Antipasto Salad (Easy Recipe)
This easy antipasto salad combines cured meats, fresh mozzarella, and marinated vegetables in a tangy olive oil dressing, ready in just 10 minutes.
Total
10 minServings
8This easy antipasto salad combines cured meats, fresh mozzarella, and marinated vegetables in a tangy olive oil dressing, ready in just 10 minutes.
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In a large bowl, whisk together the olive oil, white wine vinegar, sea salt and black pepper. Tilt the bowl if needed.
Add the salami, mozzarella, prosciutto, tomatoes, pepperoncinis, artichoke hearts, and olives. Toss to combine.
Add the fresh basil right before serving. (You can make the salad ahead and store in the fridge without the basil.)
Store undressed components in an airtight container up to 3 days; dress just before serving to maintain texture and freshness.
Yes, chop ingredients up to 4 hours ahead and store separately. Add the dressing just before serving to prevent sogginess.
Use mozzarella cubes, provolone, or asiago cheese. Bocconcini (small mozzarella balls) work perfectly as a direct swap.
Yes, all core ingredients are naturally gluten-free. Check cured meat labels to confirm no fillers or additives.
Omit the mozzarella or use a dairy-free cheese alternative. The salad works well without it using extra vegetables.
Keep dressed salad refrigerated up to 2 days. Store undressed components separately for up to 3 days for best quality.
