Italian-American
Italian Chopped Antipasto Salad with Salami and Provolone
Everything you want from an antipasto board in salad form: crisp romaine and radicchio, briny olives and artichokes, chickpeas for heft, and plenty of Genoa salami and aged provolone tossed in a sharp red wine vinegar and oregano dressing. It is crunchy, salty, and substantial enough for dinner on a hot night.
Gluten-FreeDairy-FreeHigh ProteinHigh VeggiesQuick WeeknightMeal Prep FriendlyComfort Food
At a Glance
- Time
- 25 mins
- Serves
- 4 as a main, 6 as a side
- Cost
- Medium
- Cuisine
- Italian-American
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Chop the romaine and radicchio into bite-size pieces and slice the salami into ribbons before cross-chopping into bite-size pieces. Combine the greens, salami, provolone, chickpeas, artichokes, olives, pepperoncini, cucumber, tomatoes, and rinsed onion in a very large bowl and toss gently so the meat and cheese stay separated.
- Whisk the red wine vinegar, Dijon, oregano, 1/2 teaspoon salt, and several grinds of pepper in a small bowl. Drizzle in the olive oil while whisking constantly until the dressing emulsifies and looks glossy.
- Taste the dressing — it should be sharp and salty enough to stand up to the cold meats and briny vegetables. Whisk in more salt, vinegar, or oil until the balance tastes bright and punchy.
- Pour most of the dressing over the salad and toss with tongs until every leaf looks lightly coated. Stir in the remaining dressing a spoonful at a time if the bowl still looks dry.
- Let the salad rest at room temperature for 5 minutes so the chickpeas absorb flavor, then stir gently from the bottom once more and serve in chilled bowls while the lettuce still snaps.
Adaptations
Easy Swap- Gluten-Free: Easy Swap Easy swap; see the adaptation note below.
- Dairy-Free: Easy Swap Easy swap; see the adaptation note below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Use GF-labeled salami and check that the provolone you buy is GF-certified if needed. For dairy-free, omit the provolone and add extra olives and artichoke hearts for richness.