Antipasto salad is a Mediterranean inspired favorite packed with fresh and brined ingredients!
Marinated veggies and olives, fresh mozzarella cheese, and your choice of Italian meats are drizzled with a tangy vinaigrette and served on a bed of lettuce!
This antipasto salad recipe is not only a showstopper to look at but it’s jam-packed with flavor.
What is Antipasto Salad?
- Antipasto is the first course of an Italian meal and usually consists of meats, cheeses and other various bites served charcuterie board style.
- In this recipe a typical antipasto plate has been turned into a salad for a light summer entrée or as a filling lunch.
- Antipasto salad is a low-carb and low-calorie lovers’ dream; it’s delicious and chock full of healthy ingredients!
- All your favorite pizza toppings come together in one quick and easy salad!
- Add any extra veggies that you have in your fridge!
Lettuce – Romaine holds up well with the variety of ingredients in this recipe. To add extra color and some nutrition, toss in a bag of pre-shredded coleslaw mixed with green and red cabbage and shredded carrots.
Veggies & cheese – Marinated artichoke hearts, green olives, tomatoes, and fresh mozzarella pearls or bocconcini give this salad its signature flavors.
Try other additions like roasted red peppers, provolone cheese, marinated artichokes, pepperoncini, or kalamata olives.
For best results, use red onions because they are sweeter than other varieties. Fresh basil and parsley not only add flavor but make beautiful garnishes!
Meat – Genoa salami, prosciutto, and pepperoni add a salty balance to the tart veggies and dressing. I like to buy an Italian charcuterie mixed package at the grocery store as they’re thinly sliced and you’ll get a variety.
Dressing – We prefer homemade Italian dressing although bottled works too! Even a drizzle of extra-virgin olive oil, red wine vinegar and a squeeze of fresh lemon juice makes for a perfect dressing.
How to Make Antipasto Salad
It’s delish and so easy to put together:
- Arrange washed romaine lettuce (or other greens) on a platter or in a large bowl. Drizzle with dressing.
- Top the salad with the remaining ingredients.
- Garnish with cracked black pepper & a sprinkle of parmesan cheese, if desired. Drizzle with olive oil or additional dressing if desired.
Storing Leftover Salad
- If planning for leftovers, add the dressing to each serving instead of dressing the whole salad. Dressed salad may wilt if left in the fridge.
- Leftover marinated vegetables and cheese can be made into an antipasto pasta salad using rotini, penne, or elbow macaroni.
Did you make this Antipasto Salad? Leave us a rating and a comment below!
- ½ cup homemade Italian dressing or bottled dressing
- 8 cups romaine lettuce washed and dried
- 8 ounces mixed salami, pepperoni, and/or prosciutto cut into bite-sized pieces
- 6 ounces marinated artichoke hearts quartered & drained
- 4 ounces bocconcini or fresh mozzarella, bite sized
- 1 pint cherry or grape tomatoes halved
- ½ cup mixed olives pitted preferred
- ½ small red onion thinly sliced
- 1 tablespoon capers
- 2 tablespoons fresh basil thinly sliced, more to taste
- 1 tablespoon fresh parsley chopped
- If making homemade dressing, prepare the dressing and refrigerate to allow flavors to blend.
- Wash and dry the greens and tear into bite-sized pieces. Arrange on a large platter or in a bowl and drizzle with some of the dressing (a few tablespoons).
- Gently top the salad with remaining ingredients and drizzle with additional dressing to taste.
- Serve with fresh herbs and grilled bread if desired.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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