Antipasto Salad

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Appetizer, Salad American/Italian
By Adapted from Bon Appétit Serves: 4-6
Prep Time: 20 Minutes Cooking Time: NA Total Time: 20 Minutes

Tart and zesty with a sweet crunch from the red peppers, this Antipasto salad is an easy dish to throw together for a light meal or appetizer.


  • ⅓ cup Extra-Virgin Olive Oil
  • ¼ cup Red Wine Vinegar
  • ½ tsp. Dried Oregano
  • Pinch of Crushed Red Pepper Flakes
  • 1 Red or Orange Bell Pepper, thinly sliced
  • 1 Small Red Onion, thinly sliced, soaked in ice water
  • 1 14-oz. can Artichoke Hearts, drained, patted dry, halved or quartered
  • 1 8-oz. Ball Fresh Mozzarella, torn into pieces (or a mix of fresh and smoked Mozzarella)
  • 4 oz. Salami, thinly sliced (or a mix of a spicy salami and plain)
  • 2-3 Calabrian Chili Peppers, minced (optional)
  • Kosher salt, freshly ground pepper
  • 1 Lemon
  • 1 bunch Flat Leaf Parsley



Mix garlic, oil, vinegar, oregano, and red pepper flakes in a large bowl.


Add peppers, onion, artichokes, mozzarella, salami and Calabrian peppers (if using) and toss to coat; season with salt and black pepper.


Let sit, tossing occasionally, at least 15 minutes.


Zest lemon over salad and add parsley; toss to combine. Season with more salt and black pepper if needed.


Salad (without lemon zest and parsley) can be made 1 day ahead. Cover and chill.