Ever since I had that fantastic antipasto salad at Trattoria Grappolo, I’ve been dying to recreate it at home. Finally the stars aligned and I was able to make a homemade antipasto salad that was almost as good as Grappolo’s version.
In my opinion homemade antipasto salad needs to have three key ingredients: good selection of meats, quality cheese, and a wide array of vegetables. Thankfully Orange County has a wide variety of cheese shops so the Englishman and I were able to procure some creamy goat cheese, a delightful camembert, some English cheddar and provolone. For this homemade antipasto we decided to skip the traditional mozzarella, but next time I think I may add it in.
On the meat front we gathered salami, ham, prosciutto and turkey. I have yet to find a deli I love in OC so we got our meat from Sprouts, but if any locals have suggestions please share in the comments!
Last but not least was the veggies. I roasted some eggplant, broccoli, red peppers and zucchini and then had some olives, cucumbers, and tomatoes on the side.
Add some rose, some homemade bread and olive oil and you have yourself a nice homemade antipasto salad! I loved how easy it was to throw this together – this is definitely a great meal when you are short on time and want a way to sneak some extra vegetables in.
What’s your favorite antipasto salad ingredient?