Antipasto Salad Recipe

Name: Giuliano's Italian Kitchens Antipasto Salad Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 6 cups romaine lettuce (or mixed salad greens); 150 g thinly sliced deli ham; 150 g thinly sliced salami (such as Genoa); 120 g provolone or mozzarella, cubed or sliced; 1 cup cherry tomatoes, halved; 1 each English cucumber, sliced (or 1/2 large); 3 tbsp Kalamata or black olives, pitted and halved; 6 each pickled pepperoncini, sliced; 1 small red onion, thinly sliced; 2 tbsp grated or shaved Parmesan (optional); 3 tbsp extra-virgin olive oil; 1.5 tbsp red wine vinegar; 0.5 tsp Dijon mustard; 1 clove garlic, minced; 0.5 tsp dried oregano; 0.5 tsp salt; 0.25 tsp black pepper; 1 tbsp capers (optional); 2 tbsp fresh basil or parsley, chopped

Inspired by Giuliano's Italian Kitchen

Time20m

Serves4

Made up with lettuce, ham, salami, cheese, tomatoes, olives, cucumbers, pepperoncini, & onions, served with your choice of dressing.

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Ingredients

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Salad base

6 cups romaine lettuce (or mixed salad greens)

5.29 oz (150 g) thinly sliced deli ham

5.29 oz (150 g) thinly sliced salami (such as Genoa)

4 1/4 oz (120 g) provolone or mozzarella, cubed or sliced

1 cup Cherry tomatoes, halved

1 each English cucumber, sliced (or 1/2 large)

3 tbsp Kalamata or black olives, pitted and halved

6 each pickled pepperoncini, sliced

1 small Red onion, thinly sliced

2 tbsp grated or shaved Parmesan (optional)

Dressing (choose or make-your-own)

3 tbsp extra-virgin olive oil

1 1/2 tbsp red wine vinegar

1/2 tsp Dijon mustard

1 clove Garlic, minced

1/2 tsp Dried oregano

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Garnish / optional

1 tbsp capers (optional)

2 tbsp fresh basil or parsley, chopped

Method

Salad base

Prepare lettuce

Wash and thoroughly dry the romaine or mixed greens. Tear or chop into bite-size pieces to measure approximately 6 cups. Place in a large serving bowl.

Prepare meats and cheese

Roll or fold the thinly sliced ham and salami into bite-size ribbons (about 1-inch wide) and arrange them in the bowl. Cube or slice the provolone or mozzarella into roughly 1/2-inch pieces and add to the bowl.

Prepare vegetables and aromatics

Halve the cherry tomatoes and add to the bowl. Slice the cucumber into 1/4-inch rounds (or half-moons) and add. Pit and halve the olives if needed and add. Thinly slice the red onion into half-moons; separate into rings and add. Slice the pepperoncini into rings and add.

Optional finishing

If using, sprinkle grated or shaved Parmesan and capers over the salad. Toss gently to combine only if you plan to dress immediately; otherwise leave lightly arranged until serving.

Dressing (simple vinaigrette)

In a small bowl or jar combine the extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. Whisk vigorously or shake in a lidded jar until fully emulsified. Taste and adjust seasoning (add more vinegar for tang or oil for mellowness).

If serving multiple dressing options, prepare desired store-bought or alternate dressings and offer alongside the salad so guests can choose.

Assemble & serve

Just before serving, drizzle about half of the vinaigrette (roughly 2 tbsp) over the salad and toss gently to coat all ingredients evenly. Add additional dressing to taste at the table.

Garnish with chopped fresh basil or parsley. Serve immediately with extra dressing on the side.