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Classic Antipasto Salad

Classic antipasto salad brings romaine, salami, provolone, mozzarella, and marinated vegetables together with a quick red wine vinaigrette. Toss it just before serving for crisp greens and evenly coated bites.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Italian
Calories: 520
Ingredients Method Notes

Ingredients
  

For the dressing
  • 0.33 cup extra-virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 clove garlic minced
  • 1 tsp dried oregano
  • 0.25 tsp kosher salt
  • 0.25 tsp black pepper
For the salad
  • 1 romaine lettuce large head, chopped
  • 1 pint cherry tomatoes halved
  • 6 oz Genoa salami cut into 1/2-inch strips
  • 6 oz provolone cheese cut into 1/2-inch cubes
  • 8 oz fresh mozzarella pearls drained
  • 1 can (14 oz) artichoke hearts drained and quartered
  • 0.5 cup roasted red peppers drained and cut into strips
  • 0.5 cup Kalamata olives pitted
  • 0.33 cup pepperoncini sliced and drained
  • 0.25 red onion small, thinly sliced

Method
 

Make the dressing
  1. Whisk the olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and black pepper in a small bowl until combined.
Assemble the salad
  1. Add the romaine, tomatoes, salami, provolone, mozzarella, artichoke hearts, roasted red peppers, olives, pepperoncini, and red onion to a large serving bowl.
  2. Pour the dressing over the salad and toss to coat evenly.
  3. Serve right away.

Notes

For the best texture, toss just before serving. Store the undressed salad and dressing separately in airtight containers in the refrigerator for up to 3 days; freezing is not recommended. For a lower-sodium option, reduce the salami and olives.