Antipasto Salad
Serves 4
This Italian antipasto salad recipe is a delicious no-cook summer meal or side dish! It's tossed in a zesty vinaigrette and filled with artichoke hearts, olives, roasted red peppers, tomatoes, and more.
Ingredients
- 4 cups arugula
- 2 cups torn radicchio or endive
- 1 cup cherry tomatoes, halved
- 1 cup cooked chickpeas, drained and rinsed
- 1 cup mini mozzarella balls, halved
- ½ cup artichoke hearts, halved or chopped
- ½ cup cubed provolone cheese
- ½ cup pepperoncini, stemmed and sliced (4 to 5)
- ½ cup pitted olives
- ½ cup sliced roasted red peppers
- ¼ cup thinly sliced red onion
- Fresh parsley or basil
- Sea salt and freshly ground black pepper
- Red pepper flakes, optional
Dressing
- ⅓ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1 small garlic clove, grated
- ¼ teaspoon dried oregano
- ½ teaspoon sea salt
- Freshly ground black pepper
Instructions
- Make the dressing: In a medium bowl, whisk together the olive oil, red wine vinegar, honey, Dijon mustard, garlic, oregano, salt, and several grinds of pepper. Alternatively, combine all the ingredients in a lidded jar and shake to combine.
- Assemble the salad. Arrange most of the arugula on a serving platter or in a large salad bowl. Arrange the radicchio, cherry tomatoes, chickpeas, mozzarella, artichokes, provolone, pepperoncini, olives, roasted red peppers, and onion in segments on top, tucking the remaining arugula in among the other ingredients. Drizzle with some of the dressing and sprinkle with parsley, pinches of salt and pepper, and red pepper flakes, if using.
- Season to taste and serve with the remaining dressing on the side.