Best 7 Antipasto Salad With Marinated Black Walnuts Recipes

Indulge in a symphony of flavors with our Antipasto Salad featuring Marinated Black Walnuts, a culinary masterpiece that tantalizes your taste buds. This vibrant salad showcases a medley of fresh and flavorful ingredients, including crisp romaine lettuce, juicy tomatoes, crunchy cucumbers, and bell peppers. The centerpiece of this dish is the marinated black walnuts, boasting a unique and earthy flavor profile that adds a touch of sophistication to each bite. Accompanied by tangy feta cheese, briny olives, and a zesty dressing, this salad promises an explosion of textures and flavors in every forkful.

This article presents a collection of delectable recipes that revolve around the Antipasto Salad. Along with the main recipe, you'll find variations that cater to different dietary preferences and culinary adventures. For those seeking a vegetarian delight, the Roasted Vegetable Antipasto Salad offers an array of colorful roasted vegetables, such as zucchini, eggplant, and bell peppers, tossed with a balsamic vinaigrette. If you're craving a protein-packed option, the Grilled Chicken and Antipasto Salad features tender and flavorful grilled chicken breast paired with the classic antipasto ingredients.

For a lighter and refreshing take, the Antipasto Skewers with Lemon-Herb Dressing presents bite-sized skewers adorned with antipasto favorites, drizzled with a tangy lemon-herb dressing. And for a unique twist, the Antipasto Pasta Salad combines the vibrant flavors of the antipasto with the comforting embrace of pasta, creating a delightful and satisfying meal.

Each recipe is carefully crafted to provide a harmonious balance of flavors, textures, and colors. With step-by-step instructions and helpful tips, you'll be able to recreate these culinary wonders in the comfort of your own kitchen. Whether you're hosting a festive gathering or simply craving a flavorful and nutritious meal, these Antipasto Salad recipes will elevate your dining experience to new heights.

Here are our top 7 tried and tested recipes!

GRILLED MUSHROOM ANTIPASTO SALAD

Grilled Mushroom Antipasto Salad image

Keep the mushrooms whole or in large pieces (so they don't fall through the grate), and you will be rewarded with burnished, concentrated mushroom goodness.

Provided by Brad Leone

Categories Bon Appétit Salad Side Vegetable Mushroom Olive Parmesan Olive Oil Vinegar Oregano Grill/Barbecue Grill Summer Vegetarian Soy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Quick & Easy

Yield 4-6 servings

Number Of Ingredients 11

Ingredients

2 lb. assorted mushrooms (such as crimini, shiitake, and/or maitake), wiped clean, trimmed, torn into big pieces if large
7 Tbsp. extra-virgin olive oil, divided
Kosher salt
2 Tbsp. Champagne vinegar or white wine vinegar
1 tsp. Aleppo-style pepper
1 tsp. dried oregano
1 garlic clove, finely grated
Freshly ground black pepper
2 oz. Parmesan, shaved
½ cup Castelvetrano olives, coarsely chopped
¼ cup drained Peppadew peppers in brine, coarsely chopped

Steps:

Prepare a grill for high heat. Toss mushrooms and 3 Tbsp. oil in a large bowl to coat. Grill, turning occasionally with tongs, until lightly charred, 2-6 minutes (depending on size and type). Return to bowl; season with salt.
Whisk vinegar, Aleppo-style pepper, oregano, garlic, and remaining 4 Tbsp. oil in a small bowl to combine; season vinaigrette with salt and black pepper. Pour over mushrooms and toss to coat. Add Parmesan, olives, and Peppadew peppers; gently toss to combine.

ANTIPASTO SALAD

Antipasto Salad image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 hearts romaine lettuce, chopped
1/2 pound Genoa salami, ask for it in 1 chunk at deli counter, diced
2 cups pickled hot vegetable salad, Giardiniera, coarsely chopped*
12 pitted black olives, coarsely chopped, such as kalamata
12 jumbo green olives, pitted, coarsely chopped
1 small jar, 8 ounces, roasted red peppers, drained and diced
1 small jar, 6 ounces, marinated artichoke hearts, drained
2 tablespoons balsamic vinegar, eyeball it
1/4 cup extra-virgin olive oil, eyeball it
Salt and pepper

Steps:

Combine lettuce, salami, chopped hot pickled vegetables, olives, red peppers and artichoke hearts. Drizzle vinegar and oil over the salad. Toss salad and season with salt and pepper, to your taste.

EVERYTHING ANTIPASTO SALAD

Everything Antipasto Salad image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 20m

Yield 2 servings

Number Of Ingredients 17

Ingredients

3 tablespoons white balsamic vinegar
1/2 small clove garlic, grated with a rasp
1/2 teaspoon dried oregano
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 romaine heart, chopped (about 4 cups)
6 salami slices
6 pieces soppressata, cut into batons
4 thin slices prosciutto, loosely rolled to resemble flowers
1/4 cup sliced roasted red peppers
8 grape tomatoes, halved
2 marinated artichoke hearts, drained and quartered
8 whole pitted black olives
8 whole pitted green nocellara or Cerignola olives
8 small mozzarella balls (bocconcini)
6 fresh basil leaves
Balsamic glaze, for drizzling

Steps:

For the dressing: Make the dressing in a small bowl by whisking together the balsamic vinegar, garlic and oregano. While whisking, drizzle in the olive oil. Season with salt and pepper.
For the salad: Place the romaine lettuce in a bowl. Drizzle over the dressing and toss. Arrange on a platter to make a base for the salad. Artfully place the meats, peppers, tomatoes, artichoke hearts, olives and mozzarella balls around the platter. Garnish with the basil leaves and drizzle with the balsamic glaze.

