If you’re on the hunt for a salad that bursts with flavor, texture, and color all at once, the Antipasto Salad with Red Wine Vinaigrette Recipe is an absolute winner. This dish brings together bright, tangy red wine vinaigrette paired with an irresistible medley of salami, olives, artichokes, and fresh greens. Every bite is like a festive celebration of Italian-inspired ingredients—a perfect balance of savory, zesty, and fresh that makes this salad a staple for lunches, light dinners, or as a showstopper side dish. Once you try this Antipasto Salad with Red Wine Vinaigrette Recipe, it won’t just be a recipe; it will become your go-to for lively, comforting meals.
Ingredients You’ll Need
The beauty of this Antipasto Salad with Red Wine Vinaigrette Recipe lies in its simplicity and the quality of ingredients. Each component brings something unique: the tang of vinegar, the saltiness of olives, the zing of pepperoncini, and the freshness of Romaine lettuce. These straightforward ingredients combine to create a salad bursting with flavor and texture.
- ¼ cup Red Wine Vinegar: Provides the perfect tangy base for the vinaigrette, balancing rich flavors.
- 1 teaspoon dried oregano: Adds classic Italian herb aroma and depth to the dressing.
- ¾ teaspoon Dijon mustard: Gives the vinaigrette a creamy texture and subtle bite.
- 1 teaspoon minced garlic: Brings savory warmth and an aromatic punch.
- ½ teaspoon black pepper: Adds a gentle heat that enhances all flavors.
- ¼ teaspoon salt: Essential for tying all ingredients together and elevating taste.
- ½ cup Extra Virgin Olive Oil: Creates a smooth, rich body for the vinaigrette, with fruity undertones.
- ½ cup bottled roasted red peppers (coarsely chopped and drained): Introduces sweet, smoky notes and a pop of color.
- 1 7-ounce jar pitted Kalamata olives, drained: Brings bold, briny flavor perfect for an antipasto salad.
- 1 ½ cups canned Artichoke hearts (drained): Adds tender texture and subtle tanginess.
- ¼ cup sliced red onion: Gives a crunchy bite and mild sharpness.
- ½ cup Genoa salami (cut in matchsticks): Provides savory, meaty richness.
- ¼ cup pepperoni (cut in matchsticks): Adds a spicy punch and chewy texture.
- ½ cup diced Provolone cheese: Brings creaminess and mild smoky flavor.
- 1 cup grape tomatoes (halved): Adds juicy sweetness and bright color.
- 5 pepperoncini chopped: Delivers a punch of spicy acidity.
- 2 cups chopped Romaine leaves: Provides crisp, refreshing crunch and a green base.
How to Make Antipasto Salad with Red Wine Vinaigrette Recipe
Step 1: Prepare the Red Wine Vinaigrette
Start by combining the red wine vinegar, dried oregano, Dijon mustard, minced garlic, black pepper, and salt in a small bowl. Whisk these ingredients until the salt dissolves, and then slowly drizzle in the extra virgin olive oil while whisking vigorously. This emulsifies the vinaigrette, creating a smooth and well-blended dressing that coats every ingredient perfectly.
Step 2: Assemble the Salad Base
In a large salad bowl, toss together the chopped Romaine leaves, halved grape tomatoes, sliced red onion, roasted red peppers, Kalamata olives, and artichoke hearts. These fresh and vibrant ingredients form the hearty foundation for your antipasto salad and ensure a beautiful medley of textures and colors.
Step 3: Add the Meats and Cheese
Next, sprinkle the matchstick-cut Genoa salami and pepperoni over your salad base, then add the diced Provolone cheese. These savory elements bring richness and the signature antipasto flavor that makes this salad so satisfying.
Step 4: Toss with Vinaigrette and Pepperoncini
Pour the prepared red wine vinaigrette over the salad and gently toss everything together, making sure each bite is coated with that wonderful zesty dressing. Finally, fold in the chopped pepperoncini to add a touch of spicy acidity and a delightful crunch.
How to Serve Antipasto Salad with Red Wine Vinaigrette Recipe
Garnishes
For a delightful finishing touch, sprinkle some freshly torn basil leaves or a handful of toasted pine nuts over the salad. A dusting of grated Parmesan cheese can also add an extra layer of indulgence and enhance the Italian vibe of this dish.
Side Dishes
This salad shines as a standalone meal, but it also pairs beautifully with crusty garlic bread, grilled chicken, or a simple pasta dish. Serving it alongside a glass of chilled white wine or a light Italian lager can elevate the entire dining experience.
