You know how we’re all kind of obsessed with charcuterie boards right now? Who doesn’t love a selection of savory snacky meats, cheeses, and pickled items, ammiright? Well, the Italian version of that is antipasto and it also happens to make for a really delicious and filling salad. So, if you’re like me and don’t want to eat anything but salads for the remainder of summer, I think you’re going to love this Antipasto Salad.

What is Antipasto?

Antipasto is an Italian appetizer course offering a snacky selection of cured meats, pickled vegetables, cheeses, olives, anchovies and more. The word “antipasto” means “before the meal” so it’s basically an appetizer platter. This gorgeous spread is usually served as part of a formal meal, rather than an everyday spread. You can read more about antipasto here.

So to make an antipasto salad I simply piled all those tasty little bits on top of a bed of greens and added a cheesy Italian dressing. And that’s all I really want in a summer meal. Okay, well, maybe some crusty bread to go along with it. ;)

Antipasto is Flexible, So Get Creative!

Antipasto on a Budget

This salad can get expensive quick if you’re not careful! If you’re lucky to live near an ALDI store, they have a great selection of meats and cheeses for antipasto or charcuterie boards (and I was lucky enough to grab my mozzarella on clearance!). Watch for sales on those shelf-stable jarred items (olives, pickled peppers, artichoke hearts) and save them up for making antipasto later. And get to know your deli because a lot of delis will mark down sliced meats and cheeses when they get near the sell-by date.

A lot of these ingredients also make great pizza toppings, so whenever you have leftovers from pizza night, those items can be used to make antipasto the next night!

Make a Half Antipasto Salad, If Needed

The recipe below is for a pretty large salad with 8 servings because it uses whole containers of each ingredient. But it’s easy enough to scale the recipe down as needed. All of the toppings stay pretty fresh when stored separately, so you can make half batches, ¼ batches, or even one salad at a time instead of making the entire batch at once and risking things getting soggy.

And remember, you can change the number of servings in the “servings” box below and the ingredient amounts will auto-adjust for you.

Antipasto Salad

This super hearty antipasto salad is full of cured meats, cheeses, and pickled vegetables for an extra flavorful and filling salad.

Total Cost $16.92 recipe / $2.12 serving

Prep Time 15 minutes

Total Time 15 minutes

Servings 8

Calories 535kcal

Author Beth – Budget Bytes

Ingredients

Salad

• 8 oz. salad greens of choice $0.99
• 1 12oz. jar artichoke hearts $2.45
• 1 pint grape tomatoes $1.79
• 8 oz. mozzarella $0.99
• 8 oz. salami $3.00
• 1 6oz. jar kalamata olives $1.99
• 1 8oz. jar banana peppers $1.69
• 1/2 red onion $0.40
• 8 oz. provolone $1.79

Italian Dressing

• 1/2 cup extra virgin olive oil $0.84
• 3 Tbsp red wine vinegar $0.30
• 1 Tbsp lemon juice $0.04
• 2 tsp Dijon mustard $0.12
• 1/4 tsp garlic powder $0.02
• 1 Tbsp Italian seasoning $0.30
• 1/2 tsp sugar $0.01
• 1/2 tsp salt $0.02
• 1/4 tsp freshly cracked black pepper $0.02
• 2 Tbsp grated Parmesan $0.22

Instructions

• Combine the ingredients for the dressing in a bowl or jar (olive oil, red wine vinegar, lemon juice, Dijon, garlic powder, Italian seasoning, salt, pepper, sugar, grated Parmesan). Close the jar tightly and shake or whisk in a bowl until the ingredients are incorporated.
• Cut or slice any meat or cheeses into bite-sized pieces. Drain the olives and any brined vegetables. Thinly slice the red onion and slice the grape tomatoes in half.
• Lay your greens in the bottom of a bowl, then top with your antipasto items. Give the dressing one last whisk or shake, then drizzle over the salad (start with half the dressing and add more as needed). Toss the salad until everything is coated in dressing, then enjoy.

