Antipasto Salad Recipe

Wash and chop greens

Rinse romaine, baby greens and radicchio under cold water. Dry thoroughly using a salad spinner or clean towels. Chop romaine into bite-sized pieces and thinly slice radicchio. Combine romaine, baby greens and radicchio in a large salad bowl.

Prepare vegetables and pickles

Halve the cherry tomatoes. Drain and slice roasted red peppers. Slice pepperoncini, halve the Kalamata olives, quarter marinated artichoke hearts, slice cucumber into half-moons, and thinly slice the red onion. Add all prepared vegetables and pickles to the bowl with the greens.

Arrange cured meats

Fold or roll salami, and fold prosciutto/capicola slices; arrange them in bite-sized portions and add to the salad bowl. Scatter pepperoni slices over the greens as well.

Add cheeses

Halve bocconcini mozzarella and add to the bowl. Add cubed provolone and shaved Parmesan. Toss gently to distribute but keep some larger pieces for visual interest.

Add thinly sliced basil, chopped parsley, and toasted pine nuts or chopped roasted almonds to the salad bowl. Toss gently to combine all components evenly.

Whisk dressing

In a small bowl or jar, combine extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, black pepper and red pepper flakes (if using). Whisk vigorously until emulsified, or shake in a jar with a tight lid for 30 seconds. Taste and adjust seasoning: add more vinegar for brightness or a pinch more salt if needed.

Just before serving, drizzle about half of the dressing over the salad and toss gently to coat. Taste and add more dressing as desired (reserve any leftover dressing for another use). Plate the salad on a large platter or individual plates, finish with a few extra shaved Parmesan flakes and a light drizzle of olive oil if desired. Serve immediately.