![]() ![]() Pepperoncini: Chop the pepperoncini and reserve the brine for the dressing.If you like the heat, try the spicy version Mild giardiniera: An Italian medley of chopped, pickled cauliflower, carrots, peppers, celery, and chile peppers.Provolone cheese, or try a low-moisture mozzarella sold in a block.Smoked pastrami: This meat is totally optional but my favorite deli adds it to their recipe and I really enjoy the flavors.Salami: Choose any salami you prefer, Genoa, cotto, Finocchiona, hard salami.Mortadella: An Italian cured cold cut with large and small chunks of pork fat studded with pistachios.Here, I toss it all in a bowl, drizzle it with a simple dressing, and enjoy each of the tangy bits of bites in every forkful. What Antipasto Salad Is Made OfĪntipasto is known as the first course of the Italian meal and includes olives, pickled vegetables, and cured meats and low-moisture white Italian cheeses. And since there’s no cooking involved, it comes together fast. Unlike my antipasto salad platter or my Italian chopped salad with marinated chickpeas, this authentic antipasto salad skips any leafy greens and goes whole hog with a variety of Italian deli meats mixed with pickled veggies, and a simple balsamic dressing to make a salad that won’t go limp and delivers a filling bite with plenty of tang. It’s inspired by a popular side dish at my fave Italian market that’s the perfect counterpart to any of the other potluck or gourmet gathering side dishes. This antipasto salad is a meat eater’s dream. No fresh-from-the-farmers-market vegetables. This authentic Italian antipasto salad is made with chunks of Italian cold cuts, provolone cheese, pickled giardiniera vegetables, tangy green olives, and pepperoncini that rivals those found at any Italian deli. ![]()
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