If you’re craving a salad that bursts with flavor, texture, and vibrant colors but doesn’t require hours in the kitchen, then this Easy Antipasto Salad Recipe is exactly what you need. It’s a delightful mix of peppery arugula, savory salami, tangy giardiniera, and creamy provolone, all tossed in a simple oregano dressing that makes every bite a tasty celebration. Whether you’re throwing together a quick lunch or impressing guests with minimal effort, this salad is a fresh, satisfying crowd-pleaser that’s sure to become one of your favorites.
Ingredients You’ll Need
For this Easy Antipasto Salad Recipe, the ingredient list is refreshingly short but thoughtfully chosen. Each item plays a crucial role in creating the perfect balance of flavors and textures—from the peppery greens to the salty cured meat, and from the tangy pickled vegetables to the creamy cheese.
- ¼ cup olive oil: This forms the smooth base of the dressing and adds a rich, fruity note.
- ¼ cup red wine vinegar: Brings acidity and brightness that awakens the salad.
- ½ teaspoon dried oregano: Infuses the dressing with a fragrant, herbaceous touch.
- ½ teaspoon salt: Enhances all the flavors and balances the acidity.
- Pinch black pepper: Adds just a hint of spice to round out the dressing.
- 5 ounces baby arugula: Provides peppery greens with a delicate texture that contrasts beautifully with the other ingredients.
- 3 ounces salami: Offers a savory, meaty punch that elevates the salad.
- 1 (14oz) can chickpeas: Adds heartiness and a satisfying bite while keeping it light.
- 16 ounce jar giardiniera: A zesty mix of pickled vegetables that give the salad a vibrant tang.
- ½ cup provolone: Creamy and mild, the cheese melts into the salad’s overall texture perfectly.
How to Make Easy Antipasto Salad Recipe
Step 1: Prep the Toppings
First, get all your ingredients ready for mixing. Dice the salami into bite-sized pieces, perfect for popping in your mouth. Cube the provolone into small chunks, so each forkful gets a creamy surprise. Drain the liquid from the giardiniera and chop any large pieces down; this makes it easier to enjoy every bite without overwhelming your palate. Finally, rinse and drain the chickpeas to ensure they are clean and ready to mingle.
Step 2: Make the Oregano Dressing
The dressing is where the salad really comes together. In a small jar, combine olive oil, red wine vinegar, dried oregano, salt, and a pinch of black pepper. Seal the jar and give it a vigorous shake to blend all the flavors perfectly. If you prefer, whisk the mixture together in a bowl until you see it emulsify. The dressing’s tangy and herbaceous notes will coat every ingredient beautifully.
Step 3: Build Your Salad
In a large mixing bowl, toss together the baby arugula, diced salami, chickpeas, giardiniera, and provolone cubes. Pour the oregano dressing over the top and toss everything until each component is evenly coated. The salad should look vibrant and inviting, with contrasting colors and textures ready to delight your taste buds. Serve immediately to enjoy the freshness at its peak.
How to Serve Easy Antipasto Salad Recipe
Garnishes
If you want to add a little extra flair, consider sprinkling some freshly chopped basil or parsley on top to freshen the aroma and add a pop of green. A few cracked black pepper flakes or a drizzle of extra virgin olive oil right before serving can elevate the flavors even more. For a touch of crunch, toss on some toasted pine nuts or sliced almonds.
Side Dishes
This Easy Antipasto Salad Recipe pairs wonderfully with crusty bread, focaccia, or even warm garlic knots to soak up the delicious dressing. For a heartier meal, consider serving it alongside grilled chicken or roasted vegetables. It’s also perfect as a starter for Italian-inspired dinners or potlucks.
Creative Ways to Present
Put a modern spin on this classic by serving the salad inside hollowed-out bell peppers or on a bed of butter lettuce leaves for individual portions. For gatherings, layering the ingredients in a large glass trifle bowl creates a vibrant visual display that will impress your guests before the first bite. Alternatively, pack it into mason jars for a portable, picnic-friendly option.
