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Antipasto salad: the classic antipasto platter reimagined as an abundant, crave-worthy salad. This version includes marinated olives and artichokes, two types of cheese, pickled onions, pepperoni or salami, and lots of fresh veggies, all tossed in a garlicky Italian vinaigrette that packs a punch. You can enjoy this salad as a light main course with some crusty bread, as a side dish to grilled chicken or steak, or alongside vegetarian pasta dishes like cacio e pepe or spaghetti with pesto. My favorite way to enjoy it, though, is with a take-out pizza. This is a fantastic dinner shortcut not only for busy weeknights but also for entertaining. If you’re having casual company, simply order a few of your favorite pies, toss this crowd-pleasing salad, and whip up a quick homemade dessert. With this no-stress menu, you can host a fun get-together and impress your friends and family without putting in too much effort.
What You’ll Need To Make Antipasto Salad
Step-By-Step Instructions
Make the Pickled Onions
In a small saucepan, bring the water, vinegar, sugar, and salt to a boil. Add the onion and simmer until crisp-tender, about 3 minutes.
Drain and set aside to cool.
Make the Vinaigrette
In a medium bowl, whisk together the vinegar, garlic, oregano, salt, sugar, and pepper.
While whisking, slowly pour in the oil to form an emulsion.
Make the Salad
In a large bowl, combine all of the salad ingredients. Add the dressing and pickled onions and toss to combine.
Taste, adjust seasoning if necessary, and serve.
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Antipasto Salad
By Jennifer Segal
Servings: 6
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Total Time: 30 Minutes
Ingredients
For the Pickled Red Onion
- 2 cups water
- 3 tablespoons red wine vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 medium red onion, thinly sliced (cut in half first, if desired)
For the Vinaigrette
- ⅓ cup red wine vinegar
- 1 clove garlic, minced
- ¼ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon sugar
- ¼ teaspoon freshly ground black pepper
- ⅔ cup extra-virgin olive oil
For the Salad
- 8 cups chopped romaine, from 2 hearts
- ⅔ cup marinated/seasoned pitted olives, coarsely chopped (see note)
- 1 pint cherry tomatoes, halved
- 1 red, yellow, or orange bell pepper, thinly sliced
- 8 ounces sliced salami and/or pepperoni
- 1 (15-oz) can chickpeas, drained and rinsed
- 1 heaping cup or 1 (6-oz) jar marinated artichoke hearts, drained (see note)
- 1 (8-oz) package mozzarella pearls
- 1½ cups coarsely shredded sharp Provolone
Instructions
Make the Pickled Onions: In a small saucepan, bring the water, vinegar, sugar, and salt to a boil. Add the onion and simmer until crisp-tender, about 3 minutes. Drain and set aside to cool.
Make the Vinaigrette: In a medium bowl, whisk together the vinegar, garlic, oregano, salt, sugar, and pepper. While whisking, slowly pour in the oil to form an emulsion.
Make the Salad: In a large bowl, combine all of the salad ingredients. Add the dressing and pickled onions and toss to combine. Taste and adjust seasoning if necessary. Serve.
Make-Ahead Instructions: The pickled onions and vinaigrette can be made up to 2 days ahead of time. Store in covered containers in the refrigerator.
Notes: For the olives and artichokes, the olive bar at the supermarket is your best option (I use the kalamata/green olive blend).
This article was originally published on OnceUponaChef.com. Follow on Instagram.
