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Antipasto Salad Recipe

Name: Mitten & Boot Cafe & Fine Foods Antipasto Salad Recipe
Cook time: 25 min
Total time: 25 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 8 cups romaine lettuce; 8 pieces pepperoncini peppers; 1.5 cups cherry tomatoes; 1 pieces English cucumber; 0.5 pieces red onion; 6 oz sliced salami (quartered); 3 oz prosciutto (thinly sliced, torn); 3 oz calabrese or Genoa salami (sliced); 6 oz provolone cheese (cubed); 8 pieces fresh mozzarella (small bocconcini or ciliegine, halved); 1 cup peppered or marinated artichoke hearts (quartered); 0.75 cup kalamata olives (pitted, halved); 0.5 cup roasted red peppers (julienned); 0.5 cup pepperoncini (sliced); 0.5 cup marinated mushrooms (optional); 0.5 cup extra-virgin olive oil; 0.25 cup red wine vinegar; 1 tbsp fresh lemon juice; 1 tsp Dijon mustard; 1 clove garlic (minced); 1 tsp dried oregano; 1 tsp sugar or honey; 1 tsp salt; 0.5 tsp black pepper; 0.25 tsp red pepper flakes (optional); 0.25 cup fresh basil leaves (torn); 0.25 cup grated Parmesan or Pecorino

Inspired by Mitten & Boot Cafe & Fine Food

Time25m

Serves6

Make Antipasto Salad Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Salad Base

8 cups Romaine lettuce

8 pieces pepperoncini peppers

1 1/2 cups Cherry tomatoes

1 pieces English cucumber

1/2 pieces red onion

Antipasto Components

6 oz sliced salami (quartered)

3 oz prosciutto (thinly sliced, torn)

3 oz calabrese or Genoa salami (sliced)

6 oz provolone cheese (cubed)

8 pieces fresh mozzarella (small bocconcini or ciliegine, halved)

1 cup peppered or marinated artichoke hearts (quartered)

3/4 cup kalamata olives (pitted, halved)

1/2 cup roasted red peppers (julienned)

1/2 cup pepperoncini (sliced)

1/2 cup marinated mushrooms (optional)

Dressing

1/2 cup extra-virgin olive oil

1/4 cup red wine vinegar

1 tbsp fresh lemon juice

1 tsp Dijon mustard

1 clove Garlic (minced)

1 tsp Dried oregano

1 tsp sugar or honey

1 tsp Celtic sea salt

1/2 tsp black pepper

1/4 tsp red pepper flakes (optional)

Garnish / Finish

1/4 cup fresh basil leaves (torn)

1/4 cup grated Parmesan or Pecorino

Method

Salad Base

Wash and dry the romaine lettuce thoroughly. Chop or tear into roughly 1–1½-inch pieces and place in a large salad bowl.

Slice the cherry tomatoes in half and add to the bowl.

Peel (if desired) and slice the cucumber into half-moons about 1/4-inch thick; add to the bowl.

Thinly slice the red onion into half-moons. If raw onion is strong, soak slices in cold water for 5 minutes, then drain and pat dry before adding.

Add whole or halved pepperoncini peppers to the bowl according to taste.

Antipasto Components

Prepare the meats: slice or quarter the salami so pieces are bite-sized. Tear the prosciutto into rustic pieces. Add all prepared meats to the salad bowl, distributing them so they will be mixed evenly.

Prepare the cheeses: cube the provolone into roughly 1/2-inch cubes and halve the bocconcini. Add both cheeses to the bowl.

Add the marinated artichoke hearts (quartered), kalamata olives (pitted/halved), roasted red peppers (julienned), marinated mushrooms (if using), and sliced pepperoncini into the bowl with the salad base and meats/cheeses.

Toss gently to combine the solid antipasto components with the greens, taking care not to crush the mozzarella.

Dressing

Make the dressing

In a medium bowl or jar, combine red wine vinegar, fresh lemon juice, Dijon mustard, minced garlic, dried oregano, sugar or honey, salt, black pepper, and red pepper flakes (if using). Whisk briefly to combine.

Slowly stream in the extra-virgin olive oil while whisking constantly (or shake vigorously in a sealed jar) until the dressing emulsifies and becomes slightly thickened.

Taste and adjust seasoning: add more salt, pepper, or a touch more vinegar/lemon if you prefer brighter acidity.

Reserve about 2–3 tablespoons of the dressing to drizzle over the finished salad for presentation; toss the remaining dressing with the salad to coat evenly (start with half, toss, then add more to taste).

Garnish / Finish

After tossing the salad with dressing, transfer to a serving platter or leave in the bowl. Scatter the torn fresh basil over the top.

Sprinkle the grated Parmesan or Pecorino evenly over the salad.

If desired, add a few extra whole pepperoncini or a drizzle of olive oil for presentation. Serve immediately so greens remain crisp.