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
Scale
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.
