If you are craving a burst of vibrant flavors and textures in one bowl, the Antipasto Salad with Salami, Mozzarella, and Marinated Vegetables Recipe is exactly what you need. This salad is a delightful combination of savory salami, creamy mozzarella, and tangy marinated vegetables that come together to create a feast for your senses. It’s fresh, colorful, and packed with Mediterranean goodness that makes every bite a celebration. Whether you are making a light lunch or impressing guests at a gathering, this salad provides a perfect harmony of taste and ease that feels like a special occasion every time.
Ingredients You’ll Need
Ingredients You’ll Need
These ingredients are simple yet essential to delivering a dish full of contrasting textures, vibrant colors, and rich flavors. Each component enhances the salad uniquely, making it a well-rounded and satisfying experience.
- Salami (6 oz): Sliced thin for savory, slightly spicy flavor that adds a hearty bite.
- Mozzarella balls (8 oz): Choose bocconcini or ciliegine for creamy, tender bursts of dairy goodness.
- Cherry tomatoes (1 cup): Halved to add juicy sweetness and a splash of bright red color.
- Kalamata olives (1/2 cup): Pitted and briny, balancing the richness of the cheese and meat.
- Green olives (1/2 cup): For a mild yet tangy punch that complements the other olives.
- Pepperoncini or banana peppers (1/2 cup): Sliced thin, offering a mild heat with a vinegary snap.
- Green bell pepper (1): Sliced fresh for crunchy, slightly sweet undertones.
- Marinated artichoke hearts (1 cup): Drained and chopped to bring tender texture and a tangy, herb-infused bite.
- Romaine or mixed greens (5 cups): Washed and chopped, they provide a crisp and fresh base that holds all the flavors together.
- Olive oil (3 tbsp): Use good quality for a luscious, fruity drizzle dressing.
- Italian seasoning (1 tsp): A fragrant blend that ties everything with warm Mediterranean herbs.
- Optional extras: Shaved Parmesan, cracked black pepper, and a splash of red wine vinegar or lemon juice to finish with depth and brightness.
How to Make Antipasto Salad with Salami, Mozzarella, and Marinated Vegetables Recipe
Step 1: Prep the Greens
Start by washing your romaine or mixed greens thoroughly and drying them well. Chopping the greens into bite-sized pieces creates a fresh, crisp base that welcomes all your tasty toppings. Putting it all in a large bowl now makes assembly easier as you go.
Step 2: Add the Salami
Take the slices of salami and give them a quick fold or roll to add texture and volume. Then arrange them directly over your greens, spreading them out so each bite gets a savory, meaty pop.
Step 3: Scatter the Mozzarella
Drain any excess liquid from the mozzarella balls and pat them dry to avoid sogginess. Placing them evenly throughout the salad ensures that every forkful gets a creamy, smooth contrast to the salty salami and tangy veggies.
Step 4: Layer the Vegetables
Now it’s time to add a crunchy, colorful dimension by tossing in halved cherry tomatoes and sliced green bell peppers. Next, sprinkle in your chopped marinated artichoke hearts for their tender, zesty character that lifts the whole dish.
Step 5: Include the Olives and Peppers
Toss in the Kalamata and green olives along with your thinly sliced pepperoncini or banana peppers. These bring briny, slightly spicy, and vinegary notes that make each mouthful exciting and balanced.
Step 6: Dress the Salad
Drizzle your olive oil evenly over the ingredients and sprinkle with Italian seasoning to impart warm herb flavors that mingle perfectly with the rest. For an extra layer of brightness, add a splash of red wine vinegar or fresh lemon juice if you like a bit of zing.
Step 7: Finish and Serve
Top your salad with shaved Parmesan for a salty, nutty touch and crack fresh black pepper over everything. You can enjoy this salad immediately to savor the fresh textures or chill it for about 30 minutes to let the flavors marry beautifully.
How to Serve Antipasto Salad with Salami, Mozzarella, and Marinated Vegetables Recipe
Garnishes
Adding a few fresh basil leaves or sprigs of oregano can elevate the salad’s visual appeal and impart a fresh herbal aroma. A little drizzle of balsamic glaze also pairs wonderfully with the vibrant ingredients.
Side Dishes
This salad pairs perfectly with warm, crusty bread or garlic knots to soak up the delicious juices. For a heartier meal, serve alongside grilled chicken or roasted vegetables to keep the Mediterranean theme alive.
Creative Ways to Present
Try layering the salad in a large clear glass bowl for a stunning display of colors or assemble individual portions in small cups for a festive appetizer at parties. You can also skewer some of the ingredients as antipasto bites for a fun twist on this recipe.