ANTIPASTO SALAD

Antipasto Salad image

Long sweet peppers show up at farmers' markets during the peak of the season and may be sold as long sweet yellow, sweet banana, Hungarian Sweet, or Cubanelle. You can substitute two medium red, orange, or yellow bell peppers (don't use the green ones).

Provided by Andy Baraghani

Categories Bon Appétit Salad Artichoke Mozzarella Bell Pepper Sausage Basil Appetizer

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 garlic clove, finely grated
1/3 cup extra-virgin olive oil
1/4 cup red wine vinegar
1/2 tsp. crushed dried oregano
Pinch of crushed red pepper flakes
3 Italian long sweet peppers, thinly sliced into rounds
1 small red onion, thinly sliced, rinsed
1 (14-oz.) can artichoke hearts, drained, patted dry, halved
1 (8-oz.) ball fresh mozzarella, torn into pieces
4 oz. salami, preferably fennel, thinly sliced
1 lemon
2 cups basil leaves
Kosher salt, freshly ground pepper

Steps:

Mix garlic, oil, vinegar, oregano, and red pepper flakes in a large bowl. Add sweet peppers, onion, artichokes, mozzarella, and salami and toss to coat; season with salt and black pepper. Let sit, tossing occasionally, at least 15 minutes.
Zest half of lemon over salad and add basil; toss to combine. Season with more salt and black pepper if needed.
Do Ahead
Salad (without lemon zest and basil) can be made 1 day ahead. Cover and chill.

ANTIPASTO MARINATED VEGETABLES

Antipasto Marinated Vegetables image

The colorful vegetables and the tart dressing make this a lively addition to a holiday table. Serve it as a side dish or condiment-it's great either way. Refrigerate for three hours before serving to give the flavors time to blend. -Barbara McCalley, Allison Park, Pennsylvania

Provided by Taste of Home

Categories Lunch Side Dishes

Time 35m

Yield 10 servings.

Number Of Ingredients 15

Ingredients

3 celery ribs, sliced
3 large carrots, sliced
1 medium green pepper, julienned
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
1 jar (4-1/2 ounces) whole mushrooms, drained
3/4 cup sliced ripe olives
3/4 cup olive oil
1/3 cup white wine vinegar
2 green onions (white parts only), thinly sliced
2 garlic cloves, minced
1-1/2 teaspoons sugar
3/4 teaspoon pepper
1/4 teaspoon salt
1 jar (2 ounces) pimiento strips
2 tablespoons minced fresh parsley

Steps:

Place 1 in. of water, celery, carrots and green pepper in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until crisp-tender, 5-7 minutes. Drain. Transfer to a large bowl; add artichokes, mushrooms and olives., In a small saucepan, whisk oil, vinegar, onions, garlic, sugar, pepper and salt; bring just to a boil. Pour over vegetables; toss to coat. Cool to room temperature. Stir in pimientos and parsley. Refrigerate until serving.

Nutrition Facts : Calories 156 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 312mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.

ANTIPASTO SALAD II

Antipasto Salad II image

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

Ingredients

8 ounces Genoa salami, cut into bite-size pieces
8 ounces sopressata or other hard salami, cut into bite-size pieces
8 ounces sharp provolone cheese, cut into bite-size pieces
8 ounces fresh mozzarella cheese, cut into bite-size pieces
2 large tomatoes, cut into bite-size pieces
1 (14 ounce) can artichokes, drained and cut into bite-size pieces
½ (12 ounce) jar roasted red peppers, drained and 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 shredded fresh basil leaves

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 MARINATED BLACK WALNUTS

Antipasto Salad With Marinated Black Walnuts image

Provided by Molly O'Neill

Categories dinner, weekday, salads and dressings, main course

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons white verjuice (see note above)
1 small shallot, minced
1/4 cup grape-seed oil or extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste
10 cups baby greens
1/2 cup julienned roasted red pepper strips
1/4 pound smoked ham or prosciutto, cut into julienne strips
1/4 pound provolone, mozzarella or fontina cheese, cut into julienne strips
3/4 cup drained verjuice-marinated black walnuts (see recipe)

Steps:

In a large bowl, whisk together the 2 tablespoons of white verjuice and the shallot. Slowly whisk in the oil. Season to taste with salt and pepper. Add the greens to the bowl and toss to coat. Place the greens on a platter and cover with the red pepper, ham and cheese. Sprinkle with the black walnuts and serve.

Nutrition Facts : @context http, Calories 329, UnsaturatedFat 18 grams, Carbohydrate 9 grams, Fat 27 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 509 milligrams, Sugar 3 grams

Tips:

Use High-Quality Ingredients: Opt for ripe, flavorful tomatoes, crisp cucumbers, and fresh herbs to elevate the salad's taste.
Marinate the Black Walnuts: Marinating the walnuts adds a depth of flavor to the salad. Make sure to use a flavorful marinade with spices, herbs, and oil.
Choose a Tangy Dressing: A tangy dressing, such as a vinaigrette or lemon-based dressing, helps balance the flavors and adds a refreshing touch to the salad.
Assemble the Salad Just Before Serving: To prevent the salad from becoming soggy, assemble it just before serving. This will ensure that the ingredients stay crisp and flavorful.

Conclusion:

This antipasto salad with marinated black walnuts is a delightful and flavorful dish that offers a unique twist on the classic antipasto platter. The combination of fresh vegetables, tangy dressing, and marinated walnuts creates a vibrant and satisfying salad that is perfect for any occasion. Whether you're looking for a light and refreshing lunch or a side dish to complement a main course, this salad is sure to impress.