Make-Ahead Italian Antipasto Salad with Vinaigrette
Salty cured meats, creamy mozzarella, briny olives, and marinated vegetables come together in this vibrant Antipasto Salad. Tossed with a punchy Italian vinaigrette, it’s a no-cook summer staple.
Servings: 8 servings
Calories: 366kcal
Equipment
Ingredients
- 4 oz (¼ lb) salami, thinly sliced and cut into ¼-½-inch pieces
- 4 oz (¼ lb) mortadella, thinly sliced and cut into ¼-½-inch pieces
- 4 oz (¼ lb) pepperoni, cut into ¼-inch pieces
- 8 oz fresh mozzarella, cut into ¼-inch pieces
- 7 oz olives, about 1 cup
- 4 oz roasted red pepper strips, about ½ cup
- ½ sweet onion, minced or grated
- 2 Tbsp basil, thinly sliced
For The Italian Vinaigrette
- ¼ cup extra virgin olive oil
- 2 Tbsp red wine vinegar
- 1 Tbsp fresh lemon juice
- 1 clove garlic, minced
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- ½ tsp granulated sugar
- ½ tsp Kosher salt
Instructions
- Combine ingredients. Add sliced or cubed Italian meats, mozzarella, olives, roasted red peppers, and onion in a large mixing bowl.
- Make the dressing. Place all vinaigrette ingredients in a measuring cup and whisk until blended. Alternatively, you can place everything in a mason jar, seal tightly with a lid, then shake vigorously.
- Dress the salad, then serve or marinate. Pour the Italian vinaigrette on top, then toss to evenly coat. Add thinly sliced basil, toss once more, then taste and adjust seasoning as needed. Either serve immediately or cover and refrigerate until needed. Antipasto salad will keep for 1 week.
Notes
- Tip: If serving as pasta or potato salad, double the Italian vinaigrette. You may not use it all, but both absorb dressing—and no one wants a dry salad.
Nutrition
Calories: 366kcal | Carbohydrates: 5g | Protein: 16g | Fat: 32g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 1659mg | Potassium: 204mg | Fiber: 1g | Sugar: 2g | Vitamin A: 394IU | Vitamin C: 9mg | Calcium: 180mg | Iron: 1mg
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