If you’re craving a vibrant, flavorful salad that comes together in a flash, this Easy Antipasto Salad Recipe is your new go-to. Bursting with savory salami, tangy giardiniera, creamy provolone, and zesty oregano dressing, every bite offers a delightful mix of textures and tastes. It’s a fresh, colorful dish that’s perfect for lunch, a light dinner, or as a show-stopping appetizer when friends come over. Plus, it’s incredibly simple to make, using mostly pantry staples, so you can whip it up anytime without any fuss.
Ingredients You’ll Need
The beauty of this Easy Antipasto Salad Recipe lies in its simplicity and how each ingredient brings something special to the table. From the peppery arugula to the bold flavors of the giardiniera and salami, every element plays a role in delivering a balanced, irresistible salad.
- ¼ cup olive oil: The base of the dressing that lends richness and smoothness to tie all flavors together.
- ¼ cup red wine vinegar: Adds bright acidity to enliven the salad and balance the richness.
- ½ teaspoon dried oregano: Brings a warm, herbaceous note that’s classic in Italian-inspired dishes.
- ½ teaspoon salt: Enhances all the flavors without overpowering them.
- Pinch black pepper: Adds a subtle spicy kick to the dressing.
- 5 ounces baby arugula: Provides a fresh, peppery bed of greens for the toppings.
- 3 ounces salami: Sliced and diced to infuse savory, meaty depth throughout the salad.
- 1 (14oz) can chickpeas: Offers a creamy texture and boost of protein.
- 16 ounce jar giardiniera: Tangy and crunchy pickled vegetables that brighten every bite.
- ½ cup provolone: Cubed cheese that adds smooth, mellow richness.
How to Make Easy Antipasto Salad Recipe
Step 1: Prep the Toppings
This first step is all about getting your ingredients ready for the big mix. Dice the salami into bite-sized pieces so it’s perfectly distributed throughout the salad. Cube the provolone into small, manageable chunks that melt in your mouth. Drain the giardiniera well, then chop any overly large pieces to keep each bite consistent. Finally, drain and rinse the chickpeas to remove any canned flavor, ensuring a fresh, clean taste.
Step 2: Make the Oregano Dressing
In a small jar or bowl, combine the olive oil, red wine vinegar, dried oregano, salt, and black pepper. Seal the jar tightly and give it a good shake, or whisk the mixture until everything is emulsified. This simple dressing is the magic behind the flavor, tying together all your salad elements with its bright, herbaceous charm.
Step 3: Build Your Salad
Grab a large bowl and add the baby arugula, diced salami, rinsed chickpeas, chopped giardiniera, and cubed provolone. Pour your oregano dressing over the top and toss everything together until the salad is evenly coated. The colors, textures, and flavors will come alive in this moment. Serve your Easy Antipasto Salad Recipe immediately for the freshest experience.
How to Serve Easy Antipasto Salad Recipe
Garnishes
For a touch of extra elegance and taste, add freshly shaved Parmesan, a sprinkle of crushed red pepper flakes, or a handful of toasted pine nuts. These little additions can elevate the salad beautifully, adding crunch or an umami kick that your guests will love.
Side Dishes
This salad pairs wonderfully with crusty Italian bread or garlic breadsticks for sopping up every bit of dressing. A simple pasta dish or grilled chicken can also complement the flavors well if you want something more substantial alongside.
Creative Ways to Present
For a party, consider assembling the salad in a large, shallow platter to showcase its vibrant colors. Alternatively, serve it in individual mason jars for a charming, grab-and-go option. You can even layer the ingredients in a clear bowl so everyone can see those gorgeous layers before mixing.
Make Ahead and Storage
Storing Leftovers
Leftover Easy Antipasto Salad Recipe keeps well in an airtight container in the fridge for up to 2 days. Keep the dressing separate if possible, then toss the salad just before serving to preserve the freshness and crunch of the arugula and giardiniera.
