Fast Recipes

Italian antipasti salad with sopressa dressing

Pair this salad with some chargrilled chicken or some fresh tuna to turn this salad from a side dish to a winning main.

By Jessica Brook
  • 10 mins preparation
  • 5 mins cooking
  • Serves 2
  • Print
Photo: Alicia Taylor
This Italian antipasti salad is best served with some focaccia or some other crusty bread to soak up every drop of the punchy sopressa dressing.


  • 60 ml (¼ cup) extra-virgin olive oil
  • 60 gm sopressa, finely chopped
  • ½ tsp fennel seeds, crushed
  • 60 ml (¼ cup) red wine vinegar
  • 150 gm heirloom tomatoes, sliced
  • 1 small trevisio radicchio, leaves separated
  • 1 cup loosely packed basil leaves
  • 2 store-bought marinated artichoke hearts, cut into wedges
  • 80 gm mixed pitted olives, halved
  • 250 gm buffalo mozzarella, thickly sliced
  • Focaccia, to serve


  • 1
    Heat oil in a small frying pan over medium heat. Add sopressa and cook, stirring, until golden and crisp (4 minutes). Remove from heat then add fennel seeds and vinegar; season to taste and stir to combine. Set aside to cool.
  • 2
    Arrange tomatoes, radicchio and basil on a platter. Top with olives, artichokes and mozzarella, then spoon over sopressa dressing. Serve with focaccia.
  • undefined: Jessica Brook