Antipasti Dinner Salad Recipe

Name: Antipasti Dinner Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup extra-virgin olive oil, plus more for drizzling; 2 large cloves garlic, smashed; 8 slices rustic Italian bread; Kosher salt; 2 tablespoons red wine vinegar; Freshly ground pepper; 1 small head radicchio, thinly sliced; 3 stalks celery, thinly sliced; 6 ounces deli-sliced hard salami or soppressata, cut into strips; 10 to 15 fresh basil leaves, sliced if large; 8 ounces small mozzarella balls (bocconcini), halved; 20 cured black olives (such as kalamata or nicoise), pitted and halved; 2 romaine lettuce hearts, halved lengthwise

Servings: persons

1/2 cup extra-virgin olive oil, plus more for drizzling
2 large cloves garlic, smashed
8 slices rustic Italian bread
Kosher salt
2 tablespoons red wine vinegar
Freshly ground pepper
1 small head radicchio, thinly sliced
3 stalks celery, thinly sliced
6 ounces deli-sliced hard salami or soppressata, cut into strips
10 to 15 fresh basil leaves, sliced if large
8 ounces small mozzarella balls (bocconcini), halved
20 cured black olives (such as kalamata or nicoise), pitted and halved
2 romaine lettuce hearts, halved lengthwise

1
Heat 3 tablespoons olive oil in a large skillet over medium heat.
2
Add the garlic and cook until fragrant, about 1 minute.
3
Increase the heat to high; add the bread in batches and toast until golden on both sides.
4
Set aside and season with salt.
5
Whisk the vinegar, the remaining 5 tablespoons oil, 1/2 teaspoon salt and pepper to taste in a large bowl.
6
Add the radicchio, celery, salami, basil, mozzarella and olives; toss to coat.
7
Place 1 romaine half on each plate.
8
Drizzle with olive oil and season with salt and pepper.
9
Spoon the salad onto each wedge, drizzling any remaining dressing on top; serve with the toasts.
10
Photograph by Antonis Achilleos

574

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup extra-virgin olive oil, plus more for drizzling, 2 large cloves garlic, smashed, 8 slices rustic Italian bread, Kosher salt, and more.

Yes, Antipasti Dinner Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Antipasti Dinner Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions