Antipasto Salad with Green Olive Tapenade (Inspired by Grace Parisi)

Course : Mains | Cuisine: Italian | Servings : 2 persons | Cook Time : 30 minutes

A vibrant antipasto salad layered with halal turkey salami and a zesty olive tapenade – the perfect summer platter.

When it comes to crowd-pleasing flavour and no-fuss prep, you can’t go wrong with a big, beautiful antipasto salad. This dish, originally created by Grace Parisi for Food & Wine, brings together classic Italian deli elements with a zingy green olive tapenade that ties everything together. We’ve put our own spin on it by recommending our halal turkey salami in place of traditional meats — for a lighter, leaner option that doesn’t compromise on flavour.

Our turkey salami offers all the savoury depth you’d expect from an Italian-style cured meat, but with the benefit of being lower in fat, high in protein, and halal-certified. It pairs beautifully with the tang of marinated artichokes, roasted peppers, fresh mozzarella, and herby green olive tapenade.

Perfect for summer hosting, al fresco lunches, or a weekday dinner that feels a little indulgent — this turkey salami antipasto salad is a flavour-packed twist on a classic.

👉 Recipe by Grace Parisi, originally featured in Food & Wine. We’ve just added a halal-friendly upgrade!

Ingredients

  • 3 tablespoons green olive tapenade (from a jar)
  • 60g pepperoncini (stalks and seeds removed, finely chopped)
  • 120ml extra-virgin olive oil, divided
  • 250g bocconcini (mozzarella balls)
  • 4 teaspoons fresh lemon juice (~20ml)
  • 4 teaspoons red wine vinegar (~20ml)
  • 4 teaspoons finely minced garlic (~4 cloves)
  • 1 teaspoon dried oregano
  • Sea salt (to taste)
  • Freshly ground black pepper (to taste)
  • 1 small head of iceberg lettuce, halved, cored, and finely shredded (roughly 120g or 4 cups packed)
  • 170g thinly sliced halal turkey salami, cut into thin strips
  • 6 small fresh basil leaves
  • 80g green olives (e.g. Picholine or Manzanilla), pitted

Method

  • In a medium-sized bowl, combine the green olive tapenade with the chopped pepperoncini and half of the olive oil (about 60ml). Add the bocconcini and gently toss to coat in the marinade.

  • In a separate small bowl, whisk together the lemon juice, red wine vinegar, minced garlic, and dried oregano. Slowly drizzle in the remaining olive oil while whisking, then season to taste with sea salt and freshly ground black pepper.

  • Place the shredded iceberg lettuce and sliced turkey salami in a large mixing bowl. Add the marinated bocconcini and half of the dressing, then toss everything together until evenly coated.

  • Transfer the salad to a large serving platter. Scatter the fresh basil leaves and green olives over the top. Finish by drizzling the remaining dressing around the salad. Serve immediately and enjoy.

Italian antipasto salad with olives mozzarella sunblushed tomatoes salami halal

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