Antipasto is typically a little nibble of various pickled ingredients and cheeses that you get at a traditional Italian restaurant before you main; it literally translates to “before the meal”. This salad is inspired by that; it’s as if you took every delicious pickled thing on an Antipasto plate and made it into a meal preppy salad with mozzarella and a bright Italian dressing. It keeps in the fridge forever since there’s so much vinegar and salt. (If you’re someone who doesn’t like vinegar, you’re not going to like this, haha.

In other exciting news, if you’re local to the Bay Area, you will be able to purchase this salad IRL. I created this recipe in collaboration with one of my local favorites, Fiorella. It’ll be on the menu as a starter salad (with romaine) and available for delivery starting mid-June! Even more exciting, proceeds will go to a local food charity!