Antipasti Salad with Campfire Dressing

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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1 small red onion, skin on

2 cloves garlic, grated

1 sprig fresh oregano

2/3 cup extra-virgin olive oil

1/3 cup red wine vinegar

Kosher salt and freshly ground black pepper

4 cups shredded romaine lettuce

1 cup canned chickpeas, drained and rinsed

1/2 cup small diced dry salami

1/2 cup small diced aged provolone

1/2 cup halved cherry tomatoes

1/2 cup thinly sliced pepperoncinis

6 tablespoons Parmesan, freshly grated


  1. Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
  2. Using a fork or paring knife, prick the onion all over to allow the smoke to penetrate. Place the onion directly onto the coals and cook until charred and softened, about 5 minutes. Remove from the coals and when it is cool enough to handle, peel and finely chop.
  3. Add the onions, garlic, oregano, olive oil and red wine vinegar to a glass jar with a lid. Season with salt and pepper, then shake vigorously and set aside.
  4. Add the lettuce, chickpeas, salami, provolone, tomatoes and pepperoncinis to a large bowl. Dress with some of the smoky red wine-oregano vinaigrette and toss to coat. Add the Parmesan all over the top and serve with freshly cracked black pepper.
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