This Antipasto Salad is one of those recipes that looks like you spent hours putting it together, but really comes together in about 15 minutes. It's loaded with all the classic Italian antipasto flavors — salty salami, creamy mozzarella, briny olives, and tangy pepperoncini — all tossed in a simple homemade Italian dressing.
Whether you're meal prepping for the week, bringing a dish to a potluck, or just want a hearty salad that actually fills you up, this one delivers. It's fresh, satisfying, and endlessly customizable.
The beauty of this salad is in the variety of textures and flavors. Every bite gives you something different — the crunch of romaine, the chew of salami, the pop of grape tomatoes, and the creaminess of fresh mozzarella balls. And that homemade Italian dressing ties it all together perfectly.
Antipasto Salad
This Italian-inspired antipasto salad is the perfect combination of cured meats, cheese, marinated vegetables, and crisp lettuce. It works as a main course salad or a stunning side dish, and the homemade Italian dressing takes it over the top.
Antipasto Salad Video
About This Recipe
An antipasto salad takes inspiration from the traditional Italian antipasto platter — a spread of cured meats, cheeses, marinated vegetables, and olives typically served before the main course. This salad version puts all of those incredible flavors into one big bowl, making it easy to serve and enjoy.
What makes this recipe stand out is the homemade Italian dressing. While you could use a store-bought dressing, the from-scratch version is so quick to whisk together and the flavor is incomparably fresh. The combination of olive oil, red wine vinegar, lemon juice, and Italian seasoning creates a bright, herbaceous dressing that complements every ingredient in the bowl.
This salad is also incredibly versatile. You can serve it as a light lunch, a dinner side, or even bulk it up with some crusty bread for a complete meal. It's great for feeding a crowd and can be easily doubled or tripled.
Ingredients for Antipasto Salad
- 1 pint grape tomatoes — halved for bite-sized pieces
- 1 cup salami — sliced or cubed, adds that salty, savory punch
- 8 oz fresh mini mozzarella cheese balls — creamy and mild
- ½ cup sliced black olives — classic and mild
- ½ cup green olives — briny and firm
- ½ cup kalamata olives — rich and slightly fruity
- 14 oz can artichoke hearts — chopped, adds a tender, tangy bite
- ¼ cup pepperoncini — roughly chopped for a mild kick
- ½ red onion — thinly sliced for a sharp crunch
- 8 cups chopped romaine lettuce — the crisp base
- Fresh basil — chopped for garnish
- ½ cup extra-virgin olive oil — the dressing base
- ¼ cup red wine vinegar — bright acidity
- ½ lemon juiced — adds freshness
- 2 teaspoon Italian seasoning — herby backbone of the dressing
- 1 teaspoon sugar — balances the acidity
- ½ teaspoon garlic powder — subtle garlic flavor
- ⅛ teaspoon red pepper flakes — just a hint of heat
- Salt and black pepper — to taste
How to Make Antipasto Salad
- In a small mixing bowl, whisk together olive oil, vinegar, lemon juice, Italian seasoning, sugar, garlic powder, red pepper flakes, salt, and pepper to make the dressing.
- In a large bowl, add lettuce, tomatoes, salami, mozzarella balls, olives, artichoke hearts, pepperoncini, and red onion. Garnish with fresh basil.
- Serve on a bowl or plate and drizzle the dressing over the salad.
- Store leftovers by covering the bowl with plastic wrap and refrigerating.
What to Serve With Antipasto Salad
This salad pairs beautifully with crusty Italian bread or garlic bread for dipping into the dressing. It's also a wonderful side alongside grilled chicken, baked pasta, or a simple soup like minestrone. For a full Italian spread, serve it next to a classic bruschetta or some stuffed mushrooms.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes! You can prep all the ingredients and store them separately in the fridge. Just wait to add the dressing and lettuce until you're ready to serve so everything stays fresh and crisp.
What can I use instead of salami?
Pepperoni, prosciutto, capicola, or even soppressata work great. You can also skip the meat entirely for a vegetarian version.
How long does the Italian dressing last?
The homemade dressing keeps in an airtight container in the fridge for up to one week. Give it a good shake or whisk before using since the oil and vinegar will separate.
Can I add pasta to make it a pasta salad?
Absolutely. Cook some rotini or penne, let it cool, and toss it in with the rest of the ingredients for a hearty antipasto pasta salad.
Antipasto Salad
Ingredients
Method
- In a small mixing bowl, whisk together olive oil, vinegar, lemon juice, Italian seasoning, sugar, garlic powder, red pepper flakes, salt, and pepper to make the dressing.
- In a large bowl, add lettuce, tomatoes, salami, mozzarella balls, olives, artichoke hearts, pepperoncini, and red onion. Garnish with fresh basil.
- Serve on a bowl or plate and drizzle the dressing over the salad.
- Store leftovers by covering the bowl with plastic wrap and refrigerating.
Video
Notes
- Make the dressing ahead — it keeps in the fridge for up to a week and the flavors improve over time.
- Don't dress until serving — keep the dressing on the side to prevent the lettuce from wilting.
- Customize it — add roasted red peppers, marinated mushrooms, or prosciutto for extra flair.
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Let us know how it was!Filed Under: Salads, Easy Dinner Ideas
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