Antipasto Salad Recipe

Prepare lettuce

Wash and dry the romaine lettuce thoroughly. Chop or tear into roughly 1–1.5 inch pieces. Place in a large salad bowl.

Prepare tomatoes

If using cherry tomatoes, halve them. If using larger tomatoes, core and chop into bite-sized wedges (about 1 cup total). Add to the bowl with the lettuce.

Prepare cucumber

Peel if desired, halve lengthwise and slice crosswise into 1/4-inch half-moons until you have about 1 cup. Add to the bowl.

Fold each slice of ham and salami into quarters or thirds and cut longer slices in half so they're bite-sized. Toss the folded ham, salami and pepperoni into the bowl with the greens and vegetables.

Cube or tear the provolone into roughly 3/4-inch pieces and add to the salad bowl. Gently toss to distribute meats and cheese evenly.

Drain the giardiniera well and roughly chop larger pieces (peppers, carrots, cauliflower) into uniform bites. Slice or halve the pitted black olives. Add both to the salad bowl and fold gently to combine.

Make dressing

In a small bowl or jar, combine the extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, crushed red pepper flakes, salt and black pepper. Whisk vigorously or shake in a sealed jar until emulsified (about 20–30 seconds). Taste and adjust seasoning—add a little more vinegar if you like it tangier, or a pinch more salt if needed.

Dress the salad

Pour about three-quarters of the dressing over the salad and toss gently but thoroughly to coat all ingredients. Add more dressing to taste, but avoid overdressing—you can always serve extra on the side.

Taste and adjust final seasoning with additional salt and freshly ground black pepper if desired. Sprinkle the grated Parmesan and sliced basil or parsley over the top as a garnish.

Serve immediately as a main-course antipasto salad or refrigerate up to 30 minutes (dressing on the side if holding longer) before serving. Leftovers: store dressing separately and keep salad refrigerated for up to 2 days.