Summer Antipasto Salad in a Jar

Ingredients

• 150 g (1 cup)black olives, halved
• 150 g (1 cup)pitted Sicilian olives, halved
• 198 g (7 oz) jarroasted red peppers, chopped
• 283 g (10 oz) jarmarinated baby artichokes, no chopping necessary
• 53 g (⅓ cup)capers
• 250 g (2½ cups)celery, chopped, including the leaves
• 300 g (2 cups), cut into 1.3 cm (½-inch) cubesprovolone
• 300 g (2 cups), cut into 1.3 cm (½-inch) cubeshard salami
• 120 ml (½ cup)extra virgin olive oil
• 60 ml (¼ cup)red wine vinegar
• 2 cloves, gratedgarlic
• 1 teaspoondried oregano, such as Dominican oregano
• 1 teaspoonsea salt
• ½ teaspoonsugar
• To tastecooked quinoa
• To tastecooked orzo
• To tastecooked tricolour fusilli pasta
• To tastehard-boiled eggs
• To tastepre-packed green and red butter lettuce
• To tastecherry tomatoes
• To tastegarbanzo beans (chickpeas)
• To tastecrusty bread, such as baguette, cut into cubes

Instructions

1. 1

   Combine the salad

   Add the hard salami, provolone, celery, black olives, Sicilian olives, roasted red peppers, whole baby artichokes and whole capers to a large glass bowl. The ingredients can go in in any order.

2. 2

   Shake the vinaigrette

   Put the extra virgin olive oil, red wine vinegar, sea salt, oregano and sugar in a mason jar. Close it and shake until the dressing is well combined.

3. 3

   Dress the salad

   Pour the vinaigrette over the antipasto mixture and toss until the ingredients are evenly coated.

4. 4

   Pack for storage

   Transfer the salad to individual jars or airtight containers.

5. 5

   Add extras

   Before eating, add any extra ingredients you like, or simply toss the salad again to coat it with the vinaigrette.

6. 6

   Chill the salad

   Keep the salad in the fridge for up to five days.

What is antipasto salad?

Antipasto refers to the appetiser course traditionally served before a meal in Italy. Its ingredients often include cured meats, cheese and preserved vegetables, gathered here into a make-ahead salad.

This version brings together olives, marinated artichokes, roasted peppers, salami and provolone. The sharp, savoury mix works well with a punchy oil-and-vinegar dressing and can be served as it is or with extra ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 275 calories, 11g protein, 7g carbs, 24g fat.

The oil, olives, provolone and salami contribute much of the fat, while salami and cheese also provide protein. The listed salad is relatively low in carbohydrate; adding quinoa, orzo, fusilli or bread supplies more. For a balanced plate, serve it with a generous handful of lettuce and tomatoes, and choose a grain or bread add-in to suit your appetite.

Why the ingredients work

Olives, capers and marinated artichokes bring briny, tangy flavours, while roasted peppers add sweetness. Celery, including its leaves, gives the mixture a fresh crunch.

Provolone and hard salami make the salad hearty and savoury. Cutting them into similarly sized cubes helps distribute them through each portion.

Get the dressing balanced

Shake the oil, red wine vinegar, salt, oregano and sugar in a jar until combined. Grating the garlic finely helps it disperse through the dressing rather than leaving large pieces in the salad.

Toss the ingredients thoroughly so the dressing reaches the denser pieces as well as the vegetables. Give the salad another toss before serving, as some dressing may settle while it chills.

Pack it for meal prep

The method calls for individual jars or airtight containers, making it easy to portion the salad for lunches. Use containers large enough to leave room for tossing before eating.

Keep optional extras separate until serving if you want to preserve their texture. In particular, add lettuce and bread just before eating rather than storing them mixed into the dressed salad.

Choose your add-ins

Cooked quinoa, orzo or tricolour fusilli can turn the antipasto mixture into a more substantial meal. Chickpeas or hard-boiled eggs are other listed options to add at serving time.

For a fresher plate, add butter lettuce and cherry tomatoes. Cubes of crusty baguette offer a crisp, chewy contrast, but are best added just before eating.

Serve it at its best

Serve the salad chilled as a lunch, a barbecue side or part of a spread for a casual gathering. It also works alongside a green salad or crusty bread.

If you are packing it in a jar, shake or toss it before eating so the vinaigrette coats the ingredients again. Add any chosen extras afterwards.

Recipe notes & tips

• Use a large glass bowl so there is room to toss the salad without spilling.
• Grate the garlic finely so it blends evenly into the vinaigrette.
• Drain the jarred ingredients well if you want to avoid excess liquid in the bowl.
• Cut the provolone and salami into even 1.3 cm cubes for a more consistent mix.
• Keep lettuce and bread separate until serving so they do not soften in the dressing.
• Toss the salad again just before eating to redistribute the vinaigrette.

Variations

• Add quinoa: Stir in cooked quinoa at serving time for a grain-based meal.
• Add pasta: Mix in cooked orzo or tricolour fusilli just before eating.
• Add chickpeas: Fold in garbanzo beans for another substantial add-in.
• Add eggs: Serve with hard-boiled eggs for extra variety.
• Add fresh vegetables: Pair the salad with butter lettuce and cherry tomatoes.
• Add bread: Serve with cubes of crusty baguette for a more filling meal.

Common mistakes to avoid

• Adding lettuce too early: It can wilt in the dressing, so keep it separate until serving.
• Leaving the salad untossed: The dressing may settle, so toss again before eating.
• Using large cheese or salami pieces: They are harder to distribute evenly, so cut them into 1.3 cm cubes.
• Overfilling storage jars: Leave room to toss the salad or use a larger airtight container.
• Mixing in bread ahead: It can lose its texture, so add it just before eating.

How to store

Store the salad in individual jars or airtight containers in the fridge for up to five days. The recipe does not specify reheating; serve it chilled and add optional ingredients just before eating.

Frequently asked questions