Antipasto Salad Recipe

Prepare greens

Rinse and dry romaine lettuce and baby greens thoroughly. Chop romaine into bite-sized pieces and combine with baby greens in a large salad bowl.

Prepare vegetables

Halve the cherry tomatoes. Peel (if desired) and thinly slice the cucumber into half-moons. Thinly slice the red onion and separate into rings. Add tomatoes, cucumber, and red onion to the bowl with greens.

Add antipasto components

Drain and quarter the marinated artichoke hearts and add to the bowl. Add sliced roasted red peppers, pepperoncini, and halved kalamata olives. Arrange or toss in the pepperoni and folded salami. Add fresh mozzarella pieces and shaved parmesan.

Make dressing

In a small bowl or jar, combine red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, dried basil, crushed red pepper flakes, salt, and black pepper. Whisk together while slowly streaming in the extra-virgin olive oil until emulsified. Taste and adjust seasoning — add more salt, pepper, or lemon juice as needed.

Optional rest

If time allows, let the dressing sit for 10–15 minutes so the dried herbs hydrate and flavors meld.

Just before serving, pour 3–4 tablespoons of the dressing over the salad (or more to taste) and toss gently to coat all ingredients evenly. Start with less dressing; guests can add more at the table.

Taste and adjust with additional salt, pepper, or a squeeze of lemon if desired. Garnish with toasted pine nuts or walnuts and torn fresh basil leaves.

Serve immediately on a large platter or in individual bowls. Leftover dressing can be refrigerated for up to one week; store leftover salad components separately to keep greens crisp.