Make Ahead and Storage
Storing Leftovers
If you have leftovers from your Easy Antipasto Salad Recipe, store them in an airtight container in the refrigerator. To keep the arugula crisp, you might want to store the dressing separately and toss just before serving again. The salad will stay fresh for up to two days this way.
Freezing
This salad isn’t well-suited for freezing because of the fresh greens and cheese, which could lose their texture and flavor. It’s best to enjoy it fresh or within a couple of days when refrigerated.
Reheating
Since this is a salad served cold or at room temperature, reheating isn’t necessary. If you prefer, let it sit out for about 15 minutes to take the chill off after it comes out of the fridge and then give it a quick toss before enjoying.
FAQs
Can I use other greens instead of arugula?
Absolutely! Spinach, mixed baby greens, or even kale can work well, though arugula adds a peppery punch that complements the salty and tangy flavors best.
Is giardiniera necessary or can I substitute it?
Giardiniera adds a wonderful tang and crunch, but if you can’t find it, pickled peppers or a mix of marinated vegetables like olives, artichokes, and roasted red peppers make a great substitute.
Can I make this salad vegetarian or vegan?
You can easily make it vegetarian by omitting the salami and perhaps adding more chickpeas or marinated tofu. For a vegan version, swap out the provolone for a plant-based cheese alternative or simply leave it out.
How long does the salad keep after tossing with dressing?
It’s best enjoyed immediately, but if needed, it can be stored with dressing for up to one day. The arugula might wilt slightly, so adding the dressing just before serving is recommended for optimal freshness.
What wine pairs well with this Easy Antipasto Salad Recipe?
A crisp white like Pinot Grigio or Sauvignon Blanc complements the salad’s acidity and saltiness nicely. If you prefer red, a light Chianti or Barbera works beautifully with the salami and provolone.
Final Thoughts
Trust me, once you try this Easy Antipasto Salad Recipe, it will quickly turn into your go-to for a quick, flavorful meal that feels special without any fuss. The vibrant medley of textures and tastes comes together so effortlessly you’ll wonder why you didn’t make it sooner. So gather your ingredients, toss it up, and prepare to enjoy a truly satisfying salad experience that hits all the right notes.
Print
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, flavorful dish perfect for a quick lunch or a light dinner. It combines peppery baby arugula, savory salami, creamy provolone, tangy giardiniera, and protein-rich chickpeas, all tossed in a zesty oregano and red wine vinegar dressing. Ready in just 10 minutes with no cooking needed, this salad offers a delightful balance of textures and Mediterranean-inspired flavors.
Ingredients
Dressing
- ¼ cup olive oil
- ¼ cup red wine vinegar
- ½ teaspoon dried oregano
- ½ teaspoon salt
- Pinch black pepper
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 and chopped if pieces are large
- ½ cup provolone, cubed
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 overly 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, combine olive oil, red wine vinegar, dried oregano, salt, and a pinch of black pepper. Seal the jar and shake vigorously to blend the ingredients evenly, or whisk together in a bowl until emulsified.
- Assemble the salad: In a large bowl, add the baby arugula, diced salami, rinsed chickpeas, drained and chopped giardiniera, and cubed provolone. Pour the oregano dressing over the ingredients and toss well to ensure everything is evenly coated. Serve immediately for the freshest taste and texture.
Notes
- You can substitute salami with pepperoni or another cured meat of your choice.
- For a vegetarian version, omit the salami and add extra provolone or a plant-based protein.
- Giardiniera can be found in most grocery stores or prepared at home with pickled vegetables.
- This salad is best served fresh but can be stored in the refrigerator for up to 1 day; however, the arugula may wilt over time.
- Adjust salt and pepper to taste, considering that salami and giardiniera already add some saltiness.
