Name: Antipasto Salad Recipe
Prep time: 10 min
Total time: PT-492328H28M59S
Cuisine: Italian
Ingredients: 8 oz Pepperoni slices, quartered; 8 oz Genoa salami, diced; 1 jar (16 oz) Peperonchini peppers, drained and roughly chopped; 1 pint cherry tomatoes, halved; 1 jar (9.5 oz) Kalamata olives, drained; 8 oz Mozzarella, cubed; 1/2 cup Italian Dressing

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Introduction

This Antipasto Salad is a vibrant mix of savory meats, fresh vegetables, and tangy olives, all tossed in a zesty Italian dressing. Perfect as a light meal or a flavorful side, it’s an easy and colorful dish that comes together in minutes.

A bowl filled with a colorful mixed salad featuring four main layers: the bottom layer is dark purple olives scattered throughout, followed by a layer of small red grape tomatoes adding bright pops of color; on top of these are various chunks of diced pale yellow cheese and slices of pinkish-red cured meats including salami and pepperoni pieces, both mixed evenly; scattered across the top are several pieces of light green pepperoncini peppers, giving contrast with their wrinkled texture. The bowl is white and placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz Pepperoni slices, quartered
8 oz Genoa salami, diced
1 jar (16 oz) Peperoncini peppers, drained and roughly chopped
8 oz Mozzarella, cubed
1 jar (9.5 oz) Kalamata olives, drained
1 pint cherry tomatoes, halved
1/2 cup Italian dressing

Instructions

Step 1: In a large bowl, combine the pepperoni, Genoa salami, peperoncini peppers, mozzarella, Kalamata olives, and cherry tomatoes. Stir gently to mix the ingredients evenly.
Step 2: Drizzle the Italian dressing over the salad and toss everything until the ingredients are well coated.
Step 3: Chill the salad in the refrigerator for 10-15 minutes before serving to allow the flavors to meld. Toss again before serving and enjoy.

Tips & Variations

For extra crunch, add sliced cucumbers or bell peppers.
Use fresh basil or oregano for a herbal boost.
Substitute mozzarella with provolone or feta for a different flavor profile.
Make it vegetarian by replacing the meats with marinated artichokes and roasted red peppers.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 3 days. The salad may release some juices over time, so stir well before serving. It’s best served chilled and is not ideal for reheating.

How to Serve

A close-up image of a salad in a white bowl on a white marbled surface, filled with several textured layers: cubed white cheese chunks scattered throughout, red cherry tomatoes and dark olives adding bright pops of color, slices of light yellow pepper rings, and small pieces of pinkish-brown sliced salami mixed evenly. The ingredients look fresh and coated lightly in a creamy dressing giving a shiny texture to the salad. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, prepare the salad up to a day in advance and keep it refrigerated. Add the dressing just before serving or toss well if dressed ahead to keep ingredients fresh.

What can I use if I don’t have Italian dressing?

You can make a simple dressing by mixing olive oil, red wine vinegar, garlic, dried oregano, salt, and pepper for a quick homemade alternative.