Best 4 Antipasti Salad Recipes

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In the realm of delectable dishes, the antipasti salad stands as a true culinary delight, offering a vibrant symphony of flavors and textures that never fails to tantalize the taste buds. Originating from the rich culinary traditions of Italy, this salad is a symphony of fresh, seasonal ingredients, each carefully selected to complement the others, creating a harmonious balance of sweet, savory, and tangy notes. Whether as a light and refreshing appetizer or a delectable side dish, the antipasti salad is a versatile dish that promises to impress and delight diners of all ages and preferences.

Check out the recipes below so you can choose the best recipe for yourself!

ANTIPASTI SALAD WITH CAMPFIRE DRESSING



Antipasti Salad with Campfire Dressing image

Provided by Michael Symon : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 13

1 small red onion, skin on
2 cloves garlic, grated
1 sprig fresh oregano
2/3 cup extra-virgin olive oil
1/3 cup red wine vinegar
Kosher salt and freshly ground black pepper
4 cups shredded romaine lettuce
1 cup canned chickpeas, drained and rinsed
1/2 cup small diced dry salami
1/2 cup small diced aged provolone
1/2 cup halved cherry tomatoes
1/2 cup thinly sliced pepperoncinis
6 tablespoons Parmesan, freshly grated

Steps:

  • Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
  • Using a fork or paring knife, prick the onion all over to allow the smoke to penetrate. Place the onion directly onto the coals and cook until charred and softened, about 5 minutes. Remove from the coals and when it is cool enough to handle, peel and finely chop.
  • Add the onions, garlic, oregano, olive oil and red wine vinegar to a glass jar with a lid. Season with salt and pepper, then shake vigorously and set aside.
  • Add the lettuce, chickpeas, salami, provolone, tomatoes and pepperoncinis to a large bowl. Dress with some of the smoky red wine-oregano vinaigrette and toss to coat. Add the Parmesan all over the top and serve with freshly cracked black pepper.

ANTIPASTI SALAD



Antipasti Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 15

1/4 medium red onion, minced
1/2 medium fennel bulb, trimmed and cored
1 (15-ounce) can chickpeas, rinsed and drained
4 jarred roasted sweet red peppers, chopped (about 3/4 cup)
1 (6-ounce) jar marinated artichoke hearts, rinsed, drained, and quartered, if whole
2 cups baby arugula
1 cup fresh flat-leaf parsley leaves
1/4 cup kalamata olives, pitted (about 2 ounces)
1/2 to 1 cup freshly shaved Parmigiano-Reggiano
1 small garlic clove, peeled
1 1/2 teaspoons kosher salt
1 teaspoon freshly grated orange zest
2 tablespoons white wine vinegar
Freshly ground black pepper
1/3 cup extra-virgin olive oil

Steps:

  • For the salad: To mellow the minced onion, soak it in cold water for 10 minutes, then drain well, pat dry, and put in a serving bowl.
  • Meanwhile, make the dressing: Smash the garlic clove, sprinkle with 1/2 teaspoon of the salt, and, with the side of a large knife, mash and smear the mixture to a coarse paste. Put the paste in a bowl and add the orange zest, vinegar, remaining 1 teaspoon salt, and black pepper, to taste. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.
  • Using a handheld mandoline or a knife, cut the fennel lengthwise into long, thin slices. Add to the onion and toss with the chickpeas, peppers, artichoke hearts, arugula, parsley, and dressing. Scatter the olives and shave the Parmigiano-Reggiano over the top.

ANTIPASTI POTATO SALAD



Antipasti Potato Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 13

1/2 small red onion, diced
2 pounds red-skinned potatoes, cut into 1-inch chunks
Kosher salt
1/4 cup plus 3 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon sugar
Freshly ground pepper
1 cup giardiniera (Italian pickled vegetables), drained and chopped
1 cup diced provolone cheese (about 4 ounces)
1/2 cup chopped sliced salami (about 2 ounces)
1/2 cup marinated artichoke hearts, drained and chopped
1/2 cup sliced green olives with pimientos
1/2 cup fresh basil, torn

Steps:

  • Soak the red onion in a small bowl of ice water, 10 minutes; drain and pat dry.
  • Meanwhile, put the potatoes in a large saucepan; cover with cold water and season with 1 teaspoon salt. Bring to a simmer and cook until tender, 10 to 12 minutes. Drain and transfer to a large bowl. Add 1/4 cup olive oil, 2 tablespoons vinegar, the sugar, 1/2 teaspoon salt and a few grinds of pepper; toss until the potatoes absorb most of the dressing.
  • Add the giardiniera, provolone, salami, artichoke hearts, olives and red onion to the bowl with the potatoes; toss. Let cool to room temperature.
  • Drizzle the potato salad with the remaining 3 tablespoons olive oil and 1 tablespoon vinegar. Add the basil and season with salt and pepper. Toss again just before serving.

ANTIPASTI PASTA SALAD



Antipasti Pasta Salad image

This toss-and-go Antipasti Pasta Salad is perfect for picnics and potlucks.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 25m

Number Of Ingredients 10

Coarse salt and ground pepper
3/4 pound short twisted pasta, such as campanelle
4 ounces fresh mozzarella or bocconcini, cut into 3/4-inch pieces
2 jarred roasted red peppers, drained and cut into 1/2-inch strips
8 large pitted green olives, sliced crosswise
1/2 small red onion, thinly sliced lengthwise
2 ounces thinly sliced salami, slices halved or quartered if large
2 tablespoons red-wine vinegar
4 teaspoons extra-virgin olive oil
1 cup lightly packed fresh parsley leaves

Steps:

  • In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water; drain pasta. Return pasta to pot and stir in mozzarella, peppers, olives, onion, salami, vinegar, oil, and reserved pasta water. Season to taste with salt and pepper. Top with parsley and serve warm or at room temperature.

Nutrition Facts : Calories 534 g, Fat 19 g, Fiber 3 g, Protein 21 g

Tips:

  • Use fresh, high-quality ingredients: This will make a big difference in the flavor of your salad.
  • Don't be afraid to experiment with different flavors: There are many different types of antipasti that you can use in your salad, so don't be afraid to try new things.
  • Make sure to dress your salad lightly: You don't want to overpower the flavors of the antipasti.
  • Serve your salad immediately: This will help to prevent the antipasti from becoming soggy.

Conclusion:

Antipasti salads are a delicious and easy way to enjoy your favorite Italian appetizers. They are perfect for a light lunch or dinner, and they can also be served as a side dish. With so many different variations to choose from, there is sure to be an antipasti salad that everyone will enjoy. So next time you're looking for a new salad recipe, give one of these antipasti salads a try. You won't be disappointed!

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