Antipasto Salad
Quick answer
Antipasto - literally 'before the meal' in Italian - is a first course of cured meats, cheeses, olives, and preserved vegetables, and this salad compresses that entire tr...
What makes this special
- Salami, provolone, and olives provide different levels of salt and fat in this Italian-style salad.
- Salami, provolone, and olives each bring a different level of brininess
- Red wine vinegar and dried oregano dressing ties the components together
Key ingredients
Core cooking flow
- 1 Wash 150 g romaine, shake off as much water as possible, and cut it into 3 cm strips.
- 2 Dice 100 g bell pepper into 1 cm pieces and slice 100 g cucumber into 0.5 cm half-moons.
- 3 Slice 70 g salami into 1 to 2 mm pieces and roll them loosely so they stay distinct in the bowl.
Antipasto - literally 'before the meal' in Italian - is a first course of cured meats, cheeses, olives, and preserved vegetables, and this salad compresses that entire tradition into a single composed bowl. Crisp romaine or iceberg forms the base, layered with sliced salami, capicola, provolone, marinated artichoke hearts, roasted red peppers, and briny Kalamata olives. A red wine vinegar dressing built with dried oregano and minced garlic draws the components together with a sharp, herbal acidity that cuts through the fat of the cured meats. The salami is rolled into loose cylinders and the provolone cut into thick chunks so both hold their presence against the dressed greens rather than disappearing into the mix. The reason the salad works is the contrast in salt levels and textures: heavily cured meat against mild cheese, smoky-sweet pepper against bitter greens, silky olive against crunchy romaine - no two bites taste the same. Italian-American delis in New York and New Jersey popularized this format in the mid-twentieth century, and it has since become a reliable fixture of catered lunches, potlucks, and family gatherings across the United States.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Wash 150 g romaine, shake off as much water as possible, and cut it into 3 cm strips.
Let it drain briefly in a colander so the dressing does not become watery.
- 2Season
Dice 100 g bell pepper into 1 cm pieces and slice 100 g cucumber into 0.5 cm half-moons.
Avoid cutting them too thin, because they soften and release water as the salad is tossed.
- 3Season
Slice 70 g salami into 1 to 2 mm pieces and roll them loosely so they stay distinct in the bowl.
Pat 80 g mozzarella balls and 60 g olives dry with paper towels.
- 4Step
Put 1 tbsp red wine vinegar and 2 tbsp olive oil in a small bowl.
Whisk with a fork for 20 to 30 seconds, until the surface looks slightly thicker and the oil is broken into fine droplets.
- 5Step
Add the romaine, bell pepper, and cucumber to a large bowl first, then drizzle in only half the dressing.
Toss lightly, just until the leaves are coated, so the greens stay crisp.
- 6Finish
Add the salami, mozzarella, and olives, then drizzle in the remaining dressing a little at a time.
Taste only at the end before adding salt, because the cured meat and olives are already salty, and serve immediately.
After the steps
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