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
Scale
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.
