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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Erin
This salad was a proof that healthy eating can be delicious! I felt so good after eating this, and I’m already craving it again!
Beth Pierce
Thanks, Erin! I am so glad that you enjoyed it!
Mandy
This salad is so good for a light dinner or to bring to a potluck!
Beth Pierce
I agree, Mandy!
Faith Stephenson
It looks like a delicious and good recipe. This would be a great treat for my husband! Yummmm
Blair Villanueva
Italian salads are very appetizing and colorful! This antipasto salad looks delicious, and you made it with love. It is not like those commercially prepared antipasto in many restaurants.
Beth Pierce
Thank you Blair!
Neely Moldovan
Love a good salad of any kind. This one sounds delish!
May
I love antipasto salads! I would love to do this but cheeses around here are sooo pricey. ONly the supermarket cheddar is affordable here.
Pooja
My all time favorite salad with all nutrition. I love this recipe and can make this all summer. I simply love the fact that you can have this at anytime of the day and it fills you up nicely.
Beth Pierce
Agreed 100%
Rosey
I do love a good antipasto salad when I have company coming over. It’s an easy reach for something many will love.
Jennifer Prince
My dad used to order these all the time. They’re such a fun take on a salad!
John
This is the perfect salad for these hot summer nights. I’ll be making this again! It was delicious!
Mary K Stallings
Yes this is the perfect light dish for the summer. While also not skimping on any flavor!
Beth Pierce
Agreed!
Mary
I haven’t ever made my own antipasto salad. It is nice because it is so easily customizable. This sounds perfect for summer!
Stephanie
I agree, adding the greens makes this even better. And making dressing from scratch tastes so fresh!
Myyellowapron
Love antipasto salad. My favorite part of any Italian meal (well, apart from the bread of course!)
Beth Pierce
I agree! I love good Italian bread!
Tracey Giordano
Best salad ever! It’s so light and simple to make.
Matt Taylor
Delicious! I always love a good antipasto salad, they always kind of remind of a charcuterie board without the crackers, haha. I love taking several of the elements all together in one bite, such a burst of flavor. This version is amazing, and like you, I kind of like some greens as well, at the very least fresh basil or spinach.