Tossed Italian Antipasto with Pecorino-Romano Vinaigrette

This Italian antipasto is filled with artichokes, roasted peppers and pepperoncini- all tossed together in a salad with an oregano-cheese dressing.

Have you ever ordered an antipasto plate at your local Italian restaurant? Picture every delicious item from that platter – artichokes, roasted peppers and pepperoncini – all tossed together in a salad with a gorgeous oregano-cheese dressing. We promise, you’ve never had anything like this salad!

Prep Time
20 min
Cook Time
10 min
30 min


  • 1/2 cup thinly sliced red onion 
or shallots
  • 1/4 cup red wine vinegar 
(TRY: Eden Red Wine Vinegar)
  • 1 large head romaine lettuce, sliced thinly (about 8 cups)
  • 12 oz jarred artichoke hearts, 
(water packed), drained and 
patted dry*
  • 12 oz jarred roasted red peppers (water packed), drained and sliced
  • 1 1/2 cups cooked chickpeas or 
1 15-oz BPA-free can unsalted chickpeas, drained and rinsed
  • 1 cup white mushrooms, thinly sliced
  • 5 pepperoncini, stemmed and 
thinly sliced


  • 5 tbsp extra-virgin olive oil
  • 3 tbsp grated Pecorino-Romano 
or Parmesan cheese
  • 1/2 tsp each dried oregano and sea salt
  • Ground black pepper, to taste


  1. In a medium bowl, soak onions in vinegar for 15 minutes. Drain onions and reserve vinegar for dressing.
  2. Meanwhile, to a large serving platter, add romaine. Top with layers of artichokes, drained red onion, red peppers, chickpeas, mushrooms and pepperoncini.
  3. Prepare dressing: In a medium bowl or screw-top jar, whisk together reserved vinegar and all dressing ingredients. Drizzle enough dressing on salad to lightly coat.

Nutrition Information

  • Serving Size 1/6 salad
  • Calories 237
  • Carbohydrate Content 20 g
  • Cholesterol Content 4 mg
  • Fat Content 14 g
  • Fiber Content 6 g
  • Protein Content 7 g
  • Saturated Fat Content 2.5 g
  • Sodium Content 476 mg
  • Sugar Content 3.5 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g