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Italian Antipasto Salad : Charcuterie Board Flavor in Every Bite

Italian Antipasto Salad : Charcuterie Board Flavor in Every Bite

  • Author: BeauCollier

Description

Hey friends, Beau here! Ever wish you could eat an entire Italian appetizer platter for dinner? Salty meats, creamy cheeses, briny olives, sweet roasted peppers—all in one bite? That’s exactly what this Italian Antipasto Salad is: a fresh, vibrant, and satisfying way to turn a classic antipasto plate into a full meal. It’s quick, protein-packed, low-carb, and loaded with flavor. No cooking required—just chop, toss, and enjoy!

Ingredients

Scale

Salad Base:

  • 4 cups mixed greens (arugula, romaine, spring mix)

Cheese:

  • 1 cup mozzarella pearls (ciliegine) – or bite-sized fresh mozzarella

  • Optional: provolone or burrata for variation

Meats:

  • ½ cup sliced salami (Genoa or hard), cut into ribbons

  • ½ cup sliced prosciutto, torn into pieces

Veggies & Briny Elements:

  • ½ cup roasted red peppers, sliced

  • ½ cup mixed olives (Kalamata, Castelvetrano, or stuffed)

Dressing:

  • ¼ cup homemade Italian dressing (or store-bought)

Quick Homemade Dressing:

  • ¼ cup extra virgin olive oil

  • 2 tbsp red wine vinegar

  • 1 garlic clove, minced

  • 1 tsp dried oregano

  • ½ tsp dried basil

  • ¼ tsp red pepper flakes

  • Salt & freshly cracked black pepper, to taste

Instructions

  • Prep Your Ingredients

    • Slice roasted peppers, roll and slice salami, tear prosciutto, drain mozzarella pearls and olives.

    • Optional: pit olives or give them a gentle smash for easier eating.

  • Make the Dressing

    • Whisk all dressing ingredients in a small bowl or shake in a jar until emulsified. Taste and adjust seasoning.

  • Build the Salad

    • Place mixed greens in a large serving bowl. Fluff gently.

    • Either arrange the toppings (meats, cheese, olives, peppers) in rows/piles for a beautiful presentation or scatter them for a rustic look.

  • Dress & Toss

    • Drizzle half of the dressing evenly over the salad.

    • Gently toss using tongs or large spoons to coat all ingredients without bruising the greens. Add more dressing if needed.

  • Final Touches

    • Taste and adjust salt, pepper, or dressing.

    • Optional: finish with fresh basil leaves or a sprinkle of Parmesan for extra flair.

Notes

  • Keep greens dry and dress just before serving to prevent sogginess.

  • Pat jarred roasted peppers and olives dry before adding.

  • Use high-quality deli meats and cheeses—flavor matters here!

  • Can be made ahead: store ingredients separately and assemble just before eating.

Did you make this recipe?

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Find it online: https://feastical.com/italian-antipasto-salad-charcuterie-board-flavor-in-every-bite/