Whether you’re sipping on some Italian soup or twirling a strand of saucy pasta, nothing tastes better than pairing it with a crunchy salad. And when your tastebuds are on vacation in the land of the Colosseum and the Leaning Tower of Pisa, your salad must play the part. This Antipasti Salad will certainly do just that. Get ready to experience the freshness, crispiness, and heartiness this bowl of greens brings. In fact, you might not even need that soup or pasta, because the smooth provolone cheese cubes, rich bocconcini, salty salami, and spicy pepperoni in this salad might just solve your hunger dilemma. Give your tastebuds a delicious and satisfying tour of Italy, and make sure your first stop is chomping on this Antipasti Salad!
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
Step 1 –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.
Step 2 –In a medium bowl, whisk the vinegar, the pepperoncini brine, the remaining salt, and the pepper together.
Step 3 –Slowly drizzle the olive oil into the dressing mixture, whisking constantly, until combined.
Step 4 –Toss the salad.
Step 5 –Drizzle the dressing over the salad and toss to coat.
Step 6 –Serve the salad with the bread.
