Italian Mixed Antipasto Salad Recipe
Tomato, mozzarella, roasted pepper, mortadella, prosciutto, provolone, sopressata.
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Ingredients
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Vegetables
Cheeses
Meats
Dressings
Method
Preparation
- 1
Prepare the Vegetables
Rinse the cherry tomatoes under cold water. Slice them in half and place them in a large mixing bowl.
- 2
Prepare the Roasted Peppers
If using whole roasted red bell peppers, slice them into strips or bite-sized pieces. Add them to the mixing bowl with the tomatoes.
- 3
Add the Basil
Chop the fresh basil leaves roughly and add them to the bowl.
Assembling the Salad
- 4
Add the Cheeses
Add the fresh mozzarella balls and cubed provolone cheese to the mixing bowl with the vegetables.
- 5
Layer the Meats
Arrange the mortadella, prosciutto, and sopressata slices over the salad ingredients in the bowl.
Dressing the Salad
- 6
Prepare the Dressing
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, salt, and black pepper until well combined.
- 7
Dress the Salad
Pour the dressing over the salad and gently toss everything together until well coated.
Serving
- 8
Serve the Salad
Transfer the antipasto salad to a serving platter or individual plates. Enjoy fresh!
