Antipasto Salad

The traditional antipasto platter reinvented as a crave-worthy salad.

Courtesy of Jennifer Segal

View the print-ready version of this recipe.

Antipasto salad: the classic antipasto platter reimagined as an abundant, crave-worthy salad. This version includes marinated olives and artichokes, two types of cheese, pickled onions, pepperoni or salami, and lots of fresh veggies, all tossed in a garlicky Italian vinaigrette that packs a punch. You can enjoy this salad as a light main course with some crusty bread, as a side dish to grilled chicken or steak, or alongside vegetarian pasta dishes like cacio e pepe or spaghetti with pesto. My favorite way to enjoy it, though, is with a take-out pizza. This is a fantastic dinner shortcut not only for busy weeknights but also for entertaining. If you’re having casual company, simply order a few of your favorite pies, toss this crowd-pleasing salad, and whip up a quick homemade dessert. With this no-stress menu, you can host a fun get-together and impress your friends and family without putting in too much effort.

What You’ll Need To Make Antipasto Salad

Courtesy of Jennifer Segal

Step-By-Step Instructions

Make the Pickled Onions

In a small saucepan, bring the water, vinegar, sugar, and salt to a boil. Add the onion and simmer until crisp-tender, about 3 minutes.

Courtesy of Jennifer Segal

Drain and set aside to cool.

Courtesy of Jennifer Segal

Make the Vinaigrette

In a medium bowl, whisk together the vinegar, garlic, oregano, salt, sugar, and pepper.

Courtesy of Jennifer Segal

While whisking, slowly pour in the oil to form an emulsion.

Courtesy of Jennifer Segal

Make the Salad

In a large bowl, combine all of the salad ingredients. Add the dressing and pickled onions and toss to combine.

Courtesy of Jennifer Segal

Taste, adjust seasoning if necessary, and serve.

Courtesy of Jennifer Segal

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Antipasto Salad

By Jennifer Segal Servings: 6 Prep Time: 20 Minutes Cook Time: 10 Minutes Total Time: 30 Minutes

Ingredients

For the Pickled Red Onion

• 2 cups water
• 3 tablespoons red wine vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 medium red onion, thinly sliced (cut in half first, if desired)

For the Vinaigrette

• ⅓ cup red wine vinegar
• 1 clove garlic, minced
• ¼ teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon sugar
• ¼ teaspoon freshly ground black pepper
• ⅔ cup extra-virgin olive oil

For the Salad

• 8 cups chopped romaine, from 2 hearts
• ⅔ cup marinated/seasoned pitted olives, coarsely chopped (see note)
• 1 pint cherry tomatoes, halved
• 1 red, yellow, or orange bell pepper, thinly sliced
• 8 ounces sliced salami and/or pepperoni
• 1 (15-oz) can chickpeas, drained and rinsed
• 1 heaping cup or 1 (6-oz) jar marinated artichoke hearts, drained (see note)
• 1 (8-oz) package mozzarella pearls
• 1½ cups coarsely shredded sharp Provolone

Instructions

Make the Pickled Onions: In a small saucepan, bring the water, vinegar, sugar, and salt to a boil. Add the onion and simmer until crisp-tender, about 3 minutes. Drain and set aside to cool.

Make the Vinaigrette: In a medium bowl, whisk together the vinegar, garlic, oregano, salt, sugar, and pepper. While whisking, slowly pour in the oil to form an emulsion.

Make the Salad: In a large bowl, combine all of the salad ingredients. Add the dressing and pickled onions and toss to combine. Taste and adjust seasoning if necessary. Serve.

Make-Ahead Instructions: The pickled onions and vinaigrette can be made up to 2 days ahead of time. Store in covered containers in the refrigerator.

Notes: For the olives and artichokes, the olive bar at the supermarket is your best option (I use the kalamata/green olive blend).

This article was originally published on OnceUponaChef.com. Follow on Instagram.