Antipasto Salad Recipe
Antipasto | Fresh Mozzarella Balls a delicious antipasto salad recipe.
Italian Antipasto literally means, “before the meal”. It’s known as a traditional first course, but it can also be served as a light meal or as part of a meal of different salads. I like to serve Italian antipasto as a starter course for a meal. Although many of the ingredients might be familiar as parts of other first courses, Antipasto is the right combination of flavors to wet the appetite for the rest of the meal. A combination of meats, veggies and cheeses, antipasto is a delicious way to start a meal.
There is no set rule or even a standard recipe for antipasto. There are some traditional ingredients, which you’ll find in the recipe below. I always include a little prosciutto, which I always think of as part of an antipasto plate. Usually, I try to include a few Italian meats – like pepperoni and salami. I like to choose meats that are cured or smoked to bring out a fairly strong flavor. That way, when someone samples the antipasto plate, they get a good variety without having to eat so much that they spoil their dinner.
I also include a mix of marinated vegetables – like artichoke hearts in my antipasto. These add a complex flavor that I like to partner with fresh peppers and mushrooms. Good hearty olives are also a key.
In this recipe, you’re making an antipasto salad which allows all of the Italian flavors to mingle. Served family style with plates for everyone and a good crunchy bread or bruschetta you’ve got a great way to start an Italian meal.
Antipasto: For this italian antipasto salad recipe, go to taste on the herbs and spices. Use your favorite veggies and cheeses, as well. A little more or less of any ingredient is OK. Serve this antipasto with French bread or water crackers.
Antipasto Salad Recipe with Cheese and Artichokes
8 ozs or so cheese cubes, like mozzerella or a cheese of your choice
1 bell pepper, chunked up
4 oz small whole mushrooms, or large ones sliced
1 jar marinated artichoke hearts
Handful of shredded or sliced carrots
1 cup or so olives
2 ribs celery sliced into 1/2” pieces
1 cup diced Prosciutto, pepperoni sticks, salami, etc.
1 teaspoon or so dry onion flakes or 2 tablespoons chopped onion
Italian seasoning to taste, start with 1 tablespoon
1 tablespoon minced garlic
1/4 to 1/2 teaspoon red pepper flakes (opt but good)
Several splashes of red wine vinegar
Olive oil to cover
Mix everything but oil together well. Add just enough oil to cover ingredients. Mix well and taste. Adjust seasonings.
If you'd like to give this as a gift, pour into pretty jar, and add more oil to cover if necessary.
Make up the gift and give within a day, and note on the gift tag that the antipasto should be kept in the refrigerator for up to a week.
Enjoy this Antipasto Salad Recipe.
©2006-2010 Rita Heikenfeld and AboutEating.com
