Best 2 Antipasti Salad With Campfire Dressing Recipes

**Antipasti Salad with Campfire Dressing: A Symphony of Flavors**

Indulge in a culinary adventure with our tantalizing Antipasti Salad, a delightful medley of flavors and textures that will awaken your taste buds. This vibrant salad combines an array of antipasti delights, including succulent salami, tangy olives, aromatic roasted red peppers, and savory artichoke hearts. Tossed in a zesty Campfire Dressing, made with a harmonious blend of olive oil, lemon juice, garlic, and a touch of smoky paprika, this salad is a perfect balance of tangy, savory, and smoky notes. Served on a bed of crisp greens, this Antipasti Salad with Campfire Dressing is a symphony of flavors that will be the star of any gathering.

**Inside this article, you'll find not only the recipe for this delightful Antipasti Salad, but also a collection of additional recipes that will elevate your culinary skills and delight your palate:**

* **Creamy Pesto Dressing:** Elevate your salads and dishes with this luscious Creamy Pesto Dressing, bursting with the vibrant flavors of basil, Parmesan cheese, and pine nuts.

* **Zesty Lemon-Herb Dressing:** Infuse your meals with a burst of freshness using this tangy Zesty Lemon-Herb Dressing, a perfect complement to grilled meats, seafood, and crisp salads.

* **Savory Garlic Dressing:** Experience the bold and aromatic flavors of this Savory Garlic Dressing, a delectable choice for enhancing roasted vegetables, grilled meats, and pasta salads.

* **Tangy Balsamic Vinaigrette:** Embrace the classic flavors of this Tangy Balsamic Vinaigrette, a timeless dressing that adds a touch of sophistication to your favorite salads.

With these diverse and flavorful recipes at your fingertips, you'll be able to create a symphony of salads and dishes that will impress your friends and family.

Check out the recipes below so you can choose the best recipe for yourself!

ANTIPASTI SALAD

Antipasti Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1/4 medium red onion, minced
1/2 medium fennel bulb, trimmed and cored
1 (15-ounce) can chickpeas, rinsed and drained
4 jarred roasted sweet red peppers, chopped (about 3/4 cup)
1 (6-ounce) jar marinated artichoke hearts, rinsed, drained, and quartered, if whole
2 cups baby arugula
1 cup fresh flat-leaf parsley leaves
1/4 cup kalamata olives, pitted (about 2 ounces)
1/2 to 1 cup freshly shaved Parmigiano-Reggiano
1 small garlic clove, peeled
1 1/2 teaspoons kosher salt
1 teaspoon freshly grated orange zest
2 tablespoons white wine vinegar
Freshly ground black pepper
1/3 cup extra-virgin olive oil

Steps:

For the salad: To mellow the minced onion, soak it in cold water for 10 minutes, then drain well, pat dry, and put in a serving bowl.
Meanwhile, make the dressing: Smash the garlic clove, sprinkle with 1/2 teaspoon of the salt, and, with the side of a large knife, mash and smear the mixture to a coarse paste. Put the paste in a bowl and add the orange zest, vinegar, remaining 1 teaspoon salt, and black pepper, to taste. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.
Using a handheld mandoline or a knife, cut the fennel lengthwise into long, thin slices. Add to the onion and toss with the chickpeas, peppers, artichoke hearts, arugula, parsley, and dressing. Scatter the olives and shave the Parmigiano-Reggiano over the top.

ANTIPASTI CHOPPED SALAD

Antipasti Chopped Salad image

Provided by Claire Robinson

Categories main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 heart romaine, chopped into bite-sized pieces, about 6 cups
6 ounces fresh mozzarella, diced
1 (4-ounce) piece sweet or spicy salami, cut into 1/4-inch pieces
12 ounces jarred marinated artichokes, drained and chopped, liquid from the jar reserved
10 to 12 large fresh basil leaves, chopped
Kosher salt and freshly cracked black pepper

Steps:

Put the lettuce, cheese, salami and artichokes in a mixing bowl and toss well. Drizzle just enough liquid from the artichoke jar to lightly moisten the salad; add the basil, season with salt and pepper, to taste, and toss to combine.
Transfer the salad to a platter and serve immediately or chill and serve within 2 hours.

Tips:

Use fresh ingredients: The fresher the ingredients, the better your salad will taste. If possible, use organic produce.
Don't overcrowd the salad: A crowded salad will be difficult to mix and eat. Aim for a ratio of about 1 part dressing to 2 parts greens.
Use a variety of textures: A good salad has a variety of textures, from crunchy to soft. Try to include a mix of greens, vegetables, fruits, and nuts.
Don't overdress the salad: A little dressing goes a long way. Too much dressing will overwhelm the other flavors in the salad.
Serve the salad immediately: Once you dress the salad, serve it immediately. This will prevent the greens from wilting.
Make the campfire dressing ahead of time: The campfire dressing can be made up to 3 days in advance. This makes it a great option for busy weeknights.

Conclusion:

This antipasti salad with campfire dressing is a delicious and easy-to-make dish that is perfect for any occasion. The salad is packed with fresh vegetables and flavorful antipasti, and the campfire dressing adds a smoky and tangy flavor. Whether you are serving it as a main course or a side dish, this salad is sure to please everyone at the table.