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Antipasto Recipe

Name: Luigi's Restaurants Antipasto Recipe
Cook time: 25 min
Total time: 25 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 6 cups mixed salad greens (arugula, romaine, radicchio); 2 cups cherry tomatoes, halved; 3 pieces Italian roasted red peppers, sliced (jarred or homemade); 1 cup cucumber, halved lengthwise and sliced; 1 small sweet red onion, thinly sliced; 6 pieces pepperoncini, halved lengthwise; 1 cup marinated artichoke hearts, quartered; 3 oz kalamata olives, pitted; 3 oz green olives, pitted; 6 oz salami, folded or cut into ribbons; 4 oz prosciutto, torn into bite-sized pieces; 8 oz fresh mozzarella bocconcini or small balls, halved; 1 oz Parmesan, shaved; 0.5 cup fresh basil leaves, torn; 12 slices toasted ciabatta or baguette slices (for serving); 0.5 cup extra-virgin olive oil; 3 tbs red wine vinegar; 2 tsp fresh lemon juice; 1 tsp Dijon mustard; 1 tsp honey or agave; 1 clove garlic, minced; 1 tsp dried oregano; 0.25 tsp red pepper flakes; 0.75 tsp salt; 0.5 tsp freshly ground black pepper

Inspired by Luigi's Restaurant

Time25m

Serves6

Make Antipasto Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Antipasto Salad Base

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

2 cups Cherry tomatoes, halved

3 pieces Italian roasted red peppers, sliced (jarred or homemade)

1 cup cucumber, halved lengthwise and sliced

1 small sweet red onion, thinly sliced

6 pieces pepperoncini, halved lengthwise

1 cup marinated artichoke hearts, quartered

3 oz kalamata olives, pitted

3 oz green olives, pitted

6 oz salami, folded or cut into ribbons

4 oz prosciutto, torn into bite-sized pieces

8 oz fresh mozzarella bocconcini or small balls, halved

1 oz Parmesan, shaved

1/2 cup fresh basil leaves, torn

12 slices toasted ciabatta or baguette slices (for serving)

Antipasto Dressing

1/2 cup extra-virgin olive oil

3 tbs red wine vinegar

2 tsp fresh lemon juice

1 tsp Dijon mustard

1 tsp honey or agave

1 clove Garlic, minced

1 tsp Dried oregano

1/4 tsp Red pepper flakes

3/4 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

Method

Antipasto Salad Base

Prepare produce

Rinse and spin or pat dry the mixed salad greens; place them in a large shallow serving bowl or platter. Halve the cherry tomatoes. Slice the roasted red peppers into 1/2-inch strips if not already sliced. Halve the cucumber lengthwise and slice into 1/4-inch half-moons. Thinly slice the red onion and separate into rings. Halve the pepperoncini lengthwise and remove seeds if desired for less heat. Quarter the marinated artichoke hearts if large.

Arrange proteins and cheeses

Artfully arrange the salami ribbons, torn prosciutto, halved mozzarella bocconcini, kalamata and green olives, roasted red pepper strips, pepperoncini, and artichoke quarters over the bed of greens and vegetables. Distribute cherry tomatoes, cucumber slices, and red onion evenly across the salad so every serving will have a variety of components.

Finish salad

Scatter torn fresh basil leaves over the top. Use a vegetable peeler to shave Parmesan over the assembled salad. Keep toasted bread slices on a separate plate for serving so they remain crisp.

Antipasto Dressing

In a small bowl or jar combine red wine vinegar, fresh lemon juice, Dijon mustard, honey (or agave), minced garlic, dried oregano, red pepper flakes, salt, and freshly ground black pepper. Whisk together until smooth.

Slowly drizzle in the extra-virgin olive oil while whisking vigorously (or close the jar and shake vigorously) to emulsify the dressing. Taste and adjust seasoning: add more salt, pepper, or a splash more vinegar or lemon if you prefer brighter acidity.

Just before serving, drizzle 3 to 4 tablespoons of the dressing evenly over the assembled antipasto salad and gently toss with tongs to combine, ensuring meats and cheeses remain visually appealing. Serve remaining dressing on the side for guests to add more as desired.