Antipasto Recipe

Name: Giuliano's Italian Kitchens ANTIPASTO Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 6 cups mixed salad greens (romaine, radicchio, arugula or mesclun); 1 cups cherry or grape tomatoes, halved; 0.5 cups English cucumber, thinly sliced; 0.25 cups red onion, thinly sliced; 6 pieces pepperoncini (mild pickled peppers), halved lengthwise; 0.5 cups Kalamata or black olives, pitted; 4 slices prosciutto or thinly sliced ham; 6 slices sliced salami (e.g., Genoa); 4 ounces provolone or mozzarella, sliced or cubed; 3 tbs extra-virgin olive oil; 1 tbs red wine vinegar; 0.5 tsp Dijon mustard; 0.5 tsp garlic, minced; 0.5 tsp dried oregano; 0.5 tsp salt; 0.25 tsp black pepper, freshly ground; 6 leaves fresh basil leaves, torn; 4 pieces toasted Italian bread slices or crostini

Inspired by Giuliano's Italian Kitchen

Time20m

Serves4

Traditional antipasto: lettuce mix, ham, salami, cheese, tomatoes, olives, cucumbers, pepperoncini, and onions.

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Ingredients

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Salad base

6 cups mixed salad greens (romaine, radicchio, arugula or mesclun)

1 cups cherry or grape tomatoes, halved

1/2 cups English cucumber, thinly sliced

1/4 cups Red onion, thinly sliced

6 pieces pepperoncini (mild pickled peppers), halved lengthwise

1/2 cups Kalamata or black olives, pitted

Cured meats & cheese

4 slices prosciutto or thinly sliced ham

6 slices sliced salami (e.g., Genoa)

4 ounces provolone or mozzarella, sliced or cubed

Dressing

3 tbs extra-virgin olive oil

1 tbs red wine vinegar

1/2 tsp Dijon mustard

1/2 tsp Garlic, minced

1/2 tsp Dried oregano

1/2 tsp Celtic sea salt

1/4 tsp Black pepper, freshly ground

Garnish / optional

6 leaves fresh basil leaves, torn

4 pieces toasted Italian bread slices or crostini

Method

Salad base

Prepare greens and vegetables

Wash and spin the mixed salad greens until dry. Place the greens in a large salad bowl. Halve the cherry tomatoes and add to the bowl. Thinly slice the cucumber and red onion; add them to the bowl. Add the halved pepperoncini and the pitted olives.

Cured meats & cheese

Arrange meats and cheese

Stack or fold the prosciutto/ham slices and arrange them over one side of the salad. Fan the salami slices next to the ham. Scatter the provolone or mozzarella cubes/slices across the salad so each serving will have a bit of cheese.

Dressing

Make the dressing

In a small bowl or jar combine the extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. Whisk vigorously (or seal jar and shake) until the dressing is emulsified and slightly thickened, about 20–30 seconds.

Dress the salad

Just before serving, drizzle about two-thirds of the dressing over the salad (reserve the rest for individuals who want more). Toss gently with salad tongs to coat the greens and vegetables evenly, taking care not to break the tomato halves or bruise the greens. Arrange meats and cheese back on top if mixing moved them around.

Garnish / optional

Scatter torn basil leaves over the dressed salad. Serve immediately with toasted Italian bread or crostini on the side and the remaining dressing passed at the table. Taste and adjust seasoning with extra salt and pepper if needed.