Antipasto Salad

Salami, provolone, tomatoes, olives, and roasted peppers make up this crunchy, savory salad.

Antipasto Salad

Matt Taylor-Gross / Food Styling by Debbie Wee

Active Time:
15 mins
Total Time:
25 mins
2 servings


  • 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


  1. Place onion in a small bowl, cover with vinegar and let sit for 10 minutes while you prepare remaining salad ingredients.

  2. Toss celery, celery leaves, radicchio, salami, olives, and provolone together in a large bowl. Remove onion from vinegar and add to salad.

  3. 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.

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