We’ve outlined all the ingredients and directions for you to make the perfect Antipasti Salad. It should take you about 25 min to make this recipe.
You can add your own personal twist to this Antipasti Salad recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Antipasti Salad recipe.
Ingredients for Antipasti Salad
- 1 small garlic clove, peeled
- Kosher salt and freshly ground black pepper
- 1 teaspoon freshly grated orange zest
- 2 tablespoons white wine vinegar
- 13 cup extra-virgin olive oil
- 14 medium red onion, minced
- 12 medium fennel bulb, trimmed and cored
- 1 15-ounce can chickpeas, rinsed and drained
- 4 jarred roasted sweet red peppers, chopped (about 34 cup)
- 1 6-ounce jar marinated artichoke hearts, rinsed, drained, and quartered,
- 2 cups baby arugula
- 1 cup fresh flat-leaf parsley leaves
- 14 cup kalamata olives, pitted (about 2 ounces)
- 12 cup freshly shaved Parmesan cheese
Directions for Antipasti Salad
- For the salad: To mellow the minced onion, soak it in cold water for 10 minutes, then drain well, pat dry, and put in a serving bowl.
- Meanwhile, make the dressing: Smash the garlic clove, sprinkle with 1/2 teaspoon of the salt, and, with the side of a large knife, mash and smear the mixture to a coarse paste. Put the paste in a bowl and add the orange zest, vinegar, remaining 1 teaspoon salt, and black pepper, to taste. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.
- Using a handheld mandoline or a knife, cut the fennel lengthwise into long, thin slices. Add to the onion and toss with the chickpeas, peppers, artichoke hearts, arugula, parsley, and dressing. Scatter the olives and shave the Parmigiano-Reggiano over the top.
Cookware for your recipe
You will find below are cookware items that could be needed for this Antipasti Salad recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- No-Cook Recipes
- Italian
- Salad Recipes
- Antipasti
- Beans and Legumes
- Artichoke – The globe artichoke (Cynara cardunculus var. scolymus), also known by the names French artichoke and green artichoke in the U.S., is a variety of a species of thistle cultivated as a food.The edible portion of the plant consists of the flower buds before the flowers come into bloom. The budding artichoke flower-head is a cluster of many budding small flowers (an inflorescence), together with many bracts, on an edible base. Once the buds bloom, the structure changes to a coarse, barely edible form. Another variety of the same species is the cardoon, a perennial plant native to the Mediterranean region. Both wild forms and cultivated varieties (cultivars) exist.
- Arugula – Rocket (British English) or arugula (American English) (Eruca vesicaria; syns. Eruca sativa Mill., E. vesicaria subsp. sativa (Miller) Thell., Brassica eruca L.) is an edible annual plant in the family Brassicaceae used as a leaf vegetable for its fresh, tart, bitter, and peppery flavor. Other common names include garden rocket (in Britain, Australia, South Africa, Ireland, and New Zealand), and eruca. It is also called “ruchetta”, “rucola”, “rucoli”, “rugula”, “colewort”, and “roquette”. Eruca sativa, which is widely popular as a salad vegetable, is a species of Eruca native to the Mediterranean region, from Morocco and Portugal in the west to Syria, Lebanon, Egypt and Turkey in the east.
