Rustic Italian Antipasto Salad with Roasted Peppers and Olives
A vibrant antipasto salad combining roasted red peppers, olives, salami, and fresh mozzarella with a zesty red wine vinaigrette, perfect for a picnic spread. This italian-inspired salads ready in about 15 minutes pairs sliced roasted red bell peppers, pitted and halved mixed olives, halved fresh mozzarella balls into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup sliced roasted red bell peppers
- 3/4 cup pitted and halved mixed olives
- 6 oz, cut into bite-sized pieces Italian salami slices
- 8 oz, halved fresh mozzarella balls
- 1 cup halved cherry tomatoes
- 1/4 cup torn fresh basil leaves
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 small clove minced garlic
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: In a large salad bowl, combine 1 cup sliced roasted red bell peppers, 3/4 cup pitted and halved mixed olives, 6 oz Italian salami cut into bite-sized pieces, 8 oz halved fresh mozzarella balls, 1 cup halved cherry tomatoes, and 1/4 cup torn fresh basil leaves.
- Step 2: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 1 tbsp red wine vinegar, 1 minced small garlic clove, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
- Step 3: Pour the vinaigrette over the salad ingredients and toss gently to coat everything evenly with the dressing.
- Step 4: Cover and refrigerate the salad for at least 30 minutes to allow flavors to meld before packing it for your picnic.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rustic Italian Antipasto Salad with Roasted Peppers and Olives take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Rustic Italian Antipasto Salad with Roasted Peppers and Olives?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep halved fresh mozzarella balls from drying out.
Can I substitute ingredients in Rustic Italian Antipasto Salad with Roasted Peppers and Olives?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Rustic Italian Antipasto Salad with Roasted Peppers and Olives for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Rustic Italian Antipasto Salad with Roasted Peppers and Olives?
Italian salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
