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Antipasto Salad
Antipasto Salad
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Prep Time:
25 minutes
Cook Time:
5 minutes
Total Time:
30 minutes
Create a delicious Antipasto Salad with a mix of peppers, salami, mozzarella, artichokes, and chickpeas, tossed in a savory dressing for a versatile main or side dish.
Ingredients:
  • For the croutons
  • 2 heaping cups baguette or Italian bread torn into craggy, bite-size pieces
  • 1 tablespoon extra-virgin olive oil
  • Big pinch kosher salt
  • For the salad
  • 8 packed cups chopped hearts of Romaine lettuce (about 2 large hearts)
  • 7 ounces cherry tomatoes, halved (1 heaping cup)
  • 5 ounces marinated artichokes hearts, drained well and quartered (1 heaping cup)
  • 1 (15-ounce) can chickpeas, rinsed and drained well
  • 5 ounces (3/4 cup) mini mozzarella balls (pearls)
  • 1/2 cup quartered Italian sweet cherry peppers
  • 1/2 cup thinly sliced pepperoncini
  • 3 1/2 ounces hard salami, cut into 1/3-inch cubes (heaping 1/2 cup)
  • 2/3 cup pitted green olives (halved if large)
  • 1/4 cup freshly grated Parmesan cheese
  • For the dressing
  • 3 anchovies packed in oil
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt, plus more to taste
Instructions:
  • Preheat the oven to a toasty 400°F.
  • Prepare the croutons: Place the bread in the center of a large rimmed baking sheet. Drizzle with oil, sprinkle with salt, toss to coat, then spread out. Bake until just beginning to brown, around 5 minutes. Remove from oven and set aside.
  • Create a vibrant salad: Layer lettuce in a generous serving bowl. Artfully arrange tomatoes, artichoke hearts, chickpeas, mozzarella balls, sweet cherry peppers, pepperoncini, salami, and olives in a colorful pinwheel on the greens.
  • Prepare the dressing: Smash anchovies into a purée on a cutting board using the back side of a fork. Combine with olive oil, vinegar, Dijon, oregano, garlic powder, and salt in a glass jar with a lid. Shake vigorously to blend everything together.
  • Prepare the salad: Add croutons to the salad, drizzle half of the dressing, toss well, adjust dressing to taste, sprinkle with salt, divide onto plates, and top with Parmesan cheese. Store leftovers covered in the fridge for up to 3 days. Enjoy!

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