Antipasti Salad Recipe

Combine

In a small bowl or jar, add the minced garlic, red wine vinegar, lemon juice, Dijon mustard and honey (if using). Whisk briefly to combine.

Emulsify

While whisking continuously, slowly stream in the extra-virgin olive oil until the dressing is emulsified and slightly thickened. Alternatively, secure the jar lid and shake vigorously for 20–30 seconds.

Season

Stir in dried oregano, salt and freshly ground black pepper. Taste and adjust seasoning — add more salt, pepper, or a touch more honey if the dressing is too sharp. Let the vinaigrette rest for 5 minutes to allow garlic flavor to meld.

Prepare ingredients: Rinse and thoroughly dry the mixed salad greens using a salad spinner or paper towels. Halve the grape tomatoes. Thinly slice the red onion if using. Tear the Genoa salami into bite-size pieces and cut provolone into ribbons or small strips. If using Parmesan shavings, either shave with a vegetable peeler or grate coarsely.

Combine salad components: In a large salad bowl, place the dried mixed greens. Scatter the halved tomatoes, torn Genoa salami, provolone ribbons, red onion slices and olives (if using) evenly over the greens.

Dress the salad: Pour about three-quarters of the garlic vinaigrette (approximately 3 tablespoons) over the salad. Gently toss with salad tongs or clean hands until ingredients are evenly coated. Add more dressing to taste, up to the remaining amount, taking care not to overdress — you want the greens lightly coated.

Finish and serve: Sprinkle the grated or shaved Parmesan over the dressed salad. Give one gentle final toss to distribute cheese on top. Transfer to individual plates or serve family-style. Serve immediately so greens remain crisp.