This Antipasto Salad is a great celebration salad for the holidays. It’s easy to prep but feels extravagant and indulgent in the best way!
For the Salad:
6 ounces of your choice of greens, we used baby romaine and arugula
Marinated Red Onions and its oil
1 can of California green olives, halved
1 cup store bought Parmesan crisps, crumbled
1 cup thinly sliced radicchio lettuce
3 ounces sliced salami, thinly sliced into 3-inch pieces
¾ cup cherry tomatoes, halved
¾ cup thinly sliced pepperoncini peppers
½ cup thinly sliced peppadew peppers
½ cup mozzarella pearls, or regular mozzarella cut into bite-size pieces
½ cup (½-inch cubed) Manchego cheese
1/4 cup grated parmesan cheese
3 tablespoons red wine vinegar
Freshly ground black pepper
Charred Scallion Dressing, optional
Assemble the Salad:
In a large bowl, add the greens and sprinkle with salt. If your greens are big, tear the leaves into smaller pieces. Sprinkle salt and add about 3 tablespoons of Marinated Red Onion oil and around ½ cup of marinated red onions. Add the olives, Parmesan crisps, radicchio, salami, tomatoes, pepperoncini, peppadew, mozzarella, Manchego, and grated parmesan. Toss to fully combine. Add more marinated onion oil until salad is fully coated and red wine vinegar. Season to taste with more salt and freshly ground black pepper.
Serve with the Charred Scallion dressing on the side and enjoy!
Note: This salad is also perfect without the Charred Scallion Dressing, but we love it with a few spoonfuls!
Keywords: antipasto salad