Creative Ways to Present
Looking to impress? Serve the Antipasto Salad with Red Wine Vinaigrette Recipe in clear glass bowls so everyone can admire all the colorful layers. Another idea is to stuff the salad into individual endive leaves or hollowed-out mini bell peppers for easy-to-eat, bite-sized appetizers that pack a punch.
Make Ahead and Storage
Storing Leftovers
If you have leftover salad, store it in an airtight container in the refrigerator. Because of the fresh components and vinaigrette, it’s best enjoyed within 1 to 2 days to keep the textures crisp and flavors vibrant.
Freezing
This salad is not suitable for freezing due to its fresh vegetables and dressing. Freezing would alter the texture of the Romaine, tomatoes, and vinaigrette, resulting in a less enjoyable dish.
Reheating
Since this is a fresh salad best served cold, reheating is not recommended. Instead, give leftovers a quick toss and enjoy them chilled for maximum flavor and crunch.
FAQs
Can I use fresh vegetables instead of canned artichoke hearts?
Absolutely! Fresh artichoke hearts, once cleaned and steamed, will offer a slightly different but equally delicious flavor and texture. Just be sure to prepare them properly to remove any toughness.
Is there a substitute for Kalamata olives if I don’t have any?
Yes, you can use black olives or green olives, but Kalamata olives bring a unique briny and slightly fruity flavor that is hard to replicate. If you substitute, consider adding a little extra vinegar to balance the flavors.
How spicy is this salad because of the pepperoncini?
The pepperoncini add a mild, tangy heat—not overwhelming but enough to brighten the salad’s overall flavor profile. You can adjust the amount depending on how much spice you like.
Can I make the red wine vinaigrette ahead of time?
Definitely! The vinaigrette can be made a day or two in advance and stored in the refrigerator. Just give it a good whisk before tossing with your salad to recombine the ingredients.
Is this salad suitable for a vegetarian diet?
The Antipasto Salad with Red Wine Vinaigrette Recipe as written contains salami and pepperoni, which are meats. However, you can easily omit these or substitute with plant-based alternatives to make it vegetarian-friendly.
Final Thoughts
I can’t recommend the Antipasto Salad with Red Wine Vinaigrette Recipe enough if you crave something fresh, bold, and satisfying all at once. It’s a celebration of vibrant ingredients that marry perfectly with the zesty vinaigrette, creating a dish that’s both simple and special. Gather your ingredients, invite friends or family, and enjoy this salad that’s sure to become a cherished favorite in your recipe collection!
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Antipasto Salad with Red Wine Vinaigrette Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Description
A vibrant and flavorful Antipasto Salad tossed in a tangy Red Wine Vinaigrette, perfect for a light lunch or as an appetizer. This salad combines savory cured meats, tangy pickled vegetables, and fresh greens for a delicious Italian-inspired dish.
Ingredients
Dressing
- ¼ cup Red Wine Vinegar
- 1 teaspoon dried oregano
- ¾ teaspoon Dijon mustard
- 1 teaspoon minced garlic
- ½ teaspoon black pepper
- ¼ teaspoon salt
- ½ cup Extra Virgin Olive Oil
Salad
- ½ cup bottled roasted red peppers (coarsely chopped and drained)
- 1 7-ounce jar pitted Kalamata olives, drained
- 1 ½ cups canned Artichoke hearts (drained)
- ¼ cup sliced red onion
- ½ cup Genoa salami (cut in matchsticks)
- ¼ cup pepperoni (cut in matchsticks)
- ½ cup diced Provolone cheese
- 1 cup grape tomatoes (halved)
- 5 pepperoncini chopped
- 2 cups chopped Romaine leaves
Instructions
- Prepare the Red Wine Vinaigrette: In a medium bowl, whisk together the red wine vinegar, dried oregano, Dijon mustard, minced garlic, black pepper, and salt until well combined. Slowly drizzle in the extra virgin olive oil while whisking continuously to emulsify the dressing. Set aside to allow the flavors to meld.
- Assemble the Salad: In a large salad bowl, combine the chopped roasted red peppers, Kalamata olives, artichoke hearts, sliced red onion, Genoa salami, pepperoni, diced provolone cheese, halved grape tomatoes, chopped pepperoncini, and chopped Romaine leaves. Pour the prepared vinaigrette over the salad and gently toss all ingredients together until evenly coated. Serve immediately or chill briefly to let flavors blend.
Notes
- For added crunch, consider topping the salad with toasted pine nuts or croutons.
- This salad is best enjoyed fresh but can be refrigerated for up to 2 days. Keep dressing separate if you plan to store it.
- Feel free to substitute provolone with mozzarella or cheddar if preferred.
- Add grilled chicken or shrimp to turn this salad into a hearty main dish.
