chopped antipasto salad with pepperoncini vinaigrette
Everything you love about antipasto piled high into a salad. Tuna is a perfect complement to this salad, but it also works well with roast chicken.
1/2 pound fresh tuna
2 medium pepperoncini, finely chopped
2 tablespoons pepperoncini juice
1 clove garlic, finely minced
1 teaspoon sugar
Kosher salt, to taste
Freshly ground black pepper, to taste
2-4 tablespoons extra virgin olive oil
12 ounces romaine lettuce, chopped
2 ounces provolone cheese, diced
2 ounces Genoa salami, diced
2 ounces prosciutto, chopped
1/4 cup pitted Kalamata olives
1 pint cherry tomatoes
Freshly grated Parmigiano-Reggiano, for serving
- Poach tuna. Place tuna and enough water to cover in a medium saucepan and bring to a gentle simmer (do not boil). Reduce heat to low and cook until fish is opaque and cooked through and can easily be flaked with a fork, 10-15 minutes, depending on thickness of tuna. Remove from water and transfer to a plate. Set aside to cool.
- Make vinaigrette. In a small bowl, combine pepperoncini, pepperoncini juice, garlic, and sugar. Season with salt and pepper. Whisk in 2 tablespoons olive oil. Taste for flavor and adjust as desired. Set aside.
- In a bowl, add romaine, provolone cheese, salami, and prosciutto and gently toss with 1/2 of vinaigrette. Add olives and tomatoes and season with salt and pepper.
- Crumble tuna over top and drizzle with remaining vinaigrette. Top with Parmigiano-Reggiano and serve immediately.