Antipasto Salad Recipe

Antipasto Salad
Submitted By: Taz


½ Cup Extra Virgin Olive Oil
¼ Cup Red Wine Vinegar
1 Large Clove Fresh Garlic
¾ tsp Dijon Mustard
½ tsp Fresh Ground Black Pepper
¼ tsp Kosher Salt
Juice of ½ Lemon

¾ lb Cured Meats (Use 3-4 types) - can use: Prosciutto di Parma, Genoa Salami, Soppressata, Coppa / Capicola, Mortadella, Bresaola, Napoletana Piccante / Pepperoni
⅛ lb Aged Provolone Cheese - cut into ¼ inch 'matchsticks'
6 Bocconcini (Mozzarella Balls) - halved
2 Cups Mixed Pitted Olives (Drained) - can use: Kalamata, Nicoise, Black or Green Bella di Cerignola, Gaeta, Ligurian, Sicilian, Castelvetrano, Saracena, and/or Taggiasca
1 ½ Cups Grape Tomatoes - halved
½ Cup Roasted Red Pepper (from jar) - drained and sliced
½ Cup Marinated Artichoke Hearts - recipe included (can substitute 1 (6oz) jar - drained)
¼ Cup Marinated Mushrooms - recipe included (can substitute store bought - drained)
½ Small Red Onion - sliced
1 Cup (Packed) Fresh Basil - thick stems removed and rough chopped
1 Romaine Heart
6-12 Whole Pepperoncini
Shaved Parmigiano-Reggiano

  1. Place all dressing ingredients in a blender and purée until smooth and emulsified - Set Aside
  2. Cut cured meats into 'matchsticks' OR bite sized 'cubes'
  3. Toss together all of the salad ingredients in a large bowl until well mixed - Add ¼ Cup of the dressing and toss to coat
  4. Serve over a bed of romaine leaves, garnish with pepperoncinis and shaved parmigiano-reggiano - with additional dressing on the side

Marinated Artichoke Hearts
Submitted By: Taz


1 (12oz) Package Frozen Artichoke Hearts*
½ Cup Extra Virgin Olive Oil
1 tsp Kosher Salt
½ tsp Dried Thyme
½ tsp Dried Oregano
¼ tsp Crushed Red Pepper Flakes - amount to taste
Juice of 1 Medium Lemon OR 2 Tbs White Wine Vinegar

  1. Thaw and rinse artichoke hearts
  2. Place artichoke hearts, oil, salt, thyme, oregano, and pepper flakes in a small/medium pan over medium-low heat - Cover and allow to cook (stirring occasionally) for 10 minutes
  3. Remove from heat and allow to cool to room temperature
  4. Stir in the lemon juice OR vinegar and let stand for 30 minutes
  5. Serve immediately OR transfer to an airtight container and keep refrigerated for up to 2 weeks for use in any recipe that calls for them

* You can find frozen artichoke hearts at Trader Joe's® or many Middle Eastern and gourmet

Marinated Mushrooms
Submitted By: Taz


½ lb Cremini (Baby Bella) Mushrooms - halved
1 Large clove Fresh Garlic - minced fine
2 Tbs Extra Virgin Olive Oil
1 Tbs Balsamic Vinegar
1 Tbs Fresh Basil - chopped fine
1 tsp Fresh Thyme - chopped fine
¼ tsp Kosher Salt
⅛ tsp Fresh Ground Black Pepper
Pinch of Red Pepper Flakes

  1. Toss everything together in a medium/large bowl until mushrooms are well coated - Cover and refrigerate for a minimum 20 minutes (up to 1 ½ hours)
  2. Serve immediately OR transfer to an airtight container and keep refrigerated for up to 3 days

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