Name: Antipasto Misto Salad
Prep time: 10 min
Total time: 10 min
Yield: 8 Servings
Cuisine: Italian

From the Cook

1/9

Warning0 allergens identified

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First, wash your mixed greens thoroughly.

Next, chop the mixed greens into small pieces and place them on a big platter.

Then, create a cone by rolling the salami. Cut the ham slices in half and roll them up.

Next, cube the provolone cheese into bite-size pieces.

Then, top your mixed greens with salami, ham, provolone, green olives and pepperoncini peppers.

Then, whisk together all the antipasto dressing ingredients thoroughly.

Finally, dress the salad and serve.

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My Notes

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Emulsify Your Vinaigrette Properly 🫧
Whisk the Dijon mustard with red wine vinegar first, then slowly drizzle in olive oil while whisking constantly to create a stable, creamy emulsion that coats the ingredients evenly.
Chill Your Ingredients Before Assembly ❄️
Keep the salami, provolone, and mixed greens refrigerated until the last moment—cold ingredients prevent the cheese from sweating and help the dressing coat more effectively.
Toast Your Italian Seasoning 🌿
Briefly bloom the Italian seasoning in a small amount of warm olive oil before adding to your vinaigrette to unlock and intensify its aromatic oils for deeper flavor.
Balance Sweet and Acidic Notes ⚖️
Add honey gradually while tasting—it should subtly balance the vinegar's acidity without making the dressing noticeably sweet; typically 1-2 teaspoons is ideal for this ratio.
Dress Just Before Serving 🥗
Toss the salad with dressing only 5-10 minutes before serving to prevent the greens from wilting and the cured meats from releasing excess moisture.