The Cheeses In Antipasto Salads: A Guide

Antipasto salad is a traditional Italian dish, often served as an appetizer or first course. It typically includes a mix of cured meats, cheeses, and marinated vegetables. While there are many variations, common ingredients in an antipasto salad include salami, pepperoni, olives, artichoke hearts, and various cheeses such as provolone, mozzarella, or feta. The salad is usually dressed with a simple vinaigrette made from olive oil, vinegar, and Italian seasoning.

Mozzarella and provolone

When adding mozzarella and provolone to an antipasto salad, it is best to cut them into bite-sized pieces or cubes so that they can be easily tossed with the other ingredients. They can be added to the salad as is, or marinated beforehand to add extra flavour. Both cheeses go well with the other typical ingredients found in an antipasto salad, such as cured meats, olives, artichoke hearts, roasted peppers, and various vegetables.

One thing to keep in mind is that mozzarella and provolone are best served fresh, so it is recommended to add them to the salad just before serving. This will help maintain their creamy texture and prevent them from becoming soggy. Additionally, an antipasto salad with these cheeses is best consumed within a day or two of preparation to ensure optimal flavour and texture.

Salami and pepperoni

Pepperoni is also a popular addition to antipasto salad, providing a sweet and spicy flavour. Mini pepperoni is often used, although you can also quarter regular-sized pepperoni slices.

Artichoke hearts

When preparing artichoke hearts for an antipasto salad, it's important to drain them well. You can pat them dry with a paper towel to remove any excess liquid. Once they're ready, simply combine them with the other ingredients in a large bowl and toss everything together.

• Salami
• Pepperoni
• Provolone cheese
• Mozzarella cheese
• Tomatoes
• Red onions
• Olives
• Peppers

Olives

When making an antipasto salad, you can use any type of olive you like. Common choices include Kalamata, Castelvetrano, and green olives. You can also use black olives, though some people prefer to use these in a tapenade instead. If you're using canned olives, they will usually be halved, but you can also buy whole olives and pit and chop them yourself.

The amount of olives you use in your antipasto salad is up to you and can be adjusted to taste. Most recipes call for somewhere between 1/4 and 1/2 a cup of olives, with some people using a mixture of two different types. If you're making a large batch of antipasto salad, you can always add more olives to taste.

Tomatoes

When making an antipasto salad, it is essential to use ripe, flavourful tomatoes. Cherry tomatoes are a popular choice, as they are sweet and firm, adding a nice texture to the salad. Grape tomatoes are also used, as well as larger varieties like Roma or Campari tomatoes, which can be cut into bite-sized pieces.

The tomatoes are usually halved or quartered, depending on their size, and then combined with the other ingredients in a large bowl. They can be mixed with meats such as salami, pepperoni, or prosciutto, and cheeses like provolone, mozzarella, or Parmesan. Various vegetables, including olives, artichoke hearts, peppers, and onions, can also be added to the mix.

The beauty of an antipasto salad is that it can be customised to suit individual tastes and preferences. It is a versatile dish that can be served as a starter, a side, or even a main course. It is perfect for potlucks, dinner parties, or quick and healthy lunches.

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