If you’re craving a vibrant, flavorful salad that feels like a party on your plate, look no further than this delightful Antipasto Salad with Red Wine Vinaigrette Recipe. Bursting with a colorful medley of savory meats, tangy olives, fresh vegetables, and creamy cheese, all dressed in a zesty red wine vinaigrette, this salad brings together the best of Italian antipasto tradition in a fresh, easy-to-make dish you’ll want to enjoy again and again.
Ingredients You’ll Need
These ingredients may seem simple, but each one plays a crucial role in creating the perfect balance of flavors, textures, and colors in this Antipasto Salad with Red Wine Vinaigrette Recipe. From the rich, savory salami and olives to the bright and crisp Romaine leaves, every component contributes to a fresh and exciting eating experience.
- ¼ cup Red Wine Vinegar: Adds the tangy acidity that brightens the vinaigrette.
- 1 teaspoon dried oregano: Brings earthy, herbaceous notes essential to Italian flavor.
- ¾ teaspoon Dijon mustard: Provides subtle sharpness and helps emulsify the dressing.
- 1 teaspoon minced garlic: Delivers a punch of aromatic depth.
- ½ teaspoon black pepper: Adds gentle heat and complexity.
- ¼ teaspoon salt: Enhances all the flavors without overwhelming.
- ½ cup Extra Virgin Olive Oil: Creates a lush, silky vinaigrette base.
- ½ cup bottled roasted red peppers: For sweet, smoky bursts of flavor and vibrant color.
- 1 7-ounce jar pitted Kalamata olives: Briny and rich, these olives are a classic antipasto addition.
- 1 ½ cups canned Artichoke hearts: Offers a tender, slightly tangy bite.
- ¼ cup sliced red onion: Adds a crisp, sharp contrast to richer ingredients.
- ½ cup Genoa salami: Cut in matchsticks for easy mixing and bold savory notes.
- ¼ cup pepperoni: Also cut into matchsticks, bringing a spicy kick.
- ½ cup diced Provolone cheese: Mild and creamy, balancing the meatiness of the salami and pepperoni.
- 1 cup grape tomatoes: Halved to add juicy sweetness and fresh color.
- 5 pepperoncini: Chopped for tangy heat and a little crunch.
- 2 cups chopped Romaine leaves: Crisp, refreshing greens that lighten the whole dish.
How to Make Antipasto Salad with Red Wine Vinaigrette Recipe
Step 1: Prepare the Red Wine Vinaigrette
Start by whisking together the red wine vinegar, dried oregano, Dijon mustard, minced garlic, black pepper, and salt in a medium bowl. Slowly drizzle in the extra virgin olive oil while whisking to create a smooth, emulsified dressing. This vinaigrette is going to tie all the bold antipasto ingredients together with its zesty and herbaceous flavor.
Step 2: Combine All Salad Ingredients
In a large mixing bowl, add the roasted red peppers, Kalamata olives, artichoke hearts, sliced red onion, Genoa salami, pepperoni, provolone cheese, grape tomatoes, pepperoncini, and chopped Romaine leaves. Toss gently to blend all the textures and colors. Pour the freshly made red wine vinaigrette over the salad and toss once more to coat everything evenly with that delicious dressing.
How to Serve Antipasto Salad with Red Wine Vinaigrette Recipe
Garnishes
For a finishing touch, you can sprinkle freshly chopped parsley or basil over the salad to add bright herbal notes and a bit of green freshness. A light dusting of cracked black pepper right before serving enhances the vinaigrette’s peppery kick.
Side Dishes
This antipasto salad pairs beautifully with crusty Italian bread, garlic focaccia, or even warm polenta rounds. Its bold flavors and variety of textures make it a perfect starter or a satisfying light main dish, especially when served alongside a glass of your favorite red wine.
Creative Ways to Present
Try serving this Antipasto Salad with Red Wine Vinaigrette Recipe in individual mason jars for a sophisticated picnic or entertaining option. Alternatively, arrange the salad components beautifully on a large platter in separate sections before pouring the vinaigrette tableside for a dramatic, interactive presentation.
Make Ahead and Storage
Storing Leftovers
Keep any leftover salad in an airtight container in the refrigerator. Because the vinaigrette contains olive oil and vinegar, the flavors will meld nicely overnight, making leftovers even tastier the next day. However, best texture is maintained if you eat within 2 days.
