Hamdi Saidani Pioneer Woman Antipasto Salad Recipe has romaine heart, salami, soppressata, prosciutto, roasted red peppers, grape tomatoes, artichoke hearts, black and green olives, mozzarella balls, basil, and balsamic glaze. This easy and healthy Italian or Greek-style antipasto platter is perfect as a light meal or starter. It’s ready in just 20 minutes and serves 2 people.
Pioneer Woman Antipasto Salad Ingredients
Ingredients For the Dressing:
- 3 tablespoons white balsamic vinegar
- 1/2 small clove garlic, grated
- 1/2 teaspoon dried oregano
- 3 tablespoons extra-virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Ingredients For the Salad:
- 1 romaine heart, chopped (about 4 cups)
- 6 slices salami
- 6 pieces soppressata, cut into batons
- 4 thin slices of prosciutto, loosely rolled into flower shapes
- 1/4 cup sliced roasted red peppers
- 8 grape tomatoes, halved
- 2 marinated artichoke hearts, drained and quartered
- 8 whole pitted black olives
- 8 whole pitted green olives (nocellara or Cerignola preferred)
- 8 small mozzarella balls (bocconcini)
- 6 fresh basil leaves
- Balsamic glaze, for drizzling
How To Make Pioneer Woman Antipasto Salad
- Prepare the Dressing: In a small bowl, whisk together the white balsamic vinegar, grated garlic, and dried oregano. Gradually drizzle in the olive oil while continuing to whisk until the dressing is well-emulsified. Season with kosher salt and freshly ground black pepper to taste.
- Toss the Salad: Place the chopped romaine heart in a large mixing bowl. Drizzle the prepared dressing over the romaine and toss well to coat evenly.
- Assemble the Salad: Spread the dressed romaine on a serving platter to form the base. Artfully arrange the salami, soppressata, prosciutto, roasted red peppers, grape tomatoes, artichoke hearts, olives, and mozzarella balls over the romaine.
- Garnish: Sprinkle fresh basil leaves over the salad.
- Finish with a Drizzle: Just before serving, drizzle the salad with balsamic glaze for an added touch of sweetness and richness.
Recipe Tips
- Mix the Dressing Well: Mix the dressing until it is smooth. Add the oil slowly and keep mixing. This makes sure your salad is coated nicely.
- Use Fresh Ingredients: Always use fresh meats, vegetables, and cheese. They make your salad taste and look better.
- Make It Pretty: Arrange your meats and veggies nicely on the plate. Use different colors and shapes to make it look inviting.
- Taste Before You Toss: Try your dressing before you put it on the salad. Add more salt or pepper if you need to.
- Serve Right Away: Put the balsamic glaze on your salad just before you serve it. This keeps everything fresh and tasty.
What To Serve With Antipasto Salad
Serve antipasto salad with Parmesan risotto, Chicken parmigiana, and a Caramelized mushrooms arugula pizza. You can also enjoy it with Twice-baked potatoes, Grilled cilantro lime shrimp, Baked eggplant rollatini, Fresh herb focaccia bread, Penne alla vodka, Italian turkey meatballs, or an Instant Pot Italian beef sandwich for a tasty and filling Italian-style meal.
How To Store Antipasto Salad
- In the Fridge: Let the salad cool down if it has been sitting out. Then, cover it with plastic wrap or put it in a sealed container. It stays fresh in the fridge for 2-3 days.
- Freezing: It’s best to enjoy this salad fresh, so freezing is not recommended.
FAQs
Can I Prepare This Salad Ahead Of Time?
Yes, you can cut up the veggies and make the dressing beforehand. Just mix them right before you serve to keep everything fresh.
How Can I Make This Salad Vegetarian?
To make this salad vegetarian, replace the meats with additional vegetables, such as bell peppers, cucumbers, or sun-dried tomatoes. You can also add chunks of avocado or grilled zucchini.
Can I Change The Meats?
Yes, feel free to use other types of cured meats like chorizo or turkey salami.
Pioneer Woman Antipasto Salad Nutrition Facts
Serving Size: 1 of 2 servings
- Calories: 1201
- Total Fat: 89 g
- Saturated Fat: 37 g
- Carbohydrates: 39 g
- Dietary Fiber: 11 g
- Sugar: 22 g
- Protein: 67 g
- Cholesterol: 219 mg
- Sodium: 2696 mg
Try More Pioneer Woman Recipes:
- Pioneer Woman Spinach Strawberry Salad
- Pioneer Woman Steak Salad
- Pioneer Woman Pea Salad
- Pioneer Woman Macaroni Salad
- Pioneer Woman Wedge Salad
Pioneer Woman Antipasto Salad
Description
Pioneer Woman Antipasto Salad Recipe has romaine heart, salami, soppressata, prosciutto, roasted red peppers, grape tomatoes, artichoke hearts, black and green olives, mozzarella balls, basil, and balsamic glaze. This easy and healthy Italian or Greek-style antipasto platter is perfect as a light meal or starter. It’s ready in just 20 minutes and serves 2 people.
Ingredients
Ingredients For the Dressing:
Ingredients For the Salad:
Instructions
- Prepare the Dressing: In a small bowl, whisk together the white balsamic vinegar, grated garlic, and dried oregano. Gradually drizzle in the olive oil while continuing to whisk until the dressing is well-emulsified. Season with kosher salt and freshly ground black pepper to taste.
- Toss the Salad: Place the chopped romaine heart in a large mixing bowl. Drizzle the prepared dressing over the romaine and toss well to coat evenly.
- Assemble the Salad: Spread the dressed romaine on a serving platter to form the base. Artfully arrange the salami, soppressata, prosciutto, roasted red peppers, grape tomatoes, artichoke hearts, olives, and mozzarella balls over the romaine.
- Garnish: Sprinkle fresh basil leaves over the salad.
- Finish with a Drizzle: Just before serving, drizzle the salad with balsamic glaze for an added touch of sweetness and richness.
Notes
- Mix the Dressing Well: Mix the dressing until it is smooth. Add the oil slowly and keep mixing. This makes sure your salad is coated nicely.
- Use Fresh Ingredients: Always use fresh meats, vegetables, and cheese. They make your salad taste and look better.
- Make It Pretty: Arrange your meats and veggies nicely on the plate. Use different colors and shapes to make it look inviting.
- Taste Before You Toss: Try your dressing before you put it on the salad. Add more salt or pepper if you need to.
- Serve Right Away: Put the balsamic glaze on your salad just before you serve it. This keeps everything fresh and tasty.
