Flavorful Antipasto Salad
A colorful, protein-packed Italian-inspired salad featuring crisp greens, fresh tomatoes, olives, pickles, cheeses, and savory cured meats. Quick to assemble and perfect for lunch, dinner, or entertaining. Toss with Dijon vinaigrette just before serving for a fresh, flavorful finish.
Equipment
- 1 large serving bowl
- 1 cutting board
- 1 chef’s knife
- 1 spoon or salad tongs for tossing
Ingredients
- 3 cups chopped romaine or spring greens or a mix
- 1 cup cherry tomatoes halved
- ½ cup Castelvetrano olives pitted
- ½ cup Kalamata or black olives pitted
- 1 cup mild Giardiniera
- 1 cup marinated artichoke hearts quartered
- ½ cup pepperoncini
- 6 oz Provolone cheese cubed
- 1 cup baby mozzarella balls Ciliegine
- 8 oz salami cubed
- ½ cup mini pepperoni
- ¼ cup Dijon vinaigrette adjust to taste
Instructions
- Prepare the Greens Base: Start by washing and thoroughly drying 3 cups of romaine or spring greens. Pat the leaves dry using a clean kitchen towel or a salad spinner to remove excess water—this ensures the dressing will coat the salad evenly without watering it down. Chop the greens into bite-sized pieces and place them in a large serving bowl. This fresh, crisp base will provide both texture and volume for the salad.
- Add the Juicy Tomatoes: Rinse 1 cup of cherry tomatoes under cold water. Slice each tomato in half to release its natural juices while keeping the shape intact. Add the halved tomatoes to the greens in the bowl. The tomatoes add a bright, juicy flavor that complements the savory ingredients and enhances both color and freshness.
- Incorporate the Briny Olives: Prepare your olives by pitting ½ cup Castelvetrano olives and ½ cup Kalamata or black olives. These olives provide a savory, slightly salty taste with a firm bite. Scatter them evenly over the salad to ensure every serving has a balanced flavor. Their healthy fats also contribute to the richness of the salad.
- Mix in the Tangy Giardiniera: Add 1 cup of mild Giardiniera—this classic Italian mix of pickled vegetables gives the salad a subtle kick. Chop or leave the Giardiniera pieces as they are depending on your preference, and gently fold them into the greens. This step adds layers of flavor and a pleasant crunch, making every bite exciting.
- Layer the Marinated Artichoke Hearts: Drain and quarter 1 cup of marinated artichoke hearts. Carefully fold them into the salad mixture, ensuring they are distributed evenly. Artichokes add a delicate, tangy taste that balances the stronger flavors of the cured meats and cheeses, while their fiber content enhances the salad’s nutritional value.
- Add the Pepperoncini for Spice: Take ½ cup of pepperoncini, slice them if desired, and add them to the bowl. These mildly spicy pickled peppers give the salad a subtle heat and tang, enhancing the overall flavor complexity without overwhelming the other ingredients.
- Incorporate the Cheeses: Cube 6 ounces of Provolone cheese and measure 1 cup of baby mozzarella balls (Ciliegine). Gently fold them into the salad. The cheeses provide creamy texture, protein, and satisfying richness. Distribute them evenly so every bite has a balance of cheesy goodness with the vegetables and cured meats.
- Add the Cured Meats: Cube 8 ounces of salami and measure ½ cup of mini pepperoni slices. Carefully mix them into the salad. The meats contribute savory, smoky, and slightly fatty flavors that make the salad hearty and protein-rich. Try to distribute them so that every serving has a little bit of each meat.
- Dress the Salad: Pour approximately ¼ cup of Dijon vinaigrette over the salad, starting with half and reserving the rest to adjust later. Using salad tongs or a large spoon, gently toss all the ingredients together, lifting from the bottom to ensure the dressing coats everything evenly without crushing the delicate ingredients. Taste and add more vinaigrette if desired. The Dijon vinaigrette brings tanginess and cohesion, tying all flavors together beautifully.
- Chill or Serve Immediately: You can serve the salad immediately for maximum freshness or cover and refrigerate for up to 1 day. If making ahead, wait to add the dressing until just before serving to keep the greens crisp. For a visually striking presentation, consider layering the ingredients over the greens in sections, then drizzle with dressing for a composed, elegant display.
Notes
- Mix and match greens, olives, or cheeses based on personal preference or pantry availability.
- Reduce pepperoncini or Giardiniera for a milder flavor.
- Serve as a composed salad on a platter for a visually striking presentation.
- Leftovers work perfectly for Antipasto skewers or sandwiches.
- Always add dressing just before serving to keep greens crisp.
- High-quality cheeses and cured meats elevate flavor significantly.
- Gently toss ingredients to avoid bruising delicate vegetables and cheeses.
- This salad is versatile for lunches, dinners, or entertaining guests.
