Go Back
–+ servings
Homemade Antipasto Salad with salami, cheese, olives, cucumbers, tomatoes, chickpeas, pepperoncini, and romaine lettuce from Reynaldo’s Cocina
Reynaldo’s Cocina 📍

Antipasto Salad

Fresh homemade Antipasto Salad loaded with salami, provolone, olives, cucumbers, tomatoes, chickpeas, onions, artichokes, pepperoncini, and crisp romaine lettuce tossed in Italian inspired flavor.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 people
Course: Dinner, Lunch, Side Dish
Cuisine: Italian, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 2 large romaine hearts chopped
  • 8 oz salami sliced into strips
  • 8 oz provolone cheese cubed
  • 1 cup cucumber sliced and quartered
  • 1 1/2 cups cherry tomatoes halved
  • 1/2 cup black olives
  • 1/2 cup green olives
  • 1 cup chickpeas drained and rinsed
  • 1/2 cup roasted red peppers sliced
  • 1/2 medium red onion thinly sliced
  • 6 to 8 pepperoncini peppers
  • 1 cup marinated artichoke hearts chopped
Italian Dressing
  • 1/3 cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 tbsp reserved artichoke marinade
  • 1 tsp dried oregano
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp Cavender's Greek Seasoning
  • Pinch salt

Equipment

  • Large salad bowl
  • Cutting board
  • - Chef knife
  • - Small mixing bowl
  • Whisk
  • Measuring cups
  • - Tongs or salad servers

Method

  1. Wash and dry the romaine lettuce.
  2. Slice the salami into strips.
  3. Slice and quarter the cucumber.
  4. Thinly slice the red onion.
  5. Slice the roasted red peppers.
  6. Cube the provolone cheese.
  7. Drain the olives, chickpeas, and artichoke hearts.
  8. Chop the artichoke hearts.
  9. Add romaine, salami, provolone, cucumber, cherry tomatoes, black olives, green olives, chickpeas, roasted red peppers, red onion, pepperoncini, and artichoke hearts to a large salad bowl.
  10. In a small mixing bowl, whisk together olive oil, red wine vinegar, reserved artichoke marinade, oregano, Italian seasoning, garlic powder, onion powder, Cavender's Greek Seasoning, and salt.
  11. Taste and adjust if needed.
  12. Pour the dressing around the edges of the salad.
  13. Toss gently until evenly coated.
  14. Allow the salad to rest for 5 minutes before serving.
  15. Serve chilled.
  16. Add extra Cavender's Greek Seasoning on top if desired.

Notes

• Layer the ingredients before tossing for a classic antipasto presentation.
• Reserved artichoke marinade adds deli style flavor to the dressing without extra work.
• Cavender's Greek Seasoning ties the vegetables and cured meats together well.
• Dress the salad right before serving to keep the romaine crisp.
• Pepperoncini should add brightness without overpowering the bowl.
QR Code linking back to recipe