This Antipasti Salad with White Balsamic Vinaigrette is one of my favorite easy go-to salads to throw together. It’s filling, making it great as an entree or a side salad.
I love a good classic antipasti salad. Don’t you? This one is served with a delicious white balsamic vinaigrette. The natural sweetness in the white balsamic balances out the salty salami and Parmesan, briny olives and artichokes, bitter and peppery lettuces, and buttery delicious pine nuts. Plus, all the amazing textures in this salad make for an insanely amazing bite.
Lots to chop, but not much to cook! Toasting the nuts is the ONLY cooking you’ll be doing. Almost everything else is pulled straight out the jar, chopped, and thrown into the antipasti salad.
Do you want to know another amazing thing about this salad? You can substitute basically any ingredient for something else you may have on hand. Read on in the Ingredient Notes to see my suggestions!
Ingredient Notes:
- Pine Nuts – I love pine nuts, they’re my favorite! However, almonds are a great option here, too.
- Sherry Vinegar – If you don’t have sherry vinegar, red wine vinegar can work as a substitute.
- Radicchio – Endive can work as a substitute if you don’t have radicchio.
- Arugula – You can use well-chopped romaine here if you prefer.
- Parmesan Cheese – You can use shredded Mozzarella or fresh cubed mozzarella instead of the Parm.
- Castelvetrano Olives – Any olives will be great if you cannot find these.
- Salami – You can also use shredded chicken or turkey or chopped steak. Sometimes I use salami AND turkey.
- Roasted Red Peppers – You can use tomatoes instead of peppers if needed.
Antipasti Salad with White Balsamic Vinaigrette
Equipment
- 1 Medium Bowl
Ingredients
- 5 tablespoons pine nuts
- 3 tablespoons minced shallot
- 1 ½ teaspoon Dijon
- 3 tablespoons white balsamic vinegar
- 1 tablespoon sherry vinegar
- ¼ teaspoon garlic powder
- 6 tablespoons extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 1 ½ cups chopped radicchio from about 1 small head
- 3 oz. arugula
- ½ cup thinly shaved Parmesan cheese
- 12 Castelvetrano olives pitted and cut in half lengthwise
- 8-10 baby artichoke hearts preferably a jar of grilled and marinated, cut in half lengthwise
- 2 oz. thinly sliced salami
- 2 whole roasted red peppers cut into 1 ½ inch strips
Instructions
- Heat a small pan over medium heat. Add your pine nuts to toast, stirring occasionally, until golden, 2-3 minutes. Set aside to cool.
- For the vinaigrette, in a medium-sized mixing bowl, whisk together the minced shallot, Dijon, white balsamic vinegar, sherry vinegar, and garlic powder until combined. While whisking, slowly drizzle in the olive oil. Taste and season with Kosher salt and freshly ground black pepper, as needed. (TIP: I like my salad dressing to be very acidic. If it's too acidic for you, add in an extra tablespoon on olive oil.)
- In a large bowl, combine the radicchio, arugula, Parmesan, olives, artichokes, salami, pine nuts, roasted peppers, and as much dressing as you’d like. Toss with Kosher salt and freshly ground black pepper to taste. Add more dressing, salt or pepper, if needed and serve.
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