Antipasto Recipe

(Thanks Dara!) 

This past week I hosted the girls over for Wine Club and wanted to make sure to serve something that has something everyone likes!  Dara makes this all the time, so I wanted to make my version of this very popular dish.  Just a few steps that you can do the night before, it helps hosting and not doing anything last minute a wonderful option for any gathering.

(If you want to make ahead, prepare all veggies a day ahead and add dressing a day or a few hours before serving.) 

Kate & Dara
(note: Dara’s original recipe is at the bottom. I will be typing my version within the blog.)




Begin by creating the dressing. 

In a bowl, combine 2 tablespoons Dijon Mustard, 2 tablespoons lemon juice, and 1/4 cup balsamic vinegar.  


While whisking, slowly add 3/4 cup extra virgin olive oil. Continue to whisk until dressing is emulsified.  Cover until ready to mix with the vegetables. 

Chop and blanch broccoli and cauliflower heads. (Blanching is a cooking process where you shortly boil a vegetable, and then quickly put into ice water to stop the cooking process.) 


Mix the following ingredients: 
1 can artichoke hearts (I recommend using frozen, not canned, but they can be harder to find. Trader Joes does carry them though.) 
1 can whole black olives (drained) 
8 oz mushrooms (sliced or quartered)
Grape tomatoes, halved
Hard Salami, cubed
Mozzarella pearls


Pampered Chef Egg Slicer –
Use for mushrooms, fruit & more!
Mushrooms, Olives, & Mozzarella


Tomatoes & Artichokes
Salami, pre-chopped

Add dressing over all combined ingredients and stir until well mixed. (Warning, it makes a LOT so you’ll need more than just 1 Pyrex dish to store.) 

ENJOY!! 🙂 

Dara’s Antipasto Recipe
3/4 c olive oil
1/4 c white wine vinegar
2 Tb Dijon mustard
1Tb lemon juice


1 can artichoke hearts
1 tsp fine sea salt or regular
1 can whole black olives
1/2 tsp dried basil leaves or 1tsp fine dice fresh basil
1/4 tsp black pepper
8 oz small mushrooms, whole or large quartered
6 hard boiled eggs quartered
2 cups or 3 heads broccoli florets bite size pieces
2 cups cauliflower bite size pieces
Small grape or cherry tomatoes (optional)
1/2 inch slice hard salami slice into cube
1/2 inch slice of provolone cubed

Combine oil, vinegar, mustard, lemon, salt, pepper, basil …whisk to emulsify.  Place everything into a container with a tight fitting lid. Shake well until mixed.  Marinate minimum 4 hrs.  Sauce may be increased by half for more veggies, which I normally add more broccoli. ❤ Dara

Dara & Kate

(If you live in the Charlotte area and would like to have a Pampered Chef party, please email my friend, Karen Solnick, Pampered Chef Representative. ) 

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