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Antipasto Salad Recipe

Name: CJ Mahoney's Troys ANTIPASTO SALAD Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 6 cups mixed salad greens (romaine, arugula, radicchio or mixed greens); 1 cup diced Genoa salami; 1 cup diced cooked ham; 1 cup fresh mozzarella, diced or small bocconcini halved; 1 cup black olives, pitted and halved; 1 cup pepperoncini, sliced (mildly pickled Italian peppers); 1 cup cherry tomatoes, halved (optional); 0.25 cup red onion, thinly sliced (optional); 2 tbsp fresh parsley, chopped (optional garnish); 0.5 cup extra-virgin olive oil; 3 tbsp red wine vinegar; 1 tbsp fresh lemon juice; 1 tsp Dijon mustard; 1 clove minced garlic; 1 tsp dried oregano; 0.25 tsp crushed red pepper flakes; 0.5 tsp granulated sugar or honey; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 4 pieces dinner rolls (soft, warmed)

Inspired by CJ Mahoney's Troy

Time20m

Serves4

Crisp greens topped with diced salami, ham, mozzarella cheese, black olives & pepperoncini. Tossed in homemade antipasto dressing & served with a dinner roll

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Ingredients

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Salad

6 cups mixed salad greens (romaine, arugula, radicchio or mixed greens)

1 cup diced Genoa salami

1 cup diced cooked ham

1 cup fresh mozzarella, diced or small bocconcini halved

1 cup black olives, pitted and halved

1 cup pepperoncini, sliced (mildly pickled Italian peppers)

1 cup cherry tomatoes, halved (optional)

1/4 cup red onion, thinly sliced (optional)

2 tbsp fresh parsley, chopped (optional garnish)

Antipasto Dressing

1/2 cup extra-virgin olive oil

3 tbsp red wine vinegar

1 tbsp fresh lemon juice

1 tsp Dijon mustard

1 clove minced garlic

1 tsp Dried oregano

1/4 tsp Crushed red pepper flakes

1/2 tsp granulated sugar or honey

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

To Serve

4 pieces dinner rolls (soft, warmed)

Method

Salad

Prepare greens and toppings

Rinse and thoroughly dry the mixed salad greens. If using romaine hearts, tear into bite-size pieces. Place 6 cups of greens in a large salad bowl.

Dice the Genoa salami and ham into roughly 1/4- to 1/2-inch pieces so they distribute evenly. Add 1 cup each of diced salami and ham to the bowl.

Dice or halve the fresh mozzarella (or small bocconcini) and add 1 cup to the bowl.

Drain and halve the pitted black olives; add 1 cup to the bowl.

Slice the pepperoncini into rings (reserve a few whole for garnish if you like) and add 1 cup to the bowl. If you prefer less heat/vinegar, rinse briefly and pat dry before adding.

If using, halve the cherry tomatoes and thinly slice the red onion; add to the bowl. Sprinkle chopped parsley over the top for a fresh garnish.

Antipasto Dressing

Make the dressing

In a small bowl or jar, combine 3 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1 teaspoon dried oregano, 1/4 teaspoon crushed red pepper flakes, 1/2 teaspoon sugar or honey, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.

Slowly whisk in 1/2 cup extra-virgin olive oil until the dressing emulsifies and thickens slightly. Alternatively, put all ingredients in a jar, secure the lid and shake vigorously for 30 seconds. Taste and adjust seasoning—add more salt, pepper or a splash more vinegar or lemon to balance acidity.

Assemble & Serve

Toss salad

Pour about half of the dressing over the salad and toss gently with salad tongs until toppings are evenly coated. Add more dressing to taste (typically 3–4 tablespoons per 4–6 servings).

Divide the antipasto salad onto 4 plates or bowls. Garnish with additional pepperoncini rings or parsley if desired.

Warm 4 dinner rolls (in oven at 350°F / 175°C for 5–8 minutes or microwave for 20–30 seconds) and serve alongside the salad.