Nutrition

Serving: 1salad | Calories: 535kcal | Carbohydrates: 11g | Protein: 23g | Fat: 45g | Sodium: 2130mg | Fiber: 4g

How to Make Antipasto Salad – Step by Step Photos

Combine the ingredients for the dressing in a bowl or jar: ½ cup olive oil, 3 Tbsp red wine vinegar, 1 Tbsp lemon juice, 2 tsp Dijon mustard, ¼ tsp garlic powder, 1 Tbsp Italian seasoning, ½ tsp sugar, ½ tsp salt, ¼ tsp freshly cracked pepper, and 2 Tbsp grated Parmesan. Shake or whisk the ingredients until they are incorporated.

Add your salad greens to the bottom of a bowl. I’m using spinach and I chopped it slightly first to make bite-sized pieces.

Cut your meats and cheeses into bite-sized pieces. Thinly slice the red onion and slice the grape tomatoes in half.

Drain all of your jarred items (olives, banana peppers, artichoke hearts) and add them to the salad. Slightly chop anything that has larger pieces.

Give the dressing one last shake or whisk, then drizzle it over the salad. Start with half the dressing, then add more as needed.

Toss the salad until everything is coated in dressing, then enjoy!

The post Antipasto Salad appeared first on Budget Bytes.

I don’t know about you but nothing hits the spot more on a hot summer day than fresh fruit and salads! Combine the two together and our melon salad will leave you feeling refreshed and satisfied!

This simple melon salad is easy to make but completely delightful to your tastebuds! It cools you down with the watery melon taste but adds a splash of flavor with the citrus honey mint dressing! Pair this with our burgers, corn, and some lemonade. These 4 recipes will create a summer meal for the books!

Melon Salad with Citrus Honey Mint Dressing

Summer brings with it the desire to be outside, enjoying the refreshing sun on my face. There is always excitement in the air for all of the vacations and holidays and outdoor activities! I catch the summer bug and will do just about anything to hold on to that feeling! Making delicious and refreshing salads is one of those things and this one is a salad to remember. I love any excuse to use juicy melons including making a delicious watermelon agua fresca which is always a huge hit!

There is just something so simple about mixing different melons together and creating so much flavor. This recipe is not only delicious but most importantly, it’s a super easy recipe to make! After all, who doesn’t like a recipe that only requires 1 tool and a few ingredients?? Once you’ve finished balling up the melons, take it to the next level by drizzling the citrus honey mint dressing all over, and voila! You have a salad to impress!

What’s in Melon Salad with Citrus Honey Mint Dressing?

There isn’t much I love more than a simple recipe that packs a punch! This melon salad has only a few ingredients and delivers on taste, ease AND it looks impressive! For ingredient measurements, see the recipe card below.

• Watermelon, honeydew, and cantaloupe: Use a melon baller scoop to create perfectly round balls. If you don’t have one of these, you can slice your melon up into cubes!
• Lemon and lime: These juices will give this salad a fresh taste and a great citrus flavor!
• Mint: Chop the mint up finely so that the flavor can be spread evenly throughout the salad.
• Honey: The honey will balance out the citrus with a dash of sweetness!

How to make Melon Salad with Citrus Honey Mint Dressing

It only takes as long as scooping out the melon to make this recipe!! It looks impressive and colorful all while being simple and insanely delicious!

1. Scooping the melon: Take each melon and using your melon scoop (or if you don’t have one, just cut the melon into cubes). Scoop out the melon and place it into the bowl. Do this for all 3 melons then combining them together.
2. Whisk the Dressing: Next thing to do is make the dressing! Combine the lemon and lime juice into a separate small bowl, stir in the honey until it is dissolved. Then, chop up the mint into fine pieces and stir it in with the honey and juices.
3. Mix together: Last step is to pour it over the salad until the melons are covered. Serve and enjoy!!

More Salad Recipes That You Will Love!!

Salads are one of the best ways to enjoy summer! Here are a few additional ones that you can try! They are tried and true and so delicious. You are sure to enjoy them all!

