Antipasto is the traditional first course of a formal Italian meal. Typical ingredients for a classic antipasto include cured meats like salami, olives (green, black or any kind), marinated vegetables in oil or vinegar like pepperoncini, mushrooms, roasted red pepper, baby artichokes or artichoke hearts, capers, anchovies, and various cheeses like provolone and mozzarella.

Although it has 836,000 search page results on google, including recipes on the FoodNetwork website, antipasta is not a word. It is a very common misinterpretation or misspelling of antipasto.

What is the difference between antipasto and antipasti?

Antipasto (singular) means “before the meal” and is the Italian equivalent of appetizers, not a salad or fried foods served by many Italian American restaurants. Antipasti (plural) is a simple assortment of meats, cheeses, and vegetables.

When to use the words antipasto (singular) and antipasti (plural)?

The plural is used to indicate the first section of a huge meal like a wedding lunch or a big event, and the singular is when you order a simple appetizer or starter before the first entry.

What is the difference between charcuterie and antipasto?

Charcuterie is a French word meaning "cooked meat." But a charcuterie can also include cured meats like ham, bacon, salami, sausage, terrines, pâtés, confit, cheeses, pickles, mustard, and bread. Antipasto platter includes cured meats, cheeses, marinated vegetables, olives, and bread (explained above).

Summer Antipasto Salad in a Jar

Name: Summer Antipasto Salad in a Jar
Prep time: 30 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 cup halved black olives; 1 cup halved pitted Sicilian olives; 7oz jar of chopped roasted red peppers; 10oz jar of marinated baby artichokes - no chopping necessary; 1/3 cup capers; 2 + 1/2 cups celery chopped including the leaves; 2 cups provolone, in 1/2 inch cubes; 2 cups hard salami, in 1/2 inch cubes; 1/2 cup extra virgin olive oil; 1/4 cup red wine vinegar; 2 garlic cloves grated in a microplane.; 1 teaspoon dried oregano – I use Dominican oregano; 1 teaspoon sea salt; 1/2 teaspoon sugar; Cooked quinoa; Cooked orzo; Cooked tricolor fusilli pasta; Hard boil eggs; Pre-packaged green butter lettuce & red butter lettuce; Cherry tomatoes; Garbanzo/chickpeas; Crusty bread like baguette in cubes.

Description

Summer Antipasto Salad in a Jar, with five variations, for an assortment of meal prep ideas to take to work for lunch every day of the week, or for easy weeknight dinners. This salad recipe is the perfect candidate for barbecues, potlucks, and patio parties.

Ingredients

Units Scale

1 cup halved black olives
1 cup halved pitted Sicilian olives
7oz jar of chopped roasted red peppers
10oz jar of marinated baby artichokes - no chopping necessary
1/3 cup capers
2 + 1/2 cups celery chopped including the leaves
2 cups provolone, in 1/2 inch cubes
2 cups hard salami, in 1/2 inch cubes

For the Vinaigrette:

1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 garlic cloves grated in a microplane.
1 teaspoon dried oregano - I use Dominican oregano
1 teaspoon sea salt
1/2 teaspoon sugar

Additional ingredients for Antipasto Salad variations: The below items were not calculated in the nutritional info.

Cooked quinoa
Cooked orzo
Cooked tricolor fusilli pasta
Hard boil eggs
Pre-packaged green butter lettuce & red butter lettuce
Cherry tomatoes
Garbanzo/chickpeas
Crusty bread like baguette in cubes.

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Instructions

In a large glass bowl, add the chopped ingredients in any order: hard salami, provolone, celery, black olives, Sicilian olives, roasted red pepper, baby artichokes (whole), capers (whole).
Make the vinaigrette: In a mason jar, add the extra virgin olive oil, red wine vinegar, sea salt, oregano and sugar. Shake until is well-combined.
Pour the vinaigrette over the antipasto mixture and toss until is well coated.
Store the salad in individual jars or airtight containers.
Before eating, add any additional ingredients you love or just toss before eating to coat again with the vinaigrette.
Store in the fridge for up to five days.

Notes

Vitamin A 3%, Vitamin C 15%, Calcium 21%, Iron 10%, Vitamin D 1%, Vitamin B12 15%, Vitamin E 2%, Vitamin K 17%

Prep Time: 30 minutes
Category: Lunch
Method: tossing
Cuisine: Italian

Nutrition

Serving Size: 1 cup
Calories: 275
Sodium: 1513.8 mg
Fat: 23.6 g
Carbohydrates: 6.6 g
Fiber: 2.7 g
Protein: 11 g
Cholesterol: 27.5 mg