Joanna Gaines' Antipasto Salad

Antipasto Salad

by Joanna Gaines
Total 25 minutes | Active 25 minutes
Makes 4 servings

"An antipasto salad is meant to be enjoyed, quite literally 'before the meal,' and I love to use this recipe as an introduction for what's to come in the courses that follow. It also works well for lunch, since the mix of meats, cheeses, and greens make it pretty hearty—something that can stand alone." - Joanna Gaines, Magnolia Table, Volume 3

Ingredients

Sun-Dried Tomato Vinaigrette

  • ⅓ cup olive oil
  • ¼ cup sun-dried tomatoes packed in olive oil, drained
  • ¼ cup shredded Parmesan cheese (about 2 ounces)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon freshly cracked black pepper
  • ¼ teaspoon kosher salt

Salad

  • 1 pound salami (whole, not sliced)
  • 4 ounces Parmesan cheese (whole, not grated)
  • 5 ounces arugula
  • 1 cup halved cherry tomatoes
  • Kosher salt and freshly cracked black pepper

Directions

  1. To make the vinaigrette: In a mini food processor, combine the olive oil, sun-dried tomatoes, Parmesan, lemon juice, vinegar, pepper, and salt. Pulse until well combined and smooth, about 30 seconds.
  2. To make the salad: Chop the salami into 1-inch chunks. Slice each chunk into 4 slices, then cut each slice into 4 matchsticks. Repeat with the Parmesan.
  3. In a large bowl, combine the arugula, salami, Parmesan, and tomatoes. Toss with your desired amount of vinaigrette until thoroughly coated. Top with salt and pepper to taste.
  4. Store the elements in separate airtight containers in the refrigerator for up to 2 days.

    5. "Magnolia Table, Volume 3" copyright © 2023 by Joanna Gaines. All rights reserved.
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