If you’re the type of person who thinks a cheese board can replace a full meal, then this Appetizer Salad It will suit your taste.And, may I add, your taste is Excellent.

Why You’ll Love This Italian Salad Recipe

• impressive and easy to transport. which means it is perfect Take to dinner. The antipasti salad looks great on a plate, and everyone loves the rich, bold flavors in this dish.
• fast side. This pulled together quickly! Need something extra to round out your pasta dinner? This antipasto salad is the perfect side dish to pesto pasta or vegetable lasagna!
• No-Cook Summer Dinners Worth It. When you just want to sit on the patio and enjoy a relaxing meal after get off work, This is it. (This Italian Chopped Salad is another great option).
• easy to customize。 MAKE IT MEAT FREE! Add more meat! Minus the olives! (Wait! What are you doing?! Never minus the olives!) Antipasto salads are one of those great recipes that are super versatile and forgiving, so you can hardly go wrong.

More on this Antipasto Salad

Ready for a new summer salad? Looking for an especially noble excuse to turn a cheese board into dinner? Antipasto Salad is the recipe for you!

So what’s the difference between an appetizer and an antipasto salad?

• Antipasto is the first course of a traditional Italian meal.
• It typically includes a variety of cured meats such as prosciutto, mortadella and salami, cheese, and preserved vegetables such as artichokes and red peppers.
• Antipasti Salad is made with those classic Italian antipasti piled atop crisp veggies, with a simple balsamic vinaigrette to tie this whole deliciousness together.
• Essentially, the lettuce is the only difference.

That’s why it’s called an antipasto salad, because all of these common first-course ingredients are combined in one tasty salad.

Like a delicious charcuterie platter or pasta salad, this easy appetizer salad makes friends wherever it goes.

The only way I can think of to improve the recipe is to wash it down with a glass of refreshing wine.

How to Make an Antipasti Salad

these ingredients

• Roma + Arugula。 Our cold antipasto salad recipe features a base of crisp chopped romaine lettuce and peppered arugula.
• Ham. Silky and salty, it’s always the first thing to go off my appetizer board.
• salami. EVERYONE LOVED IT!
• olives. A little salty. A lot of salt. I struggle with commitment and love the medley of green and kalamata olives here, but feel free to stick to just one if you have a preference. Don’t use canned olives; while they have their place (top pizza), they don’t cut them here (nor in Niçoise Salad).
• Pickled Artichoke Hearts. Lighten things up.
• Roasted Red Peppers. Colorful and sweet. Like a little heat? Try pepper.
• feta cheese. This salad is salty, creamy and absolutely delicious.

• cherry tomatoes. Bright and juicy, they bring balance to the salad.
• Appetizer Salad Dressing. Some Premium extra-virgin olive oil, Dijon, garlic, and balsamic vinegar create a light and flavorful homemade Italian dressing that brings this salad to life.

direction

1. base. Place the romaine lettuce and arugula in a bowl.
2. Stir the dressing together. Pour half over the lettuce.
3. gather。 Add your goodies and more spices. Finish with feta and parsley. enjoy!

Recipe Variations

• Appetizer Salad Rolls. Roll ingredients into tortillas; layer lettuce first, then cheese, meat, vegetables, and a dash of dressing.
• Antipasto Salad Pizza. Brush pizza dough (maybe my whole wheat pizza dough or try it on Naan pizza) with olive oil and top with some freshly grated Parmesan cheese. Bake until golden and crisp around the edges, then pile the antipasti salad on top; slice and serve.
• Vegetarian Antipasto SaladYou can skip the meat entirely and substitute roasted eggplant and roasted zucchini for a can of rinsed chickpeas, or use some good plant-based meat substitutes.
• More top ideasAdd slices of fresh mozzarella cheese, fresh basil leaves or oregano, marinated mushrooms, pepperoni, thinly sliced ​​red onion – there are endless variations on the starter salad.

storage skills

• storage. Cover and store leftovers in the refrigerator for up to 1 day.

What to Serve with Antipasto Salad

• mixing bowl。 Perfect for preparing and serving this Mediterranean antipasto salad.
• non-slip cutting board。 This cutting board won’t slip off while you prep your ingredients.
• salad spinner。 The easiest way to wash and dry lettuce.

recipe tips

• use the best ingredients。 Like a traditional appetizer, the success of an antipasti salad depends on its ingredients. Choose quality ingredients and you’ll get a dish so good you’ll wonder if it’s worth cooking again.
• don’t forget to pit the olivesThe downside of buying fancypants olives is that many still have stones inside. If you don’t have olive pits, you can squeeze them out with a stainless steel straw. Another option is to pit them with a chef’s knife – place the olives on a cutting board, place the blade of the knife on the olives (sideways, like removing the garlic skin), and smash the olives with the heel of your palm. This will loosen it from the pit so you can peel off the olive “flesh”; it’s not pretty, but it gets the job done!
• Keep Lettuce Crisp. If you are making this for a party I recommend Put the dressing in a small jar and add it just before serving to keep the lettuce from getting soft and soggy.