Antipasto Salad
intro
A hearty, zesty cold salad loaded with cured meats, cheeses, briny olives, and crisp veggies, tossed in tangy red wine vinaigrette for a bold, no-cook bite.
Ingredients
Steps
Make the vinaigrette
In a small lidded glass jar, combine 80ml extra-virgin olive oil, 60ml red wine vinegar, 1 teaspoon dried oregano, ½ teaspoon garlic powder, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper. Seal the jar tightly and shake vigorously for 30 seconds until the dressing is fully emulsified, then set aside at room temperature for 10 minutes to let flavors meld.
Prep the salad base
Wash 180 grams of chopped romaine lettuce thoroughly in cold running water, then spin completely dry in a salad spinner to remove all excess moisture (wet greens will cause dressing to slide off and dilute flavor). Spread the dry romaine evenly across the bottom of a large 3-quart clear glass serving bowl to form the salad foundation.
Prep cured meat toppings
Stack the 113 grams of thick-sliced Genoa salami and cut into uniform ¼-inch wide strips; tear the 57 grams of thinly sliced prosciutto into bite-sized 1-inch pieces. Scatter the cut salami and torn prosciutto in an even layer over the bed of romaine lettuce.
Add cheese and vegetables
Drain the 113 grams of fresh mozzarella ciliegine, halving any larger balls to create uniform ½-inch cubes, then add to the bowl. Top with 170 grams drained quartered marinated artichoke hearts, 150 grams halved cherry tomatoes, 85 grams pitted mixed olives, 75 grams drained sliced roasted red peppers, 50 grams sliced stemmed pepperoncini, and 45 grams thinly sliced red onion, distributing ingredients evenly to avoid clumping.
Toss with vinaigrette
Give the reserved vinaigrette a final 10-second shake to re-emulsify any separated ingredients, then pour ¾ of the dressing over the salad. Use two large salad tongs to gently toss all components for 45 seconds, until every piece is lightly coated in dressing. Add additional dressing to taste, reserving any leftover dressing for separate servings.
Chill and serve
Place the tossed salad in the refrigerator to chill for 10 minutes to let flavors meld, then give it one final light toss before serving. Do not let the salad sit for longer than 30 minutes total after dressing to keep romaine crisp and mozzarella firm.
Tips
2.For the most authentic, robust flavor, purchase cured meats and olives from the grocery store deli counter instead of pre-packaged, pre-sliced options when possible.
3.If making ahead, store greens, chopped toppings, and dressing in separate airtight containers in the refrigerator for up to 3 days, and toss together only right before serving to preserve crisp texture.
OMG this antipasto salad is a total game changer for our weekly family dinners! I threw it together in 20 minutes flat, even with my 7 year old “helping” add the olives. My kids loved it so much they fought over the last serving, which never happens with salad. 10/10 will be making this for our next neighborhood potluck too!
SO good, way easier than I thought it’d be! I was stressing about what to bring to my buddy’s cookout and this came together in no time. Used jarred roasted red peppers because I didn’t have time to roast my own and it still slapped.
Meal prep win! I made a big batch on Sunday and ate it for lunch all week. The flavors got even better as it sat in the fridge, honestly. Skipped the pepperoncini because I don’t love spicy, but otherwise followed the recipe exactly.
Made this for my fantasy football draft party last night and every last bite was gone before halftime. I added some extra provolone chunks and a sprinkle of parm on top because I’m a cheese guy. Absolute home run.
I made a vegetarian version swapping the salami and prosciutto for marinated artichoke hearts and chickpeas, and it was still chef’s kiss! Super flexible recipe, I’ll be playing around with add-ins all summer.
Super easy to make in my tiny dorm kitchen! No fancy equipment needed, just a big bowl and a knife. Way better than the sad dining hall salads, 100% worth the 20 minutes of effort.
I’ve tried 3 different antipasto salad recipes this year and this one is hands down the best. The dressing ratio is perfect, not too tangy not too oily. Got so many compliments at my church potluck last Sunday!
Great high-protein option for my post-workout meals! I added some grilled chicken to bulk it up a bit, and it keeps me full for hours. Love that it’s not loaded with weird processed additives when you make it yourself.
I’ve been making antipasto salad for 40 years and this recipe is almost as good as my nonna’s! The tip to add a little pinch of oregano to the dressing took me right back to Sunday dinners at my grandma’s house. Wonderful job.
Was a little skeptical that an antipasto salad would be a hit at our taco night, but my guests went crazy for it! It was the perfect light side to balance out all the heavy tacos and queso. Will be adding this to our regular rotation.
So happy this is naturally gluten free as long as you skip the croutons! I served it at my book club meeting and none of my friends even realized I didn’t add croutons, the flavors are that bold. So easy to adapt for GF folks.
Made this for a date night in with my girlfriend and she thought I was a professional chef, lmao. I paired it with some garlic bread and a bottle of chianti, and the whole meal took less than 25 minutes total. She asked for the recipe before she left, so that’s a win.
Brought this in for our office potluck and people were hovering over the bowl the whole time. The only note I got was that I should’ve made a double batch! Even our super picky intern went back for seconds.
Perfect salad for hot summer days when you don’t want to turn the stove on! I tossed in some fresh cherry tomatoes from my garden and it was so fresh and bright. Way better than heavy pasta salad when it’s 90 degrees outside.