Yeast Free Classic Antipasto Salad
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Learn more →Ingredients
6 servings
For the dressing
- 3 tbsp red wine vinegar
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp dijon mustard
Chef's tipUse the same amount. Yellow mustard is milder and more vinegary - taste, then add a little more if needed. - ¼ tsp salt
- ¼ tsp black pepper
- ⅓ cup extra-virgin olive oil
For the salad
- 1 large head romaine lettuce, chopped into 1-inch pieces
- 4 oz salami, thinly sliced and halved
- 4 oz pepperoni, thinly sliced and halved
- 4 oz provolone cheese, cut into ½-inch cubes
- 1 can (14 oz) artichoke hearts, drained and quartered
- 1 cup cherry tomatoes, halved
- ½ cup pitted kalamata olives
- ½ cup pepperoncini, sliced into rings
- ½ cup roasted red peppers, drained and sliced
- ¼ cup thinly sliced red onion
For serving
- ¼ cup fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
In a small bowl, whisk together the red wine vinegar, dried oregano, garlic powder, Dijon mustard, salt, and black pepper until combined. Slowly drizzle in the olive oil while whisking continuously until the dressing is emulsified and slightly thickened.
- 2
Add the chopped romaine to a large mixing bowl. Scatter the salami, pepperoni, provolone, artichoke hearts, cherry tomatoes, Kalamata olives, pepperoncini, roasted red peppers, and red onion evenly over the top.
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