Best Antipasto Appetizer Salad Recipes

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ANTIPASTO SALAD II



Antipasto Salad II image

After searching for a recipe for an antipasto salad that I had envisioned in my head, I gave up and just decided to create one myself. I made this dish for a party and everyone couldn't stop talking about it. The ratio of meat/cheese to veggies can be adjusted to taste.

Provided by Katie Greco

Categories     Salad

Time 30m

Yield 10

Number Of Ingredients 13

8 ounces Genoa salami, cut into bite-size pieces
8 ounces sopressata or other hard salami, cut into bite-size pieces
8 ounces sharp provolone cheese, cut into bite-size pieces
8 ounces fresh mozzarella cheese, cut into bite-size pieces
2 large tomatoes, cut into bite-size pieces
1 (14 ounce) can artichokes, drained and cut into bite-size pieces
½ (12 ounce) jar roasted red peppers, drained and sliced
½ cup pitted and coarsely chopped Kalamata olives
¼ cup pitted and chopped green olives
1 tablespoon extra-virgin olive oil
3 tablespoons red wine vinegar
freshly-ground black pepper, to taste
¼ cup shredded fresh basil leaves

Steps:

  • Combine the Genoa and sopressata salami, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice the roasted red peppers and add them to the bowl, along with about 3 tablespoons of their juice.
  • Mix in the chopped olives. Drizzle olive oil over the entire dish, followed by the red wine vinegar and black pepper. Salad can be made ahead of time and refrigerated until serving.
  • Tear the fresh basil leaves into bite-sized pieces and add them to the salad just before serving. Mix thoroughly and serve.

Nutrition Facts : Calories 383.1 calories, Carbohydrate 7.9 g, Cholesterol 73.8 mg, Fat 29.1 g, Fiber 1.6 g, Protein 21.7 g, SaturatedFat 12.7 g, Sodium 1783.5 mg, Sugar 1.6 g

ANTIPASTO APPETIZER SALAD



Antipasto Appetizer Salad image

Use a slotted spoon to serve this as an appetizer with baguette toasts, or ladle it over romaine lettuce to enjoy as a salad. -Tamra Duncan, Decatur, Arkansas

Provided by Taste of Home

Categories     Appetizers     Lunch

Time 10m

Yield 6 cups.

Number Of Ingredients 10

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

Steps:

  • In a large bowl, combine the first 9 ingredients; toss to coat. Cover and refrigerate for at least 4 hours before serving., Serve with baguette slices or over lettuce.

Nutrition Facts : Calories 132 calories, Fat 11g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 651mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

ANTIPASTO PLATTER



Antipasto Platter image

Provided by Ina Garten

Categories     appetizer

Time 25m

Yield 12 to 24 servings

Number Of Ingredients 14

Smoked mozzarella, sliced
Good olive oil
Freshly ground cracked black pepper
Salami, sliced diagonally
Peppadews
Hothouse cucumber, unpeeled and sliced diagonally
Marinated artichoke hearts, stems removed and sliced in half
Cherry tomatoes, on the vine
Cerignola olives
Bruschetta, recipe follows
Basil leaves, on the stem
1 baguette
Good olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Place the sliced mozzarella on a serving platter, sprinkle the slices with the olive oil and cracked pepper. Artfully arrange the salami, Peppadews, cucumber slices, artichoke hearts, tomatoes, olives and Bruschetta around the platter and decorate with stems of basil leaves.
  • Preheat the oven to 425 degrees. Slice the baguette at an angle 1/2-inch-thick. Brush both sides of the bread with olive oil and sprinkle one side with salt and pepper. Bake for 10 minutes, until lightly toasted.

ANTIPASTO SALAD



Antipasto Salad image

A great appetizer. Easy to make and taste great, nice change. Allow at least 30 minutes to refrigerate.

Provided by ratherbebaking

Categories     Beans

Time 15m

Yield 12 serving(s)

Number Of Ingredients 9

12 ounces pepperoncini peppers, drained
12 ounces cherry peppers, drained (hotness to taste)
1 (15 ounce) can garbanzo beans, rinsed and drained
8 ounces fresh mushrooms, halved
8 -12 ounces grape tomatoes
1/2 lb provolone cheese, cubed
1 (15 ounce) can black olives, drained
4 ounces sliced pepperoni
8 -12 ounces Italian dressing

Steps:

  • Combine all ingredients.
  • Refrigerate at least 30 minutes or overnight.

