Antipasto Salad Recipe

Cherry tomatoes: Fresh, sweet tomatoes that add a burst of color and flavor.

Mozzarella balls: Creamy, bite-sized cheese that pairs well with the other ingredients.

Kalamata olives: Briny and rich olives that add depth to the salad.

Artichoke hearts: Tender and slightly tangy, these add a unique flavor.

Salami: Savory and slightly spicy cured meat that enhances the dish.

Red onion: Adds a sharp, tangy crunch to the salad.

Basil: Fresh herb that adds a fragrant, aromatic touch.

Olive oil: The base for the dressing, providing a rich, smooth texture.

Red wine vinegar: Adds acidity and brightness to the dressing.

Dried oregano: A classic herb that adds a Mediterranean flavor.

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a hint of spice and complexity.

When preparing the red onion, soak the slices in ice water for about 10 minutes before adding them to the salad. This will help to mellow out their sharp flavor, making them more palatable and enhancing the overall balance of the antipasto salad.

• halved cherry tomatoes - Substitute with grape tomatoes: They have a similar size and sweetness, making them a perfect alternative.

• halved mozzarella balls - Substitute with cubed feta cheese: Feta adds a tangy flavor that complements the other ingredients well.

• pitted kalamata olives - Substitute with green olives: Green olives provide a similar briny taste and texture.

• quartered artichoke hearts - Substitute with roasted red peppers: They offer a sweet and smoky flavor that pairs nicely with the other ingredients.

• sliced salami - Substitute with prosciutto: Prosciutto adds a delicate, salty flavor that works well in an antipasto salad.

• thinly sliced red onion - Substitute with thinly sliced shallots: Shallots provide a milder onion flavor that can be more palatable for some.

• chopped basil - Substitute with chopped parsley: Parsley offers a fresh, slightly peppery flavor that can enhance the salad.

• olive oil - Substitute with avocado oil: Avocado oil has a similar texture and a mild flavor that won't overpower the other ingredients.

• red wine vinegar - Substitute with balsamic vinegar: Balsamic vinegar adds a sweet and tangy flavor that complements the salad.

• dried oregano - Substitute with dried thyme: Thyme provides a slightly different but still aromatic flavor that works well in the salad.

• salt - Substitute with sea salt: Sea salt offers a more complex flavor profile that can enhance the overall taste.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• To store the antipasto salad, transfer it to an airtight container. This will help maintain the freshness of the cherry tomatoes, mozzarella balls, and other ingredients.
• Place the container in the refrigerator. The salad can be kept fresh for up to 2 days, but it's best enjoyed within the first 24 hours to retain the crispness of the vegetables and the flavor of the salami.
• If you plan to make the salad ahead of time, consider storing the dressing separately. This prevents the red onion and basil from becoming soggy. Simply add the dressing and toss the salad just before serving.
• For freezing, note that antipasto salad is not ideal for freezing due to the fresh ingredients like tomatoes and mozzarella. Freezing can alter their texture and flavor.
• If you must freeze, separate the salami and artichoke hearts from the rest of the salad. These ingredients can be frozen in a separate airtight container for up to 1 month.
• When ready to use, thaw the salami and artichoke hearts in the refrigerator overnight. Combine them with freshly prepared vegetables and mozzarella for the best taste and texture.
• Always check the salad for any signs of spoilage before serving, especially if it has been stored for more than a day. Look for changes in color, texture, or smell.

• If you must reheat the antipasto salad, consider separating the salami and mozzarella balls from the rest of the ingredients. This will prevent the cheese from becoming overly melted and the salami from drying out.
• Place the salami and mozzarella balls on a microwave-safe plate and heat them in the microwave for about 15-20 seconds, just enough to take the chill off without making them too hot.
• For the rest of the salad, you can gently warm it in a skillet over low heat for a few minutes. Add a splash of olive oil to keep the ingredients from sticking and to enhance the flavors.
• Alternatively, you can use a steamer to lightly warm the vegetables and artichoke hearts. Place them in a steamer basket over simmering water for about 2-3 minutes.
• Once everything is warmed to your liking, recombine the salami and mozzarella balls with the rest of the salad. Toss gently to mix.
• If you prefer a cold salad, simply allow the antipasto salad to come to room temperature for about 20-30 minutes before serving. This will enhance the flavors without the need for reheating.

• Large mixing bowl: To combine cherry tomatoes, mozzarella balls, kalamata olives, artichoke hearts, salami, red onion, and basil.

• Small bowl: To whisk together olive oil, red wine vinegar, dried oregano, salt, and black pepper.

• Whisk: To mix the dressing ingredients thoroughly.

• Chef's knife: To slice the salami and red onion, and to chop the basil.

• Cutting board: To provide a surface for slicing and chopping ingredients.

• Measuring cups: To measure out the cherry tomatoes, mozzarella balls, kalamata olives, and artichoke hearts.

• Measuring spoons: To measure the olive oil, red wine vinegar, dried oregano, salt, and black pepper.

• Serving spoon: To toss the salad and serve it.

• Refrigerator: To store the salad if you choose to refrigerate it for up to 2 hours before serving.

Pre-chop ingredients: Prepare the cherry tomatoes, mozzarella balls, kalamata olives, and artichoke hearts in advance and store them in airtight containers.

Use pre-sliced salami: Purchase sliced salami to save time on cutting.

Batch make dressing: Mix a larger batch of the olive oil, red wine vinegar, dried oregano, salt, and black pepper dressing and store it in the fridge for future use.

Employ a mandoline: Use a mandoline slicer for the red onion to achieve thin, uniform slices quickly.

Refrigerate ahead: Make the salad a few hours before serving and refrigerate, allowing the flavors to meld together.