- Food & Fun
- Healthy Living
- Home & DIY
- Beauty & Style
- Show Info
Each product has been independently selected by our editorial team. We may receive commissions from some links to products on this page. Promotions are subject to availability and retailer terms.
Chef Scott Conant's make-ahead Italian-American-style antipasto salad is packed with salami, provolone, olives, tomatoes + peppers.
"This kitchen sink-style salad is inspired by the huge platters of antipasti we would start every holiday meal off with when I was a kid. That abundant mixture of flavors and textures—from creamy cheese to salty meat to piquant peppers to crunchy vegetables—is recreated here in chopped-salad form, topped with an herby oregano vinaigrette. Don't be scared by the long list of ingredients: once all of the elements are prepared, the salad comes together in an instant. All the different tastes are key to getting that particular Italian-American family flavor—whenever I make this for lunch, my wife says she feels like she's in Brooklyn again." —Scott
Adapted from Peace, Love, and Pasta by Scott Conant. Copyright © 2021 by Scott Conant. Used with permission by Abrams. All rights reserved.
Invite friends over for an easy Italian-inspired feast that starts with this salad, moves on to Scott Conant's Spinach Ricotta Gnudi with Tomato Sauce and Crispy Guanciale and ends with Rach's 5-Minute Tiramisu Fake-Out.
In a large mixing bowl, combine the olives, sweet peppers, onion, cherry tomatoes, sundried tomatoes, celery stalks, chile pepper, salami, and provolone and toss well.
In a separate bowl, whisk together the juice from the pepper jar, the olive oil, vinegar, dried oregano (and fresh oregano, if using). Toss the dressing with the antipasti. Set the antipasti aside at room temperature or place in the refrigerator to let the flavors marinate at least 20 minutes before serving.
When ready to serve, arrange the butter lettuce leaves on a platter and spoon the antipasti mixture on top, being careful not to break the lettuce. Sprinkle the celery leaves on the very top. The dressed antipasti mixture will keep in the refrigerator for a few days, but do not combine it with the lettuce until the very end, as the acid from the dressing will cause the leaves to wilt.