Salads

Blackberry Lime Fruit Salad

Salads

Asian Ramen Salad

Salads

Honey Lime Quinoa Fruit Salad

Salads

Very Berry Cheesecake Salad

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Melon Salad with Citrus Honey Mint Dressing

I don't know about you but nothing hits the spot more on a hot summer day than fresh fruit and salads! Combine the two together and our melon salad will leave you feeling refreshed and satisfied!

Course Salad, Side Dish

Cuisine American

Keyword melon salad

Prep Time 15 minutes

Total Time 15 minutes

Servings 4 people

Calories 548kcal

Author Alyssa Rivers

Ingredients

• 1 small watermelon
• 1 cantaloupe
• 1 honeydew

Honey Citrus mint glaze:

• Juice of half lemon
• Juice of half of a lime
• 3 Tablespoons honey
• 1 Tablespoon mint chopped

Instructions

• Using a melon baller scoop round spheres out of each of the melons and place them into a medium-sized bowl.

To make the honey citrus dressing:

• In a small bowl add the lemon juice, lime juice, honey and mint and whisk. Pour over the salad and mix until incorporated.

Nutrition

Calories: 548kcal | Carbohydrates: 138g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 92mg | Potassium: 2373mg | Fiber: 8g | Sugar: 120g | Vitamin A: 11282IU | Vitamin C: 200mg | Calcium: 114mg | Iron: 4mg

Zucchini Lasagna is made using zucchini strips in place of pasta. It’s a delicious way to make lasagna!

Zucchini is great for use in replacing carbs- whether you are trying to avoid them or if you have to eat gluten free. You can use it to make zucchini pizza crust, Pesto Spaghetti Zoodles or Sausage Stuffed Zucchini. And zucchini is especially awesome to use in place of long lasagna pasta noodles. This zucchini lasagna recipe also has meat sauce, so it’s a pretty hearty and filling dinner. You could always use regular marinara sauce if you want it to be a vegetarian meal.

Ingredients needed:

• zucchini
• kosher salt and freshly ground black pepper
• ground beef
• onion
• garlic
• marinara sauce
• ricotta cheese
• mozzarella cheese
• Parmesan cheese
• egg
• parsley, Italian seasoning, garlic powder, onion powder
• fresh basil

How to prepare zucchini to use for lasagna:

When cooked, zucchini tends to draw out a lot of moisture. So it’s important that you draw the moisture out of this vegetable before using it for your recipe. Trim the ends of the zucchini and discard. Cut the zucchini in long strips and place it in a bowl. Sprinkle it with kosher salt, and toss to combine. Let the salted zucchini sit for 30 to 60 minutes to draw out the moisture. Gently squeeze each slice with a paper towel to draw out the moisture. There is no need to rinse the zucchini.

The main components of this zucchini lasagna are the meat sauce, cheese mixture and strips of zucchini. The meat sauce made simply with ground beef, onion, garlic and marinara sauce. The cheese mixture is a mix of ricotta, mozzarella and Parmesan cheeses with egg and spices. And the strips of zucchini will replace the strips of lasagna pasta.

How to make Zucchini Lasagna:

1. Spread a little of the meat sauce on the bottom of your casserole dish.
2. Place a layer of zucchini on top of the sauce.
3. Spoon some of the cheese mixture on top of the zucchini.
4. A layer of meat sauce is added next.
5. Add another layer of zucchini on top of the meat sauce.
6. Spoon more cheese and more meat sauce on next.
7. Sprinkle with mozzarella and Parmesan cheeses.

Bake for about 40 minutes until warm and melted and golden brown on top.

Let the zucchini lasagna sit at room temperature for at least 15 minutes before cutting and serving. This will give everything a chance to settle and not be so gooey and hot and messy.

Slice, and serve. Zucchini Lasagna is excellent served with Caesar Salad, cheesy garlic bread and your favorite bottle of wine. Enjoy!

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Zucchini Lasagna

Zucchini is used in place of pasta in this delicious lasagna recipe!

