Zesty Italian Antipasto Salad Recipe

Ingredients

For the Antipasto Salad

2 (15-ounce) cans chickpeas, rinsed and drained
1 (14-ounce) can artichoke hearts, drained and quartered
2 cups packed baby spinach
8 ounces fresh mozzarella balls, quartered
1/2 cup grape tomatoes, halved
4 ounces sliced salami or pepperoni, quartered
1/4 cup sliced black olives
1/4 cup sliced pepperoncini
1/4 cup thinly sliced red onion

For the Italian Vinaigrette

1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1/2 teaspoon Italian seasoning
1 garlic clove, minced
1 tablespoon Dijon mustard
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions

Step 1: Drain and Prepare the Ingredients

Rinse the chickpeas under cool running water and drain them thoroughly. Drain the artichoke hearts and cut them into quarters if they are not already divided. Allowing the canned ingredients to drain well helps prevent excess liquid from diluting the vinaigrette.

Quarter the mozzarella balls and slice the salami or pepperoni. Halve the grape tomatoes, slice the red onion thinly, and measure the olives and pepperoncini. If the baby spinach leaves are especially large, tear them into smaller, bite-size pieces.

Step 2: Prepare the Italian Vinaigrette

In a large serving bowl, whisk together the extra-virgin olive oil, red wine vinegar, Italian seasoning, minced garlic, and Dijon mustard. Continue whisking until the mustard is fully incorporated and the vinaigrette begins to look smooth and emulsified.

Add the red pepper flakes, kosher salt, and freshly ground black pepper. Whisk again until the seasonings are evenly distributed. Taste the vinaigrette and adjust the salt or pepper if desired, keeping in mind that the salami, olives, pepperoncini, and artichoke hearts may already contribute saltiness.

Step 3: Add the Chickpeas and Vegetables

Add the drained chickpeas, quartered artichoke hearts, halved grape tomatoes, sliced black olives, pepperoncini, and red onion directly to the bowl containing the vinaigrette.

Gently stir these ingredients until they are evenly coated. Tossing the chickpeas and firm vegetables first gives them an opportunity to absorb the vinaigrette without bruising the more delicate spinach.

Step 4: Add the Mozzarella and Meat

Add the quartered mozzarella balls and salami or pepperoni to the bowl. Fold them gently into the chickpea mixture, taking care not to break apart the mozzarella or crush the tomatoes.

Either salami or pepperoni will give the salad a savory Italian flavor. Salami generally provides a milder, meatier taste, while pepperoni adds a slightly spicier finish.

Step 5: Add the Baby Spinach

Add the packed baby spinach to the bowl. Using salad servers or two large spoons, gently toss the entire salad until the spinach and remaining ingredients are evenly coated with the vinaigrette.

Lift the ingredients from the bottom of the bowl as you toss so the chickpeas and heavier vegetables remain evenly distributed instead of settling underneath the spinach.

Step 6: Rest the Salad

Allow the salad to rest for 5 to 10 minutes before serving. This brief resting period gives the chickpeas, artichokes, and vegetables time to absorb the garlic and Italian herbs in the dressing.

If preparing the salad in advance, cover the bowl and refrigerate it until needed. Toss the salad again immediately before serving to redistribute the vinaigrette.

Step 7: Serve

Serve the Italian antipasto salad chilled or at a cool room temperature. Divide it among six plates or present it in a large serving bowl for guests to help themselves.

Enjoy the salad as a light main course, serve it over chopped romaine or mixed greens, or offer it as a colorful side dish with grilled meat, seafood, soup, or gluten-free bread.

Notes

For a heartier meal, serve the antipasto salad over a generous bed of romaine lettuce or mixed greens. You can also add grilled chicken if you would like additional protein.

Marinated artichoke hearts may be used instead of plain canned artichoke hearts. Drain them well before adding them to the salad because their marinade can alter the flavor and consistency of the homemade vinaigrette.

Fresh mozzarella pearls can be left whole if they are small. Larger mozzarella balls should be quartered so they are easy to eat and can absorb more of the dressing.

Thinly sliced salami and pepperoni both work well in this recipe. Choose one according to your preferred level of spice, or use a combination while keeping the total amount at 4 ounces.

The red pepper flakes add gentle heat. Reduce them for a milder salad or add a small extra pinch if you prefer a spicier vinaigrette.

To soften the flavor of raw red onion, soak the slices in cold water for about 10 minutes. Drain and pat them dry before adding them to the salad.

This salad can be assembled several hours in advance and refrigerated in a covered container. For the freshest texture, you may add the baby spinach shortly before serving. Toss everything again before bringing the salad to the table.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The spinach will gradually soften as it sits in the vinaigrette, but the chickpeas, vegetables, cheese, and meat will remain flavorful.

For a gluten-free Italian antipasto salad, check the labels on salami, pepperoni, Dijon mustard, canned vegetables, seasonings, and all other packaged ingredients. Select products with appropriate gluten-free labeling when serving someone with celiac disease or gluten sensitivity, and prevent cross-contact during preparation.