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–+ servings
Antipasto Salad Recipe

Antipasto Salad

A vibrant and colorful antipasto salad loaded with salami, fresh mozzarella, olives, artichoke hearts, and a zesty homemade Italian dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Ingredients Method Video Notes

Ingredients
  

For the Salad
  • 1 pint grape tomatoes halved
  • 1 cup salami sliced or cubed
  • 8 oz fresh mini mozzarella cheese balls
  • ½ cup sliced black olives
  • ½ cup green olives
  • ½ cup kalamata olives
  • 14 oz can artichoke hearts chopped
  • ¼ cup pepperoncini roughly chopped
  • ½ red onion sliced
  • 8 cups chopped romaine lettuce
  • Fresh basil chopped for garnish
Italian Dressing
  • ½ cup extra-virgin olive oil
  • ¼ cup red wine vinegar
  • ½ lemon juiced
  • 2 teaspoon Italian seasoning
  • 1 teaspoon sugar
  • ½ teaspoon garlic powder
  • ⅛ teaspoon red pepper flakes
  • Pinch of salt
  • Freshly ground black pepper to taste

Method
 

  1. 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.
  2. In a large bowl, add lettuce, tomatoes, salami, mozzarella balls, olives, artichoke hearts, pepperoncini, and red onion. Garnish with fresh basil.
  3. Serve on a bowl or plate and drizzle the dressing over the salad.
  4. Store leftovers by covering the bowl with plastic wrap and refrigerating.

Video

Notes

Pro Tips:
  • 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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