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Fast & Easy Dinner: Antipasto Salad

Fast & Easy Dinner: Antipasto Salad

Packed with cheese, olives, and salumi, an antipasto platter is one of my favorite Italian appetizers. So imagine how excited I was when I discovered this recipe for an antipasto salad!!

Fresh balls of mozzarella mingle with salami, olives, and pepperoncini in this hearty, crunchy salad. Be sure to serve it with a chunk of ciabatta to sop up the vinegary dressing. A cold Italian white is also a lovely companion to this delicious dish.

For the recipe,

.

Antipasto Salad

Antipasto Salad

Antipasto Salad

Ingredients

  1. 3 tablespoons green-olive tapenade from a jar
  2. 1/4 cup peperoncini—stemmed, seeded and finely chopped
  3. 1/2 cup extra-virgin olive oil
  4. 1 1/2 cups bocconcini (about 9 ounces)
  5. 1 tablespoon plus 1 teaspoon fresh lemon juice
  6. 1 tablespoon plus 1 teaspoon red wine vinegar
  7. 1 tablespoon plus 1 teaspoon minced garlic
  8. 1 teaspoon dried oregano
  9. Salt and freshly ground pepper
  10. 1 small head of iceberg lettuce, halved, cored and finely shredded (4 cups)
  11. 6 ounces thinly sliced Genoa salami, cut into thin strips (1 1/2 cups)
  12. 6 small basil leaves
  13. 1/2 cup green olives, such as Lucques or Picholine

Directions

  1. In a medium bowl, mix the green-olive tapenade with the peperoncini and 1/4 cup of the oil. Add the bocconcini and toss.
  2. In a small bowl, whisk the lemon juice with the vinegar, garlic and oregano. Whisk in the remaining 1/4 cup of olive oil and season the dressing with salt and pepper.
  3. In a large bowl, combine the shredded lettuce and salami. Add the marinated bocconcini and half of the dressing and toss well.
  4. Transfer the antipasto salad to a large platter. Top with the basil and olives.
  5. Drizzle the remaining dressing around the salad and serve at once.

Serves 8.

Make ahead: the recipe can be prepared through Step 2 and refrigerated overnight.

Join The Conversation
LilGlamDiva LilGlamDiva 8 years
Delicious! This is so customizable too!
aimeeb aimeeb 8 years
Not bad...
Smart-Living Smart-Living 8 years
I'm so making this for dinner this week! Subbing black olives for green, and using meat on just half the recipe, of course. Easy to please both worlds!
milosmommy milosmommy 8 years
This sounds so good. But alas it'll have to wait until a night when the hubby isn't around. He doesn't like olives. Maybe I can make a batch to use for work lunches. :)
suziryder suziryder 8 years
If I liked green olives, I'd be all about this!
Food Food 8 years
Party, this looks absolutely delicious. Can you say tonight's dinner?!
TidalWave TidalWave 8 years
i looooooooooooooooove antipasto salads and always order them at italian restaurants. i never had the courage (or funds) to make my own yet though.
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