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Italian Antipasto Salad

A vibrant, hearty salad combining crisp romaine, tangy pepperoncini, creamy mozzarella, savory salami, and marinated artichokes, all tossed in a balanced red wine vinaigrette. Perfect as a main or side.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4
Course: Salad
Cuisine: Italian-American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • For the salad:
  • 1 large head romaine lettuce washed, dried, and torn into bite-sized pieces (about 6 cups)
  • 4 oz 115g thinly sliced Genoa salami, cut into 1/2-inch ribbons
  • 4 oz 115g fresh mozzarella pearls, halved if large
  • 1/2 cup 75g marinated artichoke hearts, drained and quartered
  • 1/2 cup 60g roasted red peppers, drained and sliced into thin strips
  • 1/4 cup 40g pitted kalamata olives, halved
  • 1/4 cup 30g sliced pepperoncini (mild banana peppers), plus 1 tablespoon of their brine
  • 1/2 small red onion thinly sliced (about 1/4 cup)
  • 1/4 cup 10g fresh basil leaves, torn
  • For the red wine vinaigrette:
  • 3 tablespoons 45ml extra-virgin olive oil
  • 1 tablespoon 15ml red wine vinegar
  • 1 tablespoon 15ml pepperoncini brine (from the jar)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon black pepper

Equipment

  • large salad bowl
  • small bowl or jar for dressing
  • chef's knife
  • cutting board
  • salad spinner
  • measuring spoons
  • whisk

Method
 

  1. Prepare the romaine: Wash and dry the romaine thoroughly using a salad spinner. Moisture is the enemy of a crisp salad. Tear the leaves into bite-sized pieces and place in a large salad bowl.
  2. Prep the toppings: Cut the salami into ribbons, halve the mozzarella pearls if needed, quarter the artichokes, slice the roasted peppers, halve the olives, and thinly slice the red onion. Set aside.
  3. Make the vinaigrette: In a small bowl or a jar with a tight-fitting lid, combine the olive oil, red wine vinegar, pepperoncini brine, Dijon mustard, dried oregano, salt, and pepper. Whisk vigorously or shake until emulsified. Taste and adjust salt or acid—the brine adds a gentle tang without overwhelming.
  4. Assemble the salad: Just before serving, pour about three-quarters of the dressing over the romaine. Toss gently but thoroughly with your hands or tongs so every leaf is lightly coated. Add the salami, mozzarella, artichokes, roasted peppers, olives, pepperoncini, and red onion. Drizzle the remaining dressing over the top and toss again. Garnish with torn basil.
  5. Serve immediately: Transfer to plates or a serving platter. The salad is best eaten within 30 minutes of dressing.

Notes

For a make-ahead antipasto salad, prep all the dry ingredients (lettuce, meats, cheeses, vegetables) and store them separately in airtight containers in the fridge for up to 24 hours. Combine the dressing ingredients (minus the olive oil) in a jar, then add the oil just before shaking and tossing. This prevents the lettuce from wilting. If you're avoiding dairy, omit the mozzarella or substitute with a plant-based version. Common allergens: dairy (mozzarella), mustard (in dressing). For specific dietary needs, consult a qualified professional. Store leftovers (undressed) in a sealed container for up to 1 day—dressed leftovers will be soggy.