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This antipasto salad transforms simple ingredients into a vibrant, flavor-packed side dish that perfectly complements any Italian meal. The combination of savory meats, cheeses, and fresh vegetables dressed in a tangy vinaigrette creates an unforgettable explosion of Mediterranean flavors in every bite.
I first made this antipasto salad for a summer picnic with friends, and it was such a hit that it's now my go-to contribution for gatherings. The vibrant colors always draw people in, but it's the perfect balance of flavors that keeps them coming back for seconds.
Ingredients
- Genoa salami cubed 5 oz: Adds authentic Italian flavor with its mild spice and rich texture
- Pepperoni cubed 5 oz: Provides a spicy kick and distinctive flavor that brightens the whole dish
- Provolone cheese cubed 5 oz: Offers a sharp tangy flavor that contrasts beautifully with the meats
- Mozzarella cheese cubed 5 oz: Contributes a creamy mild element that balances the stronger flavors
- Chopped tomatoes 2 cups: Adds juicy freshness and a pop of color
- Pepperoncinis 1/4 cup: Brings mild heat and tangy flavor that elevates the entire salad
- Halved black olives 1/4 cup: Provides briny umami notes that complement the cheeses perfectly
- Red bell pepper chopped 1 medium: Adds sweet crunch and vibrant color
- Chopped red onion 1/4 cup: Delivers sharp bite and aromatic complexity
- Olive oil 3 tbsp: Use high quality extra virgin for the best flavor profile
- Red wine vinegar 1/2 cup: Creates the tangy base that ties all flavors together
- Powdered sugar 1/3 cup: Balances acidity with just the right touch of sweetness
- Oregano 2 tsp: Adds classic Italian herbaceous notes
- Chopped fresh basil 1/2 cup: Brings bright aromatic freshness that's essential to the dressing
- Salt 1/2 tsp: Enhances all other flavors in the dish
- Pepper 1/2 tsp: Adds subtle warmth and depth
Step-by-Step Instructions
- Combine Salad Ingredients:
- Place all cubed meats and cheeses in a large bowl. Add the chopped tomatoes, pepperoncinis, black olives, red bell pepper, and red onion. Getting the vegetables chopped uniformly helps ensure even distribution of flavors throughout the salad. Make sure your bowl is large enough to allow for thorough tossing without spilling.
- Prepare The Dressing:
- In a separate small bowl, combine the olive oil, red wine vinegar, powdered sugar, oregano, fresh basil, salt, and pepper. Whisk thoroughly until the sugar is completely dissolved and the mixture is well emulsified. Take time to taste and adjust seasonings if needed, as this dressing is what brings the entire dish together.
- Dress The Salad:
- Pour the prepared dressing over the salad ingredients. Using two large spoons or salad tongs, gently toss everything together until all ingredients are evenly coated with the dressing. Be thorough but careful not to break up the cheese cubes too much.
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The fresh basil in the dressing is truly what makes this recipe special. I grow basil in my kitchen window year-round specifically for this salad. There was one holiday party where I substituted dried basil in a pinch, and while still delicious, my family immediately noticed the difference and requested the fresh version next time.
Make-Ahead & Storage
This antipasto salad actually improves with time as the flavors meld together. You can prepare it up to 24 hours in advance and store it covered in the refrigerator. The oils from the dressing will slightly solidify when cold, so let the salad sit at room temperature for about 20 minutes before serving for the best flavor and texture. Leftovers will keep well for up to 3 days in a sealed container.
Customization Options
This recipe welcomes personalization based on your preferences. Consider adding marinated artichoke hearts, roasted red peppers, or different varieties of olives. For a more substantial meal, mix in some cooked and cooled tortellini or bowtie pasta. Vegetarian guests? Simply omit the meats and add extra cheese varieties like fontina or asiago. The versatility of this salad is what makes it a perennial favorite.
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Serving Suggestions
While delicious on its own, this antipasto salad pairs wonderfully with Italian main courses like lasagna or chicken parmesan. For a light lunch, serve it atop a bed of crisp romaine lettuce with a side of warm garlic bread. It also makes a stunning centerpiece on a grazing board alongside crackers, additional cheeses, and Italian cured meats.
Frequently Asked Questions
- → What is the best way to cut the cheese and meats for the salad?
It’s ideal to have the salami, pepperoni, provolone, and mozzarella sliced slightly thicker (around 1/2 inch) and cubed for balanced bites. Ask your deli to slice them to your preference for the best results.
- → Can this dish be made in advance?
Yes, you can prepare the salad ingredients and dressing ahead of time. Store them separately and toss them together just before serving to maintain freshness and texture.
- → What can be used as a substitution for pepperoncinis?
If pepperoncinis are unavailable, you can substitute them with banana peppers or pickled jalapeños for a similar tangy kick.
- → Is the powdered sugar in the dressing necessary?
The powdered sugar balances the acidity of the red wine vinegar, but you can reduce or omit it if preferred for a less sweet dressing.
- → How should the salad be served?
This antipasto salad is versatile. Serve it chilled as a side dish at gatherings, a light starter, or even as a main course with crusty bread on the side.