Quick Italian Antipasto Salad (Print Version)
# Ingredients:
→ Dressing
01 -
3 tbsp extra virgin olive oil
02 -
1 tbsp white wine vinegar
03 -
1/4 tsp sea salt, to taste
04 -
1/4 tsp black pepper, to taste
→ Salad
05 -
8 oz salami, chopped
06 -
8 oz fresh mozzarella balls
07 -
6 oz prosciutto, chopped
08 -
2 cups grape tomatoes, halved
09 -
1 cup pepperoncini peppers, drained and chopped
10 -
1 14-oz can artichoke hearts, drained and chopped
11 -
1/2 cup kalamata olives
12 -
1/4 cup fresh basil, cut into ribbons
# Instructions:
01 -
In a large bowl, whisk together the olive oil, white wine vinegar, sea salt and black pepper until well combined. Tilt the bowl if needed to help mix everything thoroughly.
02 -
Add the chopped salami, fresh mozzarella balls, chopped prosciutto, halved tomatoes, chopped pepperoncinis, artichoke hearts, and olives to the bowl with the dressing. Gently toss everything together until evenly coated.
03 -
Just before serving, sprinkle the fresh basil ribbons over the salad and give it one final gentle toss. For best flavor, don't add the basil until you're ready to serve.
# Notes:
01 -
This quick and easy antipasto salad comes together in just 10 minutes for a delicious Italian-inspired appetizer or side dish.
02 -
You can make this salad ahead of time and store in the refrigerator, but add the fresh basil right before serving.
03 -
One serving is approximately 1 cup.