/4 tsp Black pepper (to taste)

8 oz Salami (chopped)

8 oz Fresh mozzarella balls

2 cups Grape tomatoes (halved)

1 cup Pepperoncini peppers (drained, chopped)

1 14-oz can Artichoke hearts (drained, chopped)

1/2 cup Kalamata olives

1/4 cup Fresh basil (cut into ribbons)

Instructions

  • Prepare the ingredients by chopping the salami, and artichoke hearts into bite-sized pieces. Halve the grape tomatoes, chop the pepperoncini peppers, and slice the basil into ribbons.

  • In a large bowl, combine the salami, mozzarella balls, tomatoes, pepperoncini peppers, artichoke hearts, Kalamata olives, and basil.

  • In a separate small bowl, whisk together the olive oil, white wine vinegar, sea salt, and black pepper to make the dressing.

  • Pour the dressing over the salad ingredients and toss gently to coat everything evenly.

  • Serve immediately, or chill for 30 minutes to allow the flavors to meld together before serving.

Notes

  • Storage: Store leftovers in an airtight container in the fridge for up to 2-3 days.

  • Make Ahead: This salad tastes even better after sitting in the fridge for a couple of hours or overnight.

  • Spicy Option: Add some sliced fresh chili peppers or red pepper flakes for an extra kick.

Find it online: https://familydinnercooking.com/antipasto-salad/