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Antipasto Salad Recipe

Name: Pacifica Pizzas Antipasto Salad Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 6 cups mixed salad greens (romaine, red leaf, arugula); 1 cup cherry tomatoes; 0.5 cup red onion; 6 pieces Italian pepperoncini (optional); 1 cup pepperoni, sliced (about 1/8 inch thick); 1 cup salami, sliced (mild or Genoa); 1 cup mozzarella, cubed or mini bocconcini; 0.25 cup provolone or Parmesan (optional), shaved; 0.5 cup kalamata or black olives, pitted and halved; 0.5 cup English cucumber or Persian cucumber; 0.5 cup roasted red peppers (from jar), sliced; 0.25 cup extra-virgin olive oil; 2 tbs red wine vinegar; 1 tbs fresh lemon juice; 1 tsp Dijon mustard; 1 tsp dried oregano; 1 clove garlic, minced; 0.5 tsp salt; 0.25 tsp black pepper; 0.25 tsp red pepper flakes (optional); 0.25 cup fresh basil leaves, torn; 2 tbs toasted pine nuts or chopped walnuts (optional)

Inspired by Pacifica Pizza

Time25m

Serves4

Garden salad with the addition of Pepperoni, Salami, Olives, Onions, Tomatoes & Cheese

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Ingredients

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Salad base

6 cups mixed salad greens (romaine, red leaf, arugula)

1 cup Cherry tomatoes

1/2 cup red onion

6 pieces Italian pepperoncini (optional)

Antipasto proteins & cheeses

1 cup pepperoni, sliced (about 1/8 inch thick)

1 cup salami, sliced (mild or Genoa)

1 cup mozzarella, cubed or mini bocconcini

1/4 cup provolone or Parmesan (optional), shaved

Veggies & olives

1/2 cup kalamata or black olives, pitted and halved

1/2 cup English cucumber or Persian cucumber

1/2 cup roasted red peppers (from jar), sliced

Dressing

1/4 cup extra-virgin olive oil

2 tbs red wine vinegar

1 tbs fresh lemon juice

1 tsp Dijon mustard

1 tsp Dried oregano

1 clove Garlic, minced

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1/4 tsp red pepper flakes (optional)

Garnish & optional additions

1/4 cup fresh basil leaves, torn

2 tbs toasted pine nuts or chopped walnuts (optional)

Method

Prep vegetables & proteins

Wash and dry greens

Rinse mixed salad greens in cold water and dry thoroughly using a salad spinner or clean kitchen towel. Place in a large bowl and gently fluff to separate leaves.

Prep tomatoes

Halve the cherry tomatoes (or quarter if large) and place in a small bowl.

Slice onion

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

Prepare cucumber and roasted peppers

Thinly slice the cucumber into half-moons or rounds. Drain jarred roasted red peppers and slice into strips.

Prepare olives

Pit (if needed) and halve the kalamata or black olives.

Arrange meats and cheeses

If pepperoni and salami are in large slices, cut into strips or bite-sized pieces. Cube mozzarella or drain mini bocconcini. Shave provolone or Parmesan if using.

Make dressing

In a small bowl or jar, combine extra-virgin olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, minced garlic, dried oregano, salt, black pepper, and red pepper flakes if using. Whisk vigorously or shake with lid until the dressing emulsifies and slightly thickens (about 20–30 seconds). Taste and adjust seasoning (add more vinegar or lemon for brightness, more salt to taste).

Assemble salad

To the large bowl with the dried mixed greens, add the halved cherry tomatoes, sliced red onion (drained if soaked), cucumber slices, roasted red pepper strips, and halved olives. Toss gently to combine.

Add the prepared pepperoni, salami, and mozzarella (and provolone/Parmesan if using) to the bowl. Gently toss again to distribute proteins and cheese evenly throughout the salad.

Pour the dressing over the salad gradually—start with about two-thirds of the dressing and toss gently to coat. Taste and add more dressing if desired. You want the salad lightly coated, not drenched.

Finish & serve

Transfer the salad to a serving platter or keep in the large bowl. Scatter torn fresh basil leaves and toasted pine nuts or chopped walnuts over the top.

Serve immediately at room temperature. If making ahead, keep dressing separate and dress the salad within 15 minutes of serving to prevent wilting.