Antipasto Salad

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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2 tablespoons red wine vinegar

1 teaspoon Dijon mustard 

1/2 teaspoon Calabrian chile paste, crushed red pepper flakes or sriracha 

1/2 teaspoon dried Italian seasoning 

1/2 small shallot, minced 

Kosher salt 

3 tablespoons olive oil 


4 radishes, thinly sliced

2 celery ribs, thinly sliced 

1 romaine heart, cut into 1/2-inch-wide strips 

1/2 head iceberg lettuce, cut into 1/2-inch-wide strips 

1/4 pound provolone, cut into 1/4-inch cubes 

1/4 pound Genoa salami, cut into 1/4-inch cubes 

1 cup cherry tomatoes, halved 

3 tablespoons pickled pepperoncini, sliced 

3 tablespoons pickled cherry peppers, sliced 


  1. For the vinaigrette: Whisk the vinegar, mustard, chile paste, Italian seasoning, shallot and 1/4 teaspoon salt together in a small bowl. Gradually whisk in the olive oil. Pour into a cruet and shake.
  2. For the salad: Combine the radishes, celery, romaine, iceberg, provolone, salami, tomatoes, pepperoncini and cherry peppers in a large salad bowl. Toss with the vinaigrette and serve immediately.