Romaine Antipasto Salad With Balsamic Vinaigrette

There are certain dishes that, for me, evoke a very specific kind of joy – the kind that comes from simple, fresh ingredients coming together in perfect harmony. This Romaine Antipasto Salad is one of those. I first encountered a variation of it at a summer gathering years ago, a vibrant platter bursting with color and flavor that immediately captivated my palate. It wasn’t just a salad; it was a celebration of Italian-American picnic fare, a delightful medley of textures and tastes that I’ve been recreating and refining ever since. The crisp romaine, the salty salami, the tangy artichokes, all brought together by a zesty balsamic vinaigrette – it’s a taste of sunshine in a bowl.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 0 minutes
• Total Time: 30 minutes
• Servings: 12
• Yield: A generous salad for 12
• Dietary Type: Adaptable (can be made dairy-free by omitting cheese)

Ingredients

For the Balsamic Vinaigrette:

• 1/4 cup red wine vinegar
• 2 tablespoons balsamic vinegar
• 1 large garlic clove, crushed through a press
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 cup extra virgin olive oil

For the Salad:

• 2 large head romaine lettuce, rinsed, dried, and torn into bite-sized pieces
• 2 (6 1/2 ounce) jars marinated artichoke hearts, drained and coarsely chopped
• 1 (12 ounce) jar roasted red peppers, drained and coarsely chopped
• 8 ounces sliced salami, cut into 1/2-inch wide strips
• 1 1/2 cups shredded provolone cheese
• 2 cups crisp bread croutons

Equipment Needed

• Blender
• Large mixing bowl
• Measuring cups and spoons
• Chef’s knife and cutting board
• Salad serving spoons

Instructions

This salad is a testament to how straightforward preparation can lead to incredibly delicious results. The key is in the quality of your ingredients and the balance of flavors in the dressing.

1. Prepare the Balsamic Vinaigrette: To begin crafting this vibrant dressing, combine the red wine vinegar, balsamic vinegar, crushed garlic clove, salt, and fresh ground black pepper in your blender. With the blender set to a medium speed, begin to gradually add the extra virgin olive oil through the feed tube. Continue blending until all the olive oil has been incorporated and the vinaigrette is smooth and emulsified. Set this aside.

2. Assemble the Salad Base: In a generously sized mixing bowl, place the torn romaine lettuce. Add the coarsely chopped marinated artichoke hearts and the coarsely chopped roasted red peppers to the bowl. Next, add the salami strips.

3. Dress and Toss: Pour about half of the prepared balsamic vinaigrette over the ingredients in the bowl. Gently toss the salad to evenly distribute the dressing. Add more vinaigrette as needed, continuing to toss until all the ingredients are lightly coated. You want the flavors to meld without overwhelming the fresh taste of the romaine.

4. Finish and Serve: Top the dressed salad with the shredded provolone cheese and the crisp bread croutons. Give it one final, gentle toss to incorporate the toppings. Serve immediately to ensure the romaine remains crisp and the croutons retain their satisfying crunch.

Expert Tips & Tricks

The beauty of this Romaine Antipasto Salad lies in its simplicity, but a few chef-level touches can elevate it even further.

• Quality Ingredients are Key: Since this salad relies on so few components, the quality of each ingredient truly shines. Opt for the best quality marinated artichoke hearts and roasted red peppers you can find. Similarly, a good quality provolone cheese will make a difference.
• Dressing Balance: Taste your vinaigrette before dressing the salad. If you prefer a tangier dressing, add a touch more red wine vinegar. If you like it a bit sweeter, a tiny drizzle of honey or agave nectar (though not traditional, it works!) can be added. Remember, the artichoke hearts also have their own briny liquid, which contributes to the overall flavor profile.
• Crisp Croutons: For the crispiest croutons, consider making your own by toasting cubes of crusty bread with olive oil, garlic powder, and herbs. If using store-bought, ensure they are fresh and not stale. Adding them just before serving is crucial for maintaining their texture.
• Don’t Overdress: It’s better to start with less vinaigrette and add more if needed. Overdressing can make the salad soggy and the flavors muddled. The goal is a light coating that enhances, not drowns, the ingredients.
• Make-Ahead Potential: The vinaigrette can be made up to 3 days in advance and stored in an airtight container in the refrigerator. The vegetables can be chopped and stored separately. However, it is best to assemble and dress the salad just before serving to preserve the freshness of the lettuce and the crispness of the croutons.

