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Antipasto Salad Recipe

Name: Tony's Pizza and Restaurants Antipasto Salad Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 cups romaine lettuce; 2 cups arugula; 6 slices sliced salami (cured); 3 slices prosciutto; 4 slices cappicola (or soppressata); 1 cup fresh mozzarella (small bocconcini or torn); 3 ounces aged provolone, cut into 1/2-inch cubes; 6 pieces pepperoncini, halved; 3 tablespoons Kalamata olives, pitted; 3 tablespoons green castelvetrano or pitted green olives; 1 cup marinated artichoke hearts, quartered; 1 cup cherry tomatoes, halved; 1 small red onion, thinly sliced; 1 cup roasted red peppers, sliced; 1 tablespoon fresh basil leaves, torn; 1 tablespoon capers; 1 cup extra-virgin olive oil; 3 tablespoons red wine vinegar; 1 teaspoon Dijon mustard; 1 clove garlic, minced; 1 teaspoon dried oregano; 1 teaspoon honey or sugar; 1 tsp salt; 1 tsp black pepper, freshly ground; 2 tablespoons grated Parmesan or pecorino; 2 tablespoons toasted pine nuts or chopped walnuts (optional)

Inspired by Tony's Pizza and Restaurant

Time25m

Serves4

Chopped cured meats, fresh cheeses, and briny olives.

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Ingredients

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Salad

4 cups Romaine lettuce

2 cups Arugula

6 slices sliced salami (cured)

3 slices prosciutto

4 slices cappicola (or soppressata)

1 cup fresh mozzarella (small bocconcini or torn)

3 ounces aged provolone, cut into 1/2-inch cubes

6 pieces pepperoncini, halved

3 tablespoons Kalamata olives, pitted

3 tablespoons green castelvetrano or pitted green olives

1 cup marinated artichoke hearts, quartered

1 cup Cherry tomatoes, halved

1 small Red onion, thinly sliced

1 cup Roasted red peppers, sliced

1 tablespoon fresh basil leaves, torn

1 tablespoon capers

Dressing

1 cup extra-virgin olive oil

3 tablespoons red wine vinegar

1 teaspoon Dijon mustard

1 clove Garlic, minced

1 teaspoon Dried oregano

1 teaspoon honey or sugar

1 tsp Celtic sea salt

1 tsp Black pepper, freshly ground

Finish & Garnish

2 tablespoons grated Parmesan or pecorino

2 tablespoons toasted pine nuts or chopped walnuts (optional)

Method

Salad

Prepare greens

Wash and spin dry the romaine lettuce and arugula. Roughly chop the romaine into bite-size pieces and keep the arugula leaves whole or torn. Place both in a large serving bowl.

Prep cured meats

Stack the salami slices and cut them into bite-size strips or halve and quarter as preferred. Tear the prosciutto into ribbons. Slice or fold the cappicola into bite-size pieces. Add all cured meats to the bowl with the greens.

Cheeses

Drain and add the mozzarella bocconcini or torn fresh mozzarella to the bowl. Add the cubed provolone.

Briny & pickled items

Add halved pepperoncini, Kalamata and green olives, capers, and marinated artichoke quarters to the bowl. If the artichokes are very wet, drain and pat lightly with a paper towel before adding.

Veggies

Add halved cherry tomatoes, roasted red pepper slices, and thinly sliced red onion. Scatter torn basil leaves over the top.

Dressing

In a small jar or bowl, combine the red wine vinegar, Dijon mustard, minced garlic, dried oregano, honey (or sugar), salt, and freshly ground black pepper. Whisk briefly, then slowly stream in the extra-virgin olive oil while whisking to emulsify, or shake vigorously with a tight lid until combined. Taste and adjust seasoning — more vinegar for brightness, more honey for sweetness, or a pinch more salt if needed.

Assembly & Finish

Pour about half of the dressing over the salad and gently toss with salad tongs until ingredients are evenly coated. Add more dressing to taste (you may not need all of it).

Sprinkle the grated Parmesan or pecorino over the top and scatter toasted pine nuts or chopped walnuts if using. Give one final gentle toss.

Serve immediately at room temperature, family-style or plated. Leftovers keep well for up to 24 hours, but dress just before serving to keep greens crisp.