This Antipasto Salad with Pepperoncini Vinaigrette packs major flavor! All the deliciousness of an antipasto platter on top of a salad and drizzled with a zesty pepperoncini vinaigrette!
Antipasto, In Salad Form!
There’s nothing I love more than a solid antipasto platter. Cured meats, cheeses, pickled things: it all speaks to my heart (and stomach!) in a very special way. However, eating a platter of these aforementioned delights may not be the healthiest on a regular basis. So….why not add some nutritious greens and call it a salad?!
I’m here for it, and you should be too. Read on to learn more about this absolutely mouthwatering Antipasto Salad with Pepperoncini Vinaigrette!
What Is Antipasto?
Antipasto is the first course of a traditional Italian meal. It’s comprised of cured meats, cheeses, pepperoncini, fresh vegetables, olives, and other pickled items. Antipasto has become a popular appetizer spread that’s perfect for entertaining…or even just nibbling on yourself.
How To Make an Antipasto Salad
This recipe features all the deliciousness of an antipasto platter, but in salad form! A big bowl of crunchy greens (I opt for romaine) is topped with the following ingredients:
- Cured Meats. I chose prosciutto and salami, but pancetta, chorizo, or even pepperoni would be delicious additions.
- Cheese. I like using fresh mozzarella here. Parmigiano Reggiano, pecorino, or fontina would be great as well!
- Pickled Items. Olives, artichokes, and peppers offer tangu bite which offsets the fattiness of the meats and cheeses.
- Fresh Veg. Red onion adds a spicy bite, and cherry tomatoes offer juicy brightness.
The salad is topped with an unbelievable pepperoncini vinaigrette that makes my mouth salivate instantly just at the thought of it. Both the brine from the pickled peppers and the peppers themselves offer a nice tart bite, with herbs lending a wonderful savory flavor. This is definitely a dressing to make a double batch of – you’ll want to eat salads all week with it!
Antipasto, Salad Style!
I hope you’ll try this unbeatably delicious Antipasto Salad with that unreal Pepperoncini Vinaigrette! This dish is packed with flavor and is a true crowd-pleaser. It would make an excellent addition to any meal spread, whether you’re entertaining or making a meal for 1. Enjoy!
Want more salad recipes?
Tried this recipe and loved it? Use the hashtag #sohappyyoulikedit and tag @sohappyyoulikedit on social media so I can see your creations!
Let’s be friends! Find me on Instagram, Facebook, and Pinterest. Don’t forget to check out my YouTube Channel!
Antipasto Salad with Pepperoncini Vinaigrette
Ingredients
- 2 cup romaine lettuce
- 1/2 cup fresh mozzarella cheese, torn into bite-sized pieces
- 3 pieces prosciutto, torn into bite-sized pieces
- 4 pieces salami, folded in quarters
- 1/4 cup red onion, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup mixed olives, sliced
- 4 pepperoncini
For the Pepperonicni Vinaigrette:
- 1 Tbsp red wine vinegar
- 1 Tbsp brine from Pepperoncini peppers
- 4 pepperoncini peppers
- 1 clove garlic
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/2 tsp pepper
- 1/4 cup olive oil
Instructions
- Add romaine to a large bowl. Top with remaining ingredients, arranging in small piles for a pretty presentation.
For the Pepperonicni Vinaigrette:
- Add all ingredients to a small food processor or blender and pulse until completely combined.
- Drizzle vinaigrette over the salad, noting that you'll have more dressing than you need for one salad (save it for tomorrow!).
One thought on “Antipasto Salad with Pepperoncini Vinaigrette”