The Scoop
A stunning antipasto salad topped with Italian meats and cheeses, quick to assemble for gatherings.
The turning point was palpable the day I hosted my family's first holiday gathering. Loaded with excitement and a sprinkle of anxiety, I knew I needed a dish that would capture everyone's attention without overshadowing the main event. Antipasto salad seemed like the answer. The medley of Genoa salami, pepperoni, and prosciutto, balanced with fresh mozzarella and provolone cheese, promised to bring us together. My aunt Helene would insist on adding extra black olives, claiming it mirrored a visit to the Italian countryside decades earlier.
I remember the aromatic combination of olive oil and red wine vinegar, kissed by garlic powder and Italian seasoning, swirling in a jar. A hearty shake later, it transformed into a dressing that deserved its spotlight. It was the pepperoncini and the artichoke hearts, the surprise elements that dared everyone to take a second serving, which earned my antipasto a soft cheer from Uncle Otto. His approval, like the right amount of salt, is rare yet essential.
Adjusting seasonings became an art that day. Everyone tucked into the layers of crisp romaine beneath the juicy cherry tomatoes and vibrant basil, quietly relishing the juxtaposition of flavors. I've learned since then to give the dressing ample time to chill in the fridge, melding into a flavor symphony. The evening ended with empty plates and full hearts, an unexpected triumph that fortified my love for crafting dishes worth sharing.
Ingredients
For the Italian dressing:
- 3/4 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 lemon, juiced
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons Italian seasoning
- salt, to taste
- black pepper, to taste
- sugar, to taste, can substitute honey
- red chili flakes, to taste
For the salad:
- 1 large head romaine lettuce, washed and cut into large chunks
- 4 ounces Genoa salami, chopped
- 4 ounces pepperoni, sliced
- 4 ounces prosciutto, sliced
- 1 pint cherry tomatoes, halved
- 1 cup artichoke hearts, drained and quartered
- 1/2 cup black olives
- 1/2 cup green olives
- 2 tablespoons pepperoncini, chopped
- 8 ounces fresh mozzarella balls
- 4 ounces provolone cheese, cut into bite-sized cubes
- 2 tablespoons whole sweety drop red peppers, can substitute roasted red peppers
- fresh basil leaves, to taste
Directions
- In a jar, add the oil, the vinegar, the lemon juice, the garlic powder, the Italian seasoning, the salt, the pepper, the sugar, and the red chili flakes, cover with a lid, and shake well to combine.
- Place the jar in the refrigerator to chill until the flavors have blended and you're ready to serve.
- In a large bowl, arrange the lettuce.
- Layer the salami, the pepperoni, the prosciutto, the cherry tomatoes, the artichoke hearts, the black olives, the green olives, the pepperoncini, the mozzarella, the provolone cheese, the red sweety drop peppers, and the basil leaves on top of the lettuce.
- Drizzle the Italian dressing over the salad and gently toss.
- Serve.
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