Mediterranean Magic, The Ultimate Weeknight Antipasto Salad

Mediterranean Magic, The Ultimate Weeknight Antipasto Salad. This Salad is a Quick Weeknight Cheat with an Added Crunch from Homemade Croutons

When you’re short on time but craving bold, Mediterranean flavors, this antipasto salad is your go to solution. Bursting with fresh ingredients, buttery Castelvetrano olives, creamy mozzarella, and the irresistible crunch of homemade croutons, it’s a side dish that elevates any meal...although it might just steal the spotlight from your main course. The great thing about this salad, is that most of your ingredients are jarred store bought items that are packed full of flavor and come together with minimal effort...and during a busy week, that means fast and easy.

Ingredients:

• 4–5 cups spring mix

• 1/2 cup roasted red peppers, julienne cut

• 1 cup fresh mozzarella, cut into chunks

• 1 cup grape tomatoes, cut in half

• 1 cup marinated artichoke hearts

• 1/2 cup Castelvetrano green olives

• 4 figs cut in half lengthwise (Seasonally), or any fruit of your choice

• 1/2 cup Walnuts or Pinenuts

• 2–3 cups homemade crusty Italian bread croutons, large chunks

Dressing:

• 1/3 cup olive oil

• 2–3 tbsp Balsamic or red wine vinegar

• 1–2 tbsp marinated artichoke liquid

• 1 tsp dried basil

• Salt and pepper, to taste

• 1-2 tbsp fresh Italian parsley, minced

• Optional add on: 1-2 anchovies canned in olive oil

Croutons: Start with creating your croutons. Since we are talking about saving time, I use a store bought Italian loaf, but you could use a loaf of your choice. Tear your loaf into chunks or cut the loaf into bite sized portions. Add the bread to a large bowl and drizzle with olive oil. Sprinkle in some garlic salt, pepper, dried Italian seasoning and parmesan. There is no measuring here, just eye it and put in as much as you like. Once the seasoning is added, toss the bread mixture to coat evenly. Add more oil and seasonings if necessary to ensure that all pieces of bread have some of the mixture on them. Transfer the bread chunks to a cookie sheet and bake at 375 degrees for 10-20 minutes or until golden in color. I like for the croutons to be golden and crisp on the outside and a bit soft and chewy on the inside, but crisp all of the way through is fine as well, just keep your eye on them because they can turn dark very quickly.

Instructions:

1. Prepare the salad base Start with a generous handfuls of spring mix as the foundation of your salad. Its tender leaves add freshness and a delicate crunch, perfectly balancing the richer ingredients to come.

2. Add the colorful mix-ins Layer in the roasted red peppers, fresh mozzarella chunks, juicy tomatoes, marinated artichoke hearts, and Castelvetrano olives. Each ingredient brings its own texture and flavor, creating a mosaic of colors and tastes on your plate.

3. Add the croutons last large chunks of homemade crusty Italian bread croutons bring the ultimate crunch. Toss them in right before serving to keep them from getting soggy.

4. Whisk together the dressing In a small bowl, combine olive oil, red wine or balsamic vinegar, marinated artichoke liquid, dried basil, salt, and pepper. Whisk until fully emulsified, then stir in the fresh Italian parsley. The artichoke liquid adds a subtle tang and depth that turns a simple vinaigrette into something truly special.

5. Dress the salad and serve Drizzle the dressing (use the amount of dressing that suits your taste) over the salad just before serving. Be sure to keep the croutons on top for a dramatic crunch with every bite. Final touches, add the figs (if in season) and walnuts along the edges of your platter for those who would like to add it to their plates.

   

   

   

   

Why Mediterranean Magic, Ultimate Weeknight Antipasto Salad Works

This antipasto salad is more than just a side dish, it’s a flavor experience. The roasted red peppers bring a smoky sweetness, the creamy mozzarella softens the bite, and the briny olives give a punch of Mediterranean flavor. Homemade croutons add texture, and the simple yet vibrant dressing ties it all together.

Whether you’re serving it family style alongside a pasta dinner, grilled meats, or simply enjoying it as a light lunch, this antipasto salad comes together fast and impresses every time.

Pro Tip: Make extra croutons and store them in an airtight container, they’re perfect for adding to soups or other salads later in the week.

Optional Add Ons: Salami cut up into chunks, grilled chicken or steak, anchovies or tuna

As always, happy creating!!

Jennifer