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Beat the Heat with Antipasto Salad

Servings 4


  • about 10 oz. organic baby salad greens washed and spun dry
  • 1/2 lb. soppresata or calabrese pepperoni or other similar cured meat, cut into thin strips
  • 4 oz. Pecorino-Romano or Parmigiano shaved, or crumbled feta cheese (can also use something mild like provolone or mozzarella)
  • 2-3 to matoes sliced (or about 1/2 cup sun-dried tomatoes)
  • 1/2 to 1 cup oil-cured or brine-cured olives such as kalamata
  • handful fresh basil leaves thinly sliced
  • 3-4 green onions green and white parts, thinly sliced

Other additions:

  • seedless cucumber thinly sliced
  • fresh or roasted red pepper strips
  • thinly sliced red onion in place of the green onions
  • sliced mushrooms we like baby portobello
  • roughly chopped marinated artichoke hearts drain first

For dressing:

  • 1/4 cup balsamic vinegar
  • 1/2 cup extra virgin olive oil
  • salt and pepper to taste
  • pinch of sugar


  1. Place salad greens on individual plates or a large serving platter/bowl. Arrange the salad toppings on the greens, finishing with the basil and green onions.
  2. Place balsamic vinegar, salt, pepper, and pinch of sugar into a small jar. Shake to dissolve salt and sugar. Add the oil, replace lid, and shake vigorously until thick.
  3. Serve dressing on the side.