Antipasto Salad Recipe

Prepare vegetables

Wash and thoroughly dry the mixed salad greens. Halve the cherry tomatoes. Peel (if desired) and slice the cucumber into half-moons to equal about 1 cup. Deseed and thinly slice the red bell pepper so you have 1/2 cup. Slice the banana peppers or pepperoncini into rings if not pre-sliced.

Place the dried mixed greens in a large serving bowl. Add the cherry tomatoes, cucumber, red bell pepper, and banana peppers; toss gently to combine and create an even bed for the antipasto components.

If desired, fold salami slices into quarters or roll them and arrange over the greens. Tear prosciutto into bite-sized pieces and scatter across the salad. Add the optional soppressata or capicola if using.

Distribute the halved fresh mozzarella and cubed provolone (or cheddar) evenly over the top of the salad so every portion will have some cheese and meat.

Drain marinated artichoke hearts and roasted red peppers well (reserve a tablespoon of the marinade if you like to boost flavor in the dressing). Quarter the artichokes and arrange them with the roasted peppers atop the salad.

Scatter the kalamata and green olives across the salad for briny contrast.

If using crisped salami for crunch, briefly bake salami slices at 375°F / 190°C on a parchment-lined sheet for 6–8 minutes until crisp, then cool and break into pieces. Alternatively use pepperoncini chips or toasted nuts directly.

Sprinkle toasted pine nuts or chopped roasted almonds over the salad. Finish with torn or chiffonaded basil leaves and chopped parsley.

Make the vinaigrette

In a small bowl or jar combine red wine vinegar, fresh lemon juice, Dijon mustard, minced garlic, dried oregano, crushed red pepper flakes, salt, and black pepper. Whisk or shake to combine. Slowly stream in the extra-virgin olive oil while whisking continuously until the dressing emulsifies. Taste and adjust seasoning—add reserved artichoke/pepper marinade tablespoon for extra tang if desired.

Pour the dressing over the assembled salad just before serving (about 3–4 tablespoons per 4 servings), or serve the dressing on the side. Toss gently to coat all ingredients, taking care not to break the cheeses or bruise the greens.

Taste and adjust with additional salt, pepper, or lemon juice. Sprinkle grated Parmesan or Pecorino over the top if using. Garnish with lemon wedges on the side.

Serve immediately so greens remain crisp. Leftovers keep well refrigerated (dressing separate) for up to 24 hours; add dressing and toss just before serving again.