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The traditional antipasto platter reinvented as a crave-worthy salad.
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
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.
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, adjust seasoning if necessary, and serve.
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Antipasto Salad
The traditional antipasto platter reinvented as a crave-worthy salad.
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).
Nutrition Information
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- Per serving (6 servings)
- Calories: 813
- Fat: 65 g
- Saturated fat: 21 g
- Carbohydrates: 29 g
- Sugar: 8 g
- Fiber: 8 g
- Protein: 32 g
- Sodium: 1,405 mg
- Cholesterol: 89 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.