Name: Antipasto Romaine Salad
Prep time: 20 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: ¼ cup olive oil; ¼ cup balsamic vinegar; 2 tablespoons orange juice; 1 garlic clove, minced; ½ teaspoon sugar; ½ teaspoon Italian seasoning; ¼ teaspoon kosher salt; Ground black pepper, to taste; 6 cups (7 oz.) thinly sliced romaine; 1 small head radicchio, thinly sliced; 1½ cups cubed cooked chicken; 1 cup cubed hard salami; 1 jar (7 oz.) julienned oil-packed sun-dried tomatoes, drained and patted dry; 1 can (2¼ oz.) halved mixed olives, drained and halved; ¼ cup cubed avocado; ¼ cup crumbled goat cheese or feta cheese

This antipasto romaine salad is hearty, colorful, and packed with bold Mediterranean flavors. I love how it combines crisp greens with savory meats, tangy cheese, and a zesty homemade balsamic dressing that ties everything together. It feels like a full meal while still being fresh and light.

Why You’ll Love This Recipe

I enjoy this salad because it’s both satisfying and versatile. The romaine and radicchio give me a crisp, slightly bitter base, while the chicken and salami add protein and heartiness. The sun-dried tomatoes, olives, and cheese bring a briny, tangy punch that keeps every bite exciting. I like how it feels like a mix between an antipasto platter and a salad bowl.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Dressing:
¼ cup olive oil
¼ cup balsamic vinegar
2 tablespoons orange juice
1 garlic clove minced
½ teaspoon sugar
½ teaspoon Italian seasoning
¼ teaspoon kosher salt
Ground black pepper to taste

Salad:
6 cups (7 oz.) thinly sliced romaine
1 small head radicchio thinly sliced
1½ cup cubed cooked chicken
1 cup cubed hard salami
1 jar (7 oz.) julienned oil-packed sun-dried tomatoes drained and patted dry
1 can (2¼ oz.) halved mixed olives drained and halved
¼ cup cubed avocado
¼ cup crumbled goat cheese or feta cheese

Directions

I start by whisking together olive oil, balsamic vinegar, orange juice, garlic, sugar, Italian seasoning, salt, and black pepper in a small bowl until well combined.
In a large salad bowl, I layer the romaine and radicchio as the base.
I add the cubed chicken, salami, sun-dried tomatoes, olives, avocado, and cheese on top.
Just before serving, I drizzle the dressing over the salad and toss gently to coat everything evenly.
I serve immediately so the greens stay crisp.

Servings and Timing

This recipe makes about 4 servings as a main dish or 6 servings as a side. It usually takes me about 20 minutes to prepare from start to finish.

Variations

Sometimes I swap the chicken for grilled shrimp for a different flavor. If I want it vegetarian, I skip the meat and add extra cheese or chickpeas. I also like to sprinkle toasted pine nuts or almonds for extra crunch. For a creamier dressing, I whisk in a spoonful of Dijon mustard.

Storage/Reheating

I store leftovers without the dressing in an airtight container in the fridge for up to 2 days. The dressing itself lasts up to 5 days in a sealed jar in the fridge. Since it’s a fresh salad, I don’t reheat it—I simply toss again with fresh dressing before eating.

FAQs

Can I make this salad ahead of time?

Yes, I prep the ingredients and keep them separate, then toss everything together with the dressing right before serving.

Can I use bottled dressing instead of homemade?

Yes, but I prefer the homemade balsamic dressing since it’s fresher and more flavorful.

Can I substitute another leafy green for romaine?

Yes, I sometimes use spinach, arugula, or mixed baby greens.

Is there a good substitute for radicchio?

Yes, I often use endive or red cabbage if I don’t have radicchio on hand.

Can I make this salad vegetarian?

Yes, I skip the chicken and salami and add chickpeas, roasted peppers, or extra cheese.

What protein works best besides chicken?

Grilled shrimp, turkey, or even tuna make great alternatives.

Can I use a different cheese?

Yes, mozzarella, provolone, or parmesan all work well.

How do I keep the avocado from browning?

I toss the avocado cubes in a little lemon juice before adding them to the salad.

Can I make this salad dairy-free?

Yes, I simply leave out the cheese or use a plant-based substitute.

What can I serve with this salad?

I like serving it with crusty bread or alongside pasta for a complete Italian-inspired meal.

Conclusion

This antipasto romaine salad is one of my favorite ways to turn classic antipasto flavors into a fresh, hearty meal. I love how the mix of meats, cheese, olives, and sun-dried tomatoes pairs so well with the crisp greens and tangy balsamic dressing. It’s flavorful, versatile, and always a hit at the table.