Antipasto Appetizer Salad: A Vibrant and Flavorful Italian Delight

An Antipasto Appetizer Salad is a colorful and flavorful dish that perfectly embodies the essence of Italian cuisine. Featuring a blend of roasted sweet red pepper strips, marinated artichokes, mozzarella cheese, and a variety of olives, this salad brings together the finest Mediterranean ingredients to create a delicious and refreshing appetizer. Whether you’re hosting a dinner party, preparing a picnic spread, or simply craving a light and satisfying dish, this antipasto salad will definitely impress your guests.

For more creative salad ideas, check out Bon Appétit’s Best Salad Recipes or browse through the salad section on Food Network.

Basic Recipe: Ingredients and Instructions

Antipasto Appetizer Salad Recipe: A Flavorful Italian Starter

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• Author: Jennifer Mitchell
• Total Time: 10 minutes
• Yield: 4-6 servings 1x

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Description

This vibrant and flavorful Antipasto Appetizer Salad brings together a delightful combination of marinated artichokes, roasted red peppers, mozzarella, olives, and fresh grape tomatoes. With a sprinkle of basil and parsley, it’s the perfect appetizer or side dish for any Italian meal. Serve it with toasted baguette slices or on a bed of crisp romaine lettuce for an added touch of crunch.

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Ingredients

Scale 1x2x3x

• 1 jar (16 ounces) roasted sweet red pepper strips, drained
• 1/2 pound part-skim mozzarella cheese, cubed
• 1 cup grape tomatoes
• 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, undrained
• 1 jar (7 ounces) pimiento-stuffed olives, drained
• 1 can (6 ounces) pitted ripe olives, drained
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• Pepper to taste
• Toasted baguette slices or romaine lettuce, torn

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Instructions

1. Prepare the ingredients:
   Drain the roasted red pepper strips, marinated artichoke hearts, and both types of olives. Cut the mozzarella cheese into cubes and halve the grape tomatoes.

2. Assemble the salad:
   In a large salad bowl, combine the roasted red peppers, mozzarella cheese cubes, grape tomatoes, marinated artichoke hearts, pimiento-stuffed olives, and ripe olives.

3. Season the salad:
   Sprinkle the dried basil, dried parsley flakes, and freshly cracked pepper over the salad. Toss gently to combine, ensuring the ingredients are well mixed and coated with the seasonings.

4. Serve:
   Serve the salad immediately on a platter or individual bowls, either over a bed of torn romaine lettuce or with toasted baguette slices on the side for dipping.

Notes

• For added flavor, you can drizzle a bit of olive oil or balsamic vinegar over the salad before serving.
• You can customize this antipasto salad by adding other ingredients like marinated mushrooms, salami, or roasted garlic.
• This salad can be made ahead of time and refrigerated for a couple of hours before serving for the flavors to marinate together. Just keep the lettuce and baguette slices separate until ready to serve.
• If you prefer a tangier flavor, add a splash of red wine vinegar or lemon juice.

• Prep Time: 10 minutes
• Cook Time: None
• Category: Appetizer, Salad
• Method: No-Cook
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving (1 cup of salad)
• Calories: 180
• Sugar: 3g
• Sodium: 800mg
• Fat: 14g
• Saturated Fat: 5g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 4g
• Protein: 7g
• Cholesterol: 20mg

Keywords: Antipasto Appetizer Salad Recipe

Instructions:

1. Prepare the Salad Ingredients:

• Drain the roasted sweet red pepper strips, artichoke hearts, and olives thoroughly. Make sure to reserve a little bit of the liquid from the marinated artichokes if you prefer to use it as a light dressing later on.
• Cut the mozzarella cheese into bite-sized cubes and halve the grape tomatoes for an added burst of flavor.

2. Combine the Salad Ingredients:

• In a large salad bowl, combine the roasted sweet red peppers, mozzarella cubes, grape tomatoes, artichoke hearts, and both types of olives. Mix gently to ensure that the ingredients are evenly distributed.

3. Season the Salad:

• Sprinkle the salad with dried basil, dried parsley flakes, and pepper to taste. The dried herbs will add depth and freshness to the dish, while the pepper brings a bit of zest.

4. Serve:

• If you like, serve the salad with toasted baguette slices for a crunchy accompaniment, or place it on a bed of romaine lettuce for extra freshness. The lettuce acts as a perfect base, while the baguette slices offer a wonderful texture contrast.

