Antipasto Salad Recipe

Name: Tony's Italian Restaurant & Pizzerias Antipasto Salad Recipe
Cook time: 15 min
Total time: 15 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 3 cups iceberg lettuce; 2 cups romaine lettuce, chopped; 0.75 cups aged provolone, cut into 1/2-inch cubes or thin slices; 100 g salami, sliced into bite-size pieces or folded; 6 pieces pepperoncini, halved or left whole; 0.5 cups green olives, pitted and halved; 0.5 cups assorted pickled vegetables (giardiniera or pickled peppers, carrots, cauliflower), chopped; 6 pieces anchovy fillets (optional — for garnish and salty umami); 3 tbs extra-virgin olive oil; 1.5 tbs red wine vinegar; 1 tsp lemon juice (fresh); 0.5 tsp Dijon mustard; 0.5 tsp garlic, minced; 0.25 tsp dried oregano; 0.5 tsp salt; 0.25 tsp black pepper, freshly ground; 2 tbs grated Parmesan or Pecorino (optional); 1 tbs fresh parsley, chopped (optional)

Inspired by Tony's Italian Restaurant & Pizzeria

Time15m

Serves3

Small $11.75 | Large $16.75 • Included: iceberg lettuce, romaine lettuce, aged provolone cheese, salami, pepperoncini, green olives, pickled vegetables, anchovies, oil, and vinegar.

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Ingredients

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Greens

3 cups iceberg lettuce

2 cups romaine lettuce, chopped

Cheese & Cured Meats

3/4 cups aged provolone, cut into 1/2-inch cubes or thin slices

3 1/2 oz (100 g) salami, sliced into bite-size pieces or folded

Pickled & Briny

6 pieces pepperoncini, halved or left whole

1/2 cups green olives, pitted and halved

1/2 cups assorted pickled vegetables (giardiniera or pickled peppers, carrots, cauliflower), chopped

6 pieces anchovy fillets (optional — for garnish and salty umami)

Dressing

3 tbs extra-virgin olive oil

1 1/2 tbs red wine vinegar

1 tsp lemon juice (fresh)

1/2 tsp Dijon mustard

1/2 tsp Garlic, minced

1/4 tsp Dried oregano

1/2 tsp Celtic sea salt

1/4 tsp Black pepper, freshly ground

Optional Finishers

2 tbs grated Parmesan or Pecorino (optional)

1 tbs fresh parsley, chopped (optional)

Method

Prep the Greens

Wash the iceberg and romaine lettuces thoroughly under cold water. Spin or pat dry until mostly moisture-free. Tear or chop the iceberg into roughly 1-inch pieces and chop the romaine into bite-size ribbons. Place both lettuces into a large salad bowl and toss gently to combine.

Prepare Cheese & Meats

Cut the aged provolone into 1/2-inch cubes or thin slices. Slice or fold the salami into bite-size pieces. Add the provolone and salami to the bowl with the greens and toss lightly to distribute.

Add Pickled & Briny Ingredients

Halve the pepperoncini (remove seeds if you prefer less heat). Pit and halve the green olives if not already pitted. Roughly chop the assortment of pickled vegetables (giardiniera). Scatter the pepperoncini, olives, pickled vegetables and anchovy fillets over the greens, salami, and provolone.

Make the Dressing

Whisk the vinaigrette

In a small bowl or jar, combine the extra-virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt and freshly ground black pepper. Whisk vigorously (or shake in a lidded jar) until fully emulsified and slightly thickened, about 20–30 seconds.

Dress and Toss

Taste the dressing and adjust seasoning if needed (add more salt, pepper, or vinegar to balance). Drizzle about half the dressing over the salad and toss gently but thoroughly so the lettuces and mix-ins are evenly coated. Add more dressing as desired, keeping in mind the salad should be lightly dressed, not swimming.

Finish and Serve

If using, sprinkle grated Parmesan or Pecorino across the top and scatter chopped fresh parsley. Arrange any remaining anchovy fillets on top as a garnish. Serve immediately as a small plate (about 2 servings) or divide for a large portion (about 3–4 servings).