Antipasto Recipe

Prep the lettuce

Rinse romaine leaves under cold water, shake off excess water or spin in a salad spinner, then chop into bite-sized pieces. Place chopped romaine in a large mixing bowl and pat dry with paper towels if needed.

Prepare proteins and cheese

Dice the cooked ham into roughly 1/2-inch pieces. Thinly slice the Calabrese salami and halve the slices if large. Cube the white cheddar into 1/2-inch pieces. Add ham, salami, and cheese to the bowl with the romaine.

Vegetables and peppers

Halve the cherry tomatoes and add them to the bowl. Thinly slice the pepperoncini (remove seeds for less heat) and add to the salad. If using, add the thinly sliced red onion and chopped parsley.

Gently toss the salad ingredients together to distribute components evenly and keep the mixture airy while you prepare the dressing.

Combine wet ingredients

In a small bowl or jar, combine the extra-virgin olive oil, red wine vinegar, fresh lemon juice, and Dijon mustard.

Add aromatics and seasonings

Whisk in the minced garlic, dried oregano, dried basil, sugar or honey, kosher salt, and freshly ground black pepper until the sugar and salt are mostly dissolved.

Emulsify

Vigorously whisk the dressing for 20–30 seconds (or secure the jar lid and shake vigorously for 30–45 seconds) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning: add more salt, pepper, or a splash more vinegar or lemon if desired.

Dress the salad

Pour 3 to 4 tablespoons of the dressing over the salad and toss gently to coat evenly. Add more dressing a tablespoon at a time if you prefer a wetter salad. Reserve any extra dressing in the refrigerator for up to 5 days.

Serve immediately on chilled plates or bowls so the lettuce stays crisp. Garnish with additional chopped parsley if desired.