Antipasto Salad

For those who relish the bold flavors of an antipasto platter but seek a healthier alternative, this antipasto salad is a revelation. This contemporary rendition captures the essence of the classic Italian antipasto with a modern twist, celebrating the robustness of salami while maintaining a mindful approach to ingredients.
Salami, with its origins tracing back to ancient Rome, brings a delightful punch of flavor to this salad. It’s cured, seasoned goodness adds depth and character, perfectly complementing a vibrant array of fresh vegetables. Crisp greens, juicy tomatoes, tangy olives, and creamy mozzarella harmonize in a symphony of taste.
The terms “antipasto” and “antipasta” are often confused, but only one is correct:
Antipasto
- Meaning: The correct Italian term for a starter or appetizer before the main course.
- Etymology: From “anti” (before) and “pasto” (meal), meaning “before the meal.”
- Example foods: Cured meats, cheeses, olives, marinated vegetables, artichokes, etc.
Antipasta
- Incorrect usage: Often mistakenly used by English speakers.
- Why it’s wrong: “Pasta” refers to the noodle dish, not the general concept of a meal. So “antipasta” would mean “before the pasta,” which isn’t accurate in Italian.
The beauty of this dish lies not only in its delectable medley of flavors but also in its ease of preparation. This salad is a savior for foodies who may not be enthusiastic about cooking, especially in the warmer months. With minimal effort, you can have an elegant, satisfying meal ready in no time.
Serve this lovely salami antipasto salad for a leisurely lunch or as a striking starter for a casual dinner gathering with friends. It’s a versatile creation that effortlessly bridges the gap between sophistication and simplicity, making it a must-have in every food enthusiast’s summer repertoire. Elevate your palate with this delightful, no-fuss creation – a salute to the art of flavor and convenience.
Antipasto Salad
Ingredients:
For the Vinaigrette:
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 garlic clove, grated
- 1 teaspoon freshly squeezed lemon juice
- 1/2 cup Extra Virgin olive oil
- Kosher salt and freshly ground black pepper to taste
For the Salad:
- 4-6 ounce Genoa salami, cut into 1/2-inch strips
- 6 cups mixed farmers' greens, such as baby lettuce, tender watercress, or tatsoi
- 2 tablespoons fresh dill fronds
- 1 cup green Castelvetrano olives, pitted
- 1 cup ciliegine mozzarella balls, halved
- 1 cup jarred artichoke hearts, halved
- 1 cup red and yellow grape tomatoes, halved
- 2 tablespoons ricotta salata, finely grated
Directions:
- For the Vinaigrette: In a small bowl, whisk the vinegar, mustard, garlic, and lemon juice. Slowly whisk in the olive oil. Season to taste with salt and pepper. Set aside.
- For the Salad: In a large mixing bowl, combine the salami, lettuce, dill, olives, mozzarella, artichoke, tomatoes, and half the ricotta salata. Drizzle some vinaigrette on top and gently toss to coat. Transfer the antipasto salad to a large platter. Top with the remaining ricotta salata and additional drizzling of the dressing, and serve.