Why We Love This Salad Recipe
What would classic Italian-American restaurants be without hearty briny antipasto salad? When we think of antipasto, we usually think of thinly sliced hard sausages, provolone cheese, olives, and pepperoncini‘s. We’re not wrong. In fact, the term antipasto (not antipasta, FYI) refers to an abundant spread of classic Italian cured meats, cheeses, and all kinds of marinated briny flavors. So essentially Italians have been doing charcuterie boards long before anyone else! This is a classic Antipasto Salad with baby spinach added. We’re not changing much… But today we’re working in some extra nutrients from fresh greens. Our recipe is easy to adjust to your personal taste and makes your daily dose of greens a lot more exciting. Plus, it’s low-carb, keto, and gluten free friendly!
Ingredients You Need
Baby spinach leaves – rinsed and dried Hard salami – in slices and halved, or genoa salami Pepperoni – cut in half Provolone cheese – cut into wedges Fresh mozzarella balls – drained, or diced hunks of mozzarella Cherry tomatoes – halved Artichoke hearts – canned artichokes, drained and separated Pitted black olives – drained Pickled cherry peppers – or roasted red peppers, diced
For the Vinaigrette Dressing –
Extra virgin olive oil – or avocado oil Lemon juice – fresh squeezed is best (or red wine vinegar) Spices – Italian seasoning, garlic powder, salt and pepper
How to Make Antipasto Salad
Pile the baby spinach leaves on a large serving platter or in a large bowl. Set out a cutting board. Slice the salami, pepperoni, provolone, cheese, and tomatoes in half. If the provolone cheese slices are larger, you may need to cut them into wedges. Drain the mozzarella balls, artichoke hearts, black olives, and cherry peppers or roasted red peppers. Separate the artichoke hearts into large chunks. Arrange the antipasto toppings over the fresh greens. You can pile them in various sections to form a pretty pattern, or dump them on top willy-nilly. Pro Tip: If needed, you can cover the salad and refrigerate until ready to serve. It will stay fresh for several days, without the dressing poured over the top. To Make the Antipasto Salad Dressing: Set out a jar or measuring pitcher to make the antipasto dressing. Combine the olive oil, lemon juice, Italian seasoning, and garlic powder, followed by ½ teaspoon of salt and ½ teaspoon of cracked black pepper. Whisk well to combine. When ready to serve, pour the dressing over the top of the salad and serve cold.
Recipe Variations
Start with the basic concept of “charcuterie board in a salad bowl” and go from there with your fave toppings! Here are a few suggestions for swaps and add-ins you might like to try:
Pepperoncini peppers – a bit spicy Pickled tomatoes – tangy and lightly sweet Giardiniera – a vibrant combination of pickled veggies Red onion – fresh diced or pickled Fresh basil leaves – for a sweet herbaceous pop of flavor Romaine lettuce – roughly chopped Prosciutto – thinly-sliced ham Vegetarian – omit all of the meat entirely for a plant-based antipasto Green olives – with or without pimento or other stuffings Kalamata olives – pitted Roasted almonds – or other chopped nuts
Serving Suggestions
This large, bountiful bowl of antipasto salad is beautiful to serve as a centerpiece before portioning onto plates! It makes a wonderful addition to any Italian cuisine-inspired dinner. Toss and serve it as a starter or side with your favorite comfort food pasta dishes like Lasagna, Baked Ziti, and Ricotta Stuffed Shells. The salad also compliments other hearty Mediterranean mains like Zesty Greek Chicken, Italian Chicken Cutlets, Oven Baked Old School Meatballs, or Sheet Pan Chicken Cacciatore. I highly suggest starting at the top and working your way down this list!
Looking for More Delicious Salad Recipes? Be Sure to Also Try:
Chunky Mediterranean Salad Fattoush Salad with Grilled Vegetables Italian Summer Pasta with Orange and Basil Green Bean Salad with Peppadew Peppers Caprese Panzanella
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