Antipasto salad cups are perfect for those times when a large salad bowl just won’t work!
I’m kinda excited to post this recipe though not sure why. It’s a simple one but effective and perfect for summer. I also have to give credit to What’s Gaby Cooking for the inspiration, I saw a similar recipe in her latest cookbook but as a watermelon caprese. I’m now convinced that anything could be served in a cup, sort of like a walking taco, right?
if your life is like mine, summer days and nights are always busy. if it’s not a concert in a park or a movie on the beach, then it’s a local hike or a picnic in the front yard. These activities have one thing in common…food!
Of course, you could serve an antipasto salad right from the bowl but there’s a lot of stuff going on in this mixture, so all each person really needs is a tiny portion.
What’s in my antipasto salad?
All my favorite charcuterie items basically! Two types of Italian cheese, olives, salami, pickled veggies, cherry tomatoes and grilled artichoke halves.
But the awesome thing about this recipe is that it can be adaptable in so many ways. Stick with the basics like the cheese and diced salami but take a wander along the pasta/olive oil aisle in your grocery store and see what else you can find in jars.
I went with grilled artichoke hearts which come in a jar of seasoned oil. Shredded pepperoncini’s and fresh basil make my antipasto salad cups complete.
I had plans to make a tasty Italian vinaigrette and toss it with everything else but to be honest you don’t need it. Like I mentioned before, whatever you choose to buy, it’ll probably come either seasoned or already in a vinaigrette which is a total time saver!
My green olives had been stored in a spicy pepper oil, the black olives in a herb oil and the mozzarella balls in an oregano olive oil and all of that equal flavor!
How do I make these awesome antipasto salad cups?
One bowl is all you need. Just add all of the ingredients to the bowl along with some of the marinating oil from one of the ingredients (I love the grilled artichokes in a jar from Trader Joe’s).
Smaller cups are easier to manage so try and find a 6-8oz clear plastic cup.
You can make the salad ahead and keep it in the bowl, adding it to the cups just before serving.
I love to see what you guys end up making so let me know if you make these antipasto salad cups, or if there’s anything else I can serve up in a cup! Tag me @foodnessgracious!
Individual Antipasto Salad Cups
- 12 ounces mozzarella balls mini size
- 1 1/2 cups cherry tomatoes
- 1/2 cup pepperoncinis sliced thinly
- 1 1/2 cups artichoke halves from a jar
- 1 cup green olives
- 1/2 cup black olives
- 1 cup hard salami diced into small squares The long stick and not the sliced salami
- 1 cup pickled vegetables
- 3/4 cup basil finely chopped
- Open the mozzarella balls and drain the oil. Transfer the balls to a large bowl.
- Add the cherry tomatoes, slicing any large ones in half.
- Add the sliced pepperoncinis.
- Spoon the artichoke halves from the jar and roughly slice in half, add to the bowl.
- Add the green and black olives to the bowl making sure they are pitted and have no stone left in the center.
- Add the diced salami and assorted pickled vegetables to the bowl.
- Finally, add the fresh basil and toss well to combine all of the ingredients.
- Spoon the salad mixture into the cups and garnish with a basil leaf or two.