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Italian Antipasto Jar Salad

Italian Antipasto Jar Salad

Lunch
Prep Time
25min
Cook Time
15min
Servings
2
Calories
620
Chef's Note

For the best flavor development, make these salads the night before you plan to eat them. The ingredients marinate beautifully overnight, but keep the arugula at the very top to prevent it from getting soggy. If you're short on time, you can use store-bought Italian dressing instead of making your own.

Tags
Italian
salad
lunch
meal prep
protein
antipasto
make-ahead
Mediterranean
jar meal
cold lunch
Ingredients

  • 1 cup cherry tomatoes

  • 1/2 cup artichoke hearts (marinated)

  • 1/2 cup roasted red peppers

  • 1/4 cup kalamata olives, pitted

  • 1/2 cup fresh mozzarella pearls

  • 3 oz genoa salami

  • 2 oz prosciutto

  • 2 oz provolone cheese

  • 1/4 cup fresh basil leaves

  • 2 cups arugula

  • 1/2 cup cannellini beans

  • 1/4 cup red onion

  • 3 tbsp extra virgin olive oil

  • 2 tbsp balsamic vinegar

  • 1 tsp Dijon mustard

  • 1 tsp honey

  • 1/2 tsp dried oregano

  • 1 clove garlic clove, minced

  • 1/2 tsp salt

  • 1/4 tsp freshly ground black pepper

  • 1/4 tsp red pepper flakes

  • 2 jars mason jars (32 oz)

Instructions
  • 1

    In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp dried oregano, 1 minced garlic clove, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes to make the dressing.

  • 2

    Drain and rinse 1/2 cup cannellini beans. Slice 2 oz provolone cheese into small cubes. Thinly slice 1/4 cup red onion. Halve 1 cup cherry tomatoes. Drain and chop 1/2 cup artichoke hearts and 1/2 cup roasted red peppers.

  • 3

    Cut 3 oz genoa salami and 2 oz prosciutto into bite-sized pieces.

  • 4

    To assemble each jar salad, divide the dressing equally between two 32 oz mason jars (about 2 tbsp per jar).

  • 5

    Layer ingredients in each jar in the following order (from bottom to top): dressing, cherry tomatoes, artichoke hearts, roasted red peppers, red onion, cannellini beans, kalamata olives.

  • 6

    Continue layering with provolone cheese cubes, mozzarella pearls, salami, and prosciutto.

  • 7

    Tear fresh basil leaves and add them to each jar.

  • 8

    Finally, fill the remaining space in each jar with arugula, pressing down gently if needed.

  • 9

    Seal the jars tightly and refrigerate for at least 2 hours or up to 3 days.

  • 10

    When ready to eat, shake the jar vigorously to distribute the dressing, then pour onto a plate or eat directly from the jar.

Nutrition Information (per serving)
620
Calories
32g
Protein
24g
Carbs
45g
Fat
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