Antipasto is an Italian term meaning ‘before the meal’. It is usually served as finger food or the first course before a multi-course Italian meal. It’s a great way to enjoy a number of small dishes with sparkling wine or a pre-dinner cocktail.
Antipasto Items
Typical antipasto items are cured meats such as salami and prosciutto, Italian cheeses, olives, hot peppers, marinated seafood and vegetables including artichokes, mushrooms, peppers and eggplant. Marinated vegetables and olives can often be found at supermarket ‘olive bars’ – self-serve carts with bins of olives and assorted vegetables that can be spooned into containers and are priced by weight. Jarred marinated olives and vegetables are also readily available but their quality can vary widely. Select the best quality ingredients possible.
A Cool and Versatile Alternative for Dinner
When the weather gets hot, no-cook dinner options are appealing. The crunch of sweet peppers with ripe, juicy tomatoes and a tangy vinaigrette make a refreshing combination when the temperature soars. The options for an antipasto salad are almost limitless and the salads can be tailored to suit vegetarians and vegans as well (see ‘Variations’ at the end of the recipe).
Antipasto Salad
Makes 2 hearty main course servings
- 3 cups chopped lettuce (iceberg or mixed greens)
- 2 large ripe tomatoes, cut into chunks or 10 cherry tomatoes, halved
- ½ red pepper, cut into strips
- ½ red onion, cut into very thin rings
- 3 oz. provolone or mozzarella, cubed
- 6 slices mild or hot salami, cut into strips
- 4 slices smoked ham, cut into strips
- 8 black olives, pitted and cut in half
- 4 marinated artichoke hearts, cut into quarters
Italian Vinaigrette:
- 1 Tablespoon red wine vinegar
- 1 teaspoon white wine vinegar
- ½ teaspoon Dijon mustard
- 4 Tablespoons neutral oil such as canola or safflower oil
- 1 small garlic clove, very finely minced
- ½ teaspoon sugar
- 1/8 teaspoon salt
- 1 teaspoon finely chopped fresh oregano or ½ teaspoon dried oregano
- In a large bowl, combine all antipasto salad ingredients and toss to combine.
- In a separate small bowl, add all vinaigrette ingredients and whisk until dressing is emulsified.
- Dress the salad with vinaigrette immediately before serving. Use just enough to coat the ingredients so the salad doesn’t get soggy. Serve with crusty bread.
For a vegetarian version, substitute grilled or marinated zucchini, eggplant and hot peppers for the meat. Cooked green beans, marinated carrots or chopped cucumbers would also be delicious. If serving vegans, leave out the cheese.
For seafood lovers, use cooked or marinated shrimp and calamari in place of the meat. Omit the cheese if using seafood.
This salad also works well for a picnic lunch – take the vinaigrette in a separate jar and dress before serving. Keep the salad next to an ice pack to avoid spoilage.
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