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Tuesday, June 14, 2022

Recipe: Antipasto Salad with Prosciutto Wrapped Breadsticks

Rank: Easy

Time execution: 25 min

Can be served for: 6 persons


  • 8 ounces spinach

  • 4 ounces arugula

  • 2/3 cup Kalamata olives, halved, brine reserved

  • 2 teaspoon Dijon mustard

  • 2/3 cup extra-virgin olive oil

  • Kosher salt and freshly ground black pepper

  • 8 ounces marinated mozzarella, torn

  • 4 ounces Parmesan, crumbled

  • One 7-ounce jar marinated artichokes, quartered

  • 2/3 cup sliced roasted red peppers

  • 2/3 cup pickled sweet peppers, stemmed and halved

  • 8 ounces tomatoes, sliced

  • 2 pear, thinly sliced

  • 4 ounces salami, cubed or sliced

  • 4 ounces sliced prosciutto

  • 6 grissini breadsticks

  • Balsamic glaze, for drizzling

  • Handful fresh basil, thinly sliced


  1. Place the spinach and arugula in a large bowl. In a medium bowl or measuring cup, whisk 3 tablespoons of the olive brine with the mustard, then drizzle in the olive oil while whisking constantly to emulsify. Taste and season with salt and pepper (you might not need salt since the olive brine is salty already). Toss the greens with half of the dressing and transfer to a large shallow serving bowl. Top with the olives, mozzarella, Parmesan, artichokes, peppers, tomatoes, pear and salami. Wrap the prosciutto around the breadsticks and place them on top. Add a few drizzles of balsamic glaze (I hone in on the pear and tomatoes), then drizzle on the remaining dressing and sprinkle on the basil. Serve and enjoy

Source: Antipasto Salad with Prosciutto Wrapped Breadsticks

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