Antipasto Salad
Antipasto - literally 'before the meal' in Italian - is a course of cured meats, cheeses, olives, and preserved vegetables served at the start of an Italian dinner, and this salad reformats that tradition into a single composed bowl. Crisp romaine or iceberg lettuce forms the base, topped with sliced salami, capicola, provolone, marinated artichoke hearts, roasted red peppers, and briny Kalamata olives. A red wine vinegar dressing with dried oregano and garlic ties the components together with a sharp, herbal acidity. The salad works because every ingredient brings a different intensity - salty cured meat, tangy cheese, sweet peppers, and bitter greens - so no two bites taste the same. Italian-American delis in New York and New Jersey popularized this format in the mid-20th century, and it has since become a fixture of catered lunches and family gatherings.
Adjust Servings
Instructions
- 1
Chop romaine, bell pepper, and cucumber into bite-size pieces.
- 2
Slice salami and drain mozzarella and olives.
- 3
Whisk vinegar and olive oil for dressing.
- 4
Combine all ingredients in a large bowl and toss with dressing.
- 5
Taste, adjust seasoning if needed, and serve immediately.
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