Antipasto Salad with Salami, Olives and Parmesan

Juicy, savory antipasto salad in the Italian style: plenty of olives, lively pepperoncini and jalapeños, salami, cubes of hard cheese and garlic. The dressing is a little unexpected — made with olive brine and a drizzle of olive oil — for a bright, balanced flavor without extra salt. Perfect as an aperitivo bite or an easy no-cook dinner.

Ingredients

• 1 cup | 240 ml green olives
• 1 can (10 oz | 280 g) pitted Castelvetrano olives, brine reserved
• 8 oz | 225 g hard cheese, cut into cubes (Parmesan works beautifully)
• 6 oz | 170 g salami, sliced
• 1/2 cup | 120 ml pepperoncini, sliced
• 1/4 cup | 60 ml pickled jalapeños, sliced
• Pickles, to taste, sliced
• 1 garlic clove, finely minced
• 1/2 cup | 120 ml olive brine
• Olive oil, for dressing
• Ground black pepper and chili flakes, for serving
• Crusty bread or crackers, for serving

How to make it

1. Drain the brine from the Castelvetrano olives and measure out 1/2 cup. Leave the remaining olives whole or chop them coarsely.
2. Dice the cheese, salami, pepperoncini, jalapeños and pickles. Finely mince the garlic.
3. In a large bowl, combine all the olives, cheese, salami, pepperoncini, jalapeños, pickles and garlic.
4. Add 1/2 cup of the olive brine and a drizzle of olive oil. Toss gently so the dressing coats everything evenly.
5. Taste and add a little more brine if you want a brighter finish. Season with black pepper and chili flakes to taste.
6. If you like, chill for 10 minutes to let the flavors settle. Serve with crusty bread or crackers.

Nutrition

Nutrition is approximate and may vary depending on the products used.

Calories	≈ 360 kcal
Protein	≈ 23 g
Fat	≈ 31 g
Carbohydrates	≈ 4 g
Fiber	≈ 2 g
Sodium	≈ 1400 mg

Tips and variations

• Cheese: besides Parmesan, Pecorino Romano, Provolone or another firm aged cheese also works well.
• Heat: adjust the jalapeños and chili flakes to taste. For a milder version, use only pepperoncini or skip the spicy additions altogether.
• Salt: extra salt is usually unnecessary — the brine, cheese and pickled ingredients bring plenty of seasoning.
• Add-ins: capers, artichokes, sun-dried tomatoes or roasted red peppers fit beautifully — add 2 to 3 tbsp of each to taste.
• Texture: leave some olives whole and chop the rest roughly so the salad has more contrast and interest.

Serving and storage

• Serve as an appetizer with baguette, ciabatta or crackers, or as a light standalone supper.
• Store in an airtight container in the refrigerator for up to 3 days. Before serving, toss again and add a little more brine or olive oil if needed.

Frequently asked questions

What can I use instead of Castelvetrano olives?

Any meaty green olives with a mild bitterness will work: Manzanilla, Serrano or Gaeta. The key is to keep the brine for the dressing.

Can I make the salad less spicy?

Yes. Leave out the jalapeños and do not add chili flakes. Keep only the pepperoncini, or swap them for sweet pickled peppers.

What should I use for dressing if I do not want to use brine?

Mix olive oil with a little white wine vinegar (1 to 2 tsp) and a pinch of dried oregano. Season sparingly — the cheese and pickled ingredients already bring salt.