Antipasto Salad Tower

Kitschy… Crunchy…Outrageous…

So, this is not your average salad. It’s a showstopper, mixed in with all kinds of Italian Antipasto deliciousness.

Picture this: a sky-high stack of Italiandeli faves : mortadella, provolone, salami, and Parm all tucked between thick,crunchy slabs of iceberg, drenched in a zippy, olive-studded dressing, andfinished with a crispy panko crown. Think retro deli vibes with a modern twist.

Will it stay standing? Maybe. Will someone inevitably be the one to bring it crashing down into a glorious heap of savoury, crunchy, cheesy goodness? Absolutely.

To serve: Steady the top with a fork, slice from the sides with a bread knife, and watch the delicious chaos unfold.

Course Salad, Side Dish

Ingredients

1 head iceberg lettuce, cut into 1” slabs
1 cup Provolone cheese, shredded
1 cup Mortadella, diced
¾ cup Salami, thinly sliced (I like matchsticks)
½ cup Parmigiano cheese, freshly grated
½ cup panko crumbs + salt, toasted in 2 tbsp oil

Dressing:

1 clove garlic, crushed
1 cup marinated olives, drained & chopped
60 ml white wine vinegar
3 tbsp mayonnaise
2 tsp honey
1 tsp Calabrian chili paste or spicy antipasto spread
½ tsp dried oregano
1/4 cup extra-virgin olive oil
To taste ground pepper

Instructions

Build layers with dressing + meats and cheeses onto lettuce slabs. Start with the largest slab on the bottom, working your way up with the smaller layers. Don’t forget your little salad cap. Finish with toasted panko & Parmigiano. Drizzle on more dressing if desired. Slice and devour.
Original Recipeby @bonappetitmag

Notes

Pro tip: No need to go full tower. You can absolutely chop everything up and toss it into a big bowl for the same bold flavour.