Italian Shrimp Antipasto Salad
Italian Shrimp Antipasto Salad is an Italian-inspired antipasto salad recipe that's make-ahead friendly and perfect for entertaining, combining chilled shrimp with cured meats, mozzarella, and marinated vegetables in a tangy homemade vinaigrette. Every bite balances savory, briny, and fresh flavors, while the simple vinaigrette ties everything together without overpowering the ingredients.
Servings: 6 servings
Calories: 487kcal
Equipment
- Large Mixing Bowl
- Small mixing bowl or mason jar with lid
- Measuring cups and spoons
- Serving bowl or platter
Ingredients
Salad
- ¾ pound extra-large cooked shrimp peeled, deveined, and chilled
- 1 cup Genoa salami cut into ¾-inch pieces
- 1 cup pepperoni cut into ¾-inch pieces
- 1½ cups fresh mozzarella pearls or ¾-inch mozzarella cubes
- 1 cup marinated artichoke hearts drained and quartered
- 1 cup cherry tomatoes halved
- ½ cup green olives
- ½ cup black olives
- 1 cup whole pepperoncini peppers drained
- ¼ cup thinly sliced red onion
- ¼ cup chopped fresh basil plus a few leaves for garnish
- Freshly grated Parmigiano-Reggiano optional
Italian Vinaigrette
- ⅓ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Italian seasoning
- 1 clove garlic finely minced
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
Instructions
- Add the shrimp, Genoa salami, pepperoni, mozzarella, artichoke hearts, cherry tomatoes, green olives, black olives, pepperoncini, red onion, and basil to a large mixing bowl.
- In a small bowl or mason jar, whisk or shake together the olive oil, red wine vinegar, Italian seasoning, garlic, salt, and pepper until fully combined.
- Pour the dressing over the salad and gently toss until all of the ingredients are evenly coated.
- Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
- Transfer to a serving platter or bowl. Garnish with freshly grated Parmigiano-Reggiano and fresh basil leaves, if desired, and serve chilled.
Video
Notes
COOKING NOTES
Pat the shrimp and marinated vegetables dry before combining them with the other ingredients so the dressing doesn't become diluted. Chill the salad for at least 30 minutes before serving to give the flavors time to blend.
TIPS FOR BEST RESULTS
HOW TO KNOW IT'S READY The shrimp should be cold, the vegetables crisp, and the dressing lightly coating every bite instead of pooling in the bottom of the bowl.
- Pat the shrimp completely dry before adding the vinaigrette for the best flavor and texture.
- Drain the artichokes and pepperoncini well so excess liquid doesn't water down the dressing.
- Add the fresh basil just before serving to keep it bright and fragrant.
- Chill the salad before serving so the flavors have time to come together.
HOW TO KNOW IT'S READY The shrimp should be cold, the vegetables crisp, and the dressing lightly coating every bite instead of pooling in the bottom of the bowl.
Nutrition
Calories: 487kcal | Carbohydrates: 7g | Protein: 23g | Fat: 40g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 0.3g | Cholesterol: 127mg | Sodium: 1898mg | Potassium: 348mg | Fiber: 3g | Sugar: 2g | Vitamin A: 964IU | Vitamin C: 31mg | Calcium: 213mg | Iron: 2mg
