Antipasti Caprese Salad

Name: Antipasti Caprese Salad
Prep time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Italian
Ingredients: 3 tablespoons lemon juice, (from one lemon); 2 tablespoons extra virgin olive oil; 1 teaspoon kosher salt; 1/4 teaspoon red pepper flakes, (optional); 1 pound fresh mozzarella, (either from a log or fresh in brine, cut into 1 1/2” cubes); 2 1/2 heaping cups cherry tomatoes, halved (about 1 pound); 3 large heirloom tomatoes, (or 4-5 vine tomatoes, cut into 1 ½” dices); 1 cup green olives, (such as Castelvetrano, Picholine or Cerignola, pitted and halved); 5 ounces dry Italian salame, (such as Genoa, Sopressata or Finocchio, sliced into half-moons); 1 cup fresh basil, (torn)

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In summertime, this salad gives you the best of both worlds: the fresh seasonal flavors of a Caprese salad, and all of our favorite goodies from a classic Antipasti salad in one! Best of all, there’s no cooking required for this dish – perfect for a warm day. It has the bright and refreshing quality of a Caprese salad, with added interest and heft from salame and green olives.

What we love about this recipe is the versatility. You can serve it up as is, or with crusty bread to soak up the vinaigrette, or even use this as a sort of fresh sauce to toss with a short pasta like rigatoni or orecchiette.

antipasti caprese salad

Servings

Prep Time

20 minutes

Ingredients

3 tablespoons lemon juice, (from one lemon)
2 tablespoons extra virgin olive oil

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1 teaspoon kosher salt
1/4 teaspoon red pepper flakes, (optional)
1 pound fresh mozzarella, (either from a log or fresh in brine, cut into 1 1/2” cubes)
2 1/2 heaping cups cherry tomatoes, halved (about 1 pound)
3 large heirloom tomatoes, (or 4-5 vine tomatoes, cut into 1 ½” dices)
1 cup green olives, (such as Castelvetrano, Picholine or Cerignola, pitted and halved)

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5 ounces dry Italian salame, (such as Genoa, Sopressata or Finocchio, sliced into half-moons)
1 cup fresh basil, (torn)

Instructions

In a small bowl or measuring cup, whisk together the lemon juice, olive oil, kosher salt and pepper flakes. Set aside.
To a large shallow serving bowl, add the mozzarella, cherry tomatoes, heirloom tomatoes, green olives, salame and basil. Pour the dressing on the mixture, and toss until evenly coated. Serve room temperature or cold.
If storing, cover and refrigerate for up to 4 days.

Nutrition

Nutrition Serving Size: 6
per serving: Calories; 422

Amount/Serving % Daily Value

Carbs: 8 grams
Protein: 24 grams
Fat: 33 grams
Saturated Fat: 14 grams
Cholesterol: 78 milligrams
Sodium: 1757 milligrams
Fiber: 2 grams
Sugar: 4 grams

gluten free

nut free

vegetarian

5 comments

Michael Lsn - Jun 09

★★★★★

★★★★★

Awesome made it with bbq ribeye
Daniella Shae - Jun 09

★★★★★

★★★★★

Love this salad. Made this today for a picnic and it was perfect. Loved the simple lemon vinaigrette .Fresh and full of flavour . Will makes this often. Thanks Giana.
Joyce Adams - Jun 09

★★★★★

★★★★★

Made this today for lunch . Loved the castelvetrano olives. I had never tried them. We had garden tomatoes that really added to the taste of summer! Definitely a keeper recipe!
Eddy Torres - Jun 09

★★★★★

★★★★★

I love this recipe! And Giada's amazing smile!
Cheryl Priestley-Walker - Jun 09

★★★★★

★★★★★

I am not an olive lover but put red grapes in & it was amazing. Greatrecipe