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Antipasto Salad Recipe: A Flavor-Packed Italian Favorite

Antipasto Salad Recipe

A colorful Italian-inspired salad made with crisp greens, cured meats, provolone, marinated vegetables, chickpeas, and a homemade red wine vinaigrette. It serves 6 as a side dish and can be chilled for about 30 minutes before serving.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Salad
  • 8 cups Chopped romaine lettuce or Italian salad greens
  • 4 ounces Genoa salami, sliced and cut into strips
  • 4 ounces Pepperoni, sliced and cut into strips
  • 4 ounces Provolone, cut into strips or cubes
  • 1 cup Cherry tomatoes, halved
  • 1/2 cup Sliced black olives
  • 1/2 cup Pepperoncini peppers, drained and sliced
  • 1/2 cup Marinated artichoke hearts, drained and quartered
  • 1/4 cup Thinly sliced red onion
  • 1/2 cup Roasted red peppers, drained and sliced
  • 1/2 cup Chickpeas, drained and rinsed
  • 1/4 cup Grated Parmesan cheese
Dressing
  • 1/2 cup Extra-virgin olive oil
  • 1/4 cup Red wine vinegar
  • 1 tablespoon Lemon juice
  • 1 clove Small garlic clove, finely minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Dried Italian seasoning
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper

Method
 

Step-by-Step
  1. Wash and thoroughly dry the romaine or Italian salad greens. Chop them into bite-size pieces and place them in a large serving bowl.
  2. Cut the salami, pepperoni, and provolone into strips or cubes. Drain and prepare the olives, pepperoncini, artichoke hearts, roasted red peppers, and chickpeas, then slice and quarter them as listed.
  3. Add the meats, cheese, tomatoes, vegetables, chickpeas, and greens to the bowl. Toss gently so the ingredients remain distinct and the delicate tomatoes and artichokes do not break apart.
  4. Whisk the olive oil, red wine vinegar, lemon juice, garlic, Dijon mustard, Italian seasoning, kosher salt, and black pepper until the dressing is emulsified. Let it rest for 10–15 minutes if time allows so the garlic and herbs infuse the dressing.
  5. Pour about three-quarters of the dressing over the salad and toss until the greens and other ingredients are lightly coated. Add more dressing as needed, taste carefully, and remember that the cured meats, olives, and marinated vegetables already add plenty of salt.
  6. Sprinkle the Parmesan over the dressed salad. Serve immediately, or refrigerate the salad for about 30 minutes before serving for a cooler, more blended flavor.

Notes

Dry the lettuce and marinated vegetables well so excess water does not dilute the dressing. For advance preparation, refrigerate the components separately and dress shortly before serving. For an antipasto pasta salad, add 1 cup cooked and cooled rotini or fusilli.