Photo Credit: Elizabeth Newman
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
- 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
- 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.