Antipasto Salad is the perfect combination of salty deli meats, crisp lettuce, crunchy veggies, briny olives and peppers, cheese, and the most delightful, zippy vinaigrette. The balance of flavors and textures makes this salad a crowd favorite.
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Ingredients
Salad Ingredients
- romaine
- feta
- provolone slices
- salami slices
- pepperoni slices
- cherry tomato
- cucumber
- Kalamata olives
- red onion
- peperoncini pepper
- Vinaigrette Ingredients
- red wine vinegar
- dried oregano
- ground mustard
- salt
- red onion
- garlic
- good quality extra virgin olive oil
See recipe card for quantities.
Instructions
Step One: Start with the vinaigrette. Mince the garlic and finely dice the red onion. Then combine everything EXCPET the olive oil into a blender or large jar. You will be using an immersion blender if you make this in a jar.
Step Two: Blend for about 10 seconds using an immersion blender or regular blender. Blend again while slowly adding the olive oil. Allow the mixture to sit for 30 minutes in the fridge to thicken. Stir before serving. If the olive oil begins to harden, allow the dressing to sit for 5 minutes at room temperature.
Step Three: Wash, chop and dry the hearts of romaine. Place in a large bowl.
Step Four: Chop the toppings and place on top of the romaine in the bowl.
Step Five: Optional: Dress the salad with vinaigrette (I like to start with ¼ cup of dressing and add more as needed) OR serve the vinaigrette on the side to allow people to dress their salad as they please.
Hint: The dressing can be used right away after blending, however I prefer it it a little thicker after it has sat in the fridge.
Give yourself the gift of prep!
In this section I will give you ways to freeze, re-purpose and/or use some of your ingredients for another meal. Save yourself some time and effort next time you’re in the kitchen!
Make dressing ahead of time: The dressing recipes makes a large batch (16 oz). I’ll make my dressing then use it throughout the week for all of my salads.
Chop toppings early: Chop toppings up to 2 days in advance. Store in the fridge in an airtight container. Just keep the meat, veggies and cheese separate.
Equipment
Immersion blender: I love my immersion blender for this recipe because I can blend my dressing in the jar I’ll store it in. It’s a win for minimizing dished! The immersion blender is honestly one of the top use items in my kitchen. I use it for small batch smoothies, yogurt drinks, Sheet Pan Oat Pancakes with Cottage Cheese, and so much more.
Storage
A salad with no dressing can be stored up to 1 day in the fridge, after that the toppings and lettuce start getting weird. If you want to prep the salad ingredients ahead of time, just keep the cheese, meat, veggies, and lettuce separate until you are ready to serve the salad.
Top Tip
Share something here that you think is key to making this recipe well, such as: Don’t overcook the burgers! Sear the outside and cook to a minimum internal temperature, but they should still be juicy for best results.
Related
Looking for other salad recipes? Try these:
Pairing
These are my favorite dishes to serve with Antipasto Salad:
Recipe
Antipasto Salad and Vinaigrette
Course: SaladsCuisine: Italian8
servings40
minutes40
minutesAntipasto Salad is the perfect combination of salty deli meats, crisp lettuce, crunchy veggies, briny olives and peppers, cheese, and the most delightful, zippy vinaigrette. The balance of flavors and textures makes this salad a crowd favorite.
Ingredients
- Salad Ingredients
2 hearts of romaine, chopped
¼ cup feta
¼ cup provolone slices, cut into small squares
¼ cup salami slices, cut into small squares
¼ cup pepperoni slices, cut into small squares
¼ cup cherry tomato, quartered
¼ cup cucumber, diced
¼ cup Kalamata olives, halved
¼ cup red onion, diced
3 peperoncini pepper, sliced
- Vinaigrette Ingredients
⅓ cup red wine vinegar
1 teaspoon dried oregano
½ teaspoon ground mustard
1 teaspoon salt
¼ cup red onion, finely chopped
2 teaspoon garlic, minced
¾ cup good quality extra virgin olive oil
Directions
- Vinaigrette Directions
- Mince the garlic and finely dice the red onion.
- Combine everything EXCPET the olive oil into a blender or large jar. You will be using an immersion blender if you make this in a jar.
- Blend for about 10 seconds using an immersion blender or regular blender. Blend again while slowly adding the olive oil.
- Allow the mixture to sit for 30 minutes in the fridge to thicken. Stir before serving.
- Salad Directions
- Wash, chop and dry the hearts of romaine. Place in a large bowl.
- Chop the toppings and place on top of the romaine in the bowl.
- Dress the salad with vinaigrette (I like to start with ¼ cup of dressing and add more as needed) OR serve the vinaigrette on the side to allow people to dress their salad as they please.
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