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Antipasto Salad

One of the best things about this kind of salad is that you can improvise with whatever you have on hand — which is a great way to change up your approach to an entrée-worthy salad and a clever way to use up holiday leftovers, too.

So feel free to substitute ham for the salami...throw in sun-dried tomatoes instead of (or with) fresh...use basil in lieu of oregano for the vinaigrette...skip the artichokes in favor of hearts of palm. You get the idea.

Romaine is an excellent choice for the foundation of this salad medley because it's crisp and juicy, and it holds its own beautifully under substantial ingredients.

6 Servings


⅓ cup

extra-virgin olive oil

2 Tbsp

red wine vinegar

1 ½ Tbsp

fresh oregano (minced)

½ tsp

Dijon mustard

1 ¼ clove

Earthbound Farm Organic Garlic (finely minced)

Salt and freshly ground black pepper


Earthbound Farm Organic Romaine Hearts (sliced crosswise into 1/2-inch ribbons)


radicchio (cored and thinly sliced)

4 oz

Provolone cheese (sliced thick and cut into strips)

4 oz

Genoa salami (cut into thin strips)

1 can

tuna in oil (drained)

1 can

artichoke hearts (drained and quartered)


tomatoes (seeded and diced)

½ cup

pitted black or Kalamata olives (coarsely chopped)


Place the olive oil, vinegar, oregano, mustard and garlic in a large salad bowl and whisk to blend. Season with salt and pepper to taste.

Add the remaining ingredients and toss to combine. Serve immediately.

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