Let me tell you all of the reasons I love a good antipasto salad, there’s quite a few! To start, it’s a great dish to make ahead. It’s one of those side dishes that almost always tastes better after the flavors hang out together in the fridge overnight. Another reason I love it is that it’s pretty easy to tweak and adapt to your guests preferences — leave out the salami for vegetarians, skip the cheese if someone is dairy free, and it works as a gluten-free dish too. We have a few carb-etarians in our family, so I’ll often add in some cooked cheese tortellini to make sure they’re getting enough pasta in their diet, wink wink. It also makes great leftovers after a party too; you can toss all of the ingredients over some mixed greens for lunch the next day or use the combination to make a flavorful pizza for a quick weeknight dinner. It’s a fool-proof side dish and one that I love to serve up for summer entertaining. Get the details on how I make mine below: 
- 2 Tbsp. of Olive Oil
- 1 Tsp. of Red Wine Vinegar
- 1 Tbsp. Fresh Parsley, chopped
- 1 Tbsp. Fresh Basil, chopped
- 1 Tbsp. Fresh Oregano, chopped
- 1 Large Garlic Clove, minced
- 1 Cup of Cherry Tomatoes, quartered
- 1 Cup of Mozzarella balls, halved
- ¼ Cup of Artichoke Hearts, roughly chopped
- ¼ Cup of Green Olives
- ¼ Cup of Kalamata Olives
- 6 Slices of Salami, chopped
- Salt and Pepper
- Red Pepper Flakes, optional
- In a bowl, whisk together olive oil, vinegar, herbs and garlic.
- Add tomatoes, mozzarella, artichoke hearts, olives, and salami to the bowl, toss to combine.
- Season with salt and pepper to taste, add red pepper flakes for heat if desired.
- Chill in the fridge if making ahead; let it come up to room temperature before serving.
- **Note: If you're using pre-marinated mozzarella and olives, you may want to use a little bit less olive oil as the ingredients may already have olive oil on them.
