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An vibrant Antipasto Salad featuring various cured meats and cheeses

Proven way to grow a 7-ingredient Antipasto Salad

This easy-to-make Antipasto Salad comes together quickly with just seven ingredients, offering a delicious and colorful side dish or light meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 people
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 5 cups romaine lettuce chopped
  • 1.5 cups cherry tomatoes halved
  • 1 cucumber diced
  • 0.5 red onion thinly sliced
  • 0.5 cup kalamata olives pitted and halved
  • 4 ounces provolone cheese cubed
  • 4 ounces salami cubed or sliced into strips
Dressing
  • 0.25 cup red wine vinegar
  • 0.5 cup olive oil
  • 1 tsp Dijon mustard
  • 0.5 tsp dried oregano
  • 0.25 tsp salt
  • 0.125 tsp black pepper

Equipment

  • large bowl
  • small bowl
  • whisk

Method
 

Preparation
  1. Prepare all salad ingredients by chopping the romaine, halving the tomatoes and olives, dicing the cucumber, and thinly slicing the red onion.
  2. In a large bowl, combine the chopped romaine, cherry tomatoes, cucumber, red onion, kalamata olives, provolone cheese, and salami.
Dressing
  1. In a small bowl, whisk together the red wine vinegar, olive oil, Dijon mustard, dried oregano, salt, and black pepper until well combined.
  2. Pour the dressing over the salad ingredients and toss gently until everything is evenly coated.
Serve
  1. Serve the Antipasto Salad immediately as a side dish or a light main course.

Notes

For an extra kick, add some crushed red pepper flakes to the dressing. You can also customize the ingredients based on your preference, such as adding chickpeas, artichoke hearts, or pepperoncini.