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
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
- 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.
