Description
This Antipasto Salad + Ultra-Cooked, Ultra-Crispy, Toasted, Sauced—Dripping, Juicy is a loaded Italian-inspired salad packed with salty salami, creamy cheese, marinated veggies, and a bold vinaigrette. Every bite is sauced, dripping, juicy, and finished with optional ultra-crispy toasted toppings for crunch. It comes together in minutes and is perfect for parties, holidays, or easy make-ahead lunches.
Ingredients
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- 1 cup cubed salami or pepperoni
- 1 cup cubed mozzarella or provolone
- 1 cup cherry tomatoes, halved
- 1 cup canned or jarred artichoke hearts, drained and chopped
- 1/2 cup sliced black or green olives
- 1 cup diced cucumber
- 1/2 cup roasted red peppers, chopped
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper, to taste
Ultra-Crispy Optional Add-Ins
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- 1/2 cup toasted croutons or crushed toasted pita chips
- 1/4 cup toasted pine nuts or crispy chickpeas
Dressing
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 1 small garlic clove, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1 teaspoon lemon juice (optional, for extra brightness)
Instructions
- Prep the meats and cheese: Cut the salami and mozzarella into small, even cubes so every forkful has a perfect mix of flavor and texture.
- Chop the vegetables: Halve the cherry tomatoes, dice the cucumber, slice the olives, and chop the artichoke hearts and roasted red peppers into bite-size pieces. Add everything to a large mixing bowl.
- Make the dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, minced garlic, Italian seasoning, salt, pepper, and optional lemon juice. Taste and adjust seasoning as needed. Let the dressing sit for 5 minutes so the flavors can bloom.
- Toast the ultra-crispy add-ins: If using croutons, pita chips, pine nuts, or crispy chickpeas, toast them in a dry skillet over medium heat for 2–3 minutes, stirring often, until golden and fragrant. Set aside to cool slightly so they stay crisp.
- Combine the salad: Add the cubed salami and cheese to the bowl with the vegetables. Pour the dressing over the top.
- Toss until sauced, dripping, and juicy: Gently toss the salad until every piece is coated in the vinaigrette. The tomatoes and artichokes should look glossy and the cheese and salami should be lightly dressed.
- Add crunch and finish: Just before serving, sprinkle the toasted ultra-crispy toppings and chopped parsley over the salad. Toss lightly or leave some on top for presentation.
- Serve or chill: Serve right away for maximum crunch, or cover and chill for 30 minutes for deeper flavor. Add extra dressing if needed before serving.
Notes
For the best texture, keep toasted toppings separate until just before serving so they stay ultra-crispy. The salad can be made several hours ahead and stored in the fridge; the flavors deepen as it chills. Add pepperoncini, sun-dried tomatoes, red onion, or smoked cheeses for extra flavor. To make a vegetarian version, skip the salami and add extra cheese, chickpeas, or marinated mushrooms instead.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 3g
- Sodium: 740mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 35mg