Recipes Salads Antipasto Salad Be the first to rate & review! Salami, provolone, tomatoes, olives, and roasted peppers make up this crunchy, savory salad. By Chandra Ram Chandra Ram Instagram Website 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 Published on May 2, 2023 Print Rate It Share Share Tweet Pin Email Photo: Matt Taylor-Gross / Food Styling by Debbie Wee Active Time: 15 mins Total Time: 25 mins Servings: 2 servings 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