Antipasto Salad Recipe

Make the dressing

In a small bowl or jar combine red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, honey (or sugar), salt and pepper. Whisk briefly to combine. Slowly add the extra-virgin olive oil while whisking (or add all ingredients to a jar, seal and shake vigorously) until the vinaigrette is emulsified. Taste and adjust salt, pepper or sweetness. Set aside at room temperature.

Wash and chop greens

Rinse romaine and mixed greens thoroughly under cold water, then spin or pat dry until mostly moisture-free. Chop romaine into bite-size pieces if leaves are large. Place romaine and mixed greens in a large salad bowl.

Add halved cherry tomatoes, sliced cucumber, thinly sliced red onion and halved pepperoncini to the greens. Toss gently to distribute.

Prepare meats and cheeses

Roll or fold the genoa salami slices and quarter them; tear capicola or prosciutto into bite-size pieces; slice any larger cured meats as needed. Cube the provolone and halve mozzarella pearls if large.

Arrange or scatter the prepared salami, capicola/prosciutto, soppressata/pepperoni and cheeses evenly over the dressed greens (see dressing step below for when to add vinaigrette).

Scatter marinated artichoke hearts, roasted red peppers and mixed olives across the salad.

Optional pepperoni chips

If using pepperoni chips for extra crunch: place pepperoni slices on a parchment-lined baking sheet and bake at 400°F (200°C) for 6–10 minutes until edges curl and crisp. Drain on paper towels and cool before adding to the salad.

Sprinkle toasted pine nuts or chopped toasted walnuts, torn basil leaves and chopped parsley over the salad.

Drizzle the prepared vinaigrette over the salad: start with about half, toss gently to coat, then add more to taste (you will likely use 3–4 tablespoons for light coating up to the full amount for a more dressed salad).

Season with flaky sea salt and freshly ground black pepper to taste. Toss gently one final time to combine everything.

Serve immediately on chilled plates or family-style from the bowl. Offer additional vinaigrette on the side.