If you’re searching for a zesty, colorful dish that feels like an Italian vacation in every bite, Antipasto Salad is exactly what you need! This irresistible salad brings together bold flavors and textures—salty cured meats, tangy veggies, briny olives, and creamy cheeses, all tossed in a punchy homemade vinaigrette. Whether shared at a summer cookout or served as a weeknight dinner, it’s a festive mix of fresh and savory that delivers on both looks and flavor. Antipasto Salad is robust, easy to pull together, and makes everyone at the table want seconds!
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Antipasto Salad is in its vibrant medley of simple, top-quality ingredients. Each addition layers in its own personality, from the crisp crunch of lettuce to the satisfying chew of salami. Here’s what you’ll need and why it makes this salad unbeatable:
- Chopped romaine lettuce (4 cups): Offers a crisp, refreshing base that stands up beautifully to the robust toppings.
- Cherry tomatoes, halved (1 cup): Bursts of sweet tang and a lovely pop of color.
- Cucumber, sliced (1 cup): Adds cooling freshness and crunch with every bite.
- Roasted red peppers, sliced (1/2 cup): Brings smoky sweetness and eye-catching color.
- Marinated artichoke hearts, quartered (1/2 cup): Their briny, herby flavor is a classic antipasto essential.
- Kalamata olives, pitted (1/2 cup): Deep, briny flavor balances cheesiness and rich meats.
- Pepperoncini, sliced (1/2 cup): A gentle vinegary heat lifts the whole dish.
- Mozzarella cheese, cubed (1/2 cup): Mild, milky cubes add a soft creaminess.
- Provolone cheese, cubed (1/2 cup): Offers just a hint of sharpness against the richness of the meats.
- Sliced salami or pepperoni (1/2 cup): Salty, savory, and classic to any antipasto spread.
- Red onion, thinly sliced (1/4 cup): A pop of pungent, sweet flavor to wake up the palate.
- Grated Parmesan cheese (1/4 cup): That final savory sprinkle makes the whole bowl sing.
- Extra virgin olive oil (1/3 cup): Use a fruity, quality oil for the ultimate dressing base.
- Red wine vinegar (2 tablespoons): Essential for bright, balanced acidity.
- Lemon juice (1 tablespoon): Adds sunny freshness to the vinaigrette.
- Dijon mustard (1 teaspoon): Makes the dressing creamy and helps flavors meld.
- Dried oregano (1 teaspoon): A classic Italian herb that ties it all together.
- Garlic powder (1/2 teaspoon): For a subtle, savory background flavor.
- Salt (1/2 teaspoon): Amplifies all the individual flavors.
- Black pepper (1/4 teaspoon): Adds just the right hint of spicy warmth.
How to Make Antipasto Salad
Step 1: Prep and Chop
Start by gathering and prepping all your ingredients. Slice the cherry tomatoes and cucumbers, chop the romaine into bite-size pieces, and quarter your artichoke hearts. Slicing everything beforehand is the secret to a salad that comes together in minutes and looks absolutely stunning in the bowl.
Step 2: Assemble the Salad
In a large salad bowl, combine the romaine lettuce, cherry tomatoes, cucumber, roasted red peppers, artichoke hearts, olives, pepperoncini, mozzarella, provolone, salami or pepperoni, and red onion. Toss them gently so every ingredient is evenly distributed—think of it as arranging a rainbow on your dinner table.
Step 3: Mix the Vinaigrette
In a small bowl or a jar with a lid, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, dried oregano, garlic powder, salt, and black pepper. Shake or whisk until the dressing is fully emulsified and looks creamy. Taste and tweak with a pinch of salt or a squeeze more lemon juice, if you like.
Step 4: Toss and Finish
Pour the vinaigrette over the assembled salad, then gently toss until everything is lightly coated. This is the best way to make sure each bite tastes like the full Antipasto Salad experience. Save the grated Parmesan for last—sprinkle it over the top just before serving for that perfect finish.
How to Serve Antipasto Salad
Garnishes
The finishing touches matter! A final shower of grated Parmesan cheese adds savory depth, while a few extra whole olives or a twist of cracked black pepper make the salad feel restaurant-worthy. Consider scattering a few fresh basil leaves or Italian parsley for a bright, herbal flourish.
