Description

This antipasto salad recipe combines classic Italian flavors in a fresh, make-ahead dish featuring marinated artichokes, mozzarella balls, cherry tomatoes, olives, roasted red peppers, and chicken ham. Tossed with a zesty lemon-garlic dressing and topped with fresh basil and parsley, it’s perfect as an appetizer, lunch, or light dinner. Whether you’re meal prepping or entertaining, this no-cook salad delivers restaurant-worthy flavor in under 30 minutes.

Ingredients

Scale

1 jar (12 oz) marinated artichoke hearts, drained and quartered
1 cup cherry tomatoes, halved
1 cup mozzarella balls (bocconcini or ciliegine), drained
½ cup roasted red peppers, sliced
½ cup black olives or Kalamata olives, pitted and halved
½ cup chicken ham, cubed (replacing ham)
¼ cup red onion, thinly sliced
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
For the Dressing:
3 tablespoons olive oil
1 tablespoon lemon juice (substituting for red wine vinegar)
1 teaspoon Dijon mustard
1 garlic clove, minced
Salt and black pepper to taste

Instructions

In a large mixing bowl, combine marinated artichoke hearts, cherry tomatoes, mozzarella balls, roasted red peppers, olives, chicken ham, and red onion.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until well combined.
Pour the dressing over the salad mixture and gently toss everything together to evenly coat.
Add chopped parsley and basil, and toss lightly again to distribute the herbs.
Refrigerate the salad for at least 30 minutes to let the flavors meld.
Serve chilled or at room temperature as an appetizer or side dish.

Notes

For vegetarian options, omit chicken ham and add white beans or extra cheese.
Use ciliegine mozzarella for best texture, or slice fresh mozzarella into cubes.
Marinate for at least 30 minutes before serving to enhance flavor.
Store in the fridge up to 4 days in a sealed container.
Customize with extras like pepperoncini, capers, or marinated mushrooms.
For a heartier meal, serve with pasta or grilled meats.
Fresh herbs are best added just before serving to maintain their color and aroma.