Course Main Course

Cuisine Italian

Keyword Lasagna, zucchini

Prep Time 30 minutes

Cook Time 55 minutes

Zucchini Soak: 30 minutes

Total Time 1 hour 55 minutes

Servings 10 servings

Calories 373kcal

Author RecipeGirl.com

Ingredients

ZUCCHINI:

• 3 large zucchini
• ¾ teaspoon kosher salt

MEAT SAUCE:

• 2 pounds lean ground beef
• 2 small yellow onions, chopped
• 6 large garlic cloves, crushed
• 1 teaspoon salt
• One 24-ounce jar marinara sauce

RICOTTA MIXTURE:

• 15 ounces ricotta cheese
• 2 cups shredded mozzarella
• ½ cup grated Parmesan cheese
• 1 large egg
• 2 tablespoons minced fresh parsley
• 1 teaspoon Italian seasoning
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon pepper

TOPPINGS AND GARNISH:

• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• chopped fresh basil, for garnish

Instructions

PREPARE THE ZUCCHINI:

• Trim both ends off each zucchini. Slice each zucchini lengthwise into ¼-inch thick slices. Add the zucchini to a large bowl and sprinkle on the coarse kosher salt. Use your hands to toss gently so that each slice of zucchini is salted. 
• Let the zucchini sit at room temperature for at least 30 (but up to 60) minutes so it can release the excess liquid.  
• After the zucchini is done sitting, very gently squeeze each slice to help wring out the liquid and pat them dry with paper towels.  
• Place the zucchini slices on a paper towel-lined plate for now. 

MAKE THE MEAT SAUCE:

• Add the ground beef, onion, garlic, and salt to a large skillet over medium-high heat. Cook (uncovered) until the meat is browned and the onion is softened, about 10 minutes, stirring occasionally with a wooden spoon to break up the meat. 
• Reduce the heat to medium, add the marinara sauce, and cook (uncovered) until excess liquid has evaporated off and the sauce is thickened, about 5 minutes, stirring occasionally. 

COMBINE RICOTTA MIXTURE:

• Add all ingredients to a large bowl and stir to combine. 

ASSEMBLE AND BAKE:

• Preheat the oven to 375F. Spray the inside of a 9 by 13-inch casserole dish with olive oil cooking spray. 
• Spread ⅓ of the Meat Sauce in the bottom of the prepared casserole dish.  
• Lay zucchini slices on top of the Meat Sauce the same way you would lasagna noodles. I find that a large zucchini fits perfectly horizontally across this size dish.  
• Spread ½ of the Ricotta Mixture on top of the zucchini slices, and spread ⅓ of the Meat Sauce on top. 
• Lay zucchini slices on top of the Meat Sauce, followed by the remaining ½ of the Ricotta Mixture, followed by the remaining ⅓ of the Meat Sauce.  
• Spread 1 cup shredded mozzarella and ½ cup grated parmesan on top. 
• Bake (uncovered) until the lasagna is warm throughout and golden on top, about 40 minutes. 
• Once it’s done cooking, let the lasagna rest for 10 to 15 minutes before slicing and serving. Serve topped with fresh basil and more grated parmesan. 

Notes

• To help prevent Zucchini Lasagna from being excessively watery, don’t skip the step of salting the zucchini.
• Additionally, make sure to cook the Meat Sauce until it’s thickened before making the lasagna. 

Nutrition

Serving: 1serving | Calories: 373kcal | Carbohydrates: 13g | Protein: 39g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 1373mg | Potassium: 932mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1042IU | Vitamin C: 25mg | Calcium: 476mg | Iron: 4mg

The post Zucchini Lasagna appeared first on Recipe Girl®.

Calling all pickle lovers! Loaded with chopped pickles and herbs, this dill pickle dip is bursting with flavor and absolutely irresistible!

Dips are the perfect summer treat. They are the best crowd-pleasers with how easy-to-make and delicious they are! Jalapeno popper, million-dollar, and hot corn are some of my other favorites!

Easy and Delicious Dill Pickle Dip Recipe

As someone who loves easy and delicious dips, I am SO excited to share this recipe with you. This dip only has 6 ingredients and comes together in minutes to create the most amazing zesty, creamy flavor! Because of this, it is always requested at family parties and is gobbled up in no time. The tangy flavor pairs so well with chips, crackers, fresh veggies, you name it! Even my family members who don’t like pickles have become a believer after trying this pickle dip.

