Description
A vibrant and flavorful Antipasto Salad combining a variety of Italian meats, cheeses, and fresh vegetables, tossed in a tangy vinaigrette. Perfect as a hearty appetizer or a light main dish, this salad offers a delightful balance of savory and crisp textures.
Ingredients
Salad Ingredients
- 1 cup sliced salami, cut into bite-sized pieces
- 1 cup diced provolone cheese
- 1 cup cherry tomatoes, halved
- 1/2 cup pepperoncini peppers, sliced
- 1/2 cup black olives, sliced
- 1/4 cup red onion, thinly sliced
- 1 cup cucumber, diced
- 1/2 cup roasted red peppers, chopped
- 1/4 cup fresh basil, chopped
- 2 cups mixed salad greens (romaine, arugula, or iceberg)
Vinaigrette Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Vegetables and Meats. Begin by washing and drying the salad greens thoroughly. Slice cherry tomatoes in half, dice cucumbers, thinly slice red onions and pepperoncini peppers, chop roasted red peppers, and slice black olives. Cut the salami and provolone cheese into bite-sized pieces.
- Make the Vinaigrette. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until emulsified and well combined.
- Combine Ingredients. In a large salad bowl, layer the mixed greens, then add salami, provolone, cherry tomatoes, pepperoncini, black olives, red onion, cucumber, roasted red peppers, and fresh basil.
- Toss the Salad. Pour the vinaigrette over the salad ingredients and gently toss to ensure everything is evenly coated with the dressing.
- Serve. Serve immediately as a fresh appetizer or light meal. Optionally, chill for 15 minutes to let flavors meld before serving.
Notes
- For a gluten-free version, verify that the salami and other processed ingredients contain no gluten additives.
- Adjust the amount of pepperoncini to control the salad’s spiciness.
- This salad can be customized with additional antipasto ingredients like artichoke hearts or marinated mushrooms.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- To keep salad greens crisp, add the dressing just before serving.
