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Fresh Antipasto Salad Recipe with Easy Zesty Italian Vinaigrette Dressing

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A fresh and lively antipasto salad featuring a mix of crisp vegetables, cured meats, and a zesty homemade Italian vinaigrette. Perfect for quick meals, entertaining, and crowd-pleasing with balanced flavors and textures.

Ingredients

Scale
  • 5 cups mixed salad greens (baby spinach, arugula, radicchio)
  • 1 cup cherry tomatoes, halved
  • 4 ounces Italian salami, sliced into bite-sized pieces
  • 8 ounces fresh mozzarella balls (bocconcini), drained
  • 1/2 cup roasted red peppers, sliced
  • 1 cup artichoke hearts, quartered
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/4 cup red onion, thinly sliced
  • A handful fresh basil leaves, torn
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 clove garlic, finely minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste

Instructions

  1. Prepare the Vegetables and Meats (10 minutes): Rinse and dry the mixed salad greens thoroughly. Halve the cherry tomatoes and slice the roasted red peppers into strips. Thinly slice the red onion and cut the salami into bite-sized pieces. Drain the mozzarella balls and artichoke hearts well.
  2. Make the Zesty Italian Vinaigrette (5 minutes): In a small bowl or jar, combine 1/3 cup extra virgin olive oil, 3 tablespoons red wine vinegar, 1 finely minced garlic clove, 1 teaspoon Dijon mustard, 1 teaspoon honey, and 1/2 teaspoon dried oregano. Add salt and freshly ground black pepper to taste. Whisk vigorously or shake well to emulsify until smooth and slightly thickened. Adjust sweetness with extra honey if needed.
  3. Assemble the Salad (5 minutes): Place the mixed greens in a large salad bowl. Add cherry tomatoes, salami pieces, mozzarella balls, roasted red peppers, artichoke hearts, Kalamata olives, and sliced red onion.
  4. Toss and Dress (2 minutes): Pour about 3/4 of the vinaigrette over the salad. Toss gently to coat evenly without bruising the leaves. Taste and add remaining dressing sparingly if desired. Sprinkle torn fresh basil over the top and toss gently once more.
  5. Serve Immediately or Chill (Optional): Best eaten fresh to keep textures crisp. If prepping ahead, cover and refrigerate for up to 2 hours, then toss again before serving.

Notes

Pat mozzarella balls dry if too wet to avoid soggy salad. Toss gently to prevent bruising greens. Rest vinaigrette a few minutes before dressing to enhance flavor. Store dressing separately if making ahead. Use a salad spinner to dry greens thoroughly.

Nutrition

Keywords: antipasto salad, Italian salad, fresh salad, zesty vinaigrette, easy salad recipe, party appetizer, healthy salad

Find it online: https://fuzzyforker.com/fresh-antipasto-salad-recipe-with-easy-zesty-italian-vinaigrette-dressing/