This antipasto salad is a delightful medley of flavors and textures, perfect for a light lunch or as a starter for a larger meal. Combining fresh vegetables, savory meats, and tangy dressing, it brings a taste of Italy to your table.
Some ingredients in this recipe might not be staples in every household. For instance, mozzarella balls and kalamata olives might require a trip to the supermarket. Additionally, artichoke hearts and sliced salami are specialty items that you may need to look for in the deli or canned goods section.

Ingredients For Antipasto Salad Recipe
Cherry tomatoes: These small, juicy tomatoes add a burst of sweetness and color to the salad.
Mozzarella balls: Soft and creamy, these cheese balls provide a mild flavor that complements the other ingredients.
Sliced salami: Adds a savory, slightly spicy element to the salad.
Kalamata olives: These dark, briny olives bring a rich, tangy flavor.
Artichoke hearts: Tender and slightly tangy, they add a unique texture and taste.
Red onion: Thinly sliced for a mild, sharp bite.
Fresh basil: Chopped to add a fragrant, herbal note.
Olive oil: Forms the base of the dressing, adding richness and depth.
Red wine vinegar: Provides acidity and a slight sweetness to balance the dressing.
Dried oregano: Adds a hint of earthy, herbal flavor.
Salt: Enhances the flavors of all the ingredients.
Black pepper: Adds a touch of heat and complexity.
Technique Tip for This Recipe
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 sharpness and make them more palatable, ensuring they blend seamlessly with the other flavors in the antipasto salad.
Suggested Side Dishes
Alternative Ingredients
halved cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and texture, making them a great alternative.
halved mozzarella balls - Substitute with cubed feta cheese: Feta cheese provides a tangy flavor that complements the other ingredients well.
sliced salami - Substitute with prosciutto: Prosciutto offers a similar savory taste but with a slightly different texture.
pitted kalamata olives - Substitute with green olives: Green olives have a milder flavor but still add a briny taste to the salad.
quartered artichoke hearts - Substitute with roasted red peppers: Roasted red peppers add a sweet and smoky flavor that pairs well with the other ingredients.
thinly sliced red onion - Substitute with thinly sliced shallots: Shallots provide a milder onion flavor that is less pungent.
chopped fresh basil - Substitute with chopped fresh parsley: Parsley offers a fresh, slightly peppery flavor that can replace basil.
olive oil - Substitute with avocado oil: Avocado oil has a similar texture and a mild flavor that works well in dressings.
red wine vinegar - Substitute with balsamic vinegar: Balsamic vinegar adds a slightly sweeter and richer flavor to the dressing.
dried oregano - Substitute with dried thyme: Thyme provides a similar earthy flavor that complements the other ingredients.
salt - Substitute with sea salt: Sea salt has a more complex flavor and can be used in the same quantity.
black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile.
Other Alternative Recipes Similar to This Salad
How to Store or Freeze This Salad
- For short-term storage, place the antipasto salad in an airtight container. This will help maintain the freshness of the cherry tomatoes, mozzarella balls, and basil.
- Store the container in the refrigerator. The salad will stay fresh for up to 2 days. Beyond this, the red onion and artichoke hearts may start to lose their crispness.
- If you plan to make the salad ahead of time, consider storing the dressing separately. This prevents the salami and kalamata olives from becoming too soggy.
- To freeze, note that the texture of some ingredients may change. Mozzarella balls and cherry tomatoes can become watery upon thawing.
- If freezing is necessary, place the salad in a freezer-safe container, leaving some space at the top for expansion. Seal tightly to prevent freezer burn.
- Label the container with the date to keep track of its freshness. The salad can be frozen for up to 1 month.
- When ready to use, thaw the salad in the refrigerator overnight. Once thawed, drain any excess liquid and toss with fresh olive oil and red wine vinegar to revive the flavors.
- For best results, add fresh basil and red onion after thawing to enhance the salad's crispness and flavor.
How to Reheat Leftovers
Microwave Method: Place the antipasto salad in a microwave-safe dish. Cover it loosely with a microwave-safe lid or plastic wrap. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating. Be cautious not to overheat, as the mozzarella balls might melt too much.
Stovetop Method: Heat a non-stick skillet over medium heat. Add the antipasto salad and stir occasionally for about 3-5 minutes until warmed through. This method helps maintain the texture of the salami and artichoke hearts.
Oven Method: Preheat your oven to 350°F (175°C). Spread the antipasto salad evenly on a baking sheet. Cover with aluminum foil to prevent drying out. Bake for about 10 minutes, or until warmed through. This method is ideal for reheating larger portions.
Room Temperature Method: If you prefer not to heat the antipasto salad, you can let it sit at room temperature for about 30 minutes before serving. This allows the flavors to meld together without altering the texture of the fresh basil and cherry tomatoes.
Steaming Method: Place the antipasto salad in a heatproof bowl. Set up a steamer basket over boiling water and place the bowl inside. Cover and steam for about 5 minutes. This gentle method helps retain the integrity of the red onion and kalamata olives.
Best Tools for Making This Salad
Large mixing bowl: To combine all the salad ingredients together.
Small bowl: For whisking the dressing ingredients.
Whisk: To mix the olive oil, red wine vinegar, dried oregano, salt, and black pepper into a dressing.
Chef's knife: To cut the cherry tomatoes, mozzarella balls, salami, and artichoke hearts.
Cutting board: To provide a surface for cutting the ingredients.
Measuring cups: To measure out the cherry tomatoes, mozzarella balls, salami, 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 chill the salad if you choose to refrigerate it before serving.
How to Save Time on Making This Salad
Pre-prep ingredients: Chop and slice all ingredients like cherry tomatoes, mozzarella balls, and salami in advance.
Use pre-sliced items: Buy pre-sliced salami and pre-halved mozzarella balls to save time.
Ready-to-eat olives: Opt for pitted kalamata olives to avoid extra prep work.
Jarred artichokes: Use jarred artichoke hearts to skip the hassle of prepping fresh ones.
Quick dressing: Make the dressing in a jar and shake it instead of whisking in a bowl.

Antipasto Salad Recipe
Ingredients
Main Ingredients
- 1 cup Cherry Tomatoes halved
- 1 cup Mozzarella Balls halved
- 1 cup Sliced Salami cut into strips
- 1 cup Kalamata Olives pitted
- 1 cup Artichoke Hearts quartered
- ¼ cup Red Onion thinly sliced
- ¼ cup Fresh Basil chopped
- ¼ cup Olive Oil
- 2 tablespoon Red Wine Vinegar
- 1 teaspoon Dried Oregano
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
Instructions
- In a large mixing bowl, combine cherry tomatoes, mozzarella balls, sliced salami, kalamata olives, artichoke hearts, red onion, and fresh basil.
- In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and black pepper.
- Pour the dressing over the salad and toss to combine.
- Serve immediately or refrigerate for up to 2 hours before serving.
Nutritional Value
Keywords
Suggested Main Courses and Desserts for This Salad
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