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Antipasto Salad
This classic Italian antipasto salad combines savory cured meats and sharp provolone cheese with a crisp trio of romaine, iceberg, and butter lettuces. Hearty garbanzo and kidney beans add satisfying texture alongside fresh chopped tomatoes. Everything gets tossed in a bright, homemade red wine vinaigrette sweetened with just a touch of honey. It comes together in minutes, making it a perfect starter or a light main course for busy weeknights.
Ingredients
- 8oz cubed salami
- 6oz cubed Provolone cheese
- ½ head romaine lettuce, sliced into bite-size pieces
- ½ head iceberg lettuce, sliced into bite-size pieces
- ½ head butter lettuce, sliced into bite-size pieces
- 1 cup rinsed and drained garbanzo beans
- 1 cup rinsed and drained kidney beans
- 2 pcs coarsely chopped tomatoes
- ½ cup red wine vinegar
- 3 tbsp lemon juice
- 1 tsp honey
- 1 cup olive oil
- Salt and freshly ground black pepper to taste
Instructions
- 1Slice the romaine, iceberg, and butter lettuces into bite-size pieces, and cube the salami and provolone cheese.
- 2Whisk the red wine vinegar, lemon juice, and honey together in a small bowl. Slowly pour in the olive oil while whisking continuously, then season the dressing with salt and black pepper to your liking.
- 3Place the prepared lettuces, salami, provolone, garbanzo beans, kidney beans, and chopped tomatoes into a large serving bowl. Pour the dressing over the top, toss well to coat every ingredient, and serve immediately.