Ingredients
Salad
- 4 cups arugula
- 2 cups torn radicchio or endive
- 1 cup cherry tomatoes, halved
- 1 cup cooked chickpeas, drained and rinsed
- 1 cup mini mozzarella balls, halved
- ½ cup artichoke hearts, halved or chopped
- ½ cup cubed provolone cheese
- ½ cup pepperoncini, stemmed and sliced (4 to 5)
- ½ cup pitted olives
- ½ cup sliced roasted red peppers
- ¼ cup thinly sliced red onion
- Fresh parsley or basil, for garnish
- Sea salt and freshly ground black pepper, to taste
- Red pepper flakes, optional
Dressing
- ⅓ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1 small garlic clove, grated
- ¼ teaspoon dried oregano
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
Instructions
- Make the dressing: In a medium bowl, whisk together the extra-virgin olive oil, honey, Dijon mustard, grated garlic, dried oregano, sea salt, and several grinds of freshly ground black pepper until emulsified. Alternatively, combine all dressing ingredients in a lidded jar and shake well to combine.
- Assemble the salad: Spread most of the arugula evenly on a large serving platter or in a salad bowl. Arrange the torn radicchio, halved cherry tomatoes, cooked chickpeas, halved mini mozzarella balls, halved or chopped artichoke hearts, cubed provolone, sliced pepperoncini, pitted olives, sliced roasted red peppers, and thinly sliced red onion in distinct sections on top of the arugula. Tuck the remaining arugula leaves into the gaps among the other ingredients for a balanced look.
- Add dressing and season: Drizzle some of the prepared dressing over the arranged salad ingredients. Sprinkle fresh parsley or basil leaves as garnish. Season lightly with sea salt, freshly ground black pepper, and red pepper flakes if you like a spicy kick.
- Serve: Serve the antipasto salad immediately with the remaining dressing on the side to allow guests to add more as desired.
Notes
- For a vegan version, substitute mozzarella and provolone with plant-based cheese alternatives.
- You can prepare the dressing up to one day in advance and refrigerate it in a sealed container.
- Add some crusty Italian bread on the side to make the salad more filling.
- Adjust the amount of pepperoncini and red pepper flakes to your preferred spice level.
- Make sure to drain and rinse the chickpeas well to avoid excess moisture in the salad.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
