Antipasto Salad Recipe

Prepare produce and components

Rinse and spin-dry the mixed salad greens. Halve the cherry tomatoes. Halve the ciliegine mozzarella. If using whole stuffed peppers, halve and remove any excess oil or liquid. Slice roasted red peppers into strips if not already sliced. If prosciutto or salami is used, tear into bite-sized pieces.

If using jarred components

Drain olives, marinated mushrooms, pickled eggplant, and roasted peppers in a colander for 1–2 minutes to remove excess oil or brine. Pat lightly with paper towel if very oily.

In a medium bowl or jar, combine 4 tbs extra-virgin olive oil, 2 tbs red wine vinegar, 1 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 1 minced garlic clove, 1 tsp dried oregano, 1 tsp salt, and 1 tsp freshly ground black pepper. Whisk vigorously or shake in a lidded jar until emulsified. Taste and adjust seasoning (add a pinch more salt or a splash more vinegar/lemon if needed).

Place the prepared mixed greens in a large shallow bowl or platter and toss very lightly with about half of the dressing to coat evenly (reserve remaining dressing to finish and for guests who want extra).

Arrange the halved cherry tomatoes, halved mozzarella, drained olives, pickled eggplant slices, marinated mushrooms, roasted red pepper strips, and stuffed pepper halves over the greens in groups or scattered evenly to create an attractive antipasto presentation. Add torn prosciutto or salami pieces if using.

Drizzle remaining dressing evenly over the assembled salad, taking care not to oversaturate the mozzarella. Alternatively, serve extra dressing on the side.

Scatter torn fresh basil leaves over the salad and sprinkle 2 tbs grated or shaved Parmesan, if desired. Give a final light grind of black pepper and tiny pinch of finishing salt to taste.

Serve immediately with crusty bread or crostini. If preparing ahead, keep dressing separate and combine within 30 minutes of serving to preserve texture of the mozzarella and greens.