Antipasto Salad Recipe

Wash and dry greens

Rinse the mixed salad greens thoroughly and spin or pat dry. Place in a large salad bowl and gently fluff to separate leaves.

Trim the cucumber, halve lengthwise and thinly slice. Halve cherry tomatoes. Peel and very thinly slice the red onion into rings or half-rings; separate slices so they’re not clumped.

Slice or tear the provolone into 1/2-inch strips or small cubes so it’s easy to eat with the salad.

If not already thinly sliced, fold the ham, salami and capicola and slice into bite-size ribbons or bite-sized pieces. For presentation, you can roll or slightly fold a few slices to place on top of the salad.

Pit and halve the olives (if not already) and slice the pepperoncini if using. Tear basil leaves into smaller pieces.

In a medium bowl or jar combine red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano and honey (if using). Whisk to combine.

Slowly whisk in the extra-virgin olive oil until the dressing is emulsified. Alternatively, put all dressing ingredients in a jar, seal, and shake vigorously for 20–30 seconds.

Taste and season with salt and freshly ground black pepper. Adjust acidity or sweetness to taste by adding more lemon/vinegar or honey. Dressing can be made up to 24 hours ahead and kept refrigerated; bring to room temperature and whisk before using.

Drizzle about 3–4 tablespoons of the dressing over the greens and gently toss to coat. Reserve extra dressing to add at the table.

Evenly distribute the ham, salami and capicola over the dressed greens.

Scatter the provolone, cherry tomatoes, cucumber, olives, pepperoncini and red onion over the top. Add torn basil leaves and sprinkle grated Parmesan if using.

Taste and add more dressing as needed, tossing gently just before serving so ingredients remain distinct and the salad doesn’t become soggy.

Serve with toasted bread slices on the side, or place bread on top as crouton-style accompaniment.