Antipasto Salad
Fresh, vibrant, and bursting with Mediterranean flavor, this Antipasto Salad brings together the best of summer produce and savory deli favorites in one beautifully balanced dish. A celebration of color, texture, and bold taste—perfect for sharing with family or friends. Whether you're hosting a weekend lunch or looking for a quick, nourishing meal, this salad is as easy to prepare as it is impressive to serve. Recipe by advocate, Chef Tom Walton.
Ingredients 17
Salad Dressing
200 ml extra virgin olive oil
50 ml red wine vinegar
1 lemon juice
1 garlic clove, finely grated
1⁄2 tsp dried chilli flakes
1 tsp dried oregano
2 tsp Dijon mustard
salt and pepper, to taste
Salad
1 radicchio, base trimmed, leaves roughly chopped, use half, reserve the rest
400 g mixed salad leaves, washed, dried
1 punnet grape tomatoes, halved
200 g cherry bocconcini, drained
1⁄2 cup pitted kalamata olives
1 cup globe artichokes, preserved, halved
1⁄2 cup sun-dried tomato strips
Handful dill, flat parsley, roughly chopped
Piece Parmesan, small, to serve, for grating
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Method 4
Combine the , , , finely grated , , , , and salt and pepper in a bowl or jar. Whisk or shake well to emulsify. Set aside.
Wash the and spin dry. Roughly chop half of the (reserve the rest for another use).
Dry the bowl of the salad spinner and place the , chopped , , , , , , , and flat-leaf parsley in the bowl.
Dress the salad with just enough dressing to coat well, season to taste, and serve with shaved over the top.
