Antipasto Salad with Pecorino Pepperoncini Dressing

Name: Antipasto Salad with Pecorino Pepperoncini Dressing
Cuisine: European, Italian, Mediterranean
Ingredients: 2 romaine hearts (chopped (about 6 cups)); ½ a bulb of fennel (thinly sliced); ¼ red onion (thinly sliced); 4 radishes (thinly sliced); 2 small cucumbers (chopped); 3 small campari tomatoes (cut into wedges); ½ cup roasted red peppers (sliced); ½ cup mixed olives (halved); ½ cup marinated artichokes (chopped); 2 oz salami (chopped); Shaved ricotta salata (for topping); Fresh torn basil leaves (for topping); Sliced pepperoncini (for topping, optional); ¼ cup pepperoncini liquid; 1 Tbsp red wine vinegar; 2 Tbsp honey; 1 Tbsp mayonnaise (this helps emulsify the dressing); 1 tsp dijon; 1 tsp oregano; ¼ tsp kosher salt; ¼ tsp black pepper; ½ cup olive oil; ⅓ cup grated pecorino romano

5 steps

Serves 6-8

Updated at: Fri, 11 Apr 2025 02:10:56 GMT

Nutrition balance score

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Instructions

Step 1

Place romaine, red onion and fennel in an ice bath. Let sit for a few minutes to crisp up the lettuce. Remove from the ice bath and dry in a salad spinner or lay out on a kitchen towel to dry COMPLETELY. You don't want a watery salad! Add to a large bowl.

Step 2

Add in radishes and cucumbers. Set aside.

Step 3

Next, prepare the dressing. Add all dressing ingredients to a jar and shake until combined. Alternately, add everything to a small bowl, and whisk until combined.

Step 4

Add as much dressing to the reserved lettuce mix as desired. Toss to coat. Season with salt and pepper if needed*

Step 5

Top salad with tomatoes, peppers, olives, artichokes, salami, ricotta salata, basil and pepperoncini and serve!

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