Antipasto Salad Italian Greens
A refreshing and colorful salad combining savory meats, creamy cheese, and vibrant roasted chickpeas, perfect as a main dish or side.
Ingrédients
Salad Ingredients
- 6 to 7 cups romaine lettuce or mixed greens, chopped Chopped into bite-sized pieces.
- 1 large tomato, sliced Sliced into wedges.
- 1 cup roasted chickpeas Roasted for added flavor and crunch.
- 120 grams salami, sliced or diced Choose your preference of slicing or dicing.
- 120 grams ham, sliced or diced Choose your preference of slicing or dicing.
- 120 grams provolone cheese, sliced Optional, can be omitted or substituted.
- 170 grams marinated artichoke hearts, drained Ensure drained to prevent excess liquid.
Vinaigrette Ingredients
- 60 millilitres olive oil Extra virgin is preferable.
- 60 millilitres balsamic vinegar Provides a tangy flavor.
- 15 millilitres honey Balancing sweetness.
- 2.5 millilitres Dijon mustard Adds depth to the dressing.
- 2.5 millilitres dried Italian seasoning For added flavor.
- 1.25 millilitres garlic powder For flavor enhancement.
- Salt and freshly ground black pepper, to taste Season to enhance flavors.
Instructions
Preparation
- Gather all your ingredients.
- Chop the romaine lettuce or mixed greens into bite-sized pieces and set aside in a large salad bowl.
- Slice the tomato into wedges and set aside with the other toppings.
Cooking Chickpeas
- Roast chickpeas for added flavor and crunch. If using an air fryer, toss chickpeas with a little olive oil and seasonings before air frying for about 15 minutes until crispy.
- For baking, spread chickpeas on a baking sheet and bake at 400°F for 25-30 minutes, stirring halfway through.
Making the Vinaigrette
- In a jar, combine olive oil, balsamic vinegar, honey, Dijon mustard, dried Italian seasoning, garlic powder, salt, and pepper.
- Seal the jar tightly and shake vigorously until the ingredients are emulsified.
Assembling the Salad
- In your large salad bowl, begin by adding the chopped lettuce or mixed greens at the base.
- Layer the sliced tomato, roasted chickpeas, salami, ham, provolone cheese, and marinated artichokes evenly over the greens.
Dressing the Salad
- Drizzle half of the vinaigrette over the salad and toss to coat, leaving the rest for guests to add as they like.
Serving
- Enjoy the Antipasto Salad Italian Greens fresh as a side dish or main meal.
Storage
- If you have leftovers, store them in the fridge for up to 3 days in an airtight container.
- Avoid adding the dressing until you're ready to eat.
Notes
Customize further with avocado, olives, or different types of cheese. This salad is perfect for a variety of diets.