Antipasto Salad

The holiday season is upon us, which brings family get-togethers and friendly dinners where you’ll need to bring a dish to share with guests. One of my favorite dishes to prepare this holiday season is this Antipasto Salad - a mix of cured meats, briny olives, creamy cheese, and more. But first, let’s talk about what is an “antipasto” salad? Originating in Italy, the word literally translates to “before the meal” and traditionally served before a big meal.

Just the definition makes it perfect for a holiday appetizer and even better when you make this salad with some key ingredients:

  • Hickory Farms Reserve Apple Smoked Cheddar - this smooth yet lightly spiced cheese pairs incredibly well with the pickled artichoke hearts;
  • Three Pepper Dry Salami - every antipasto needs a cured meat, and this salami is just the right kick of spice this salad needs: spicy white, cayenne, and crushed red peppers balance everything out.

The other great thing about this recipe is the dressing - a quick and simple combination of Cranberry Mustard, apple cider vinegar, and olive oil make for your new, go to recipe for dressings this season. The Cranberry Mustard is balanced with honey and apple, both which work so well with the tart cranberry. Plus, mustard is the perfect way to emulsify a salad dressing - it won’t separate, making it a smooth and creamy dressing in seconds! 

Antipasto Salad

Serves 4

For the salad:

  • ½ head iceberg lettuce, shredded
  • 1 cup Aged Smoked Cheddar with Paprika, cubed
  • 1 cup Three Pepper Dry Salami, cubed
  • 1 cup halved cherry tomatoes
  • ¼ cup sliced black olives
  • ¼ cup sliced roasted red peppers
  • ¼ cup pickled artichoke hearts

For the dressing:

  • 2 tablespoons of Hickory Farms Cranberry Mustard
  • 1 tablespoon of apple cider vinegar
  • 3 tablespoons of  olive oil
  • salt and pepper to taste
  1. Place the shredded lettuce on the bottom of your platter and layer the rest of the ingredients on top.
  2. To make dressing: whisk together all the ingredients and season with salt and pepper, to taste.
  3. Chill salad and serve tossed with the dressing.