Antipasto Salad With Easy Italian Vinaigrette Recipe

I finally nailed the Best Antipasto Salad Recipe, combining classic antipasto ingredients like salami, prosciutto, pepperoni, mozzarella balls, tomatoes, olives, roasted red peppers, pepperoncini and red onion with a quick Italian vinaigrette for an unexpected take on an antipasto platter.

I love a salad that tastes like a party, not a chore. This Antipasto Salad With Easy Italian Vinaigrette gathers bold Italian flavors into one bowl, with salty salami and pillowy fresh mozzarella balls stealing the show.

The contrast of tang and brine keeps every bite interesting, and it’s one of those dishes that somehow looks fancy but is totally unpretentious. I make it when friends drop in, they always want more and somebody always asks for the secret, like it’s some hidden gem.

Call it my Best Antipasto Salad Recipe. It’s messy, honest, and totally addictive.

Ingredients

• Mixed salad greens: leafy base with fiber, vitamins A and K, fresh crunchy bite
• Cured meats (salami, prosciutto, pepperoni): salty, savory protein, adds fat and bold flavor
• Fresh mozzarella: soft, mild cheese with protein and calcium, cools the salad, creamy texture
• Cherry tomatoes: sweet and tangy, provide vitamin C, juicy pops and bright color
• Roasted red peppers: smoky sweet, adds vitamin A, and fiber, tender strips soak up dressing
• Olives: briny healthy fats, lots of flavor, a little salty to balance sweetness
• Pepperoncini: tangy mild heat, low calories, adds bright sour pickled zip
• Easy Italian vinaigrette: olive oil, red wine vinegar, garlic, oregano, tangy savory dressing

Ingredient Quantities

• 6 cups mixed salad greens (about 6 oz)
• 8 oz salami, thinly sliced and quartered
• 4 oz prosciutto, torn into bite size pieces
• 4 oz pepperoni, sliced
• 8 oz fresh mozzarella balls (bocconcini or ciliegine), drained
• 1 pint cherry or grape tomatoes, halved (about 1 1/2 cups)
• 1 cup jarred roasted red peppers, drained and sliced
• 1/2 cup Kalamata or black olives, pitted and halved
• 1/3 to 1/2 cup pepperoncini, sliced or whole
• 1 small red onion, thinly sliced
• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, minced or grated
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1 tsp sugar or 1 tsp honey
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Pinch red pepper flakes, optional

How to Make this

1. Drain the mozzarella balls and jarred roasted red peppers; quarter the thinly sliced salami, tear the prosciutto into bite size pieces, slice the pepperoni, halve the cherry tomatoes, pit and halve the olives if needed, slice the pepperoncini if you prefer, and thinly slice the red onion.

2. Put 6 cups mixed salad greens in a large bowl and add the salami, prosciutto, pepperoni, mozzarella balls, tomatoes, roasted red peppers, olives, pepperoncini and red onion so everything is ready to dress.

3. In a mason jar or small bowl combine 1/4 cup red wine vinegar, 1 tsp Dijon mustard, 1 minced garlic clove, 1 tsp dried oregano, 1/2 tsp dried basil, 1 tsp sugar or honey, 1 tsp kosher salt, 1/2 tsp black pepper and a pinch of red pepper flakes if you want heat.

4. Slowly add 1/2 cup extra virgin olive oil to the vinegar mixture while whisking, or put the lid on the jar and shake vigorously until the vinaigrette emulsifies and looks glossy.

5. Taste the dressing and adjust seasoning if needed — add a little more salt, sugar or vinegar to balance it, don’t be shy to tweak.

6. Pour most of the vinaigrette over the salad (reserve a little for serving or later) and gently toss with tongs so the ingredients are evenly coated but the mozzarella doesn’t get smashed.

7. Let the tossed salad sit 5 to 10 minutes at room temperature so the flavors marry; this really helps the peppers and meats release their flavors into the greens.

8. Give the salad one last toss, taste and add a little more dressing, salt or pepper if needed.

9. Serve family style right away with extra vinaigrette on the side for anyone who wants more.

Equipment Needed

1. Large salad bowl big enough to toss 6 cups of greens without spilling
2. Cutting board for slicing salami, prosciutto, onions and tomatoes
3. Chef’s knife (about 8 inch) for most of the cutting tasks
4. Paring knife or small serrated knife for pitting olives and trimming peppers
5. Colander or small sieve to drain the mozzarella and jarred peppers
6. Measuring cups and spoons for the oil, vinegar and seasonings
7. Mason jar with lid or a small bowl plus a whisk to emulsify the vinaigrette
8. Salad tongs or two large spoons to gently toss and serve the salad

FAQ

Antipasto Salad With Easy Italian Vinaigrette Recipe Substitutions and Variations

• Salami: swap with soppressata or capocollo for the same spicy punch, or try turkey salami if you want it leaner — thin slices work best.
• Prosciutto: use Serrano or thinly sliced country ham, or even smoked turkey for a milder bite, just tear into pieces like the recipe says.
• Fresh mozzarella (bocconcini): substitute burrata for extra creaminess, or small cubed mozzarella, or feta if you want a tangy change.
• Red wine vinegar: use white wine or sherry vinegar, or 1 tbsp lemon juice plus a splash of apple cider vinegar if thats what you have.

Pro Tips

1) Pat the mozzarella balls very dry on paper towels and let them sit a few minutes to drain, then halve the bigger ones. If they stay soggy they will water down the whole salad and nobody wants that, smaller pieces also spread the cheesy flavor better.

2) Toss a few slices of salami or roasted peppers in a spoon or two of the dressing and let them sit 10 to 15 minutes before adding to the greens. The meats and peppers soak up the vinaigrette and that little boost makes the whole salad taste way more seasoned.

3) Crisp a handful of salami or pepperoni in a dry skillet until the edges curl, drain on paper towels and scatter on top for crunch. Tear the prosciutto by hand instead of slicing, it gives softer bites and a nicer texture.

4) Do everything make ahead except the dressing and the greens. Store cheeses and meats together, keep the dressing in a jar, and only toss at the last minute. Let the meats and cheese come to room temp for 10 to 15 minutes before serving, and finish with a sprinkle of flaky salt if you got it.