Dill pickle dip is the perfect, easy dish for potlucks and game days. Additionally, it is so easy to make and just as easy to store and take on the go! That being said, my personal favorite way to enjoy this insanely good dip is for a Netflix binge night. Like binging your new favorite show, resisting another bite of this flavorful, addictive dill pickle dip is impossible. It is the perfect addition to your easy-to-make snack arsenal!

What You Need For Pickle Dip

With only a handful of simple ingredients, this pickle dip is an easy and inexpensive treat to throw together! It is also easy to customize flavors and substitute ingredients to your liking. I have all individual measurements listed in the recipe card below.

• Cream Cheese: This is the creamy base of the dill pickle dip. Having your cream cheese at room temperature helps everything to mix together well! Also, a dairy-free variation of this dip can be made with cream cheese like Miyoko’s or Daiya.
• Sour Cream: Sour cream adds a smooth texture and tangy flavor to your dill pickle dip. Greek yogurt works as a great substitute, too!
• Chopped Dill Pickles: Small whole dill pickles, finely chopped, are what I like to use in this recipe! You can adjust the size of your dill pieces to your liking.
• Garlic Powder: Adds a boost of flavor to your dip. Using fresh garlic is another way to achieve this.
• Dill Weed: Used to add fresh, zesty flavor to your dip and also a hint of texture.
• Dill Pickle Juice: Dill pickle juice will add additional flavor to your dip. It can also be used to make your dill pickle dip thinner until you reach your desired consistency!

How to Make the Best Dill Pickle Dip

This dip is rich and tasty with minimal effort. As a result, no one will suspect you made it minutes before the party with how much scrumptious flavor is loaded in each bite! You can even use your extra time to make homemade chips to really impress your guests.

1. Combine Ingredients: In a medium size combine the cream cheese, sour cream, chopped dill pickles, garlic powder, dill weed, and pickle juice until incorporated.
2. Serve or Chill: Serve immediately or chill for an hour to let the flavors blend and cheese to thicken.

More Easy Summer Dips

Dips are the ultimate potluck dish with how easy and flavorful they are. Spicy or sweet, tangy or nutty, there is a dip for everyone! These other tasty dips are sure to be hits at your house!

Dressings, Sauces, and Dips

Easy and Awesome Pimento Dip

Dressings, Sauces, and Dips

Insanely Delicious Hot Crab Dip

Soup Recipes

Easy French Onion Soup

American

Baked Cream Cheese Salsa Dip (In a Bread Bowl)

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Dill Pickle Dip

Calling all pickle lovers! Loaded with chopped pickles and herbs, this dill pickle dip is bursting with flavor and absolutely irresistible!

Course Appetizer, Snack

Cuisine American

Keyword dill pickle dip, dill pickle dip recipe

Prep Time 10 minutes

Total Time 10 minutes

Servings 6 people

Calories 169kcal

Author Alyssa Rivers

Ingredients

• 8 ounce cream cheese softened
• 1/2 cup sour cream
• 1 cup finely chopped dill pickles
• 1 teaspoon garlic powder
• 1 Tablespoon dill weed chopped
• 2 Tablespoons dill pickle juice

Instructions

• In a medium-size bowl combine the cream cheese, sour cream, chopped dill pickles, garlic powder, dill weed, and pickle juice until incorporated.
• Serve immediately or chill for an hour to let the flavors blend together and the cheese to thicken.

Nutrition

Calories: 169kcal | Carbohydrates: 3g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 52mg | Sodium: 211mg | Potassium: 86mg | Fiber: 1g | Sugar: 2g | Vitamin A: 632IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg

I love making simple homemade vinaigrettes, and this classic Italian dressing has been a favorite lately. This dressing is similar to the bottled “Italian dressing” that you’d find in the grocer store, except made with simple ingredients that you’ll find in your fridge and pantry. It’s the perfect mix of bright lemon and vinegar, flavorful herbs, and savory Parmesan to take your homemade salads up to the next level.

