Name: Antipasto Salad with Oregano Vinaigrette
Yield: Serves 6 to 8
Cuisine: Italian
Ingredients: 1 teaspoon chopped fresh oregano leaves (optional); 3 heads butter lettuce, leaves separated; ¼ cup (60 ml) red wine vinegar; ½ teaspoon dried oregano; 2½ ounces (70 g) provolone cheese, cut into ½-inch (12 mm) cubes; ⅓ cup (75 ml) extra-virgin olive oil; ¼ cup (35 g) thinly sliced pickled pepperoncini peppers, plus ¼ cup brine from the jar; ½ cup (100 g) Genoa salami, cut into ½-inch (12 mm) cubes; ½ teaspoon Calabrian chile; 1 tablespoon chopped fresh flat-leaf parsley; ¼ cup (30 g) sundried tomatoes in oil, drained and thinly sliced; 3 stalks celery, hearts cut into ¼-inch-thick slices, plus ½ cup (25 g) celery leaves; ½ cup (75 g) cherry or grape tomatoes, cut into quarters; ¼ cup (40 g) finely diced white or yellow onion; 6 sweet peppers, blistered over an open flame, skin removed, and cut into ¼-inch-thick slices; ¼ cup (40 g) Gaeta olives or any black olives, pits removed, roughly chopped; ½ cup (40 g) pimento-stuffed green olives, sliced crosswise into thirds

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Peace, Love, and Pasta

By Scott Conant

Published 2021

About

This kitchen sink–style salad is inspired by the huge platters of antipasti we would start every holiday meal off with when I was a kid. That abundant mixture of flavors and textures—from creamy cheese to salty meat to piquant peppers to crunchy vegetables—is re-created here in chopped-salad form, topped with an herby oregano vinaigrette. Don’t be scared by the long list of ingredients: once all of the elements are prepared, the salad comes together in an instant. All the different tastes a