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Loaded Italian Antipasto Salad - Bold, Bright, and Ready in Minutes

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Romaine or crisp mixed greens (6 cups, chopped)
  • Cherry tomatoes (2 cups, halved)
  • English cucumber (1 large, sliced into half-moons)
  • Roasted red peppers (1 cup, sliced; jarred is great)
  • Marinated artichoke hearts (1 cup, quartered and drained)
  • Castelvetrano or Kalamata olives (3/4 cup, pitted and halved)
  • Pepperoncini (1/2 cup, sliced; mild heat and tang)
  • Chickpeas (1 can, drained and rinsed)
  • Genoa salami (6–8 ounces, cut into ribbons or cubes)
  • Prosciutto or soppressata (optional, 3–4 ounces, torn)
  • Provolone (4 ounces, cubed) or fresh mozzarella (8 ounces, ciliegine/pearls)
  • Red onion (1/2 small, thinly sliced)
  • Fresh basil and parsley (1/2 cup total, chopped)
  • Extra-virgin olive oil (1/3 cup)
  • Red wine vinegar (3 tablespoons)
  • Dijon mustard (1 teaspoon)
  • Garlic (1 clove, finely grated)
  • Dried oregano (1 teaspoon)
  • Honey or sugar (1/2 teaspoon, to balance)
  • Kosher salt (3/4 teaspoon, to taste)
  • Black pepper (1/2 teaspoon, freshly ground)
  • Crushed red pepper flakes (pinch, optional)

Method
 

  1. Mix the dressing. In a jar, combine olive oil, red wine vinegar, Dijon, garlic, oregano, honey, salt, pepper, and red pepper flakes. Seal and shake until emulsified. Taste and adjust salt and acidity.
  2. Prep the veggies. Wash and chop the lettuce. Halve tomatoes, slice cucumber and onion, and drain jarred ingredients well. Pat artichokes and peppers dry so the salad doesn’t get watery.
  3. Cut meats and cheese. Slice salami into ribbons or small cubes. Tear prosciutto if using. Cube provolone or drain mozzarella pearls.
  4. Build the base. In a large bowl, add lettuce, tomatoes, cucumber, onion, chickpeas, olives, peppers, and artichokes.
  5. Add the savory hits. Scatter salami, prosciutto, and cheese over the top. Sprinkle with chopped basil and parsley.
  6. Dress and toss. Drizzle about two-thirds of the dressing over the salad. Toss gently until everything is coated. Add more dressing if needed.
  7. Rest briefly. Let the salad sit for 5–10 minutes so the flavors mingle. Taste and finish with a pinch of salt, pepper, or a splash more vinegar.
  8. Serve. Plate it family-style or scoop into bowls. Add extra herbs on top for freshness.