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
Scale
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.
