Antipasti Dinner Salad

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  • Level: Easy
  • Total: 25 min
  • Prep: 20 min
  • Cook: 5 min
  • Yield: 4 servings
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1/2 cup extra-virgin olive oil, plus more for drizzling

2 large cloves garlic, smashed

8 slices rustic Italian bread

Kosher salt

2 tablespoons red wine vinegar

Freshly ground pepper

1 small head radicchio, thinly sliced

3 stalks celery, thinly sliced

6 ounces deli-sliced hard salami or soppressata, cut into strips

10 to 15 fresh basil leaves, sliced if large

8 ounces small mozzarella balls (bocconcini), halved

20 cured black olives (such as kalamata or nicoise), pitted and halved

2 romaine lettuce hearts, halved lengthwise


  1. Heat 3 tablespoons olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute. Increase the heat to high; add the bread in batches and toast until golden on both sides. Set aside and season with salt.
  2. Whisk the vinegar, the remaining 5 tablespoons oil, 1/2 teaspoon salt and pepper to taste in a large bowl. Add the radicchio, celery, salami, basil, mozzarella and olives; toss to coat.
  3. Place 1 romaine half on each plate. Drizzle with olive oil and season with salt and pepper. Spoon the salad onto each wedge, drizzling any remaining dressing on top; serve with the toasts.