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
Scale
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.