Serving & Storage Suggestions

This Romaine Antipasto Salad is a fantastic main course or a substantial side dish.

• Serving: To serve attractively, you can mound the salad high in a large serving bowl. Garnish with a few extra salami strips, a sprinkle of cheese, or even a few whole artichoke hearts or roasted red pepper strips for visual appeal. It pairs wonderfully with crusty Italian bread, a light white wine like a Pinot Grigio, or a crisp rosé.
• Storage: Due to the nature of the fresh romaine lettuce and the croutons, this salad is best enjoyed immediately after preparation. Leftovers, if any, should be stored in an airtight container in the refrigerator. The salad may become slightly wilted, and the croutons will soften. It will typically keep for 1-2 days in the refrigerator. The vinaigrette, however, can be stored separately in an airtight container in the refrigerator for up to two weeks.

Nutritional Information

Disclaimer: Nutritional information is an estimate and can vary based on specific ingredients and quantities used.

Nutrient	Amount per Serving	% Daily Value
Calories	325.1 kcal
Calories from Fat		246 g
Total Fat	27.4 g	42 %
Saturated Fat	7.3 g	36 %
Cholesterol	24.8 mg	8 %
Sodium	918.1 mg	38 %
Total Carbohydrate	12.5 g	4 %
Dietary Fiber	4.5 g	17 %
Sugars	1.9 g	7 %
Protein	9.8 g	19 %

Variations & Substitutions

While this recipe is a classic for a reason, it’s wonderfully adaptable.

• Cheese Swap: If provolone isn’t your favorite, consider shredded mozzarella, fontina, or even crumbled feta for a different flavor profile. For a dairy-free option, simply omit the cheese or use a dairy-free shredded cheese alternative.
• Protein Powerhouse: Add grilled chicken breast, shrimp, or hard-boiled eggs to make this salad an even more substantial meal.
• Vegetable Additions: Enhance the antipasto theme with other vegetables like kalamata olives, marinated mushrooms, cherry tomatoes, or cubed fresh mozzarella.
• Herbaceous Notes: For a burst of freshness, consider tossing in some chopped fresh parsley or basil along with the lettuce.

FAQs

Q: Can I make this salad ahead of time?
A: The vinaigrette can be made up to 3 days in advance. It’s best to assemble and dress the salad just before serving to maintain the crispness of the lettuce and croutons.

Q: What kind of salami works best?
A: Sliced genoa salami or a good quality hard salami are excellent choices. The key is a firm texture that holds up well when cut into strips.

Q: How do I prevent the lettuce from wilting?
A: Ensure your romaine is thoroughly dried after washing. Use a salad spinner if you have one. Dress the salad immediately before serving and avoid over-tossing.

Q: Is this salad gluten-free?
A: The salad itself is naturally gluten-free. However, be sure to check your croutons, as many store-bought varieties contain gluten. You can opt for gluten-free croutons or omit them entirely.

Q: Can I use a different type of lettuce?
A: While romaine offers a fantastic crisp texture, you could substitute with other sturdy greens like iceberg lettuce or even a mix of spring greens, though the latter might wilt more quickly.

Final Thoughts

This Romaine Antipasto Salad is more than just a collection of ingredients; it’s a testament to the power of simple, high-quality components coming together in a harmonious and delicious way. It’s the kind of dish that’s perfect for a casual lunch, a vibrant potluck contribution, or a light yet satisfying dinner. I encourage you to gather your ingredients, embrace the straightforward process, and experience the delightful Mediterranean-inspired flavors for yourself. Don’t hesitate to experiment with the variations and make it your own. Enjoy every crisp, savory, and tangy bite!