Antipasto Salad Recipe

Prepare greens

Rinse mixed baby lettuces, radicchio and shredded iceberg under cold water. Spin or pat dry thoroughly. Tear any large leaves into bite-sized pieces and place in a large salad bowl.

Halve cherry tomatoes and add to the bowl with the greens. Thinly slice the cucumber and add. Drain and slice roasted red peppers and marinated artichoke hearts; add them along with Kalamata olives, halved pepperoncini and very thinly sliced red onion. Toss gently to combine so vegetables distribute evenly through the greens.

Arrange or toss in the prosciutto, soppressata (or Genoa salami), and coppa (or mortadella). Add torn fresh mozzarella and shaved provolone or pecorino. For a composed presentation, you may fan the meats and cheeses on top of the dressed greens just before serving; for a tossed salad, add them now and toss gently to combine.

Scatter toasted ciabatta croutons (or crostini pieces) and toasted pine nuts or chopped Marcona almonds over the salad. Sprinkle torn basil leaves across the top as a fresh finishing note.

Make vinaigrette

In a small jar or bowl combine red wine vinegar, lemon juice, minced garlic, Dijon mustard, dried oregano, crushed red pepper flakes, salt and pepper. Whisk or shake to combine. Gradually add the extra-virgin olive oil while whisking (or add to the jar and shake vigorously) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning — add more salt, pepper or a splash more vinegar or lemon for brightness.

Dress the salad: drizzle about three-quarters of the vinaigrette over the salad and gently toss with salad tongs to coat all components evenly. Reserve the remaining vinaigrette for guests to add more if desired.

Serve immediately so greens remain crisp and croutons retain crunch. Offer extra shaved cheese and more cracked black pepper at the table.