Best 5 Antipasto Salad With Basil Dressing Recipes
Indulge in a flavorful journey with our antipasto salad, a vibrant symphony of colors, textures, and tastes. This delectable dish is a harmonious blend of cured meats, tangy cheeses, crisp vegetables, and a zesty basil dressing. The antipasto platter, a centerpiece of Italian cuisine, provides an assortment of delectable cured meats such as prosciutto, salami, and pepperoni, each offering its own unique flavor profile. Accompanying the meats are an array of cheeses, from the nutty Parmesan to the creamy mozzarella, adding a delightful richness to the salad. A medley of fresh vegetables, including crisp bell peppers, juicy tomatoes, and sliced cucumbers, provides a refreshing contrast to the savory meats and cheeses. The vibrant basil dressing, prepared with fresh basil leaves, olive oil, lemon juice, and a touch of garlic, ties all the elements together, creating a symphony of flavors that will tantalize your taste buds.
Here are our top 5 tried and tested recipes!
ANTIPASTO SALAD
Antipasto salad combines the best Italian appetizers into one sensational salad! This antipasto salad recipe will be the most satisfying, flavorful salad you ever sink your teeth into! It's easy to make, exploding with bright flavors and textures and is a hypnotic stand-alone main dish or it can be served as a steal-the-show side. This antipasto salad is loaded with salami, pepperoni, tomatoes, artichokes, pepperoncini, olives, red onions, provolone, and mozzarella all tossed in a zesty homemade Italian dressing that will have you swooning! It's also wonderfully customizable, so you can add or swap in any of your favorite antipasto ingredients that you have on hand. This antipasto salad is quick to make with just a little chopping and a few shakes to combine the dressing. Best of all, it can be made ahead of time for the perfect stress-free win!
Provided by Jen
Categories Main Dish
Time 42m
Number Of Ingredients 15
Steps:
- DRESSING: Click on "Italian Dressing" in the recipe ingredients to be taken to the recipe. Italian Dressing can be made ahead of time and stored for 2 weeks in the refrigerator.
- CROUTONS: Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil and spray with cooking spray or use a nonstick mat. Add cubed bread to the baking sheet and drizzled with olive oil then sprinkle with spices; toss until evenly coated. Spread bread into an even layer and bake for approximately 12-15 minutes or until golden.
- SALAD: Add lettuce to a large bowl followed by the rest of the salad ingredients. Drizzle with desired amount of dressing and toss to combine OR dress individual plates if expecting leftovers. Serve immediately. (You will probably not use all of the dressing.)
ANTIPASTO SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Vinaigrette: In a blender, add the basil, vinegar, garlic, mustard, salt and pepper. Blend until the herbs are finely chopped. With the machine running, drizzle in the olive oil until the dressing is smooth.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
- In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Serve.
ANTIPASTO SALAD WITH BASIL DRESSING
Categories Salad Food Processor Egg Olive Tomato Buffet Mozzarella Basil Bell Pepper Summer Grill/Barbecue Prosciutto Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Char peppers directly over gas flame or under broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and slice peppers thinly.
- Combine basil leaves, garlic, and salt in processor and blend to coarse puree. With machine running, gradually blend in oil. Transfer basil oil to small bowl. (Peppers and basil oil can be made 1 day ahead. Cover separately and chill.)
- Arrange prosciutto around edge of platter. Arrange cheese slices within circle of prosciutto and tomatoes within circle of cheese. Tuck in egg slices; top with pepper strips. Sprinkle salad with olives; drizzle with some basil oil. Serve with remaining basil oil.
ANTIPASTO SALAD II
After searching for a recipe for an antipasto salad that I had envisioned in my head, I gave up and just decided to create one myself. I made this dish for a party and everyone couldn't stop talking about it. The ratio of meat/cheese to veggies can be adjusted to taste.
Provided by Katie Greco
Categories Salad
Time 30m
Yield 10
Number Of Ingredients 13
Steps:
- Combine the Genoa and sopressata salami, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice the roasted red peppers and add them to the bowl, along with about 3 tablespoons of their juice.
- Mix in the chopped olives. Drizzle olive oil over the entire dish, followed by the red wine vinegar and black pepper. Salad can be made ahead of time and refrigerated until serving.
- Tear the fresh basil leaves into bite-sized pieces and add them to the salad just before serving. Mix thoroughly and serve.
Nutrition Facts : Calories 383.1 calories, Carbohydrate 7.9 g, Cholesterol 73.8 mg, Fat 29.1 g, Fiber 1.6 g, Protein 21.7 g, SaturatedFat 12.7 g, Sodium 1783.5 mg, Sugar 1.6 g
ANTIPASTO SALAD WITH BASIL DRESSING
This can be a meal in and of itself with some bread and wine. Our favorite way this past summer was just to make a Beer Butt chicken and have this salad - that was all that was needed. I got this recipe out of one of my magazines (Food, Gourmet, Bon Apetite....), I'm just not sure which one...
Provided by Vicky Bryant
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Char peppers directly over gas flame or under broiler until blackened on all sides.
- Enclose in paper bag; let stand 10 minutes.
- Peel, seed, and slice peppers thinly.
- Combine basil leaves, garlic, and salt in processor and blend to coarse puree.
- With machine running, gradually blend in oil.
- Transfer basil oil to small bowl.
- (Peppers and basil oil can be made 1 day ahead. Cover separately and chill.) Arrange ingredients on a large platter or in a large, shallow bowl, i.
- e.
- ,prosciutto around outside, cheese slices within circle of prosciutto and tomatoes within circle of cheese, top with pepper strips (or however you think it will look better).
- Sprinkle salad with olives; drizzle with some basil oil.
- Serve with remaining basil oil at table.
Nutrition Facts : Calories 765.9, Fat 67.4, SaturatedFat 20.8, Cholesterol 89.6, Sodium 1087, Carbohydrate 15.8, Fiber 4.5, Sugar 9.4, Protein 27.9
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your salad.
- Don't overcook your vegetables. They should be crisp-tender, not mushy.
- Make sure your dressing is well-balanced. It should have a good balance of sweet, sour, and savory flavors.
- Don't be afraid to experiment. There are many different ingredients that you can add to antipasto salad, so feel free to get creative.
Conclusion:
Antipasto salad is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. It is packed with healthy ingredients, such as vegetables, cheese, and nuts. The basil dressing adds a flavorful touch that brings all of the ingredients together. Whether you are looking for a quick and easy meal or a more elaborate dish, antipasto salad is a great option.
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