Zesty Italian Antipasto Salad is a great appetizer to have at any gathering. Packed full of all kinds of things with a delicious zesty dressing.
At the beginning of 2022, my mom and I took a trip up to Cincinnati for a day of shopping. The shopping day ended up being a bust so we stopped by Jungle Jims because she had never been.
And if you haven't either or don't know what I am talking about - OH MAN! You are missing out! It is this insanely large grocery store in the Cincinnati area that has every single kind of food you can imagine. There is an isle for every country, a full section of hot sauce, a regular "American" section, so much wine and cheese, the best produce section - TRULY EVERYTHING! If you are close to one you have to go at some point! And allot several hours to look around - it is like the Ikea of grocery stores!
We had more success at the grocery store shopping than we did for clothes!
We were starving and had planned on getting lunch on the way home, but mom had the idea to get some things there and have a little picnic lunch in the car.
So we grabbed some marinated mozzarella, macaroons, a loaf of jalapeno cheddar bread, some fruit, and this zesty Italian antipasto salad from the deli area.
And oh my goodness, it felt like some of the best food we had ever eaten! We were tired and hungry which contributed to it, but everything was so so good. And it was just so fun!
That salad is what inspired this recipe and the marinated mozzarella one too. They were so full of flavor and I couldn't quit eating them. I knew I had to recreate them when I got home.
This is the perfect appetizer for any dinner party, a great addition to a charcuterie board, or perfect for car picnics everywhere!
Reader Review
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"Came upon your recipe today coincidentally I will be at Jungle Jim's this evening. Every trip is focused around their antipasto bar/salad. Fortunately I am a local. I will keep your recipe for emergencies!! I've had more than few when they have been sold out. Happy Holidays, Helena"
- Helena
Ingredients
- Calabrese Salame
- Italian Dry Salami
- Provolone Cheese
- Fresh Mozzarella Balls
- Olives
- Roasted Red Peppers
- Red Onion
- Pepperoncini Peppers
- Olive Oil
- Garlic
- Lemon
- Basil
- Thyme
- Salt
- Freshly Cracked Pepper
- Oregano
- Red Pepper Flakes
Instructions
Do not let the long ingredient list run you off. This is a super easy recipe to toss together. The hardest part is dicing and chopping the meats, cheese's, and veggies!
- Dice the salamis into small cubes or into fourths if in a slice. Add to a large serving bowl.
- Cut the provolone to around the same size as the diced salami and add it along with the mozzarella balls into the bowl.
- Add the olives, red peppers, red onion, and pepperoncini plus juice to the bowl as well.
- In a small bowl add the olive oil, garlic, lemon juice, and spices. Whisk to combine.
- Pour the dressing over the bowl and toss to coat everything.
- Place in the fridge for 20-30 minutes to marinade.
- Toss once again before serving.
More Salad & Appetizer Recipes
- Hot Bacon & Mustard Spinach Salad
- Everything Bagel Bites Stuffed with Cream Cheese
- Easy Marinated Mozzarella Balls
- Classic Southern Deviled Eggs
Recipe
Zesty Italian Antipasto Salad
- Total Time: 40 minutes
- Yield: 8-10
- Diet: Gluten Free
Description
Zesty Italian Antipasto Salad is a great appetizer to have at any gathering. Packed full of all kinds of things with a delicious zesty dressing.
Ingredients
- 3 Ounces Calabrese Salame
- 3 Ounces Italian Dry Salami
- 3 Ounces Provolone Cheese
- 3 Ounces Fresh Mozzarella Balls
- ¼ Cup Olives (I like Kalamata olives but you can use your favorite kind)
- ¼ Cup Roasted Red Peppers
- ¼ Cup Red Onion
- 5-8 Pepperoncini Peppers + 2 Tablespoons Juice
- 3-4 Tablespoons EVOO
- 2 Garlic Cloves - finely grated
- Juice of ½ a Lemon
- 1 Teaspoon Basil
- 1 Teaspoon Thyme
- ½ Teaspoon Salt
- ½ Teaspoon Freshly Cracked Pepper
- ½ Teaspoon Oregano
- ¼ Teaspoon Red Pepper Flakes
Instructions
- Dice the salamis into small cubes or into fourths if in a slice. Add to a large serving bowl.
- Cut the provolone to around the same size as the diced salami and add it along with the mozzarella balls into the bowl.
- Add the olives, red peppers, red onion, and pepperoncini plus juice to the bowl as well.
- In a small bowl add the olive oil, finely grated garlic cloves, lemon juice, and spices. Whisk to combine.
- Pour the dressing over the bowl and toss to coat everything.
- Place in the fridge for 20-30 minutes to marinade.
- Toss once again before serving.
Notes
- Store leftovers covered tightly in the fridge for 2 days.
- Prep Time: 20 minutes
- 20 minutes:
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 Scoop
- Calories: 245
- Sugar: 2.5 g
- Sodium: 1019.2 mg
- Fat: 18.5 g
- Carbohydrates: 7.2 g
- Fiber: 3.2 g
- Protein: 14 g
- Cholesterol: 31.6 mg
Helena Roden says
Came upon your recipe today coincidentally I will be at Jungle Jim's this evening. Every trip is focused around their antipasto bar/salad. Fortunately I am a local. I will keep your recipe for emergencies!! I've had more than few when they have been sold out. Happy Holidays, Helena
Heather Bilyeu says
Yes! I am so jealous you're close to Jungle Jim's - I love that place so much! The antipasto bar is the best!
Mollyann says
My mom used to make this for our big family, years ago. Mom always used fresh herbs and added green beans.
It always brings back fond memories of us around the table making this salad a meal with freshly baked bread, slathered with butter.
Heather Bilyeu says
Oh I love hearing this Mollyann - thank you for sharing 💗