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 over 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!
Ingredients for Antipasto Salad
Romaine Lettuce: This is a hearty lettuce that pairs well with the other ingredients. Add a bag of pre-shredded coleslaw, for added nutrients and crunch.
Veggies & Cheese: Choose marinated artichoke hearts, green & kalamata olives, tomatoes, and fresh mozzarella pearls or bocconcini. Red onions, fresh basil, and parsley not only add a flavor boost but also make beautiful garnishes!
Meat: Genoa salami, prosciutto, and pepperoni provide a salty balance. Try an Italian charcuterie mixed package from the grocery for variety in just one package.
Dressing: Homemade Italian dressing is our top pick as an antipasto salad dressing, but choose your favorite bottled vinaigrette in place. Alternatively, a simple blend of extra-virgin olive oil, red wine vinegar, and fresh lemon juice is delicious.
Variations & Substitutions
- Veggies: Roasted red peppers add a sweet and smoky flavor.
- Provolone Cheese: Substitute diced provolone for mozzarella.
- Extra Artichokes: For those who love the tang of artichokes, don’t hesitate to add more.
- Pepperoncini: If you’re a fan of heat, pepperoncini peppers will provide just the right amount.
- More Olives: For olive lovers, add extra kalamata or green olives, or try stuffed olives.
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 with the remaining salad 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 tomatoes 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.
- ½ cup vegetable oil (or use half olive oil, half vegetable oil)
- 3 tablespoons red wine vinegar
- 1 teaspoon each Dijon mustard and honey
- ½ teaspoon each Italian seasoning, oregano, and garlic powder
- salt and pepper to taste
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.