What is Antipasto?
The literal translation of the Italian word “antipasto” is “before the meal”. Antipasto salads are served before the main course and typically contain a variety of meats, cheeses and marinated vegetables. Sometimes, though, if an antipasto is substantial, people have it as their main course.
What’s in this Italian Antipasto Salad w/ Parmesan Peppercorn Dressing?
The best Parmesan Peppercorn Dressing ever!
Italian Antipasto Salad w/ Parmesan Peppercorn Dressing
- 3 hearts of romaine lettuce
- 1 cup cherry or grape tomatoes
- 1/2 lb. deli-sliced provolone cheese
- 8 oz. sharp Asiago or Pecorino Romano cheese
- 1/2 lb. hard or deli-sliced salami, pepperoni or other Italian meats
- 1/2 cup pitted black olives
- 2 hard boiled eggs sliced into wedges
- 1/2 cup artichoke hearts
- 1/2 cup roasted red peppers cut into strips
- 15.5 oz. can of chick peas (garbanzo beans)
- flaky sea salt for sprinkling
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup buttermilk
- 1 Tbsp. whole peppercorns
- 2 cloves garlic minced
- 1 tsp. salt
- 3 Tbsp. white wine vinegar
- 1/2 cup parmesan cheese
- Make the crispy chickpeas: Preheat oven to 400 degrees. Drain the can of chickpeas. Rinse under water and dry thoroughly with paper towels. Spread the chickpeas out onto a baking sheet and allow them to sit for 10-15 minutes to dry out. Sprinkle with sea salt and drizzle with olive oil. Bake for 40 minutes. Remove from oven and allow to cool.
- Wash and dry the romaine hearts. Arrange the leaves on a serving platter or in a large shallow bowl. Arrange remaining ingredients on the bed of lettuce.
- For the dressing, place the peppercorns in a ziploc bag and seal. Using a rolling pin or the bottom of a heavy measuring cup, crush the peppercorns. Combine all ingredients in a jar or airtight container. Seal tightly and shake vigorously to combine. Shake well before serving.