If you’re craving a vibrant, flavor-packed salad that comes together in no time, this Easy Antipasto Salad Recipe is your new go-to. It’s a delightful mix of peppery arugula, savory salami, creamy provolone, tangy giardiniera, and protein-rich chickpeas, all tossed in a zesty oregano dressing. Whether you’re looking for a quick lunch, a colorful side dish, or a crowd-pleasing potluck option, this salad hits all the right notes with minimal fuss and maximum taste.
Ingredients You’ll Need
Gathering a handful of simple but fantastic ingredients is all it takes to create this sensational Easy Antipasto Salad Recipe. Each component brings its own unique texture and flavor, turning ordinary pantry staples into something truly memorable.
- ¼ cup olive oil: This forms the smooth, fruity base of the dressing, coating the salad perfectly.
- ¼ cup red wine vinegar: Adds bright acidity that balances the richness of the cheese and meats.
- ½ teaspoon dried oregano: Brings classic Italian herbaceous notes, essential for authentic flavor.
- ½ teaspoon salt: Enhances all the flavors without overpowering the dish.
- Pinch black pepper: Adds a subtle hint of spice to awaken your taste buds.
- 5 ounces baby arugula: Offers a peppery, fresh green base that’s tender yet vibrant.
- 3 ounces salami: Provides a savory, slightly spicy protein punch in every bite.
- 1 (14oz) can chickpeas: Brings hearty texture and a mild nutty flavor to balance out the sharper ingredients.
- 16 ounce jar giardiniera: This Italian pickled vegetable mix delivers a crunchy, tangy contrast with every forkful.
- ½ cup provolone: Creamy and mild, it melts beautifully into the salad’s overall flavor profile.
How to Make Easy Antipasto Salad Recipe
Step 1: Prep the Toppings
Start by getting all your mix-ins ready. Dice the salami into bite-sized pieces for easy eating and cube the provolone cheese similarly to ensure every forkful includes the perfect cheese-to-salad ratio. After draining the giardiniera liquid, chop any large pieces so the vibrant pickled vegetables blend effortlessly with the other ingredients. Finally, drain and rinse the chickpeas to remove excess liquid and any canning residue, so they freshen up beautifully in the salad.
Step 2: Make the Oregano Dressing
In a small jar, combine olive oil, red wine vinegar, dried oregano, salt, and a pinch of black pepper. Secure the lid and shake vigorously until well blended. If you prefer, you can whisk these ingredients together in a bowl instead. This simple, herbaceous dressing is what makes this an Easy Antipasto Salad Recipe that sings with flavor.
Step 3: Build and Toss the Salad
In a large bowl, layer the baby arugula, salami, chickpeas, giardiniera, and provolone. Pour your oregano dressing over everything, then toss gently but thoroughly to combine. Make sure every ingredient is kissed by that delicious dressing, so slices of salami and chunks of cheese get coated perfectly. This salad is best served fresh to enjoy the crunch of the pickled veggies and the peppery crunch of arugula at their peak.
How to Serve Easy Antipasto Salad Recipe
Garnishes
For an extra touch of flair, sprinkle some freshly grated Parmesan or a handful of toasted pine nuts on top. A few fresh basil leaves or a light drizzle of balsamic glaze can also elevate the presentation and add subtle sweetness to balance the tangy giardiniera.
Side Dishes
This Easy Antipasto Salad Recipe pairs wonderfully with crusty Italian bread, garlic knots, or a simple bruschetta. For a heartier meal, serve alongside grilled chicken or a steaming bowl of minestrone soup to keep the Italian theme going strong.
Creative Ways to Present
Try serving this antipasto salad in individual mason jars for picnics or lunches on the go. Another fun idea is to build it in a beautiful glass bowl to showcase the colorful layers of ingredients, making it as pleasing to the eyes as it is to the palate.
Make Ahead and Storage
Storing Leftovers
You can store leftover Easy Antipasto Salad Recipe in an airtight container in the fridge for up to two days. Keep the dressing separate if you want to maintain the freshest texture, and toss everything just before serving again.
Freezing
This salad is best enjoyed fresh, as freezing will alter the texture of the leafy greens and cheese. Avoid freezing to keep the salad’s integrity and flavor sharp and delightful.
Reheating
Since this is a cold salad, it does not require reheating. If you prefer your antipasto warm, try lightly warming the salami and provolone separately and then adding them back to a freshly tossed salad base.
FAQs
Can I use different types of cheese in this Easy Antipasto Salad Recipe?
Absolutely! While provolone is traditional and delicious, you can swap in mozzarella, fontina, or even a sharp cheddar to put your own twist on the salad’s flavor.
Is it necessary to rinse the chickpeas?
Rinsing chickpeas helps remove the canning liquid’s starchiness and saltiness, resulting in a fresher, cleaner flavor that blends better with the other ingredients.
Can I make this salad vegan-friendly?
Yes! Simply omit the salami and provolone, and add marinated tofu or artichoke hearts for protein. Make sure to double-check that the giardiniera doesn’t contain any animal products.
How long does the dressing keep if I make it separately?
The oregano dressing can be stored in the fridge for up to a week in a sealed jar. Just give it a good shake before drizzling over the salad again.
What can I substitute for giardiniera?
If you don’t have giardiniera, mix chopped pickled vegetables like olives, pepperoncini, and roasted red peppers to mimic that tangy, crunchy component of the salad.
Final Thoughts
This Easy Antipasto Salad Recipe is a true delight for anyone who loves bold flavors and effortless preparation. It’s a versatile, vibrant salad that can brighten up any meal, whether you’re entertaining guests or simply treating yourself to something special on a busy day. Give it a try and watch how it quickly becomes a beloved staple in your recipe collection!
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 and flavorful dish perfect for a quick lunch or a light dinner. Combining peppery arugula, savory salami, creamy provolone, tangy giardiniera, and protein-packed chickpeas, all tossed in a zesty oregano vinaigrette, this salad offers a delightful mix of textures and Mediterranean-inspired flavors. Ready in just 10 minutes, it’s an effortless way to enjoy a fresh and satisfying meal.
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
- 1 (14 oz) can chickpeas, drained and rinsed
- 16 ounce jar giardiniera, drained and chopped if needed
- ½ cup provolone cheese, 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.
- Make the oregano dressing: In a small jar, combine the olive oil, red wine vinegar, dried oregano, salt, and a pinch of black pepper. Seal the jar and shake well to blend all the flavors together, or whisk them vigorously in a bowl until emulsified.
- Build your 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 gently but thoroughly to ensure the dressing coats all ingredients evenly. Serve immediately for the freshest taste.
Notes
- For a vegetarian version, omit the salami or substitute with vegetarian deli slices or marinated tofu.
- Giardiniera can be spicy or mild; adjust the amount or type depending on your heat preference.
- This salad is best enjoyed fresh but can be stored in the refrigerator for up to one day; arugula may wilt upon longer storage.
- Use high-quality olive oil and red wine vinegar for the best flavor in the dressing.
- Feel free to add other antipasto staples like olives, roasted red peppers, or artichoke hearts for additional variety.
