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Antipasto Salad

Prep Time15 minsTotal Time15 mins

This hearty salad uses preserved and pickled ingredients and makes it perfect for quick meals on busy weeknights. For an even more authentic Italian-inspired meal serve with crusty ciabatta bread or breadsticks.

  cup (75 mL) olive oil
 ¼ cup (60 mL) balsamic vinegar
 1 clove garlic, minced
 ¼ tsp (1 mL) each salt and freshly ground pepper
 8 cups (2 L) mixed salad greens
 2 pkg (85 g) cacciatore salami, casing removed and sliced
 1 cup (250 mL) pearl bocconcini
 2 jars (6 oz) marinated artichoke hearts, drained
 ½ cup (125 mL) pitted black olives, halved
 ½ red onion, sliced
 ¼ (60 mL) thinly sliced sundried tomatoes
 8 to 10 large basil leaves, torn

Whisk the olive oil with balsamic vinegar, garlic, salt and pepper. Toss greens with vinaigrette, and arrange on a shallow platter. Garnish with salami, bocconcini, artichokes, olives, red onion, sundried tomatoes and basil leaves. Serve immediately.

Cook's Notes:

Makes 6 servings

If you like a spicier antipasto, try adding some Italian heat from pepperoncini. Pepperoncini is available in most supermarkets.