When You See Five-Spice Doufu Gan, Grab It!

Antipasto Salad

published Now

Credit: Photo: Ghazalle Badiozamani / Food Stylist: Jesse Szewczyk

This salad is bursting with all the best elements of a traditional Italian antipasto spread. Marinated artichoke hearts, cherry tomatoes, briny olives, sliced salami, pickled pepperoncini peppers, and milky mozzarella join forces with crisp romaine and a tangy oregano vinaigrette for a vibrant, ultra-satisfying bowl in which no two bites are the same. It’s a no-cook dinner that’s perfect for right now, whether it’s too hot to turn on the stove or you’re looking for a lazy meal to enjoy al fresco.

Credit: Photo: Ghazalle Badiozamani / Food Stylist: Jesse Szewczyk

The Best Salami for Antipasto salad

I prefer using unsliced dry Italian salami rather than pre-sliced salami, which means I can slice it thinly, but not too thinly. Cutting it into 1/4-inch slices add a nice, salty chew to this salad, whereas paper-thin pre-sliced salami will flop underneath the heavier salad ingredients.

How Long Does Antipasto Salad Last in the Fridge?

Once tossed in the dressing, this salad is

Comments 0 Ratings

Antipasto Salad

Yield Serves 4

Prep time 10 minutes to 15 minutes

• alcohol-free
• egg-free
• low-carb
• fish-free
• peanut-free
• shellfish-free
• pork-free
• gluten-free
• wheat-free
• high-fiber
• soy-free
• tree-nut-free

Per serving, based on 4 servings. (% daily value)

• Calories 503
• Fat 42.5 g (65.4%)
• Saturated 12.5 g (62.6%)
• Carbs 14.4 g (4.8%)
• Fiber 6.1 g (24.3%)
• Sugars 4.6 g
• Protein 22.4 g (44.7%)
• Sodium 1535.2 mg (64.0%)

Ingredients

• 1 clove

  garlic

• 3 tablespoons

  olive oil

• 2 tablespoons

  red wine vinegar

• 1 tablespoon

  dried oregano

• 1/4 teaspoon

  kosher salt, plus more as needed

• 1/4 teaspoon

  freshly ground black pepper, plus more as needed

• 1

  medium romaine lettuce heart

• 4 ounces

  unsliced dry Italian salami

• 1 pint

  cherry or grape tomatoes (about 10 ounces)

• 8

  medium pickled pepperoncini peppers

• 3/4 cup

  pitted mixed marinated olives

• 1 (12-ounce) jar

  marinated artichokes hearts

• 8 ounces

Instructions

1. Mince 1 garlic clove and place in a large bowl. Add 3 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 tablespoon dried oregano, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk well to combine.

2. Prepare the following ingredients, adding each to the bowl as you complete them: Halve 1 medium romaine lettuce heart lengthwise and cut crosswise into 1-inch-wide ribbons; halve 4 ounces dry Italian salami lengthwise, remove casing, and slice crosswise into 1/4-inch half-moons; halve 1 pint cherry or grape tomatoes, or quarter if large; stem and thinly slice 8 medium pickled pepperoncinis; drain and halve 3/4 cup pitted mixed marinated olives; and drain 1 (12-ounce) jar marinated artichokes and 8 ounces ciliegine.

3. Toss to coat all the ingredients in the dressing. Taste and season with more kosher salt and black pepper as needed.

Recipe Notes

Storage: Although best served immediately, leftovers can be refrigerated in an airtight container for up to 1 day.

Sliced Salami Substitution: If preferred, 4 ounces pre-sliced salami can be substituted for the unsliced dry salami. Stack and cut into half-moons or quarters, if large.

Sheela Prakash

Senior Contributing Food Editor

Sheela is the Senior Contributing Food Editor at Kitchn and the author of Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food . She received her master's degree from the University of Gastronomic Sciences in Italy and is also a Registered Dietitian.

Follow Sheela

Source : food