Chinese · Italian

Antipasto Salad Pancake Taco

Name: Antipasto Salad Pancake Taco
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Chinese, Italian
Ingredients: 2 scallion pancakes, frozen-section variety; 1 tsp Italian seasoning; 4 slices mozzarella cheese, divided; ¼ cup olive oil; 2 TBSP red wine vinegar; 1 tsp Dijon mustard; ⅛ tsp garlic powder; 1 pinch kosher salt and black pepper; ¼ cup red onion, thinly sliced, soaked in cold water for 30 minutes and drained; 2 pepperoncini, sliced, optional; ½ cup cherry tomatoes, halved; ½ cup artichoke hearts, quartered and well drained; green olives, sliced, as needed; Parmesan cheese, grated, for garnish, optional; ¼ lb. salami, sliced and divided; ¼ lb. pepperoni, sliced and divided; ½ cup provolone cheese, cubed; 1 cup romaine lettuce, chopped

I’ve had so many wonderful layovers in Rome, and one of my favorite pleasures was settling in with an antipasto platter and a nice, crisp glass of white wine, watching the world go by and gossiping with my fellow flight attendants. Those little bites of cured meats, cheese and vegetables made it easy to linger over one more story. It felt only fitting to bring a little memory of Rome into my own kitchen. Here, I’ve tucked those Italian antipasto flavors into a crisp Chinese scallion pancake shaped like a taco, with the generous filling of an American deli sandwich. The cool, tangy salad against that flaky shell brings a little of Rome home with me.

Recipe by Mary Keelan Williams | One Recipe Two Cultures ✓ TESTED & DEVELOPED BY MARY KEELAN WILLIAMS

🇺🇸 American+🇨🇳 Chinese

JUMP TO RECIPEPIN RECIPE

Mary’s Introduction

This Antipasto Salad Pancake Taco turns crisp scallion pancakes into an unexpected handheld shell for Italian antipasto flavors. Melted mozzarella lines each pancake, while salami, pepperoni, provolone, vegetables and a sharp red wine vinaigrette create a satisfying fusion of crisp, creamy, tangy and savory textures.

Why These Flavors Work

The crisp, savory scallion pancake creates a rich base for tangy Italian antipasto flavors. Mozzarella and provolone add creaminess, salami and pepperoni contribute salty cured-meat depth, and the red wine vinaigrette brightens the briny olives, pepperoncini and artichokes. Fresh romaine and tomatoes keep the filling crisp and balanced.

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COOKING MODEAntipasto Salad Pancake Taco

Follow Mary’s published recipe step by step. Use Keep Screen Awake on the recipe card if needed.

Step 1 of 6

STEP 1

Place the thinly sliced red onion in cold water and soak for 30 minutes. Drain well and pat dry before assembling the salad.

STEP 2

Cook the scallion pancakes in an air fryer or skillet until crisp on both sides, following the package cooking directions as needed. No added oil is required when using the air fryer.

STEP 3

While the pancakes are hot, place 2 mozzarella slices on each pancake and sprinkle the Italian seasoning over the cheese. Transfer each pancake to a taco holder and press the center down gently with a wooden spoon to form a taco shape. Leave the shells in the holder to cool and set until needed.

STEP 4

For the vinaigrette, combine the olive oil, red wine vinegar, Dijon mustard, garlic powder and a pinch of kosher salt and black pepper in a small bowl. Whisk well and set aside.

STEP 5

For the antipasto salad, combine the romaine, provolone, optional pepperoncini, cherry tomatoes, artichoke hearts, drained red onion and sliced green olives in a medium bowl. Add 2 tablespoons of vinaigrette total (1 tablespoon per taco) and toss to coat. There is enough salad for both tacos. Refrigerate the remaining vinaigrette.

STEP 6

Divide the salami and pepperoni evenly between the two pancake taco shells. Top each with half of the antipasto salad and garnish with a generous amount of grated Parmesan cheese, if desired.

How to Make Antipasto Salad Pancake Tacos

Soak the Red Onion

Soak the sliced red onion in cold water for 30 minutes, then drain and pat it dry.

Crisp the Pancakes

Cook the scallion pancakes in an air fryer or skillet until crisp on both sides.

Shape the Taco Shells

Top each hot pancake with 2 mozzarella slices and Italian seasoning, then shape it in a taco holder and let it cool.

Whisk the Vinaigrette

Whisk the olive oil, red wine vinegar, Dijon mustard, garlic powder, salt and pepper until combined.

Toss the Antipasto Salad

Combine the romaine, provolone, vegetables and olives, then toss with 2 tablespoons of vinaigrette total, 1 tablespoon per taco.

Fill the Tacos

Divide the salami and pepperoni between the shells, add the salad and finish with optional grated Parmesan.

Recipe Guidance

Storage

Store the cooked pancake shells, dressed or undressed salad, cured meats and extra vinaigrette in separate covered containers. Refrigerate the meats, cheeses and salad within 2 hours and use them within 3 to 4 days; the dressed romaine is best within 1 day.

Reheating

Do not reheat assembled tacos. Re-crisp only the unfilled pancake shells in an air fryer at 350°F or in a dry skillet over medium-low heat until hot and crisp, then reshape briefly before adding the cold filling.

Make Ahead

Whisk the vinaigrette and prepare the drained vegetables, cheese and cured meats up to 1 day ahead, keeping each component covered and refrigerated. Cook and shape the pancake shells ahead if needed, but dress the salad and assemble the tacos immediately before serving.

Serving Suggestions

Serve the tacos upright in taco holders with extra vinaigrette and grated Parmesan available at the table.

Mary’s Introduction

Why These Flavors Work