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Italian Antipasto Salad w Parmesan Peppercorn Dressing | Simmer & Sage

Italian Antipasto Salad w/ Parmesan Peppercorn Dressing

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

Ingredients
  

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

Instructions
 

  • 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.
Keyword appetizers, entree salad, healthy
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