This Easy Antipasto Salad goes a little off trend using easy salad ingredients like chickpeas and giardiniera pickled vegetables, but it sure packs a flavor filled punch! This salad involves just a little prep and a very quick easy oregano dressing. This is an Antipasto Salad Recipe you will be coming back to again and again.
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The Best Antipasto Salad
What is an ‘Antipasto Salad’?
Great question, if we break it down ‘antipasto’ is the first course in an Italian meal. So an Antipasto Salad is the first course salad in an Italian meal.
Traditionally antipasto dishes include ingredients like cured meats, olives, peperoncini, mushrooms, anchovies, artichoke hearts, cheeses like provolone or mozzarella, and vegetables in oil or vinegar.
This leaves a lot open to interpretation which is why you will see many versions of an antipasto salad, especially in present day American cuisine.
My inspiration for this version of Antipasto Salad came from one of my favorite cookbooks Healthyish by Lindsay Maitland Hunt. In one of her recipes she uses giardiniera pickled vegetables for her ‘pizzeria salad’ and I was instantly hooked.
I quickly made this salad my own. Adding in other traditional and non-traditional (chickpeas?!?) ingredients in this salad.
In my opinion this is the perfect salad to go with pizza, pasta, or really an Italian inspired dish!
Another awesome aspect of this dish is it is great to prep ahead, making it perfect for cookouts or picnics!
So let’s see what we need…
This recipes requires nothings fancy:
- Knife & Cutting Board
- Large bowl for tossing salad (and serving bowl if you want a nicer one for presentation)
- Measuring cups & spoons
- either a small bowl with whisk OR a jar for making the quick dressing
- Baby Arugula
- Olive Oil
- Red Wine Vinegar
- Dried Oregano
- Black Pepper
For a complete detailed list of the ingredients continue towards the bottom of the page.
A nice thing about a salad like this is that a lot can be substituted and/or added.
- add olives if you see fit
- use mozzarella instead of provolone
- add tomatoes
- use romaine instead of arugula
- add artichoke hearts
While I do think this salad is pretty darn good as written, feel free to make it your own!
You will begin by prepping all the toppings. Dice the salami into bite size pieces. Cube the provolone into small pieces. After draining the liquid from the giardiniera mix chop the overly large pieces for easier eating. Lastly drain and rinse the chickpeas.
Next you will make the quick dried oregano dressing aka my quick cheat version of an Italian dressing but just as effective. Combine the olive oil, red wine vinegar, oregano, salt, and pinch of pepper in a small jar. Close the jar and shake to combine (or whisk together in a bowl).
Now you will just build your salad, in a large bowl add the arugula, salami, chickpeas, giardiniera, provolone, and dressing. Toss well to mix. Serve immediately.
How to prep this Antipasto Salad ahead of time
This salad works wonderfully for making ahead. Perfect for a picnic. I also have found it easy to prep for lunches.
Do do this simply add all the toppings to a large bowl that has a lid, make the oregano dressing and add it to the toppings. You are basically marinating the toppings, which yes makes it a little better. Keep the toppings/dressing separate from the arugula and when it is time to eat just mix them together!
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- For a complete meal: How to make the Best Homemade Pizza
- Simple Spinach Salad
- Summer Berry Salad with Grilled Chicken
- Grilled Shrimp Salad with Avocados
- Easy Panzanella Salad with Grilled Chicken
- Healthy Grilled Chickpea Salad
- Crunchy Asian Chopped Chicken Salad
Easy Antipasto Salad
Easy to make and prep ahead this antipasto salad with chickpeas is sure to delight as a great side salad or as a tasty main dish!
- 5 ounces baby arugula
- 3 ounces salami
- 1 (14oz) can chickpeas
- 16 ounce jar giardiniera
- ½ cup provolone
For the Oregano Dressing
- ¼ cup olive oil
- ¼ cup red wine vinegar
- ½ teaspoon dried oregano
- ½ teaspoon salt
- pinch black pepper
- Prep the toppings. Dice the salami into bite size pieces. Cube the provolone into small pieces. After draining the liquid from the giardiniera mix chop the overly large pieces for easier eating. Drain and rinse the chickpeas.
- To make the oregano dressing combine the olive oil, red wine vinegar, oregano, salt, and pinch of pepper in a small jar. Close the jar and shake to combine (or whisk together in a bowl).
- Build your salad, in a large bowl add arugula, salami, chickpeas, giardiniera, provolone, and dressing. Toss well to mix. Serve immediately.
To prep for a picnic or cookout. Combine prepped topping and mix with dressing, keep in an airtight container separate from arugula. Once ready to eat combine the toppings with dressing and the aruglua.
This could easly feed about 3 people as a main course.
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Serving Size:1/6 of salad
Amount Per Serving: Calories: 221Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 22mgSodium: 521mgCarbohydrates: 9gFiber: 3gSugar: 2gProtein: 9g
Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.
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Lauren, The Schmidty Wifehttps://www.pinterest.com/theschmidtywife/
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