View the print-ready version of this recipe.

Antipasto salad: the classic antipasto platter reimagined as an abundant, crave-worthy salad. This version includes marinated olives and artichokes, two types of cheese, pickled onions, pepperoni or salami, and lots of fresh veggies, all tossed in a garlicky Italian vinaigrette that packs a punch. You can enjoy this salad as a light main course with some crusty bread, as a side dish to grilled chicken or steak, or alongside vegetarian pasta dishes like cacio e pepe or spaghetti with pesto. My favorite way to enjoy it, though, is with a take-out pizza. This is a fantastic dinner shortcut not only for busy weeknights but also for entertaining. If you’re having casual company, simply order a few of your favorite pies, toss this crowd-pleasing salad, and whip up a quick homemade dessert. With this no-stress menu, you can host a fun get-together and impress your friends and family without putting in too much effort.

In a small saucepan, bring the water, vinegar, sugar, and salt to a boil. Add the onion and simmer until crisp-tender, about 3 minutes.

Drain and set aside to cool.

In a medium bowl, whisk together the vinegar, garlic, oregano, salt, sugar, and pepper.

While whisking, slowly pour in the oil to form an emulsion.

In a large bowl, combine all of the salad ingredients. Add the dressing and pickled onions and toss to combine.

Taste, adjust seasoning if necessary, and serve.

By Jennifer Segal
Servings: 6
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Total Time: 30 Minutes

Ingredients

For the Pickled Red Onion

For the Vinaigrette

For the Salad

Instructions

Make the Pickled Onions: In a small saucepan, bring the water, vinegar, sugar, and salt to a boil. Add the onion and simmer until crisp-tender, about 3 minutes. Drain and set aside to cool.

Make the Vinaigrette: In a medium bowl, whisk together the vinegar, garlic, oregano, salt, sugar, and pepper. While whisking, slowly pour in the oil to form an emulsion.

Make the Salad: In a large bowl, combine all of the salad ingredients. Add the dressing and pickled onions and toss to combine. Taste and adjust seasoning if necessary. Serve.

Make-Ahead Instructions: The pickled onions and vinaigrette can be made up to 2 days ahead of time. Store in covered containers in the refrigerator.

Notes: For the olives and artichokes, the olive bar at the supermarket is your best option (I use the kalamata/green olive blend).

This article was originally published on OnceUponaChef.com. Follow on Instagram.