Antipasto Salad with Salami Roses


Antipasto Salad with Salami Roses

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    This salad is full of color and tasty ingredients, decorated with salami roses. 

    Watch how this recipe comes together on HSTV in an episode of Just Pin It. 

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    Servings and Ingredients

    Serves 4
    2 Hy-Vee romaine lettuce hearts, chopped
    4 large radicchio leaves
    1 tbsp. Gustare Vita olive oil, plus additional for garnish
    ½ tsp. kosher salt, plus additional for garnish
    ½ tsp. Hy-Vee black pepper, plus additional for garnish
    20 uncured hard salami slices
    ½ cantaloupe, seeded and peeled
    4 thin slices prosciutto , halved lengthwise
    4 small fresh basil leaves, for garnish
    3 oz. sliced mortadella salami
    6 (½-in.-thick) slices Columbus soppressata salami
    6 bottled Gustare Vita grilled artichokes , drained
    ½ c. bottled Hy-Vee whole button mushrooms, drained
    ½ c. bottled tri-colored Pepperazzi (spice-sweet peppers), drained
    ½ c. DeLallo pitted olive jubilee, drained
    ¼ c. bottled roasted red bell peppers strips
    8 Hy-Vee sweet grape tomatoes
    5 fresh marinated fresh mozzarella cheese pearls , drained
    3 slice(s) Hy-Vee Bakery focaccia bread
    1 tsp. fresh thyme, finely chopped; for garnish
    1 tsp. fresh oregano, finely chopped; for garnish
    Gustare Vita balsamic glaze, for garnish

    Things To Grab

    • Platter
    • Small glass or champagne flute
    • Cheese slicer


    1. Combine romaine and radicchio in a large bowl. Drizzle with 1 tablespoon olive oil; sprinkle with ½ teaspoon salt and ½ teaspoon black pepper. Toss until coated. Arrange lettuces on a large rectangular serving platter, placing radicchio leaves in the corners of the platter. 

    2. Using a small glass or champagne flute, fold 9 or 10 hard salami slices in half over the entire rim of the glass, one slice at a time and slightly overlapping each slice. With one hand holding the salami in place on the glass, turn the glass upside down with the other hand and carefully remove the glass. Place the salami rose on cutting board. Repeat making another salami rose until the remaining 9 or 10 hard salami slices. 

    3. For melon-and-prosciutto roll-ups, place the cantaloupe half on a cutting board with cut-side down. Using a cheese sliver, cut 4 long paper-thin slices or cantaloupe. Sandwich each thin slice of cantaloupe between 2 slices of prosciutto and roll up into a pinwheel. Skewer each with a wooden pick and basil leaf for garnish. 

    4. Fold each mortadella slice in fourths. Arrange folded mortadella slices on lettuce. Add soppressata salami slices, salami roses, melon roll-ups, artichokes, mushrooms, Pepperazzi peppers, olives, red pepper strips, grape tomatoes, mozzarella pearls, and focaccia. Sprinkle with thyme and oregano. Garnish with additional salt, black pepper, and olive oil, if desired. Drizzle with balsamic glaze. 

    Recipe Source:, Just Pin It, Antipasto Salad with Salami Roses Episode.