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This Pioneer Woman Antipasto Salad is a hearty and zesty recipe, which is made with Genoa salami and sharp provolone cheese. It’s the perfect potluck dish, ready in about 20 minutes, plus chilling time.
Pioneer Woman Antipasto Salad Recipe Ingredients
- 8 ounces Genoa salami, cut into bite-sized pieces
- 8 ounces sopressata or other hard salami, cut into bite-sized pieces
- 8 ounces sharp provolone cheese, cut into bite-sized pieces
- 8 ounces fresh mozzarella cheese, cut into bite-sized pieces
- 2 large tomatoes, cut into bite-sized pieces
- 1 (14 ounce) can artichokes, drained and cut into bite-sized pieces
- ½ (12-ounce jar) roasted red peppers, sliced
- ½ cup pitted and coarsely chopped Kalamata olives
- ¼ cup pitted and chopped green olives
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons red wine vinegar
- Freshly ground black pepper to taste
- ¼ cup fresh basil leaves
How To Make Pioneer Woman Antipasto Salad
- Combine Meats, Cheeses, and Veggies: In a large bowl, combine the Genoa salami, sopressata, provolone, mozzarella, tomatoes, and artichokes. Add the sliced roasted red peppers along with about 3 tablespoons of the juice from the jar. Mix in the chopped Kalamata and green olives.
- Dress the Salad: Drizzle the olive oil and red wine vinegar over the salami mixture. Season with freshly ground black pepper and mix everything thoroughly to combine.
- Chill and Finish with Basil: Store the salad in the refrigerator until you are ready to serve. Just before serving, tear the fresh basil leaves into bite-sized pieces and gently fold them into the salad.
Recipe Tips
- How to prevent the salad from getting watery? If using fresh, ripe tomatoes, you can gently squeeze out some of the seeds and excess liquid before dicing them to prevent the salad from becoming too watery as it sits.
- Can I make this ahead of time? Yes, this salad is perfect for making ahead! For the best flavor, assemble everything except for the fresh basil and let it marinate in the refrigerator for at least a few hours or even overnight. Add the basil just before serving to keep it fresh and green.
- What other ingredients can I add? Antipasto salad is highly customizable. Consider adding pepperoncini peppers for a bit of heat, marinated mushrooms, or a can of drained chickpeas for extra texture and fiber.
- Can I use a different dressing? While the simple oil and vinegar dressing is classic, you could also use your favorite bottled Italian vinaigrette for a quick and easy alternative.
What To Serve With Antipasto Salad
This hearty salad can be a light meal on its own, but it also serves as a fantastic appetizer or side dish.
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- Crusty Italian bread or garlic breadsticks for soaking up the dressing.
- A simple pasta dish, like spaghetti aglio e olio.
- Grilled chicken or steak.
- As part of a larger appetizer spread for a party.
How To Store Antipasto Salad
- Refrigerate: Store any leftovers in an airtight container in the refrigerator. The salad will keep for up to 3 days. The flavors will continue to meld and may taste even better the next day.
Antipasto Salad Nutrition Facts
- Calories: 480 kcal
- Carbohydrates: 8g
- Protein: 25g
- Fat: 38g
- Saturated Fat: 15g
- Sodium: 1500mg
- Sugar: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is the difference between Genoa and Sopressata salami?
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Genoa salami is typically made from pork and has a milder, garlic-forward flavor. Sopressata is also a type of Italian dry salami, but it is often coarser in texture and can have a spicier, more robust flavor profile depending on the variety.
Do I have to add the juice from the red pepper jar?
It is highly recommended. The brine that the roasted red peppers are packed in is full of delicious, savory flavor that adds an extra layer of taste to the salad’s dressing.
Can I use cubed cheese instead of slicing it myself?
Yes, to save time, you can often find pre-cubed provolone at the deli counter. Fresh mozzarella is usually sold in balls (bocconcini) which can just be halved or quartered.
Try More Pioneer Woman Recipes:
- Pioneer Woman Mashed Potato Salad Recipe
- Pioneer Woman Mango Salad Recipe
- Pioneer Woman Curry Chicken Salad Recipe
Pioneer Woman Antipasto Salad Recipe
Description
A hearty Italian-style chopped salad loaded with cured meats, cheeses, and marinated vegetables in a simple red wine vinaigrette.
Ingredients
Instructions
- In a large bowl, combine both salamis, both cheeses, tomatoes, and artichokes.
- Add the sliced roasted red peppers and about 3 tablespoons of their juice. Stir in the chopped olives.
- Drizzle with olive oil and red wine vinegar. Season with pepper and mix well.
- Refrigerate for at least 30 minutes to allow flavors to meld.
- Fold in the fresh, torn basil leaves just before serving.
Notes
- u003cliu003eThis salad is best when made a few hours in advance, giving the ingredients time to marinate in the dressing.u003c/liu003eu003cliu003eHold off on adding the fresh basil until just before serving to prevent it from wilting and turning dark.u003c/liu003eu003cliu003eFor a beautiful presentation, use fresh mozzarella pearls (bocconcini) instead of cubing a large ball.u003c/liu003eu003cliu003eFeel free to use marinated artichoke hearts for an extra flavor boost.u003c/liu003e
Pioneer Woman Antipasto Salad Recipe
