Fresh and Easy Antipasto Salad (Print version)
A crisp no-cook antipasto salad with salami, mozzarella, olives, artichokes, tomatoes, and a tangy oregano vinaigrette.
# Ingredients:
For the vinaigrette
01 -
1/3 cup (80 ml) extra-virgin olive oil
02 -
3 tablespoons red wine vinegar
03 -
1 small garlic clove, finely grated or minced
04 -
1 teaspoon dried oregano
05 -
1 teaspoon Dijon mustard
06 -
1/2 teaspoon kosher salt, plus more as needed
07 -
1/4 teaspoon black pepper
For the salad
08 -
2 romaine hearts, chopped into 1-inch pieces
09 -
4 oz (115 g) dry salami, sliced into half-moons
10 -
3 oz (85 g) pepperoni, halved or quartered
11 -
8 oz (225 g) fresh mozzarella pearls, drained
12 -
4 oz (115 g) provolone, diced or sliced
13 -
1 pint (300 g) cherry tomatoes, halved
14 -
1 cup (170 g) marinated artichoke hearts, drained and chopped
15 -
3/4 cup (100 g) mixed olives, drained
16 -
1/2 cup (70 g) sliced pepperoncini, drained
17 -
1/2 cup (80 g) roasted red peppers, drained and sliced
18 -
1/4 cup (35 g) thinly sliced red onion
19 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
In a large serving bowl, whisk olive oil, red wine vinegar, garlic, oregano, Dijon, salt, and black pepper until lightly thickened.
02 -
Drain the artichokes, olives, pepperoncini, roasted red peppers, and mozzarella well. Pat them lightly if they seem very wet.
03 -
Chop the romaine, slice the meats, halve the tomatoes, cut the provolone, and thinly slice the red onion so everything is bite-size.
04 -
Add romaine, salami, pepperoni, mozzarella, provolone, tomatoes, artichokes, olives, pepperoncini, roasted peppers, red onion, and parsley to the bowl with the dressing.
05 -
Toss gently until the salad is lightly coated. Taste and add a pinch more salt or vinegar if needed. Serve immediately.
# Good to know:
01 -
Serve right after tossing for the crispest texture.
02 -
To make ahead, store dressing, romaine, and chopped add-ins separately.