Combine the best antipasti with crisp lettuce and savory dressing to make a delicious antipasto salad. This recipe includes peppers, salami, mozzarella, artichokes, and chickpeas, making it a great main dish or side.
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
Directions
Recipe instructions Antipasto Salad
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Step 1
Set the oven to 400 degrees F (200 degrees C). Put the bread in the center of a big baking sheet. Pour oil on it, sprinkle some salt, and mix them well.
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Step 2
Spread the bread and bake until it starts to turn brown, which should take approximately 5 minutes. Take out of the oven and place on the side.
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Step 3
Then, take a big salad bowl and put the lettuce inside. Arrange the tomatoes, artichoke hearts, chickpeas, mozzarella balls, sweet cherry peppers, pepperoncini, salami, and olives in piles on top of the greens in a circular pattern.
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Step 4
Place the anchovies on a cutting board and use the back of a fork to smash them into a paste. Mix olive oil, vinegar, Dijon, oregano, garlic powder, and salt in a glass jar.
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Step 5
Close the lid and shake to blend.
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Step 6
Combine croutons with the salad. Pour half the dressing over the salad and mix well. Taste and add more dressing if needed. Add salt as per your taste. Serve the salad on plates or bowls. Top with grated Parmesan cheese before serving.
Keep any leftovers in a covered container in the refrigerator. The undressed salad will stay fresh for up to three days, while the dressed salad will last overnight.
