Antipasto Salad
A vibrant and hearty Italian-American classic, loaded with cured meats, cheeses, and tangy pickled vegetables. All tossed in a zesty homemade vinaigrette, this salad is a fantastic light lunch or a crowd-pleasing appetizer.
For 4 servings
3 steps.
- 1
Step 1
- a.Prepare the Vinaigrette (5 minutes)
- b.In a small bowl or a jar with a tight-fitting lid, combine the extra virgin olive oil, red wine vinegar, minced garlic, and dried oregano.
- c.Season with salt and freshly ground black pepper.
- d.Whisk vigorously or seal the jar and shake well until the dressing is emulsified (well-combined and slightly thickened). Set aside to allow the flavors to meld.
- 2
Step 2
- a.Prepare the Salad Ingredients (10 minutes)
- b.Wash and thoroughly dry the romaine lettuce hearts. Chop them into bite-sized pieces and place them in a large salad bowl.
- c.Prepare the meats and cheeses: Quarter the salami slices, cube the provolone, and drain the fresh mozzarella balls. Add them to the bowl.
- d.Prepare the vegetables: Halve the cherry tomatoes, roughly chop the drained artichoke hearts, slice the drained roasted red peppers, halve the pitted olives, slice the pepperoncini, and thinly slice the red onion. Add all vegetables to the bowl.
- 3
Step 3
- a.Assemble and Serve (5 minutes)
- b.Give the vinaigrette one final shake or whisk before use. Pour about three-quarters of the dressing over the salad ingredients.
- c.Gently toss everything together until all components are lightly and evenly coated.
- d.Taste and add more dressing, salt, or pepper if needed. For the best flavor, let the salad rest for 10-15 minutes at room temperature before serving.
- e.Serve immediately as a main course or a hearty appetizer.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use high-quality cured meats, cheeses, and olive oil.
- 2Ensure all vegetables and jarred items are very well-drained to avoid a soggy salad.
- 3To make ahead, store the chopped salad ingredients and the dressing separately in the refrigerator for up to 2 days. Combine just before serving.
- 4For extra crunch, add some homemade or store-bought croutons.
- 5A pinch of red pepper flakes in the dressing can add a nice touch of heat.
- 6Serve with crusty Italian bread to soak up the delicious vinaigrette.
Adapt it for your goals.
Vegetarian
Omit the salami and pepperoni. Add 1 can (15 oz) of drained and rinsed chickpeas or cannellini beans for protein.
SeafoodSeafood
Replace the cured meats with 1 cup of grilled shrimp or 1 can (5 oz) of high-quality, oil-packed tuna, drained.
Different CheesesDifferent Cheeses
Swap the provolone for cubed sharp cheddar or Asiago. You can also use crumbled feta or gorgonzola instead of mozzarella.
GreensGreens
Use a mix of greens instead of just romaine. A combination of arugula, spinach, and radicchio works well for a peppery bite.
Why this is on our healthy list.
Good Source of Protein
The combination of cured meats and cheeses provides a significant amount of protein, which is essential for muscle repair, immune function, and overall satiety.
Rich in Healthy Fats
The vinaigrette is made with extra virgin olive oil, a great source of monounsaturated fats which are known to support heart health.
Packed with Vitamins and Antioxidants
Vegetables like cherry tomatoes, roasted red peppers, and red onions are loaded with vitamins (like Vitamin C and A) and antioxidants that help protect the body from cellular damage.
Provides Dietary Fiber
The romaine lettuce, artichoke hearts, and other vegetables contribute dietary fiber, which is important for digestive health and can help you feel full longer.
Frequently asked questions
A serving of this Antipasto Salad (about 2 cups) contains approximately 550-650 calories, primarily from the meats, cheeses, and olive oil dressing. The exact number can vary based on the specific brands and quantities of ingredients used.