This delectable Antipasto Salad contains crisp romaine, sweet tomatoes, marinated artichokes, soft mozzarella pearls, Kalamata olives, cherry peppers, pepperoncini, and salami. Then, it is drizzled with a tasty oil and vinegar Italian dressing.
The Best Antipasto Salad
Make this delicious antipasto salad ahead of time for easy meal prep. With a variety of flavors and textures, it’s the perfect dish to bring to a party or pack for lunch. Get the recipe and try it out for yourself! It is typically served as the first course of a traditional Italian meal. However, I love serving this tasty salad during those hot summer evenings when turning on the stove is not ideal. Serve this hearty low-carb salad as a meal or a side dish with pasta pomodoro or chicken parmesan. Or play it real simple and serve with cheese garlic bread.
What is antipasto salad?
Antipasto salad is a traditional first course of an Italian meal. It typically consists of Italian cured meats, cheeses, olives, and veggies in a light oil and vinegar homemade Italian dressing. Serve with or without greens, but I prefer mine with them as they give it a well-balanced texture.
What You’ll Need
- Vinegar: red wine or white wine.
- Vegetables: garlic, romaine lettuce, tomatoes, fresh or marinated artichoke hearts, cherry peppers, and pepperoncini.
- Seasonings and herbs: dried oregano, dried or fresh basil, salt, black pepper,
- Lemon juice: fresh is best
- Olive oil: extra virgin olive oil
- Mozzarella: For optimal taste, use fresh mozzarella cheese like pearls, balls, or cubes. If you can’t find them, buy a chunk and cut it into bite-size pieces.
- Olives: Kalamata or manzanilla
- Salami: I use excellent-quality Italian salami. I am fortunate to have a grocery store within driving distance with a fair selection of quality cheese and cured sausages.
How to make Antipasto Salad
Start by washing, drying, and chopping your romaine lettuce and placing it in a large bowl. Then add the red wine vinegar, garlic, sugar, oregano, basil, salt, pepper, lemon juice, and olive oil to a mason jar or whisk it in a small bowl. Now cap the jar and shake to combine.
Next, drizzle about half of the dressing over the romaine lettuce on a large platter and toss to coat. Then top with the tomatoes, artichoke hearts, mozzarella pearls, Kalamata olives, cherry peppers, pepperoncini, and salami. Drizzle the remaining dressing, top with fresh basil ribbons, and serve.
Beth’s Recipe Tips
- Mix the dressing up to 24 hours in advance and store it in an airtight container in the refrigerator.
- For an over-the-top finish, top the salad with fresh basil ribbons or other fresh herbs.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Switch It Up
- Marinated vegetables like artichoke hearts or hearts of palm add flavor, depth, and texture.
- Other ingredients to add or substitute in the salad are pepperoni, cherry tomatoes, black olives, green olives, red onion, Parmesan cheese, red peppers, or Provolone cheese.
- For added protein, try prosciutto or pepperoni.
Antipasto Salad Recipe
Ingredients
Dressing
- 3 tablespoons red wine vinegar
- 2 cloves garlic minced
- 1 teaspoon sugar
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- 1 teaspoon lemon juice
- ⅓ cup extra virgin olive oil
Antipasto Salad
- 8 cups chopped romaine lettuce
- 1 cup grape tomatoes halved
- 1 7.5 ounce jar grilled marinated artichoke hearts drained
- 8 ounces mozzarella pearls or mozzarella balls
- ⅔ cup pitted Kalamata olives
- 1 cup assorted sweet cherry peppers and peperoncini
- 8 ounces chopped genoa salami
- Fresh basil for ribbons
Instructions
- Add the red wine vinegar, garlic, sugar, oregano, basil, salt, pepper, lemon juice, and olive oil to a mason jar. Shake to combine.
- Add the chopped romaine to a large serving bowl. Drizzle about half of the dressing over the romaine lettuce and toss to coat. Top with tomatoes, artichoke hearts, mozzarella pearls, Kalamata olives, cherry peppers, peperoncini, and salami.
- Drizzle with the remaining dressing, Top with fresh basil ribbons, and serve.
Notes
- The dressing can be mixed up to 24 hours in advance and stored in an airtight container in the refrigerator.
- Top the salad with fresh basil ribbons or other fresh herbs for an over-the-top finish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
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Khush
I need to try this. It looks really so colorful and flavorful.
April
Super delicious and full of all that wonderful Italian flavor. A favorite in our house!
Beth Pierce
Thanks, April! My family loves it!
Nayna K
This salad is like a rainbow on a plate. so healthy and delicious.
Tammy Dean
Looks like a delicious summer salad! I love salads that are filled to the brim with different ingredients like this! I can’t wait to try this. My husband is going to love it!
Karen W
I have Antipasto dip that I looooooove…I never had antipasto salad. I can’t wait to make your recipe, can’t wait….
Beth Pierce
Thanks, Karen! Enjoy!
Michelle
It’s such a lifesaver for those busy days when cooking feels like a chore. I can’t wait to try it out for our next family gathering. Your tips are super helpful too, especially about prepping the dressing in advance.
Sammy D
This was amazing and my family loved it!. When it is hot we tend to go for salads rather than large meals that are too heavy.
Jupiter H
I feel like this type of salad is so different from family to family! Thank you for sharing what you put into yours. It was delicious and my whole family enjoyed it.
Tricia L
This Antipasto salad is a flavorful and refreshing dish perfect for any occasion.
Beth Pierce
Thanks, Tricia1 I agree it is an amazing salad.
Janelle
I seriously loved this. Really awesome flavor. I had my whole family over and it got devoured. Thanks for the great recipe!
Beth Pierce
My pleasure, Janelle!
Ben
I love all the bright, fresh flavors in this salad. It’s so perfect for the summer. Thanks for sharing.
Isabella J
I tried your antipasto salad for a work lunch, and it was a complete showstopper. The combination of salty meats, tangy cheeses, and crisp vegetables was exactly what I needed.
Sandra
This salad makes a good lunch or light dinner! Love all the flavors and textures of it!
Beth Pierce
Me too! Sandra!