Antipasto Salad Recipe

Cherry tomatoes: These small, juicy tomatoes add a burst of sweetness and color to the salad.

Mozzarella balls: Creamy and mild, these cheese balls provide a rich texture and flavor.

Artichoke hearts: Tangy and tender, these add a unique taste and texture to the salad.

Kalamata olives: These dark, briny olives bring a savory depth to the dish.

Red onion: Thinly sliced for a sharp, pungent flavor that balances the other ingredients.

Basil leaves: Fresh and aromatic, basil adds a refreshing herbal note.

Olive oil: A staple in Mediterranean cuisine, it serves as the base for the dressing.

Red wine vinegar: Adds acidity and brightness to the dressing.

Dried oregano: A classic herb that enhances the overall flavor of the salad.

Salt: Enhances the flavors of all the ingredients.

Pepper: Adds a hint of spice and complexity.

When preparing the red onion, soak the slices in cold water for about 10 minutes before adding them to the salad. This will help to mellow out their sharpness and make them more palatable, enhancing the overall flavor balance of your antipasto salad.

• halved cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar size and sweetness, making them a great alternative.

• halved cherry tomatoes - Substitute with diced Roma tomatoes: Roma tomatoes are meatier and less watery, providing a similar texture.

• halved mozzarella balls - Substitute with cubed feta cheese: Feta cheese adds a tangy flavor that complements the other ingredients.

• halved mozzarella balls - Substitute with cubed provolone cheese: Provolone has a mild flavor and firm texture, making it a suitable replacement.

• quartered artichoke hearts - Substitute with quartered hearts of palm: Hearts of palm have a similar texture and mild flavor.

• quartered artichoke hearts - Substitute with sliced roasted red peppers: Roasted red peppers add a sweet and smoky flavor.

• pitted kalamata olives - Substitute with pitted black olives: Black olives have a milder flavor but still provide a similar texture.

• pitted kalamata olives - Substitute with green olives: Green olives offer a slightly different flavor profile but still add a briny taste.

• thinly sliced red onion - Substitute with thinly sliced shallots: Shallots have a milder, sweeter flavor compared to red onions.

• thinly sliced red onion - Substitute with thinly sliced green onions: Green onions provide a milder onion flavor and a bit of color.

• chopped basil leaves - Substitute with chopped fresh parsley: Parsley adds a fresh, slightly peppery flavor.

• chopped basil leaves - Substitute with chopped fresh mint: Mint adds a refreshing and aromatic twist.

• olive oil - Substitute with avocado oil: Avocado oil has a similar texture and a mild flavor.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is neutral in flavor and works well in dressings.

• red wine vinegar - Substitute with balsamic vinegar: Balsamic vinegar adds a slightly sweeter and richer flavor.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a tangy and fruity flavor.

• dried oregano - Substitute with dried thyme: Thyme offers a slightly different but complementary herbal flavor.

• dried oregano - Substitute with dried basil: Dried basil provides a similar herbal note and pairs well with the other ingredients.

• salt - Substitute with sea salt: Sea salt has a similar flavor but may add a slight mineral taste.

• pepper - Substitute with white pepper: White pepper has a milder flavor and a slightly different heat profile.

• To store your antipasto salad, transfer it to an airtight container. This will help maintain the freshness of the cherry tomatoes, mozzarella balls, and other ingredients.
• Place the container in the refrigerator. The antipasto salad can be stored for up to 3 days. Beyond this period, the vegetables and mozzarella may start to lose their texture and flavor.
• If you plan to make the salad ahead of time, consider storing the dressing separately. Mix the olive oil, red wine vinegar, and oregano in a small jar and refrigerate. Combine with the salad just before serving to keep the ingredients crisp.
• For freezing, note that antipasto salad is best enjoyed fresh. Freezing can alter the texture of tomatoes, mozzarella, and artichoke hearts. However, if you must freeze, do so without the dressing. Place the salad in a freezer-safe container, leaving some space at the top for expansion.
• Label the container with the date. This helps you keep track of how long it has been stored. The antipasto salad can be frozen for up to 1 month.
• When ready to use, thaw the salad in the refrigerator overnight. Once thawed, add the dressing and toss gently to combine. Note that the texture may be slightly different from fresh, but the flavors will still be delightful.
• If you notice any off smells, discoloration, or sliminess, it’s best to discard the salad. Freshness is key to enjoying the vibrant flavors of an antipasto salad.

• If you must reheat, consider using a low and slow approach to maintain the integrity of the mozzarella balls and cherry tomatoes. Place the antipasto salad in an oven-safe dish, cover with foil, and warm in a preheated oven at 250°F (120°C) for about 10-15 minutes. This will gently warm the salad without making the vegetables mushy.

• Alternatively, you can use a stovetop method. Heat a non-stick skillet over low heat, add the antipasto salad, and stir occasionally for about 5-7 minutes until just warmed through. This method helps to keep the olive oil and red wine vinegar dressing from separating too much.

• If you prefer to keep the salad cold but want to refresh it, you can add a bit more olive oil and red wine vinegar before serving. This will revive the flavors and make the salad taste freshly made.

• For a quick microwave option, place the antipasto salad in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap with a few holes poked in it, and heat on low power for 1-2 minutes. Stir halfway through to ensure even warming. Be cautious with this method as it can easily overheat and alter the texture of the mozzarella balls and vegetables.

• If you have a sous-vide machine, you can use it to gently warm the antipasto salad. Place the salad in a vacuum-sealed bag and immerse it in a water bath set to 140°F (60°C) for about 15-20 minutes. This method ensures even heating without compromising the texture and flavor of the ingredients.

• Large mixing bowl: A spacious bowl to combine all the salad ingredients together.

• Chef's knife: A sharp knife to halve the cherry tomatoes, mozzarella balls, and quarter the artichoke hearts.

• Cutting board: A sturdy surface to safely chop and prepare the ingredients.

• Measuring cups: Essential for accurately measuring the quantities of cherry tomatoes, mozzarella balls, and artichoke hearts.

• Measuring spoons: Necessary for measuring the olive oil, red wine vinegar, and dried oregano.

• Salad tongs: Useful for tossing the salad ingredients together evenly.

• Serving bowl: A presentable bowl to serve the antipasto salad in.

• Refrigerator: To chill the salad if you are not serving it immediately.

Pre-prep ingredients: Chop and store cherry tomatoes, mozzarella balls, and artichoke hearts in advance to save time on the day of assembly.

Use pre-marinated items: Opt for pre-marinated artichoke hearts and mozzarella balls to add instant flavor without extra effort.

Buy pre-sliced: Purchase pre-sliced red onion and pre-pitted kalamata olives to cut down on prep time.

Batch mix dressing: Make a larger batch of the olive oil and red wine vinegar dressing to use for multiple salads throughout the week.

Use fresh herbs: Fresh basil leaves can be quickly chopped and add a burst of flavor without needing additional seasoning.