Freezing
Because of the fresh greens and dressing, freezing this salad is not recommended. The texture of the arugula and provolone will not hold up well once thawed, so it’s best to enjoy this salad fresh.
Reheating
There’s no need to reheat this salad; it’s designed to be enjoyed chilled or at room temperature. If you want to warm the chickpeas or salami on their own, do so briefly on the stove or in the microwave before adding to the salad.
FAQs
Can I use other greens instead of arugula?
Absolutely! Baby spinach, mixed spring greens, or even romaine lettuce can be excellent substitutes if you want a different flavor or texture. Arugula adds peppery notes, but these alternatives keep things fresh and tasty.
Is giardiniera spicy?
Giardiniera can be mildly spicy depending on the brand or recipe, as it often includes pickled peppers. If you prefer less heat, choose a mild variety or rinse it a bit more before adding it to the salad.
Can this salad be made vegetarian?
Yes! Simply leave out the salami and perhaps add more veggies or some spicy roasted chickpeas for extra protein and flavor.
What can I substitute for provolone cheese?
Mozzarella, mozzarella pearls, or even a sharp cheddar can work if you want to switch things up. Just pick a cheese that melts well and complements the other ingredients.
How long does the salad last once dressed?
It’s best to eat the salad within a day after tossing with the dressing to keep the greens crisp and flavors vibrant. Leftovers may become soggy if left too long.
Final Thoughts
There’s something truly satisfying about a salad that’s as easy to make as it is delicious, and this Easy Antipasto Salad Recipe fits that bill perfectly. It’s a fantastic way to bring bold flavors and fresh ingredients together in just minutes. I hope you have as much fun making and enjoying this dish as I do sharing it with friends. Give it a try soon—you might just find it becomes a staple in your recipe collection!
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Easy Antipasto Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Description
This Easy Antipasto Salad is a vibrant and flavorful Italian-inspired dish, perfect for a quick lunch or a light dinner. Combining peppery baby arugula with salty salami, creamy provolone, tangy giardiniera, and hearty chickpeas, tossed in a zesty oregano dressing made with olive oil and red wine vinegar. It comes together in just 10 minutes with no cooking required, making it both delicious and convenient.
Ingredients
For the Oregano Dressing
- ¼ cup olive oil
- ¼ cup red wine vinegar
- ½ teaspoon dried oregano
- ½ teaspoon salt
- pinch black pepper
For the Salad
- 5 ounces baby arugula
- 3 ounces salami, diced into bite-sized pieces
- 1 (14 oz) can chickpeas, drained and rinsed
- 16 ounce jar giardiniera, drained with large pieces chopped
- ½ cup provolone, cubed into small pieces
Instructions
- Prep the toppings: Dice the salami into bite-sized pieces. Cube the provolone into small pieces. Drain the liquid from the giardiniera and chop any large pieces for easier eating. Drain and rinse the chickpeas thoroughly to remove excess salt and liquid.
- Make the oregano dressing: In a small jar or bowl, combine the olive oil, red wine vinegar, dried oregano, salt, and a pinch of black pepper. Seal the jar tightly and shake well or whisk the ingredients vigorously until fully blended and emulsified.
- Assemble the salad: In a large mixing bowl, add the baby arugula, diced salami, rinsed chickpeas, chopped giardiniera, cubed provolone, and the prepared oregano dressing. Toss everything together gently but thoroughly to ensure the dressing coats all components evenly. Serve the salad immediately for the freshest flavor and texture.
Notes
- Drain and rinse the chickpeas well to reduce sodium content and improve flavor.
- You can substitute provolone with mozzarella or Parmesan for a different cheese note.
- Add extra veggies like cherry tomatoes or cucumbers for added freshness and crunch.
- Giardiniera can be found in the refrigerated section of most grocery stores or substituted with pickled vegetables of your choice.
- This salad is best served fresh but can be refrigerated for up to 1 day.