Nutrition Facts : Calories 273.7, Fat 18.6, SaturatedFat 6.2, Cholesterol 24.1, Sodium 1398.4, Carbohydrate 18.5, Fiber 4, Sugar 4.5, Protein 10.4

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Antipasto appetizer salad recipes are a popular dish to serve before the main course in Italian cuisine. This salad contains a variety of meats, cheeses, vegetables, and olives. The name “antipasto” means “before the meal”, and this salad is a perfect way to start a dinner party or any special occasion.

Ingredients

Meats
Some of the meats used in antipasto salad recipes include prosciutto, salami, pepperoni, and ham. These meats are thinly sliced and arranged on a platter. They add a salty and savory flavor to the salad.
Cheeses
The cheese used in antipasto salad recipes can vary, but typically includes mozzarella, provolone, and parmesan. These cheeses add a creamy and tangy flavor to the salad.
Vegetables
Antipasto salad recipes also typically include vegetables such as roasted red peppers, artichoke hearts, and marinated mushrooms. These vegetables add a salty, tangy, and slightly sweet flavor to the salad.
Olives
Olives are also a key ingredient in antipasto salad recipes. They come in a variety of colors and sizes, such as black olives, green olives, and Kalamata olives. They add a salty and briny flavor to the salad.

Dressing

The dressing used in antipasto salad recipes is typically made with a combination of olive oil, balsamic vinegar, garlic, and Italian seasoning. This dressing adds a tangy and slightly sweet flavor to the salad.

Preparation

Antipasto salad recipes can be prepared in advance and assembled just before serving. The meats and cheeses can be sliced ahead of time and stored in the refrigerator. The vegetables can be roasted or marinated ahead of time and stored in the refrigerator as well. When it’s time to serve, arrange the meats, cheeses, vegetables, and olives on a platter and drizzle with the dressing.

Serving

Antipasto salad recipes are typically served as an appetizer before the main course. They can be served with a variety of bread, such as Italian or focaccia bread. The salad can also be served with a variety of wine, such as Chianti, Pinot Grigio, or Prosecco.

Conclusion

Antipasto appetizer salad recipes are a delicious and easy way to start any meal. They offer a variety of flavors and textures that are sure to please any palate. Next time you’re hosting a dinner party or special occasion, consider serving an antipasto salad to your guests as a perfect start to the feast.
Antipasto appetizer salad recipes are the perfect way to start any Italian meal. They are not only delicious but also healthy and refreshing. The antipasto salad typically consists of a variety of marinated vegetables, cured meats, and cheese. It can be served as a side dish, starter or even as a light meal. Here are some valuable tips to help you make the perfect antipasto appetizer salad recipes.

1. Choose the Right Ingredients

The key to making a fantastic antipasto salad is to choose the right ingredients. Always use fresh, high-quality ingredients to ensure the best taste. Select at least two or three types of cured meats, such as prosciutto, salami, and mortadella. Choose a variety of marinated vegetables, such as artichokes, roasted red peppers, and olives. You can also include some fresh vegetables like tomatoes, cucumbers, and red onion. Finally, add some cheese, such as fresh mozzarella or provolone.

2. Cut Your Ingredients Uniformly

To make your antipasto salad look more appealing, it is recommended that you cut your ingredients into uniform shapes and sizes. This helps ensure that each bite contains all of the flavors of the salad. using a mandolin or food processor to help you cut your vegetables evenly.

3. Make Your Own Dressing

A fantastic antipasto salad comes with a good homemade dressing. A simple vinaigrette made of olive oil, red wine vinegar, garlic, and some Italian herbs, such as oregano and basil, is perfect for this salad. Other dressings like lemon vinaigrette, honey mustard, or even a balsamic glaze can also be used.

4. Serve the Salad at Room Temperature

The antipasto salad is best served at room temperature. This allows the flavor of each ingredient to come out and ensures that the cheese and meats are soft enough to eat. You can store the salad in the fridge until you're ready to serve, but make sure to take it out and let it sit for at least 30 minutes before serving.

5. Add Some Fresh Herbs

Additional fresh herbs can also be used to optimise your antipasto salad. Add some chopped parsley or basil to the mix, or toss a handful of arugula or baby spinach onto the top of the salad for a more complex taste.

6. Be Creative with Presentation

One of the great things about antipasto salad is that it looks so colorful and appetizing. You can take advantage of this by using some decorative bowls or platters when serving. Use fun utensils or skewers that match the theme of your dinner party to create an impressive spread that everyone will be impressed with.

Conclusion

Antipasto appetizer salads are a tasty and healthy way to start any meal. They can be customized to your liking and served in many different ways. The key to making a fantastic salad is to use fresh, high-quality ingredients and to serve it at room temperature. With a little bit of creativity and some practice, you can make the perfect antipasto salad that will impress everyone.

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