Antipasto salads are great all year round, but especially bright and crisp over the summer. They’re perfect for barbecues, picnics, and potlucks — and they’re always a hit. When you don’t feel like cooking, this salad has everything you need in one bowl, including lots of protein and refreshing veggies, with an enticing savory dressing to pull all the explosive flavors together.

Prep time: About 20 minutes

Ingredients:

• Crisp lettuce of your choice & a head of radicchio
• 8 oz salami
• 8 oz pepperoni
• 4 oz provolone cheese
• 4 oz mozzarella balls
• 1 jar each of roasted red peppers, pepperoncini, and marinated artichoke hearts
• 1/2 cup of black and green olives (or to taste)
• 1/2 cup diced red onion
• Dressing: 1/4 cup good extra virgin olive oil, 1/4 cup red wine vinegar, 1 tsp dijon mustard, 1/4 teaspoon garlic powder, salt and pepper to taste
• Optional: 1 can of chickpeas (rinsed), chopped tomatoes, and grated parmesan cheese as garnish

Instructions:

Chop the lettuce and radicchio into bite-sized pieces. Cut the meats and provolone into small squares. Assemble all the salad fixings into a large bowl. Add the dressing ingredients into a small bowl and whisk them thoroughly. Gently toss the mixture into the salad. Enjoy with a fresh, crusty baguette or simply on its own.

Notes: The beauty of antipasto salad is that you can play around with different ingredients tailored to your taste. Add cucumbers or bell peppers for added crunch. Dried oregano in the dressing gives it an extra kick. Substitute red wine vinegar with champagne or balsamic for a touch of sweetness. If you like acidity, throw in some pickled cauliflower and carrots.