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Italian Antipasto Salad w Parmesan Peppercorn Dressing | Simmer & Sage

Italian Antipasto Salad w/ Parmesan Peppercorn Dressing

Print Recipe
Classic Italian salad with meats, cheeses, artichokes, olives and fresh vegetables
Course Appetizer, Main Course, Salad
Cuisine Italian
Keyword appetizers, entree salad, healthy
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 6


The Salad

  • 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

The Dressing

  • 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.