Ingredients
Here’s everything that goes into this flavorful antipasto-style salad and why each ingredient works so well.
For the Salad
- 1½ cups roasted red peppers, drained and sliced — Add sweet, smoky flavor and a tender texture.
- 1½ cups marinated artichoke hearts, drained and quartered — Bring tangy, savory flavor and make the salad feel substantial.
- ¾ cup Kalamata olives, pitted and halved — Provide deep, fruity, briny Mediterranean flavor.
- ½ cup green olives, pitted and halved — Add a firmer texture and bright salty flavor that complements the Kalamata olives.
- ¾ cup pepperoncini, drained and sliced — Give the salad a tangy, mildly spicy bite.
- 1 cup cherry tomatoes, halved — Add juicy freshness and natural sweetness.
- 1 English cucumber, diced — Provides cool, crisp texture.
- ½ small red onion, thinly sliced — Adds crunch and a sharp savory bite.
- ½ cup celery, thinly sliced — Adds another layer of crispness.
- ¼ cup sun-dried tomatoes, chopped — Bring concentrated tomato sweetness and savory depth.
- ¾ cup mozzarella pearls — Add a creamy, mild contrast to the acidic vegetables and dressing.
- 2 tablespoons fresh parsley, chopped — Adds freshness and color.
- 1 tablespoon fresh basil, chopped — Gives the salad a fragrant Italian-inspired finish.
- 1 teaspoon dried oregano — Reinforces the Mediterranean herb flavor.
For the Italian Dressing
- ¼ cup extra-virgin olive oil — Forms the rich, silky base of the dressing.
- 3 tablespoons red wine vinegar — Provides bright acidity and classic Italian-style tang.
- 1 tablespoon fresh lemon juice — Adds fresh citrus brightness.
- 1 teaspoon Dijon mustard — Adds tang and helps bring the oil and acidic ingredients together.
- 1 teaspoon honey — Provides subtle sweetness to balance the vinegar and lemon.
- 1 teaspoon Italian seasoning — Adds a convenient blend of savory dried herbs.
- ½ teaspoon dried oregano — Gives the dressing an extra Mediterranean note.
- 1 garlic clove, finely minced — Adds fresh aromatic garlic flavor.
- ½ teaspoon black pepper — Provides gentle peppery warmth.
- ¼ teaspoon kosher salt — Enhances the other ingredients without overwhelming the naturally salty olives and cheese.
- ¼ teaspoon red pepper flakes, optional — Adds a subtle spicy kick.
- 1 tablespoon pepperoncini brine, optional — Intensifies the tangy pepperoncini flavor.
Instructions
This no-cook salad takes only about 20 minutes of hands-on preparation.
Drain the roasted red peppers, artichoke hearts, Kalamata olives, green olives, pepperoncini, and sun-dried tomatoes.
Allow them to drain thoroughly so excess liquid doesn’t dilute the homemade dressing.
If necessary, gently pat especially wet ingredients with paper towels.
Slice the roasted red peppers into strips.
Quarter the artichoke hearts and halve the olives.
Slice the pepperoncini, halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion and celery.
Chop the sun-dried tomatoes, parsley, and basil.
Add the extra-virgin olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, honey, Italian seasoning, oregano, minced garlic, black pepper, salt, and optional red pepper flakes to a small jar.
Add 1 tablespoon pepperoncini brine if you’d like an extra tangy dressing.
Close the jar tightly and shake vigorously until everything is thoroughly combined.
Taste and adjust the seasoning if necessary.
In a large mixing bowl, combine the roasted peppers, artichoke hearts, Kalamata olives, green olives, pepperoncini, cherry tomatoes, cucumber, red onion, celery, sun-dried tomatoes, and mozzarella pearls.
Add the fresh parsley, basil, and dried oregano.
Gently toss until everything is evenly distributed.
Pour the prepared Italian dressing over the salad.
Using a large spoon or salad servers, gently toss everything until thoroughly coated.
Be careful when tossing because the artichoke hearts are tender and can break apart if handled aggressively.
Cover the bowl and refrigerate for at least 1 hour.
For deeper flavor, allow the salad to marinate for 2–4 hours.
The roasted peppers, artichokes, olives, and other vegetables will gradually absorb the garlicky Italian dressing.
If preparing the salad overnight and you prefer especially crisp cucumber and celery, you can keep the dressing separate and combine everything closer to serving.
Remove the salad from the refrigerator approximately 10–15 minutes before serving.
Extra-virgin olive oil can become thicker when very cold, so this brief rest helps restore the dressing’s fluid consistency and flavor.
Give the salad another gentle toss.
Taste and add a little extra red wine vinegar, olive oil, pepperoncini brine, black pepper, or fresh herbs if desired.
Serve slightly chilled or at cool room temperature.