Antipasto Salad with Italian Meats and Provolone

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A hearty antipasto salad with layers of Italian cured meats, provolone cheese, crisp vegetables, and a zesty red wine vinaigrette. This Italian-inspired salad recipe, ready in about 15 minutes, pairs romaine lettuce, sliced Genoa salami, sliced pepperoni into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 380 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 cups chopped romaine lettuce
• 4 oz sliced Genoa salami
• 3 oz sliced pepperoni
• 4 oz cubed provolone cheese
• 6, sliced pepperoncini peppers
• 1 cup halved cherry tomatoes
• 1/2 cup pitted kalamata olives
• 1/4 cup thinly sliced red onion
• 1/2 cup diced cucumber
• 3 tbsp red wine vinegar
• 4 tbsp extra virgin olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 clove minced garlic

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Instructions

1. Step 1: In a large salad bowl, combine 6 cups chopped romaine lettuce, 4 oz sliced Genoa salami, 3 oz sliced pepperoni, 4 oz cubed provolone cheese, 6 sliced pepperoncini peppers, 1 cup halved cherry tomatoes, 1/2 cup pitted kalamata olives, 1/4 cup thinly sliced red onion, and 1/2 cup diced cucumber.
2. Step 2: In a small bowl, whisk together 3 tbsp red wine vinegar, 4 tbsp extra virgin olive oil, 1 tsp dried oregano, 1/2 tsp salt, 1/4 tsp black pepper, and 1 minced garlic clove until well combined and emulsified.
3. Step 3: Pour the dressing over the salad ingredients and toss gently to coat all components evenly. Serve immediately for a fresh, tangy antipasto experience.