Italian fix: Stave off the heat and carbs with a delicious antipasto salad.

By JULIE BRINKLEY

Need an Italian fix without all the carbs?

This antipasto salad, with endless options, is a fun way to beat the heat on a hot summer day.

HERE’S WHAT YOU NEED

2 romaine hearts (chopped, about 6 cups)

1/2 a bulb of fennel

1/4 red onion

4 radishes

2 small cucumbers

3 cherry tomatoes

1/2 cup roasted red peppers

1/2 cup mixed olives

1/2 cup marinated artichokes

2 oz salami

Provolone cheese, cubed

Shaved parmesan (for topping)

Fresh torn basil leaves (for topping)

DRESSING

1/4 cup pepperoncini liquid

1 Tbsp red wine vinegar

2 Tbsp honey

1 Tbsp mayonnaise (this helps emulsify the dressing)

1 tsp Dijon

1 tsp oregano

1/4 tsp kosher salt

1/4 tsp black pepper

1/2 cup olive oil

1/3 cup grated Parmesan

Prepare all ingredients, then lightly toss romaine and fennel with dressing.

Add additional toppings or serve on the side.