Antipasto Salad ~ fresh romaine lettuce, salami, ham, provolone cheese, tomatoes, marinated artichoke hearts and crispy chickpeas. Easy to assemble and drizzled with a homemade Balsamic Vinaigrette.
Do you remember the Simpson episode where Homer throws a barbecue for some friends and Lisa asks if he can have some other kind of party where he doesn’t serve meat.
Homer says: “I’m trying to impress people here, Lisa. You don’t win friends with salad”.
I’m not really a salad person either, but this Antipasto Salad with fresh crispy romaine lettuce, salami, ham, provolone cheese, red ripe tomatoes, marinated artichoke hearts, crispy air fried chickpeas and homemade Balsamic Vinaigrette – well . . . it just gets me . . . and maybe Homer too.
Antipasto Salad is my husband’s favorite kind salad to make. He’s very meticulous by nature and makes sure every piece of meat and cheese is cut in precisely the same size and shape.
This is my version with mismatched shapes and sizes, romaine lettuce, marinated artichoke hearts and crispy, lightly salted air fried chickpeas drizzled with homemade Balsamic Vinaigrette. Soooo good.
What is antipasto salad?
Antipasto Salad is a traditional Italian salad usually served as a first course. It usually contains Italian meats and cheeses, some vegetables and olives tossed in a light vinaigrette.
It makes a tasty appetizer especially for entertaining because you can make it ahead of time or alongside your favorite pasta. It’s also a great meal on warm summer days when you don’t want to heat up the house.
What’s in antipasto salad?
- romaine lettuce chopped (can also use any mixed greens)
- large tomato
- air fried chickpeas (see directions below – can also oven-roast)
- provolone cheese
- jar of marinated artichoke hearts, drained
- olive oil
- balsamic vinegar
- Dijon mustard
- dry Italian seasoning
- garlic powder
- salt and pepper
how to make antipasto salad:
Add the ingredients for the dressing to jar with a lid. Shake until combined then set aside.
Drain the artichoke hearts then chop and slice all the ingredients. Place the lettuce in a large bowl or platter then arrange the meats, cheese, chickpeas and artichoke hearts over the top.
You have two options with the dressing:
- Drizzle half of the dressing over the salad then toss to coat, serving the rest at the table.
- Serve all of the dressing at the table for everyone to add as they like.
If I think there will be leftovers, I go with option 2. That way I can refrigerate the leftovers up to 2 days and they won’t be soggy.
crispy air fryer chickpeas:
To make crispy air fried chickpeas, you’ll need:
- an air fryer
- canned chickpeas (garbanzo beans) – drained
- olive oil
- sea salt
Preheat the air fryer to 390°.Drain the chickpeas then dry well. Toss with 1/2 tablespoon of olive oil and 1/4 teaspoon of salt. Air fry for 10 minutes or until they’re as crispy. Remove from the air fryer and sprinkle with 1/4 teaspoon of salt tossing well to coast.
- Don’t panic if you hear a popping sound while the chickpeas are air frying. They’re okay!
- Pause and give the air fryer basket a good shake about halfway through.
No air fryer? no problem:
If you don’t have an air fryer, dry the chickpeas really well (especially important for oven roasting). Drizzle dry chickpeas with 1 tablespoon of olive oil (more oil is needed in the oven than AF), season with salt and bake in the oven on a parchment paper lined baking sheet for 20-30 minutes or until they’re crisp.
Optional salad additions:
- Sliced red onion
- Black olives
- Mozzarella Balls
- Roasted red peppers
what to serve with antipasto salad:
As an appetizer with pasta, I recommend this Pasta Alla Vodka – penne pasta in a delicious tomato-cream vodka sauce. Top with freshly grated parmesan cheese – it’s an easy, restaurant quality meal in under 30 minutes.
If you tried this Antipasto Salad recipe or any other on the blog then I hope you’ll leave a comment and some stars!
- 6-7 cups romaine lettuce chopped (or any mixed greens)
- 1 large tomato sliced
- 1 cup roasted chickpeas see body of post for instructions
- 1/2 cup salami sliced/diced
- 1/2 cup ham sliced/diced
- 1/2 cup provolone cheese sliced
- 6 ounce jar marinated artichoke hearts drained
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon dry Italian seasoning
- 1/4 teaspoon garlic powder
- salt and pepper to taste
- Add the ingredients for the dressing to jar. Shake well then set aside.
- Air fry or bake the chickpeas (see instructions in body of post).
- Drain the artichoke hearts then chop and slice all the ingredients.
- Place the lettuce in a large bowl or platter. Arrange the meats, cheese, chickpeas and artichokes over the top.
- There are 2 options with the dressing:1) Drizzle half of the dressing over the salad then toss to coat, serving the rest at the table.2) Serve all of the dressing at the table for everyone to add as they like.If I think there will be leftovers, I go with option 2. That way I can refrigerate the leftovers up to 2 days and they won't be soggy.