Antipasto Salad Recipe

Antipasto (plural antipasti) is the traditional first course of a formal Italian meal. Usually made of bite-size small portions and served on a platter from which everyone serves themselves, the purpose of antipasti is to stimulate the appetite. Typical ingredients of a traditional antipasto include cured meats, olives, pepperoncini, mushrooms, anchovies, artichoke hearts, and various cheeses (such as provolone or mozzarella), pickled meats, and vegetables in oil or vinegar.

Literally, the word “antipasto” is derived from the Latin root “anti” meaning “before” and “pastus,” which means “meal.” Thus, the antipasto course simply refers to the dish that precedes all others

Why is it called an antipasto salad?

Many compare antipasto to hors d'oeuvre, but antipasto is served at the table and signifies the official beginning of the Italian meal. It may also be referred to as a starter, or an appetizer.

Is Antipasto an hors d'oeuvre?

Watch the video recipe

I can't stop making this salad, my family keeps asking for more.

Antipasto Salad Recipe

Ingredients

1-pint grape tomatoes halved

1 cup salami sliced or cubed into bite-size

8 oz fresh mini mozzarella cheese balls

1/2 cup sliced black olives

1/2 cup green olives

1/2 cup kalamata olive

14 oz can artichoke hearts, chopped

1/4 cup pepperoncini, roughly chopped

1/2 red onion, sliced

8 cups chopped romaine lettuce

Fresh basil chopped, for garnish

Italian Dressing

1/2 cup extra-virgin olive oil

1/4 cup red wine vinegar

1/2 a lemon, juiced

2 teaspoons Italian seasoning

1 teaspoon sugar

1/2 teaspoon garlic powder

1/8 red pepper flakes

A pinch of salt

Freshly ground black pepper, to taste

Instructions

In a small mixing bowl, make your dressing by whisking together olive oil, vinegar, lemon juice, Italian seasoning, sugar, garlic powder, red pepper flakes, and salt and pepper.

In a bowl, add lettuce, tomatoes, salami, mozzarella balls, olives, artichoke hearts, pepperoncini, and red onion. Garnish with basil.

Serve on a bowl or a plate and drizzle some of the dressing over the salad.

Safe leftovers by covering the bowl with plastic wrap and keep in the fridge.

Enjoy, buen provecho!