Recipe Background
Antipasti Salad: A simple, vibrant dish that uses deli staples for a satisfying meal.
Setting the table for creativity was always on my mind, especially when I enrolled in culinary school. This antipasti salad was born during those hectic days of exams and late-night study sessions. I remember one specific stress-busting session with classmates where we decided to throw together a hodgepodge dinner from whatever was left in our fridges—mostly deli meats and odds and ends. I spotted half a head of radicchio and some pepperoncini that needed attention. Combining those vibrant colors and bold flavors felt like magic in an otherwise chaotic week.
As we all dug in with crusty bread on the side, it turned into one of those evenings you never forget. There was something special about using what seemed like a random array of ingredients, like bocconcini and artichoke hearts, to create something so wholesome and satisfying. I always keep a jar of red wine vinegar handy to pull together impromptu dressings, and whisking in a little pepperoncini brine added just the right twist, a tip I learned from a wise instructor. Waiting five minutes before serving allowed the flavors to meld beautifully, transforming it into the kind of dish that makes you grin after every bite.
This recipe quickly became a staple, celebrated for its flexibility and the fond memories of culinary camaraderie it conjures. In those salad days, quite literally, I learned that improvisation fueled creativity and comfort among friends and strangers alike.
Ingredients
- 1 head romaine lettuce chopped
- 1/2 small head radicchio chopped
- 1/2 cup pepperoncini plus 3 tablespoons brine, finely chopped, divided
- 1/2 cup roasted red peppers finely chopped
- 1 pound bocconcini quartered
- 1 1/2 cups marinated artichoke hearts drained
- 8 ounces provolone cheese cut into 1/2-inch cubes
- 8 ounces deli-sliced salami cut into 1/2-inch pieces
- 4 ounces pepperoni sliced and quartered
- 1 1/4 teaspoons kosher salt divided
- black pepper to taste
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- crusty bread to taste, for serving
Directions
- In a large bowl, add the romaine, the radicchio, the pepperoncini, the roasted red peppers, the bocconcini, the artichoke hearts, the provolone, the salami, the pepperoni, 1 teaspoon of the salt, and the pepper.
- In a medium bowl, whisk the vinegar, the pepperoncini brine, the remaining salt, and the pepper together.
- Slowly drizzle the olive oil into the dressing mixture, whisking constantly, until combined.
- Toss the salad.
- Drizzle the dressing over the salad and toss to coat.
- Serve the salad with the bread.
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