Food Recipes Salads Antipasto Salad 4.3 (3) 1 Review Salami, provolone, tomatoes, olives, and roasted peppers make this crunchy, savory salad hearty enough for a light meal. By Chandra Ram Chandra Ram Chandra Ram leads the digital food strategy for Food & Wine. She has 15 years experience writing and editing food content and developing recipes. A former restaurant cook and server, she also writes cookbooks. Food & Wine's Editorial Guidelines Updated on July 20, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Matt Taylor-Gross / Food Styling by Debbie Wee Active Time: 15 mins Total Time: 25 mins Servings: 2 servings Jump to recipe This salad takes all the bits and pieces you love picking from the antipasti bar at a specialty market or Italian restaurant, and combines them in a single bowl full of contrasting flavors and textures. The chopped celery adds a welcome crunch tempered by the bitterness of the soft radicchio leaves. Quickly pickling the red onion ensure that each bite comes with a pop of bright, tangy flavor, which is echoed by the briny olives. The roasted red peppers and cherry tomatoes temper all that sharpness with a hint of sweet, while the salami and provolone add salty, meaty, umami notes. If you like, add some of other antipasti bar favorites; marinated artichokes, roasted onions and other vegetables work nicely here. This salad is ideal to take with you when you are on the go. The hearty lettuces, peppers, tomatoes, and celery hold up well after everything is dressed, making this a perfect salad to take to a potluck or picnic. Keep it chilled as long as you can, so the meat and cheese retain their integrity. Cook Mode (Keep screen awake) Ingredients 1/4 cup thinly sliced red onion 2 tablespoons red wine vinegar 4 stalks celery (with 1/4 cup celery leaves), cut into 1/4-thick slices 1/2 head radicchio, leaves torn into pieces 2 ounces salami, cut into 1/4-thick half moons 1/4 cup Castelvetrano olives, smashed in half and pitted 1/4 cup cubed provolone 1/2 cup halved cherry tomatoes 1/4 cup sliced roasted red pepper 2 tablespoons extra-virgin olive oil 2 ounces Parmesan cheese, thinly shaved with a vegetable peeler 1/4 cup small basil leaves Kosher salt and freshly cracked black pepper Directions Place onion in a small bowl, cover with vinegar and let sit for 10 minutes while you prepare remaining salad ingredients. Toss celery, celery leaves, radicchio, salami, olives, and provolone together in a large bowl. Remove onion from vinegar and add to salad. Whisk olive oil into vinegar, season with salt and pepper and pour over salad, tossing gently until salad is dressed. Add Parmesan and basil, season with a pinch of salt and a few grinds of pepper, and serve. Rate It Print