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Antipasto Salad with Italian Dry Salami

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Marinated Red Onions
1 small red onion, sliced into rings
½ cup olive oil
1 tablespoon red wine vinegar
2 teaspoons dried oregano
2 teaspoons balsamic vinegar
¼ teaspoon salt
½ cup olive oil
¼ cup red wine vinegar
2 tablespoons fresh lemon juice
1 garlic clove, minced
1 teaspoon Dijon mustard
½ teaspoon dried oregano
½ teaspoon sea salt
½ teaspoon freshly cracked black pepper
4 cups chopped romaine lettuce
1 small head radicchio, cored and chopped
2 cups baby arugula leaves
1 cup grape tomatoes, halved
1 large yellow bell pepper, cut into bite sized strips
1 small cucumber, diced
1 cup bocconcini mozzarella balls, drained and halved
8 ounces COLUMBUS® Italian Dry Salami, cut into strips
½ cup pitted black olives, halved
cup sliced pepperoncini, drained
½ cup grated Parmesan cheese
½ cup Marinated Red Onions
Thinly sliced basil leaves, as desired


For the Marinated Red Onions

  1. In bowl, combine ingredients. Let stand at room temperature, stirring occasionally, 1 hour or until onions are softened. Store in refrigerator.

For the Dressing

  1. In small bowl, stir all dressing ingredients together with whisk until blended.

For the Salad

  1. In large bowl or platter, toss all salad ingredients. Drizzle with dressing; toss to coat.