Fustini's Oils and Vinegars
Italian Antipasto Salad

Add To Favorites

Italian Antipasto Salad


This recipe does not have any reviews yet   be the first to write one

Italian Antipasto Salad


  • 4 cups mixed greens
  • 1 medium red onion, thinly sliced
  • 4-6 slices Genoa salami, cut into thin strips
  • 4-6 slices prosciutto or capicola, cut into thin strips
  • 4 slices provolone, cut into thin strips
  • 1/2 cup baby bocconcini (pearls)
  • 1/4 cup Garlic Stuffed olives, sliced
  • 1 cup cherry tomatoes, halved
  • 1 red bell pepper, seeded, julienned
  • 1/2 cup marinated artichoke hearts, cut into bite-size pieces
  • 8 pickled pepperoncini, whole
  • 4-6 fresh basil leaves, chiffonade
  • 1 tablespoon fresh oregano, chopped
  • 1/4 cup Parmigiano Reggiano, grated
Italian Vinaigrette


Step 1. 

In a large bowl, mix all ingredients up to and including artichoke hearts.  Dress with Italian Vinaigrette.  Carefully mix in pepperoncini, basil and oregano.  Sprinkle with Parmigiano Reggiano.

Step 2.  Italian Vinaigrette

Whisk balsamic and vinoso, agrodolce, garlic and mustard in a small bowl.  Slowly add olive oil and emulsify.  Season with salt and pepper to taste.

Customer Reviews

This recipe does not have any reviews yet.




Stay Connected

Sign up now for our email newsletter!

Missed a Fustini's Newsletter?

Click here for our newsletter archive.

Enjoy at Local Restaurants

Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.

Learn More