If you are looking for a fresh and flavorful salad that can be made ahead of time, look no further than this Antipasto Salad. It is inspired by the Italian appetizer platter that usually includes cured meats, cheeses, olives, and pickled vegetables. This salad version is loaded with healthy veggies and herbs, and can be easily adapted to suit your preferences and dietary needs. You can make it vegan, vegetarian, or low-carb by swapping out some ingredients. It is perfect for summer gatherings or mid-week meals, as it gets more delicious as it sits in the fridge.
What you need for Antipasto Salad
- artichoke hearts- preferably in water, not oil.
- white beans or canned tuna (or use other beans of your choice)
- capers
- roasted peppers (or use fresh ones if you like)
- olives- any kind you like, such as black, green, or kalamata
- cherry tomatoes (or use fresh bell pepper for more crunch)
- green beans or yellow wax beans (or use other veggies you have on hand)
- baby mozzarella balls (optional, or use vegan cheese)
- red onion
- pepperoncini -optional (for some spice)
- fresh herbs- basil, parsley, or both!
- Italian dressing- a simple homemade dressing with olive oil, red wine vinegar, garlic, oregano, salt and pepper.
How to make Antipasto Salad
Step 1: Gather your pantry ingredients and drain them well. You will need olives, artichoke hearts, roasted peppers, capers, white beans (or garbanzo beans) or canned tuna. Rinse the beans or tuna if using.
Step 2: Prep your fresh ingredients. Trim and blanch the green beans or yellow wax beans until crisp-tender. You can also blanch other veggies like asparagus or snap peas if you want. Cut the cherry tomatoes in half, dice the red onion, chop the roasted peppers, and slice the pepperoncini if using. You can also add raw veggies like thinly sliced zucchini or celery for more texture.
Step 3: Place everything in a large bowl and toss with the dressing. You can make your own dressing by whisking together olive oil, red wine vinegar, garlic, oregano, salt and pepper in a small bowl. Or use your favorite store-bought dressing.
Step 4: Taste and adjust the seasoning as needed. You can add more salt, vinegar, or herbs to your liking. Refrigerate the salad until ready to serve, or up to 4 days.
How to store Antipasto Salad
The best part about this salad is that it gets better as it marinates in the dressing. You can store it in an airtight container in the fridge for up to 4 days. Enjoy it as a main course with some crusty bread, or as a side dish with grilled meat or fish. You can also serve it over greens for a lighter option.
Antipasto Salad Variations
You can customize this salad to suit your taste buds and dietary needs. Here are some ideas:
- Make it vegetarian – skip the cured meats and add white beans and mozzarella cheese for protein and creaminess.
- Make it low-carb & high protein – skip the beans and add canned tuna for a filling and satisfying salad.
- Make it vegan – skip the cheese and use vegan cheese or nutritional yeast for some cheesy flavor.
- Load it up – feel free to add some Italian-style cured meats like salami, prosciutto, or pepperoni for a more traditional antipasto flavor.