Freezing
This salad does not freeze well because the fresh vegetables and vinaigrette will lose their texture and flavor. It’s best enjoyed fresh or stored briefly in the refrigerator as described above.
Reheating
Since this is a cold salad, reheating is not recommended. Instead, simply give it a good stir straight from the fridge, and enjoy the fresh, crisp textures and tangy flavors that make this Antipasto Salad with Red Wine Vinaigrette Recipe so special.
FAQs
Can I use fresh herbs instead of dried oregano?
Absolutely! Fresh oregano will brighten the vinaigrette and add a more vibrant, herbaceous flavor. Use about 1 tablespoon finely chopped fresh oregano in place of 1 teaspoon dried for the best balance.
Is there a way to make this salad vegetarian?
Yes! Simply omit the Genoa salami and pepperoni, and consider adding marinated mushrooms or chickpeas for some protein. The rest of the ingredients and the red wine vinaigrette keep the salad flavorful and satisfying.
Can I substitute red wine vinegar with another vinegar?
While red wine vinegar is the classic choice for this recipe, you can use white wine vinegar or apple cider vinegar if that’s what you have on hand. The flavor will be slightly different but still delicious and tangy.
How long does the Antipasto Salad with Red Wine Vinaigrette Recipe keep once dressed?
Once tossed with the vinaigrette, the salad is best enjoyed within 24 to 48 hours to maintain crispness. Over time, the greens and vegetables can become soggy, so plan accordingly when making it ahead.
Can I add other vegetables to this salad?
Definitely! This salad is versatile, so feel free to add cucumbers, roasted zucchini, or even artichoke hearts if you want to increase the vegetable variety. Just be mindful of the texture balance so the salad stays crisp and fresh.
Final Thoughts
This Antipasto Salad with Red Wine Vinaigrette Recipe is a true celebration of fresh and bold Italian flavors melded into an irresistible, colorful dish. It’s perfect for impressing guests, enjoying a light lunch, or adding a touch of Mediterranean sunshine to your dinner table. I can’t wait for you to try this recipe and make it your new favorite!
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Antipasto Salad with Red Wine Vinaigrette Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Description
This Antipasto Salad with Red Wine Vinaigrette is a vibrant and flavorful Italian-inspired dish perfect for a light lunch or a refreshing starter. Combining tangy Kalamata olives, savory salami and pepperoni, crisp Romaine lettuce, and a homemade red wine vinaigrette, this salad delivers a perfect balance of Mediterranean flavors in every bite.
Ingredients
Dressing
- ¼ cup Red Wine Vinegar
- 1 teaspoon dried oregano
- ¾ teaspoon Dijon mustard
- 1 teaspoon minced garlic
- ½ teaspoon black pepper
- ¼ teaspoon salt
- ½ cup Extra Virgin Olive Oil
Salad
- ½ cup bottled roasted red peppers, coarsely chopped and drained
- 1 (7-ounce) jar pitted Kalamata olives, drained
- 1 ½ cups canned Artichoke hearts, drained
- ¼ cup sliced red onion
- ½ cup Genoa salami, cut in matchsticks
- ¼ cup pepperoni, cut in matchsticks
- ½ cup diced Provolone cheese
- 1 cup grape tomatoes, halved
- 5 pepperoncini peppers, chopped
- 2 cups chopped Romaine leaves
Instructions
- Make the Red Wine Vinaigrette: In a medium bowl, whisk together the red wine vinegar, dried oregano, Dijon mustard, minced garlic, black pepper, and salt until well combined. Slowly drizzle in the extra virgin olive oil while continuing to whisk until the dressing emulsifies and thickens slightly.
- Assemble the Salad: In a large salad bowl, combine the drained roasted red peppers, Kalamata olives, artichoke hearts, sliced red onion, Genoa salami, pepperoni, diced Provolone cheese, halved grape tomatoes, chopped pepperoncini, and chopped Romaine leaves. Pour the red wine vinaigrette over the ingredients and gently toss everything together until the salad is evenly coated with the dressing.
Notes
- For best flavor, chill the salad for 30 minutes before serving to allow the dressing to meld with the ingredients.
- You can substitute fresh mozzarella for Provolone if preferred.
- Add cucumber or roasted zucchini for a fresh twist.
- Store leftovers in an airtight container in the refrigerator and consume within 2 days.