What’s in Italian Dressing?

This all-purpose homemade dressing is a simple vinaigrette base packed with dried herbs and Parmesan. The base is olive oil and red wine vinegar, plus a little lemon juice to freshen things up and Dijon mustard to help emulsify the vinegar into the oil. I added a hefty dose of herbs, in the way of an Italian seasoning blend for convenience, plus a little garlic, and a touch of sugar to soften the acid every so slightly. Lastly, grated Parmesan adds so much umami and depth of flavor that it will make you want to eat the dressing by the spoonful!

Can I Skip the Sugar?

Technically you can skip the sugar if you really have to, but even that small dose of sugar goes a long way toward creating a really smooth dressing and reducing any bitterness, so I don’t suggest skipping it if at all possible. It’s only ½ tsp for the entire batch, so the dose per serving is extremely small.

Can I Skip the Parmesan?

Yes. This still makes a really stellar vinaigrette even without the Parmesan. I will say that the Parmesan totally takes the dressing to the next level, but I find plain vinaigrettes quite enjoyable on their own as well. So if you want to make a vegan dressing or just don’t have Parmesan on hand, don’t let it hold you back from making this homemade dressing.

How to Store Levtover Italian Dressing

Store your leftover dressing in an air-tight container in the refrigerator for about a week. The olive oil may solidify when the dressing gets very cold but will liquify again if set out at room temperature for 5-10 minutes.

How to Serve Italian Dressing

The flavors in this simple dressing are so universal that it will taste good on just about any salad. But it’s also great on pasta salad, on a simple sliced tomato and mozzarella salad, or even as a marinade for chicken! I think this dressing would also be amazing soaked into a crusty piece of bread as part of a pressed deli sandwich. YES!

Homemade Italian Dressing

This simple homemade Italian Dressing is a zesty mix of flavorful herbs, savory Parmesan, and bright lemon to complement any salad.

Total Cost $1.89 recipe / $0.24 serving

Prep Time 5 minutes

Total Time 5 minutes

Servings 8 2 Tbsp each

Calories 130kcal

Author Beth – Budget Bytes

Equipment

• Jelly Jars

Ingredients

• 1/2 cup extra virgin olive oil $0.84
• 3 Tbsp red wine vinegar $0.30
• 1 Tbsp lemon juice $0.04
• 2 tsp Dijon mustard $0.12
• 1/4 tsp garlic powder* $0.02
• 1 Tbsp Italian seasoning blend $0.30
• 1/2 tsp salt $0.02
• 1/4 tsp freshly cracked pepper $0.02
• 1/2 tsp sugar $0.01
• 2 Tbsp grated Parmesan** $0.22

Instructions

• Add all of the ingredients to a jar or bowl. If using a jar, screw the lid on tightly and shake until the ingredients are incorporated. If using a bowl, whisk until the ingredients are incorporated. Give the dressing a quick shake or whisk just before serving.

Notes

*You can use one minced clove of fresh garlic in place of the garlic powder if you prefer a stronger garlic flavor.**Bottled grated Parmesan with cellulose (an anti-caking agent) may clump slightly, but will still taste great.

Nutrition

Serving: 2Tbsp | Calories: 130kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Sodium: 180mg | Fiber: 1g

How to Make Italian Dressing – Step by Step Photos

Combine ½ cup extra virgin olive oil, 3 Tbsp red wine vinegar, 1 Tbsp lemon juice, 2 tsp Dijon, ¼ tsp garlic powder, 1 Tbsp Italian seasoning blend, ½ tsp salt, ¼ tsp freshly cracked pepper, ½ tsp sugar, and 2 Tbsp grated Parmesan in a bowl or jar.

If using a jar, close the lid on the jar tightly then shake until the ingredients are incorporated. If using a bowl, whisk the ingredients together until incorporated.

Serve your homemade Italian dressing over your favorite salad, sliced vegetables, or even as a marinade for chicken! (yes, that salad recipe is coming soon!)

The post Homemade Italian Dressing appeared first on Budget Bytes.