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Italian Antipasto Salad
Crisp, crunchy, and loaded with savory bites, this classic Italian salad brings the best parts of a charcuterie board straight to your bowl. You'll toss a trio of fresh lettuces with thick cubes of salami, sharp provolone, and hearty beans. Everything gets tied together by a bright, homemade red wine vinaigrette that's lightly sweetened with honey. It's a substantial dish that easily anchors a meal or stands out at your next potluck.
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
- 1Chop the romaine, iceberg, and butter lettuces into bite-size pieces. Cut the salami and provolone cheese into thick cubes.
- 2Whisk the red wine vinegar, lemon juice, and honey together in a small bowl. Slowly pour in the olive oil while whisking continuously to emulsify the dressing. Season with salt and black pepper to your liking.
- 3Combine the prepared lettuces, salami, provolone, garbanzo beans, kidney beans, and chopped tomatoes in a large serving bowl. Pour the dressing over the top and toss well to coat every ingredient evenly.
Notes
- Make ahead: You can chop the vegetables and whisk the dressing up to a day in advance. Keep them stored separately in the fridge until you're ready to toss.
- Swap: Feel free to trade the salami for pepperoni or prosciutto, or add some pitted Kalamata olives for an extra briny kick.
- Storage: Undressed salad keeps well in an airtight container in the fridge for up to 2 days. Once dressed, it's best eaten the same day.