Antipasto Salad
A vibrant, hearty Italian salad loaded with crisp romaine, savory cured meats, sharp provolone, briny olives, and tangy pepperoncini. Tossed in a zesty red wine vinaigrette, it's a complete no-cook meal that bursts with Mediterranean flavor in every forkful.
For 4 servings
- prep · ~10 min
Prep all the salad ingredients.
1.Chop romaine lettuce into bite-sized pieces.2.Slice salami into thin strips.3.Cube provolone cheese into small pieces.4.Halve cherry tomatoes and kalamata olives.5.Slice pepperoncini and roasted red peppers.6.Thinly slice the red onion. - mix · ~2 min
Whisk the vinaigrette.
1.In a small bowl, combine olive oil, red wine vinegar, minced garlic, and dried oregano.2.Add a pinch of salt and a pinch of black pepper.3.Whisk vigorously until the dressing is emulsified and slightly thickened.TIPFor a sharper bite, let the dressing sit for 5 minutes so the garlic infuses the oil. - assemble · ~2 min
Toss the antipasto salad.
1.In a large salad bowl, layer the chopped romaine lettuce.2.Scatter salami, provolone, cherry tomatoes, olives, pepperoncini, roasted red peppers, and red onion over the lettuce.3.Drizzle the vinaigrette evenly over the top.4.Toss gently with your hands or salad tongs until everything is well coated.TIPToss just before serving to keep the lettuce crisp and vibrant. - serve
Serve immediately.
Transfer to a large platter or individual plates. Serve at room temperature for the best flavor.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Chill the bowl and tongs for 10 minutes before tossing to keep the romaine extra crisp.
- 2Tear the romaine instead of cutting to reduce bruising and maintain crunch.
- 3Cube the provolone slightly smaller than the salami strips for even distribution in every bite.
- 4Pat the pepperoncini and roasted peppers dry with paper towels to prevent the dressing from thinning.
- 5Let the dressed salad rest for 2 minutes before serving so the flavors meld without wilting the lettuce.
- 6Make the vinaigrette up to 3 days ahead and shake before using for quick assembly.
Adapt it for your goals.
Low-carb
Skip the tomato and reduce the onion; add extra cucumber slices and bell pepper strips for crunch while keeping the net carbs low and the flavor profile intact.
vegetarianVegetarian
Omit the salami and add marinated artichoke hearts and a handful of chickpeas for protein, retaining the briny, tangy character of the original.
gluten freeGluten-free
The recipe is already gluten-free as written; double-check the salami and pepperoncini labels to ensure no hidden gluten fillers are used.
Why this is on our healthy list.
Rich in Gut-Healthy Fibre
Romaine lettuce and cherry tomatoes provide dietary fibre that supports digestion and promotes a feeling of fullness.
Good Source of Protein
Salami and provolone deliver high-quality protein, helping to maintain muscle mass and keep you satisfied.
Heart-Friendly Fats
Extra virgin olive oil and olives offer monounsaturated fats, which are associated with healthy cholesterol levels.
Antioxidant Boost from Vegetables
Cherry tomatoes, roasted red peppers, and red onion supply vitamins A and C and lycopene, supporting immune function and skin health.
Frequently asked questions
You can chop all ingredients and whisk the dressing up to one day ahead, but toss the salad only when ready to serve to avoid soggy lettuce.
