Antipasto Salad: A Flavor-Packed Meal for Every Occasion

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There’s something incredibly satisfying about a well-balanced salad that’s hearty enough to be a complete meal. If you’re a fan of classic antipasto platters loaded with savory meats, cheeses, and marinated vegetables, this Antipasto Salad takes everything you love and transforms it into a fresh, vibrant dish that’s both satisfying and easy to prepare. The best part? It’s beginner-friendly, meaning anyone can make it, regardless of their kitchen skills. With a tangy homemade vinaigrette, a medley of textures, and the perfect balance of salty, tangy, and crisp flavors, this salad is a guaranteed hit for lunch, dinner, or even meal prep.

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Why This Recipe is Perfect for Beginners

• Effortless Preparation: The recipe is mostly chopping and assembling, with a simple vinaigrette that comes together in minutes.
• Customizable Ingredients: You can easily adjust this salad based on your preferences or what you have on hand.
• Meal-Worthy Satisfaction: Unlike basic salads, this one is protein-packed with chicken or beef, chickpeas, and cheese, making it a fulfilling meal.
• Beginner-Friendly Dressing: Many beginners shy away from homemade dressings, but this vinaigrette is foolproof. Just whisk and pour!

Ingredients and Preparation

To make things easier, let’s break down the ingredients into sections, so you know exactly what goes where.

For the Pickled Red Onion:

Adding pickled onions to this salad enhances the flavor with a tangy bite that complements the richness of the cheese and protein.

• 2 cups water – Used for boiling and softening the onions slightly.
• 3 tablespoons red wine vinegar – Gives the onions their classic tangy taste.
• 2 tablespoons sugar – Balances out the acidity of the vinegar.
• 1 teaspoon salt – Helps draw out moisture and enhances the pickling process.
• 1 medium red onion, thinly sliced – Thin slices ensure they absorb the pickling liquid quickly. You can cut them in half for smaller, bite-sized pieces.

For the Vinaigrette:

This simple yet flavorful dressing ties the entire salad together.

• ⅓ cup red wine vinegar – The base of the dressing, adding acidity and depth.
• 1 clove garlic, minced – Fresh garlic infuses a bold flavor.
• ¼ teaspoon dried oregano – Adds an earthy, herby taste.
• ½ teaspoon salt – Enhances all the flavors.
• ½ teaspoon sugar – Just a touch of sweetness to balance acidity.
• ¼ teaspoon freshly ground black pepper – A little spice for warmth.
• ⅔ cup extra-virgin olive oil – The key to a rich, smooth vinaigrette.

For the Salad:

This hearty salad includes a variety of ingredients that provide texture and bold flavors.

• 8 cups chopped romaine (from 2 hearts) – Romaine adds crunch and holds up well against the dressing.
• ⅔ cup marinated/seasoned pitted olives, coarsely chopped – Adds briny, salty notes. You can use a blend of green and black olives.
• 1 pint cherry tomatoes, halved – Juicy and slightly sweet, balancing out the richness.
• 1 red, yellow, or orange bell pepper, thinly sliced – Provides a fresh, slightly sweet crunch.
• 8 ounces grilled or roasted chicken slices or thinly sliced beef – A great replacement for salami and pepperoni while keeping the salad hearty.
• 1 (15-oz) can chickpeas, drained and rinsed – A plant-based protein that adds creaminess and fiber.
• 1 heaping cup (or 1 (6-oz) jar) marinated artichoke hearts, drained – Tender and slightly tangy, enhancing the Mediterranean flavors.
• 1 (8-oz) package mozzarella pearls – Soft, creamy, and mild, adding richness.
• 1½ cups coarsely shredded sharp Provolone – Brings a bold, sharp flavor that complements the other ingredients.

Step-by-Step Instructions

Step 1: Make the Pickled Onions

• In a small saucepan, bring 2 cups water, 3 tablespoons red wine vinegar, 2 tablespoons sugar, and 1 teaspoon salt to a boil.
• Add the sliced red onion and let it simmer for about 3 minutes until slightly tender.
• Drain the onions and let them cool completely before using. This process softens the sharp bite of raw onions while adding a tangy-sweet flavor.

Step 2: Prepare the Vinaigrette

• In a medium bowl, whisk together ⅓ cup red wine vinegar, 1 minced garlic clove, ¼ teaspoon dried oregano, ½ teaspoon salt, ½ teaspoon sugar, and ¼ teaspoon freshly ground black pepper.
• While continuously whisking, slowly drizzle in ⅔ cup extra-virgin olive oil until the dressing thickens and emulsifies.
• Set aside. If making ahead, store in the refrigerator in an airtight container for up to 2 days.

Step 3: Assemble the Salad

• In a large mixing bowl, combine 8 cups chopped romaine, ⅔ cup chopped olives, cherry tomatoes, sliced bell peppers, chickpeas, marinated artichoke hearts, mozzarella pearls, and shredded Provolone.
• Add grilled chicken or thinly sliced beef, ensuring it’s evenly distributed.
• Pour the prepared vinaigrette over the salad and toss everything together gently to coat.
• Add the cooled pickled onions and mix one last time.

Step 4: Serve and Enjoy

• Taste and adjust seasoning if needed. If you prefer a stronger flavor, add a pinch more salt or an extra drizzle of dressing.
• Serve immediately or store in the fridge for up to 2 days.

Beginner Tips and Notes

• Dressing Consistency: If your vinaigrette separates, give it a good shake before using.
• Protein Swap: Instead of chicken or beef, try grilled shrimp or tofu for a different twist.
• Make-Ahead Tip: You can prepare all the ingredients separately and assemble when ready to eat. This keeps the salad fresh.
• Cheese Options: If you don’t have Provolone, swap it for Parmesan or Asiago for a similar sharpness.

Serving Suggestions

This salad is already hearty, but you can elevate it with these side options:

• Crusty Garlic Bread: A great way to soak up any leftover dressing.
• Roasted Vegetables: Try roasted zucchini or eggplant for extra Mediterranean flavors.
• Soup Pairing: Serve alongside a light tomato soup for a comforting combination.

Storage Tips

• Refrigeration: Store in an airtight container for up to 2 days. Keep dressing separate for the freshest results.
• Meal Prep Tip: If prepping ahead, store the ingredients separately and mix right before serving.

Conclusion

This Antipasto Salad is a perfect example of how simple ingredients can come together to create something truly delicious. Whether you’re new to cooking or looking for an easy meal-prep salad, this recipe checks all the boxes. The homemade vinaigrette adds just the right amount of tang, while the combination of protein, cheese, and veggies makes it incredibly satisfying. Plus, with so many customizable options, you can tweak it to match your personal preferences. Give this recipe a try, and let us know how it turns out. What did you add to make it your own? Share your thoughts in the comments!