Antipasto Salad Recipe

Cherry tomatoes: Fresh and juicy, these add a burst of sweetness and color.

Mozzarella balls: Creamy and mild, they provide a lovely contrast to the other ingredients.

Marinated artichoke hearts: Tangy and tender, these add a unique flavor and texture.

Salami: Savory and slightly spicy, it brings a rich, meaty element to the salad.

Kalamata olives: Briny and flavorful, they add depth and a Mediterranean touch.

Red onion: Sharp and crisp, it adds a bit of bite and color.

Fresh basil: Fragrant and aromatic, it enhances the overall freshness of the salad.

Olive oil: Smooth and rich, it serves as the base for the dressing.

Red wine vinegar: Tangy and acidic, it balances the richness of the olive oil.

Dried oregano: Earthy and slightly bitter, it adds a classic Italian flavor.

Salt: Enhances the flavors of all the ingredients.

Pepper: Adds a touch of heat and complexity.

When preparing the red onion, soak the slices in ice water for about 10 minutes before adding them to the salad. This will help to mellow out their sharpness, making them more palatable and enhancing the overall flavor balance of the antipasto salad.

• halved cherry tomatoes - Substitute with grape tomatoes: They have a similar size and sweetness, making them an excellent alternative.

• halved mozzarella balls - Substitute with cubed feta cheese: Feta provides a tangy flavor that complements the other ingredients well.

• quartered marinated artichoke hearts - Substitute with quartered marinated hearts of palm: Hearts of palm offer a similar texture and mild flavor.

• sliced salami - Substitute with sliced pepperoni: Pepperoni has a similar spicy and savory profile.

• pitted kalamata olives - Substitute with pitted black olives: Black olives have a milder taste but still add a briny flavor.

• thinly sliced red onion - Substitute with thinly sliced shallots: Shallots provide a milder onion flavor that is less pungent.

• chopped fresh basil - Substitute with chopped fresh parsley: Parsley offers a fresh, slightly peppery flavor that works well in salads.

• olive oil - Substitute with avocado oil: Avocado oil has a similar texture and a mild flavor that won't overpower the salad.

• red wine vinegar - Substitute with balsamic vinegar: Balsamic vinegar adds a sweet and tangy flavor that complements the other ingredients.

• dried oregano - Substitute with dried thyme: Thyme provides a slightly different but still aromatic flavor.

• salt - Substitute with sea salt: Sea salt offers a more complex flavor profile.

• pepper - Substitute with white pepper: White pepper has a milder taste and won't alter the color of the salad.

• To keep your antipasto salad fresh, store it in an airtight container. This helps to maintain the crispness of the vegetables and the flavor of the salami.

• For optimal freshness, refrigerate the salad immediately after preparation. The mozzarella balls and marinated artichoke hearts will stay flavorful and firm.

• If you plan to enjoy the salad over a few days, consider storing the dressing separately. This prevents the cherry tomatoes and red onion from becoming soggy.

• When ready to serve, simply toss the salad with the olive oil and red wine vinegar mixture. This ensures a fresh and vibrant taste.

• For freezing, it's best to avoid freezing the entire salad. The fresh basil and mozzarella balls do not freeze well and can lose their texture.

• However, you can freeze the sliced salami and marinated artichoke hearts separately. Place them in freezer-safe bags or containers, ensuring they are well-sealed to prevent freezer burn.

• When you're ready to use the frozen ingredients, thaw them in the refrigerator overnight. This gradual thawing process helps maintain their texture and flavor.

• Once thawed, combine the salami and artichoke hearts with the fresh ingredients and dressing for a delicious and convenient antipasto salad.

• Remember to always check the salad for any signs of spoilage before serving, especially if it has been stored for a few days. Freshness is key to enjoying the full flavors of this delightful dish.

• For a quick and easy method, place the antipasto salad in a microwave-safe dish. Cover it loosely with a microwave-safe lid or plastic wrap. Heat on medium power for about 1-2 minutes, stirring halfway through. This will warm the salami and mozzarella balls without making the cherry tomatoes too mushy.

• If you prefer a more even reheating, preheat your oven to 350°F (175°C). Spread the antipasto salad evenly on a baking sheet. Cover with aluminum foil to prevent drying out. Heat for about 10-15 minutes, or until the mozzarella balls start to soften and the salami is warmed through.

• For a stovetop method, heat a non-stick skillet over medium heat. Add the antipasto salad and stir occasionally for about 5-7 minutes, until everything is warmed through. This method helps maintain the texture of the artichoke hearts and red onion.

• If you have an air fryer, preheat it to 320°F (160°C). Place the antipasto salad in the air fryer basket and heat for about 5-7 minutes. Shake the basket halfway through to ensure even heating. This method can give a slight crisp to the salami while keeping the mozzarella balls melty.

• For a more gourmet touch, use a double boiler. Fill the bottom pot with water and bring it to a simmer. Place the antipasto salad in the top pot and cover. Stir occasionally for about 10 minutes, until everything is evenly warmed. This gentle method preserves the flavors and textures of the basil and kalamata olives.

• Large mixing bowl: To combine all the salad ingredients together.

• Cutting board: To safely chop and slice the vegetables, salami, and other ingredients.

• Chef's knife: For slicing the salami, halving the cherry tomatoes, and chopping the basil.

• Measuring cups: To measure out the correct amounts of cherry tomatoes, mozzarella balls, artichoke hearts, and other ingredients.

• Measuring spoons: To measure the olive oil, red wine vinegar, and dried oregano.

• Salad tongs: To toss the salad ingredients together evenly.

• Serving platter: To present the antipasto salad attractively.

• Refrigerator: To keep the salad fresh if you are not serving it immediately.

Pre-chop ingredients: Prepare cherry tomatoes, mozzarella balls, artichoke hearts, and red onion in advance and store them in airtight containers.

Use pre-sliced salami: Purchase sliced salami to save time on cutting.

Ready-to-use olives: Opt for pitted kalamata olives to avoid the hassle of pitting them yourself.

Batch make dressing: Mix olive oil, red wine vinegar, and dried oregano in a jar and store it in the fridge for quick use.

Combine and refrigerate: Assemble the antipasto salad ahead of time and refrigerate until serving.