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Antipasto Salad Recipe

Antipasto Salad Recipe

If you’re looking for a delicious and refreshing salad to enjoy during the summer months, look no further than the Antipasto Salad. Bursting with fresh flavors and vibrant colors, this fusion dish combines the best of Italian and Mediterranean cuisine. Whether you’re planning a picnic, attending a potluck, or simply looking for a light lunch option, this Antipasto Salad is sure to impress. So, grab your chopping board and let’s get started!


  • 2 cups cherry tomatoes, halved (350 grams)
  • 1 cup cucumber, diced (150 grams)
  • 1 cup red bell pepper, diced (150 grams)
  • 1 cup yellow bell pepper, diced (150 grams)
  • 1 cup artichoke hearts, quartered (150 grams)
  • 1 cup provolone cheese, cubed (150 grams)
  • 1 cup salami, sliced (150 grams)
  • 1/2 cup black olives, pitted (75 grams)
  • 1/2 cup green olives, pitted (75 grams)
  • 1/4 cup red onion, thinly sliced (40 grams)
  • 1/4 cup fresh basil, chopped (10 grams)
  • 1/4 cup fresh parsley, chopped (10 grams)

For the Dressing:
* 1/4 cup extra virgin olive oil (60 ml)
* 2 tablespoons red wine vinegar (30 ml)
* 1 clove garlic, minced
* 1 teaspoon dried oregano
* Salt and pepper to taste


  1. In a large bowl, combine the cherry tomatoes, cucumber, red bell pepper, yellow bell pepper, artichoke hearts, provolone cheese, salami, black olives, green olives, red onion, basil, and parsley.

  2. In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper. Pour the dressing over the salad ingredients.

  3. Gently toss the salad to coat all the ingredients with the dressing. Make sure everything is well combined.

  4. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld together.

  5. Before serving, give the salad one final toss to redistribute the dressing. Serve chilled and enjoy!


  • Feel free to customize the salad with your favorite antipasto ingredients. You can add or substitute items like marinated artichoke hearts, roasted red peppers, mozzarella pearls, or even grilled chicken for a protein-packed version.
  • If you prefer a vegetarian option, omit the salami and add extra cheese or grilled vegetables.
  • To add an extra punch of flavor, drizzle some balsamic glaze over the salad just before serving.
  • This salad tastes even better the next day as the flavors continue to develop. Store any leftovers in an airtight container in the refrigerator.


The Antipasto Salad is a delightful combination of fresh and bold flavors, making it the perfect summer dish. With its colorful array of vegetables, cheese, and salami, it’s not only visually appealing but also packed with nutrients. The versatility of this salad allows you to get creative and adapt it to your taste preferences. So, next time you’re in the mood for a fusion of Italian and Mediterranean flavors, whip up a batch of this Antipasto Salad and indulge in a burst of deliciousness. Bon app├ętit!

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