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My Perfect for Sundays Antipasto Salad is the epitome of deliciousness. The combination of ingredients, elevated by my delectable Charred Scallion Dressing, makes this salad truly a masterpiece. This amazingly rich nondairy dressing has gone viral for us on Instagram, and when you make it you will totally see why it’s so popular. It’s a magnificent next-level Magic Elixir.
My Antipasto Salad embodies all the joy of sharing food with friends, whether you’re bringing it as a dish to a potluck or serving it at home to circle around on a Sunday. Since it’s a no-cook dish, you can do the prep ahead and store the individual elements in separate jars. It’s so easy to make and super convenient to assemble when you’re ready to eat. Not only that, but it looks spectacular. Here is a photograph of the fabulous Yvonne Farina & me at their opening of Farina’s Belly Flop.
I was so excited to see the viral response to this recipe that we made several versions. There’s a Whole30 and a vegan version. All are delicious and soul satisfying. It’s an amazing entree for a Sunday lunch or early dinner, but if you prefer a more substantial meal, follow it with spaghetti and meatballs, a steak, or a roasted chicken.
To make your Antipasto Salad, first choose your greens. There are truly no limitations. We used baby romaine and arugula, which are slightly softer lettuces. For more flavor, we also added radicchio. It’s fairly strong, so I prefer thin slices. This variety of greens makes every bite balanced and robust.
I added saltier flavors like California green olives, salami, pepperoncini, peppadew peppers, and my Marinated Red Onions. I love a more savory salad, and these deep flavors blend perfectly with the greens. Once you’ve added the toppings, consider your cheese options. Since this is a celebration Antipasto Salad, I didn’t hold back. I topped the salad with Manchego, grated parmesan, mozzarella pearls, and parmesan crisps. That may sound like a lot of cheese but this combination perfectly complements the other toppings.
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