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antipasto salad – a cinch to make

antipasto saladAntipasto (Italian – before the meal) simply refers to the dish that precedes all the others to come. It should be colorful allowing the senses to awaken and gets the palate ready for the meal that follows. It is there to whet the appetite and not be too filling. A typical antipasto dish consists of cured meats such as prosciutto, salami, coppa, speck, mortadellaArrange the meats on a large platter and serve with various hard cheeses, such as Pecorino Romano or Parmigiano-Reggiano and garnished with a variety of olives, artichokes, and sun-dried tomatoes.

Many scrumptious ingredients go into an antipasto dish so why not convert it into a salad?  After all, antipasto is before the meal and in English it’s called an appetizer.  Or if you’re French, it’s called an hors d’oeuvre.   Whatever you choose to call it, this is one heck of a salad bursting at the seams with flavor and color!

antipasto salad – a cinch to make
Prep time

Total time


Recipe type: salad
Cuisine: Italian
Serves: 4 to 6

  • 2 tablespoons balsamic vinegar (use white if you can)
  • 1 clove of garlic, mashed into a paste
  • 1 teaspoon maple syrup or honey
  • ¼ cup extra-virgin olive oil
  • romaine lettuce, cut in 1-inch pieces
  • 1 can garbanzo beans (chickpeas), drained and rinsed
  • handful basil leaves, torn into small pieces
  • handful Italian parsley leaves
  • 1 whole roasted red or yellow pepper, sliced
  • marinated artichoke hearts, drained and quartered
  • handful pitted black olives, rinsed and sliced
  • roasted tomatoes
  • fresh mozzarella, drained and torn apart
  • sliced salami

  1. In a medium bowl, whisk together balsamic vinegar, garlic and maple syrup until well combined. In a thin stream while whisking pour olive oil into mixture until it emulsifies.
  2. In a large bowl combine lettuce, garbanzo beans, basil and parsley leaves. Pour half the vinaigrette over lettuce mixture and toss to coat well. Spread lettuce mixture out onto a large platter. Scatter roasted peppers, artichoke hearts, olives, roasted tomatoes, mozzarella, and salami on top of lettuce. Drizzle remaining dressing over salad and season with freshly ground black pepper.


About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!


The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.


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