Ingredients
Here’s a breakdown of what goes into this antipasto-inspired salad and why each ingredient earns its place.
For the Salad
- 6 cups chopped romaine lettuce — Forms the crisp, fresh base of the salad.
- 1 cup cherry tomatoes, halved — Adds juicy sweetness and color.
- 1 cup marinated artichoke hearts, drained and quartered — Adds classic antipasto flavor and tender texture.
- ¾ cup mozzarella pearls — Adds creamy, mild richness.
- ½ cup Kalamata olives, pitted and halved — Adds deep, savory olive flavor.
- ½ cup green olives, pitted and halved — Adds a brighter, briny contrast.
- ½ cup roasted red peppers, sliced — Adds sweet, smoky flavor and vibrant color.
- ¼ cup pepperoncini, drained and sliced — Adds tangy heat and classic Italian deli flavor.
- ½ small red onion, thinly sliced — Adds sharp, savory bite.
- ¼ cup fresh parsley, chopped — Adds fresh, herbal brightness.
- 2 tbsp fresh basil, chopped — Adds a touch of sweet, aromatic flavor.
- 1 tbsp fresh oregano, chopped, optional — Adds a deeper Mediterranean herb note.
For the Italian Dressing
- ¼ cup extra-virgin olive oil — Forms the rich base of the dressing.
- 2 tbsp red wine vinegar — Adds sharp, classic Italian tang.
- 1 tbsp fresh lemon juice — Adds bright acidity.
- 1 tsp Dijon mustard — Adds depth and helps the dressing emulsify.
- 1 tsp honey — Balances the acidity of the vinegar and lemon.
- ½ tsp Italian seasoning — Reinforces the classic Italian flavor profile.
- ½ tsp dried oregano — Adds earthy, herbal depth.
- 1 garlic clove, finely minced — Adds aromatic backbone to the dressing.
- ¼ tsp black pepper — Adds a subtle, warm bite.
- ¼ tsp kosher salt — Enhances all the other flavors.
- ¼ tsp red pepper flakes, optional — Adds a gentle kick of heat.
Instructions
This recipe comes together in a series of simple steps. Here’s exactly how to make it.
Step 1: Prepare the Vegetables Wash and thoroughly dry the romaine. Chop the lettuce, halve the cherry tomatoes, quarter the artichoke hearts, slice the roasted peppers and pepperoncini, and thinly slice the red onion.
Step 2: Make the Dressing In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, Italian seasoning, oregano, garlic, black pepper, salt, and red pepper flakes.
Step 3: Build the Salad Add the romaine, cherry tomatoes, artichoke hearts, Kalamata olives, green olives, roasted red peppers, pepperoncini, and red onion to a large bowl.
Step 4: Add the Mozzarella and Herbs Gently fold in the mozzarella pearls, parsley, basil, and optional fresh oregano.
Step 5: Dress the Salad Pour the Italian dressing over the salad just before serving. Toss gently until all the ingredients are lightly coated.
Step 6: Taste and Adjust Add more lemon juice for brightness, a splash of red wine vinegar for extra tang, or a little pepperoncini brine for that classic antipasto kick.
Step 7: Finish and Serve Top with a few extra mozzarella pearls, olives, artichoke pieces, fresh herbs, and freshly cracked black pepper. Serve immediately.