Side Dishes
Antipasto Salad shines alongside a crusty loaf of Italian bread or crunchy breadsticks, perfect for mopping up the extra vinaigrette. It’s also wonderful paired with grilled chicken, a light pasta, or even as an appetizer platter before a hearty main.
Creative Ways to Present
Turn your Antipasto Salad into a true showstopper by layering ingredients on a large platter in vibrant rows or arranging them in small jars for portable picnics. Skewer cheese cubes, olives, and salami for a playful twist, or serve the salad in lettuce cups for a fun, bite-sized starter.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, transfer Antipasto Salad to an airtight container and stash it in the fridge. It will keep well for about 2–3 days, though the lettuce may lose a bit of crunch after marinating in the dressing.
Freezing
This is one Italian dish you’ll want to enjoy fresh! Freezing Antipasto Salad is not recommended, as the veggies and cheeses don’t hold up well to the freezing and thawing process—they can become watery and lose their beautiful texture.
Reheating
No reheating needed! Antipasto Salad is meant to be served chilled or at room temperature, making it a fuss-free option for potlucks or meal prep. If you’ve made it ahead, simply give it a fresh toss and perhaps add a sprinkle of extra cheese or a splash of vinaigrette before serving.
FAQs
Can I make Antipasto Salad vegetarian?
Absolutely! Simply leave out the salami or pepperoni and consider adding extra cheese, beans, or more marinated vegetables. The salad is still bursting with flavor and plenty hearty.
What’s the difference between antipasto and antipasto salad?
Traditional antipasto is a platter of cured meats, cheeses, and marinated veggies served as an appetizer. Antipasto Salad transforms those classic flavors into a delicious, hearty salad with fresh greens and a toss of zesty dressing.
How far in advance can I prepare Antipasto Salad?
You can prep all the components and keep them separate, storing the dressing in a jar until just before serving. For best results, assemble and dress the salad no more than four hours ahead to keep everything crisp.
What other cheeses can I use in Antipasto Salad?
Feel free to experiment! Try Fontina, asiago, or a smoked mozzarella. Just be sure to use firm cheeses that won’t crumble or melt into the salad too quickly.
Can I make the vinaigrette in advance?
Definitely! The vinaigrette can be whisked or shaken together up to a week ahead and stored in the fridge. Give it a good shake or stir before tossing with your Antipasto Salad.
Final Thoughts
Bringing Antipasto Salad to your table is a guaranteed way to impress and satisfy—there’s something joyful about all those bold flavors mingling together in one beautiful bowl. Give it a try and watch how quickly it becomes everyone’s new favorite salad to share!
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Antipasto Salad Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Antipasto Salad is a hearty and flavorful Italian-inspired dish that combines a variety of fresh vegetables, cheeses, meats, and a zesty dressing for a satisfying meal.
Ingredients
Salad:
- 4 cups chopped romaine lettuce
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (sliced)
- 1/2 cup roasted red peppers (sliced)
- 1/2 cup marinated artichoke hearts (quartered)
- 1/2 cup Kalamata olives (pitted)
- 1/2 cup sliced pepperoncini
- 1/2 cup cubed mozzarella cheese
- 1/2 cup cubed provolone cheese
- 1/2 cup sliced salami or pepperoni
- 1/4 cup red onion (thinly sliced)
- 1/4 cup grated Parmesan cheese
Dressing:
- 1/3 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare Salad: In a large salad bowl, combine romaine lettuce, cherry tomatoes, cucumber, roasted red peppers, artichoke hearts, olives, pepperoncini, mozzarella, provolone, salami, and red onion.
- Make Dressing: In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, garlic powder, salt, and black pepper until well combined.
- Toss and Serve: Pour the dressing over the salad and toss gently to coat. Sprinkle with grated Parmesan cheese just before serving.
Notes
- This salad can be prepared up to 4 hours ahead; keep the dressing separate until ready to serve for best texture.
- Serve with crusty bread for a hearty meal.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 980mg
- Fat: 34g
- Saturated Fat: 11g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 55mg
