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Antipasto salad


  • Gently toss the red onion, lettuce, olives, capsicum, bocconcini, tomatoes, anchovies and prosciutto in a large bowl. 
  • To make the dressing, combine the garlic, mustard, red wine vinegar, oil, seasonings and basil. 
  • Then toss the salad with dressing to taste. 
  • Arrange the salami on a large plate (or individual plates), mound the salad in the centre and garnish with extra basil leaves.
  • Serve with good crusty bread on the side.


  • ½ medium red onion, sliced
  • inner leaves of 2 cos lettuces
  • 1 cup assorted olives
  • 3-4 pieces roasted capsicum, sliced
  • 2-3 bocconcini, chopped
  • ½ punnet cherry tomatoes, halved or quartered
  • 4 anchovies, finely chopped
  • 4 slices prosciutto, chopped
  • 1 garlic clove, crushed
  • 1 heaped tspn Dijon mustard
  • 2 tbsp red wine vinegar
  • 6 tbsp olive oil
  • sea salt & freshly ground pepper
  • 1 heaped tbsp chopped fresh basil
  • 12-16 slices salami

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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