This Antipasto Salad is everything you love about a classic Italian spread—stacked high and tossed together in one big, satisfying bowl.
A fresh bed of crisp lettuce is topped with balsamic-marinated mushrooms, tangy pickled red onions, roasted red peppers, cherry tomatoes, baby pearl mozzarella, sharp cheddar cheese, and an assortment of Italian meats. It all comes together with a rich Zinfandel vinaigrette that adds just the right balance of sweetness and acidity.
This is the kind of salad that eats like a meal—bold, colorful, and perfect for sharing.
Whether you’re serving it alongside dinner, bringing it to a gathering, or just craving something fresh with real flavor, this one delivers.
As always, this is a meal that should be shared with a friend in your new home.
#SoldOnFlavor #AntipastoSalad #ItalianInspired #ComfortFood #FreshAndFlavorful #HomeCooking #RealFood
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Antipasto Salad
Pickled Red Onions
• 1 Red Onion – Peeled, sliced thin, halved
• 2 cups Water
• 3 TBSP Agave Syrup or Sugar or Honey
• Red Wine Vinegar
• 1 tsp Salt
Bring solution to a boil, insert sliced onions and cook for 3 minutes and drain
Marinated Balsamic Mushrooms
• Whole Baby Bella Mushrooms (you can substitute white mushrooms) – slice the stems off, flush to the cap
• Drizzle Olive Oil
• 1 sprig of Fresh Thyme
• 3 cloves of Garlic
• 1 Shallot – peeled
• 1/3 cup Olive Oil
• 1/3 cup Balsamic Vinegar
Bake at 400 degrees, you want to gather the juice, toss while cooking for 30 minutes. Put all hot ingredient in a bowl and add the remaining Oil and Vinegar while everything is hot, toss as it cools. You can remove Garlic, Shallots and Thyme after it cools. I did garnish with some fresh Thyme.
Roasted Peppers
• Peppers – Cored, if you can keep it in one piece it will be easier to skin
• Olive Oil
• Salt
Bake at 400 degrees, toss, add Oil as needed. Once it cools a little the skin should blister up and enable you to peel it off
Zinfandel Vinigrette
• ¼ Cup Zinfandel
• 3 TBSP Red Wine Vinegar
• 2 cloves of Garlic – minced
• Salt
• Pepper
• 3 TBSP Guava Syrup
• 2 TBSP Dijion Mustard
Dice up some assorted Italian Meats and Cheeses. I also topped with Cherry Tomatoes, feel free to add Olives, as well Enjoy.