This salad is bursting with all the best elements of a traditional Italian antipasto spread. Marinated artichoke hearts, cherry tomatoes, briny olives, sliced salami, pickled pepperoncini peppers, and milky mozzarella join forces with crisp romaine and a tangy oregano vinaigrette for a vibrant, ultra-satisfying bowl in which no two bites are the same. It’s a no-cook dinner that’s perfect for right now, whether it’s too hot to turn on the stove or you’re looking for a lazy meal to enjoy al fresco.
The Best Salami for Antipasto salad
I prefer using unsliced dry Italian salami rather than pre-sliced salami, which means I can slice it thinly, but not too thinly. Cutting it into 1/4-inch slices add a nice, salty chew to this salad, whereas paper-thin pre-sliced salami will flop underneath the heavier salad ingredients.
How Long Does Antipasto Salad Last in the Fridge?
Once tossed in the dressing, this salad is best served immediately, although leftovers can be refrigerated in an airtight container for up to one day. With that said, you can whisk up the dressing at least five days ahead of time and store it in the fridge.
Prep time 10 minutes to 15 minutes
- 1 clove garlic
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon dried oregano
- 1/4 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 1 medium romaine lettuce heart
- 4 ounces unsliced dry Italian salami
- 1 pint cherry or grape tomatoes (about 10 ounces)
- 8 medium pickled pepperoncini peppers
- 3/4 cup pitted mixed marinated olives
- 1 (12-ounce) jar marinated artichokes hearts
- 8 ounces ciliegine (mini cherry-size mozzarella cheese balls)
Mince 1 garlic clove and place in a large bowl. Add 3 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 tablespoon dried oregano, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk well to combine.
Prepare the following ingredients, adding each to the bowl as you complete them: Halve 1 medium romaine lettuce heart lengthwise and cut crosswise into 1-inch-wide ribbons; halve 4 ounces dry Italian salami lengthwise, remove casing, and slice crosswise into 1/4-inch half-moons; halve 1 pint cherry or grape tomatoes, or quarter if large; stem and thinly slice 8 medium pickled pepperoncinis; drain and halve 3/4 cup pitted mixed marinated olives; and drain 1 (12-ounce) jar marinated artichokes and 8 ounces ciliegine.
Toss to coat all the ingredients in the dressing. Taste and season with more kosher salt and black pepper as needed.
Storage: Although best served immediately, leftovers can be refrigerated in an airtight container for up to 1 day.
Sliced Salami Substitution: If preferred, 4 ounces pre-sliced salami can be substituted for the unsliced dry salami. Stack and cut into half-moons or quarters, if large.
by Sheela Prakash