Antipasto Salad Recipe

Wash and dry greens

Rinse romaine and mixed baby greens under cold water and spin or pat dry thoroughly. Tear larger romaine leaves into 2–3" pieces.

Slice and halve produce

Halve cherry tomatoes, slice cucumber into half-moons, thinly slice red onion into half-rings, and halve small mozzarella balls. Quarter marinated artichoke hearts if large and slice roasted red peppers into strips.

Halve or tear larger cold-cut slices to bite-size (approx. 1" pieces). Pit and halve kalamata olives if not already pitted. Reserve pepperoncini whole or sliced depending on preference.

In a small bowl or jar, combine red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, salt, and black pepper. Whisk while slowly pouring in the extra-virgin olive oil until emulsified. Taste and adjust seasoning. If dressing tastes sharp, add an extra 1/2 tsp honey or 1/2 tbs olive oil. Stir in 2 tbs pepperoncini juice or reserved marinated oil to boost tang.

In a large mixing bowl, combine the dried romaine and baby greens, cherry tomatoes, cucumber, and red onion. Toss gently to distribute.

Add the marinated artichoke hearts, roasted red peppers, and kalamata olives to the greens and toss once more to combine.

Scatter the prepared cold cuts (salami, capicola, prosciutto/ham) evenly over the salad. Add halved mozzarella and shaved provolone or parmesan on top. Tuck pepperoncini and fresh basil leaves throughout for bursts of flavor.

Pour the dressing over the salad — start with about two-thirds of it — and gently toss using salad tongs until everything is lightly coated. Taste and add remaining dressing if desired; you may prefer to serve extra dressing on the side.

Transfer to a serving platter or bowls. Garnish with a light drizzle (1 tbs) of the reserved marinated oil or pepperoncini juice and an extra sprinkle of shaved parmesan. Serve immediately.