Our Favorite Antipasto Salad
- PREP 20min
- TOTAL 20min
We’ve given a serving size range for this antipasto salad recipe. It works well as a potluck side dish, but also as a no-cook lunch or dinner. This serves 6 as a side with other options, or makes 4 generous dinner portions. We’ve offered suggestions on the sizes of jars to buy for artichokes, peppers, and olives to help when shopping.
You Will Need
- For the Dressing
½ cup extra-virgin olive oil
¼ cup red wine vinegar
1 tablespoon fresh lemon juice
2 small garlic cloves, finely grated
1 teaspoon Dijon mustard
1 teaspoon honey
2 teaspoons dried oregano
¾ teaspoon fine sea salt
½ teaspoon freshly ground black pepper
Pinch crushed red pepper flakes (optional)
- For the Salad
¼ small sweet onion, thinly sliced into quarter moons
Two 14-ounce cans white beans, drained and rinsed
8 ounces cherry tomatoes, halved (about 1 ½ cups)
1 ½ cups marinated artichoke hearts, drained and quartered (from a 14- to 15-ounce jar)
1 cup roasted red peppers, chopped (from a 12-ounce jar)
1 cup green or black olives, pitted and halved (from a 6-ounce jar)
8 ounces block provolone or mozzarella, cut into ½-inch cubes
4 ounces salami, sliced into ½-inch strips
¼ cup chopped fresh flat-leaf parsley, cilantro, or basil
Directions
1In a large bowl, whisk the olive oil, red wine vinegar, lemon juice, grated garlic, mustard, honey, oregano, salt, pepper, and red pepper flakes (if using) until creamy. Toss in the sliced onions and let them sit for 5 minutes to soften.
2Add the rinsed beans, tomatoes, artichoke hearts, red peppers, olives, provolone, salami, and parsley. Using a large spoon, fold everything together until well coated. Taste, and add more salt and pepper if needed.
Adam and Joanne's Tips
- Store in an airtight container in the fridge for up to 4 days. Toss well before serving.
- Nutrition facts are estimates.