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Antipasto Salad
nibbleboard.com/recipes/antipasto-salad
Ingredients
Pickled Onions
- 3 tbsp Red Wine Vinegar
- 2 tbsp Sugar (granulated)
- 1 tsp Salt
- 1 medium Red Onion
Vinaigrette
- 1/3 cup red wine vinegar
- 1 clove Garlic
- 0.25 tsp Dried Oregano
- 0.5 tsp Salt
- 0.5 tsp Sugar (granulated)
- 0.25 tsp Black Pepper
- 2/3 cup extra-virgin olive oil
Salad
- 8 cups chopped romaine (from 2 hearts)
- 1 pint cherry tomatoes
- 1 red, yellow, or orange bell pepper
- 4 oz salami, sliced
- 4 oz pepperoni, sliced
- 1 (15-oz) can chickpeas, drained and rinsed
- 1 (6-oz) jar marinated artichoke hearts, drained
- 1 (8-oz) package mozzarella pearls
- 1/4 cup shredded Parmesan (optional) (optional)
- 1/4 cup sliced pepperoncini (optional) (optional)
Instructions
- Bring the water, 3 tablespoons red wine vinegar, 2 tablespoons sugar, and 1 teaspoon salt to a boil in a small saucepan over high heat.
- Add the sliced red onion and simmer until crisp-tender, about 3 minutes. Drain and set aside to cool.
- Whisk together 1/3 cup red wine vinegar, minced garlic, oregano, 1/2 teaspoon salt, 1/2 teaspoon sugar, and pepper in a medium bowl.
- Slowly pour in the olive oil while whisking constantly until the dressing is emulsified and slightly thickened.
- Combine the romaine, olives, cherry tomatoes, bell pepper, salami, pepperoni, chickpeas, artichoke hearts, and mozzarella pearls in a large salad bowl.
- Add the pickled onions and vinaigrette to the salad. Toss everything together until evenly coated.
- Taste and adjust seasoning with salt and pepper. Top with shredded Parmesan and pepperoncini if desired. Serve immediately.
Nutrition per Serving
781Calories
34gProtein
42gCarbs
55gFat
Chef Tips
- Quick-pickle the red onions — the 3-minute simmer mellows the raw bite and adds sweet-tangy flavor that regular raw onion can't match.
- Make the vinaigrette up to 5 days ahead. Store it in a jar in the fridge and give it a good shake before using.
- Swap the romaine for a sturdier green like chopped iceberg or radicchio if you want to make this ahead — it holds up better without wilting.
- Use a mix of green Castelvetrano and dark Kalamata olives for the best color contrast and flavor range.
- Add provolone cubes instead of (or alongside) mozzarella for a sharper, more intense cheese flavor.
Storage
Dressed salad keeps in an airtight container in the fridge for up to 1 day, though the romaine will soften. Undressed components last 3-4 days refrigerated.