Advanced Techniques

Elevating the Flavor:

If you want to take your Antipasto Appetizer Salad to the next level, here are a few advanced tips and techniques to enhance its flavors:

• Add More Protein: For a more substantial salad, add cooked chicken, salami, or prosciutto to the mix. This will transform the dish into a heartier meal.
• Homemade Vinaigrette: Instead of relying on the oil from the marinated artichokes, consider drizzling your salad with a simple homemade vinaigrette made from olive oil, red wine vinegar, garlic, and a pinch of sugar. This will provide a tangy contrast to the richness of the cheese and olives.
• Grilled Vegetables: For extra smokiness and depth, try grilling some of the vegetables before adding them to the salad. Zucchini, eggplant, and bell peppers are all great options to grill and include in the mix.
• Herb Infused Oil: For an aromatic twist, use an herb-infused olive oil (such as rosemary or garlic) as your base dressing. It can elevate the overall flavor and add a touch of sophistication to the salad.

Make Ahead:

This antipasto salad can be assembled ahead of time, making it an excellent option for meal prep or parties. Just wait to add the mozzarella and tomatoes until right before serving to avoid them becoming soggy. The flavors will meld together beautifully when given a little time in the fridge. If you’re preparing it a day ahead, make sure to cover the salad tightly and store it in the refrigerator.

See more advanced recipes, at Mobolux.

Storage, Shelf Life, and Maintenance Tips

Storing Antipasto Salad:

• This salad is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 2 days. Keep in mind that the salad will lose some of its crispness, especially if the ingredients are mixed with the vinaigrette or olive oil for too long.
• If you’re storing the salad with toasted baguette slices, it’s best to keep them separate so they stay crunchy. Add them just before serving to preserve their texture.

Freezing:

• Freezing the salad is not recommended, as the texture of ingredients like mozzarella cheese, grape tomatoes, and olives changes after freezing. If you want to store it long-term, it’s better to freeze the dressing or marinated artichokes separately and add the fresh ingredients just before serving.

Leftover Uses:

• If you have leftover salad, you can repurpose it by mixing it with some pasta for a quick pasta salad. Alternatively, toss it with some quinoa or arugula for a new variation.

Dietary Adaptations and Substitutions

Vegan Version:

To make this Antipasto Appetizer Salad vegan, simply swap out the mozzarella for a plant-based cheese or use an extra variety of marinated veggies. You can also add tofu or seitan for some plant-based protein.

Gluten-Free Version:

This recipe is naturally gluten-free if you opt for gluten-free baguette slices or serve it on its own without the bread. Make sure to double-check that your olives, artichokes, and other jarred ingredients don’t contain any gluten.

Low-Carb/Keto-Friendly Version:

This salad is already keto-friendly due to its high vegetable and protein content. If you want to lower the carb content even more, remove the baguette slices and focus on just the veggies, cheese, and olives for a satisfying, low-carb meal.

FAQs About Antipasto Appetizer Salad

1. Can I make this salad ahead of time?

Yes, you can prepare the salad up to 24 hours in advance. However, it’s best to add the mozzarella and grape tomatoes just before serving to maintain their freshness and texture.

2. Can I use different cheeses?

Absolutely! Feel free to experiment with different types of cheese such as feta, asiago, or provolone. You can even try a mix of cheeses to suit your tastes.

3. What can I substitute for the pimiento-stuffed olives?

If you’re not a fan of pimiento-stuffed olives, you can use green olives, black olives, or even kalamata olives for a different flavor profile.

4. Can I add protein to this salad?

Yes! To turn this salad into a more filling meal, you can add grilled chicken, salami, prosciutto, or boiled eggs for added protein.

5. What other vegetables can I add?

You can easily add more veggies like cucumbers, artichoke hearts, roasted red peppers, or spinach to give the salad even more flavor and texture.

Conclusion & Final Thoughts

The Antipasto Appetizer Salad is a perfect blend of Mediterranean ingredients, making it an ideal dish to serve as an appetizer or side dish. With its vibrant colors and satisfying flavors, it’s sure to impress any guest. Whether you’re hosting a casual dinner or a festive gathering, this salad is a versatile option that can be customized to suit various dietary preferences and tastes.

The combination of mozzarella cheese, olives, artichokes, and tomatoes provides a hearty and flavorful base that is complemented perfectly by the simplicity of dried herbs and a light drizzle of olive oil. Add some toasted baguette slices for crunch, and you’ve got a delicious, well-rounded appetizer that will have everyone coming back for more.

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