Antipasto Salad Recipe

Prepare lettuce

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

Prepare giardiniera and mix-ins

Drain giardiniera well to avoid excess liquid; roughly chop any large pieces. Add 3 tablespoons of drained giardiniera to the bowl with lettuce. Add halved cherry tomatoes, sliced red onion, halved kalamata olives, and sliced pepperoncini if using.

Add proteins and cheese

Stack salami slices, roll or fold if desired, then quarter each slice and scatter over the salad. Tear or fold provolone slices into bite-sized pieces and distribute evenly.

Finish and toss

Just before serving, sprinkle chopped fresh parsley over the salad (optional). Reserve dressing until ready to serve (see Dressing section). Toss salad gently with dressing to coat evenly, or serve dressing on the side.

In a small bowl or jar, combine red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, black pepper, and red pepper flakes (if using). Whisk or shake to combine.

While whisking constantly, slowly stream in the extra-virgin olive oil until the dressing emulsifies and thickens slightly (about 30 seconds). Taste and adjust seasoning — add more salt, pepper, or vinegar to balance acidity.

If giardiniera brine is flavorful, you may stir in up to 1 teaspoon of the brine to the dressing for extra tang — do so sparingly to avoid over-salting.