Antipasto Salad with Marinated Mozzarella Recipe
Marinated mozzarella is bursting with rich, creamy flavor and brings contrast to this zesty antipasto salad featuring fresh veggies and all our favorites from the olive bar. Add in your favorites to make this salad your own!
Ingredients
- 8 oz. package mozzarella
- 2/3 c. extra virgin olive oil
- 1 garlic clove minced or pressed through a garlic press
- ½ t. Italian seasoning
- ½ t. oregano
- ¼ t. salt
- ½ t. red pepper flakes optional
- 1 head romaine or green leaf lettuce washed and torn into pieces
- 1 roma tomato
- ½ cucumber
- 1/3 small red onion
- 1/3 c. pickled pepperoncini peppers deli-sliced
- 8 slices large sliced pepperoni from the deli
- 10 slices thinly prosciutto from the deli
- ½ c. about 10 candied tomatoes, from the olive bar at the grocery store
- ½ c. marinated artichokes from the olive bar at the grocery store
- 1 bottle Greek salad dressing
- 4 fresh basil leaves chopped
Instructions
For the marinated mozzarella:
- On a cutting board, dice the mozzarella into bite-sized
squares. Place in a bowl and cover with the olive oi. Add all the rest of the
ingredients and toss well, chill covered in the refrigerator. Let sit as long
as possible, 4 hours or up to 3 days. This recipe can be prepared days before,
or for a dinner salad prepare the marinated mozzarella at lunchtime and chill.
For the salad:
- Add the torn lettuce into a large salad bowl.
- Dice the roma tomatoes down the middle and then into quarters.
Dice into bite-sized pieces. Repeat with the cucumber. (Peel the cucumber if desired
before dicing for an extra fancy touch.) Add diced vegetables into the bowl. - Slice the red onion into very thin slices and add to the bowl.
- Remove the pepperoncini peppers from the jar and drain well. Add to the bowl.
- On a cutting board, lay out the pepperoni and prosciutto. With a sharp knife slice into ribbons and add them to the bowl.
- On the cutting board, drain the candied tomatoes and marinated artichokes from the olive bar. Chop them into bite-sized pieces and add to the bowl.
- Using your fingers or a slotted spoon, remove the mozzarella from the oil marinade and drain excess oil off the cheese. (You want a little oil still on the mozzarella for moisture, just not the whole bowl.) Add all the mozzarella to the bowl.
- Finish with freshly sliced basil leaves for garnish if desired.
- Dress with your favorite Greek salad dressing, toss well before serving.