Make Ahead and Storage
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to 2 days. To keep the salad crisp, it’s best to keep the dressing separate if you plan to serve it later. Add any dressing just before serving.
Freezing
This salad doesn’t freeze well because the fresh vegetables and cheese will lose their texture and creaminess. It’s best enjoyed fresh or refrigerated for a short period.
Reheating
Since this salad is meant to be served cold or at room temperature, reheating is not recommended. If you want warm flavors, consider serving the salad with a side of warm bread or a warmed protein.
FAQs
Can I use different types of cheese in this Antipasto Salad with Salami, Mozzarella, and Marinated Vegetables Recipe?
Absolutely! While mozzarella is traditional for its creamy texture, you can experiment with fresh burrata for more richness or even feta for a tangy twist. Just keep the cheese soft to maintain the salad’s overall balance.
Is this salad suitable for meal prep?
Yes, you can prep most of the ingredients in advance, such as chopping vegetables and draining the cheeses. Keep the dressing separate until you’re ready to serve to keep everything fresh and crisp.
What can I substitute for pepperoncini if I don’t have any?
If you can’t find pepperoncini, banana peppers work perfectly in this recipe. You could also use mild pickled jalapeños for a slightly different but pleasing tangy heat.
Can I make this salad vegan or vegetarian?
For a vegetarian version, simply omit the salami and add more marinated vegetables or beans for protein. For a vegan twist, swap the mozzarella with plant-based cheese alternatives and double check that the dressing contains no animal products.
How long can I marinate the salad?
For best texture and flavor, marinate the salad for about 30 minutes before serving. Longer than that might make the greens soggy, but the marinated artichokes and other vegetables will still hold their robust flavors.
Final Thoughts
This Antipasto Salad with Salami, Mozzarella, and Marinated Vegetables Recipe is a celebration of fresh, bold, and harmonious Mediterranean flavors that you can throw together quickly but enjoy all day long. It’s versatile, colorful, and endlessly satisfying, making it a go-to dish that feels special and comforting no matter the occasion. Give it a try — I promise it will become one of your favorite salads too!
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Antipasto Salad with Salami, Mozzarella, and Marinated Vegetables Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Description
A vibrant and flavorful Antipasto Salad featuring a delightful combination of salami, fresh mozzarella, olives, peppers, artichoke hearts, and crisp greens, all dressed in a simple Italian seasoning and olive oil dressing. Perfect as a light meal or appetizer, this salad brings the taste of Mediterranean antipasto to your table with minimal preparation.
Ingredients
Meats and Cheeses
- 6 oz salami, sliced
- 8 oz mozzarella balls (bocconcini or ciliegine), drained and patted dry
Vegetables and Fruits
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives
- 1/2 cup green olives
- 1/2 cup pepperoncini or banana peppers, sliced
- 1 green bell pepper, sliced
- 1 cup marinated artichoke hearts, drained and chopped
- 5 cups romaine or mixed greens, washed and chopped
Dressings and Seasonings
- 3 tbsp olive oil
- 1 tsp Italian seasoning
- Optional: shaved Parmesan cheese
- Optional: cracked black pepper
- Optional: splash of red wine vinegar or lemon juice
Instructions
- Prepare the Greens: Wash and dry the romaine or mixed greens thoroughly, then chop them into bite-sized pieces and place them in a large salad bowl.
- Add the Salami: Fold or roll the sliced salami and arrange it evenly over the bed of greens to distribute the flavors throughout the salad.
- Incorporate Mozzarella: Drain the mozzarella balls well, pat them dry with paper towels, and scatter them evenly across the salad for creamy bursts in each bite.
- Add Vegetables: Add the halved cherry tomatoes, sliced green bell peppers, and chopped marinated artichoke hearts to the bowl, mixing gently to combine.
- Mix in Olives and Peppers: Toss in both the Kalamata and green olives along with the sliced pepperoncini or banana peppers to add tang and a little heat.
- Dress the Salad: Drizzle the olive oil over the ingredients and sprinkle the Italian seasoning evenly. If desired, add a splash of red wine vinegar or lemon juice for a bright, acidic touch.
- Finish and Serve: Top the salad with shaved Parmesan and cracked black pepper to taste. Serve immediately for freshest flavor, or chill for 30 minutes to let the flavors meld.
Notes
- For a vegetarian version, omit the salami and consider adding more vegetables or beans for protein.
- Use fresh mozzarella balls like bocconcini or ciliegine for the best texture and flavor.
- The salad can be prepared ahead of time but dress just before serving to keep greens crisp.
- Adjust the amount of pepperoncini or banana peppers based on your preferred spice level.
- Add a splash of balsamic glaze for a sweeter finish if desired.
