Ingredients

Salad

1 large head romaine, chopped (about 8-10 cups)

1 cup cherry tomatoes, halved

1 cup cucumber, sliced and quartered

1 cup garbanzo beans (chickpeas), drained and rinsed

1/2 cup red onion, thinly sliced

1/2 cup pepperoncini, sliced (plus a splash of brine, optional)

1/2 cup black olives (or kalamata), sliced

1 cup provolone (or mozzarella pearls), cubed

4 oz salami, sliced or chopped

3 oz pepperoni, halved

Optional: 1/2 cup roasted red peppers, sliced

Italian Vinaigrette

1/3 cup extra-virgin olive oil

3 Tbsp red wine vinegar

1 Tbsp Dijon mustard

1 Tbsp Italian seasoning

1 tsp honey (optional, for balance)

1 small garlic clove, finely grated or minced

1/2 tsp salt, plus more to taste

1/4 tsp black pepper

Optional: 2 Tbsp grated parmesan

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Instructions

Make the dressing: In a jar or bowl, whisk (or shake) olive oil, red wine vinegar, Dijon, Italian seasoning, honey (if using), garlic, salt, and pepper until emulsified. Stir in parmesan if using.

Prep the salad base: Add romaine to a large bowl. Top with tomatoes, cucumbers, chickpeas, red onion, pepperoncini, olives, and roasted red peppers (if using).

Add the antipasto: Scatter provolone, salami, and pepperoni over the top.

Dress and toss: Drizzle with dressing and toss just before serving (start with about 2/3 of the dressing, then add more as needed).

Serve: Finish with extra pepperoncini, parmesan, cracked pepper, or a drizzle of olive oil if you like.

Notes

Cooking Tips

Keep it crisp: Dry your romaine well (salad spinner helps). Wet lettuce = watery salad.
Don’t overdress: Toss right before serving so the greens stay crunchy.
Balance the salt: Cured meats + olives + pepperoncini are salty—taste before adding extra salt.
Meal-prep friendly: Store salad components separately; keep dressing in a jar. Assemble when ready.
Extra punch: Add 1–2 tsp pepperoncini brine to the dressing for a sharper, deli-style flavor.

Variations

Add pasta: Toss in 2 cups cooked, cooled rotini for an antipasto pasta salad.
Make it lighter: Use turkey pepperoni/salami, reduce cheese, and add more veggies.
Low-carb/keto: Skip chickpeas and honey; add extra cucumber and mozzarella.
Vegetarian: Replace meats with marinated artichokes, extra beans, and more cheese.
Spicy: Use hot capicola, spicy pepperoni, or add crushed red pepper to the dressing.
Protein boost: Add grilled chicken, shrimp, or hard-boiled eggs.

Author: Emma
Prep Time: 20 minutes

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 6g
Sodium: 1200mg
Fat: 40g
Saturated Fat: 12g
Carbohydrates: 22g
Fiber: 7g
Protein: 22g