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This easy Italian Antipasto Salad is a 10-minute, no-cook recipe loaded with salami, pepperoni, mozzarella, provolone, olives, artichokes, tomatoes, pepperoncini, and a tangy balsamic vinaigrette. It has all the flavor of an Italian meat and cheese board tossed into one fresh, hearty salad that works as a potluck dish, easy lunch, side salad, or light dinner.
Table of Contents
- Kellie’s Note Antipasto Salad
- Ingredients for Antipasto Salad
- How to Make Antipasto Salad
- Best Dressing for Antipasto Salad
- Antipasto Salad Substitutions and Variations
- How to Make Antipasto Salad in Advance
- What is the Difference Between Antipasto and Antipasto Salad?
- How to Store Antipasto Salad
- How To Serve Antipasto Salad
- More Easy Salad Recipes
- Antipasto Salad Recipe
Kellie’s Note
Antipasto Salad
Antipasto is the traditional first course of an Italian meal, usually made with cured meats, cheeses, olives, marinated vegetables, and other savory bites. Antipasto salad takes those same classic ingredients and serves them over crisp greens with dressing, turning the appetizer-style platter into a hearty salad.
I like this version because you get a little bit of everything – salty, creamy, crunchy, tangy, and fresh – in every forkful. It’s pretty much everything you’d find on a charcuterie board but in a salad.
I make this salad when I want something that feels party-worthy but takes almost no effort. The key is balancing salty cured meats, creamy cheese, crisp greens, briny olives, marinated vegetables, and a bright balsamic vinaigrette so every bite tastes complete.
Ingredients for Antipasto Salad
This antipasto salad is flexible, but the best version has a balance of crisp greens, salty meats, creamy cheeses, briny vegetables, and a bold dressing.
- Salad greens: Use spring mix, chopped romaine, iceberg, or radicchio. Sturdy greens work best because they hold up under the meats, cheeses, olives, and dressing.
- Tomatoes: Grape tomatoes or cherry tomatoes add sweetness and freshness. Slice them in half so they’re easier to eat.
- Cured meats: I use salami and pepperoni, but Genoa salami, prosciutto, soppressata, or your favorite Italian deli meats also work well.
- Cheese: Mozzarella balls, cubed mozzarella, sharp provolone, parmesan, or marinated mozzarella all add creamy, salty flavor.
- Olives: Kalamata olives, black olives, Spanish olives, green olives, or a mixed olive-bar blend all work. Use pitted olives for easier eating.
- Marinated vegetables: Artichoke hearts, roasted red peppers, and pepperoncini add tangy, briny flavor that makes the salad taste like classic antipasto.
- Red onion: Thinly sliced red onion adds sharpness and crunch. For a milder flavor, soak the slices in cold water for 10 minutes, then drain.
- Dressing: Balsamic vinaigrette is my favorite for this salad because it balances the salty meats and cheeses with tangy sweetness. Italian dressing or red wine vinaigrette also works.
For the full ingredient amounts and instructions, see the recipe card below.
How to Make Antipasto Salad
For the best texture, build the salad in layers and add the dressing right before serving.
- Start with the greens. Arrange the spring mix or chopped romaine on a large platter or in a big salad bowl.
- Add the meats and cheeses. Scatter the salami, pepperoni, mozzarella balls, provolone, and parmesan over the greens.
- Add the vegetables. Top with tomatoes, artichoke hearts, roasted red peppers, olives, red onion, and pepperoncini.
- Make the dressing. Whisk together the balsamic vinaigrette ingredients, or use your favorite prepared balsamic or Italian dressing.
- Finish and serve. Sprinkle with oregano, season with salt and pepper if desired, and toss with vinaigrette just before serving. You can also serve the dressing on the side.
Best Dressing for Antipasto Salad
Balsamic vinaigrette is my favorite dressing for antipasto salad because the tangy sweetness balances the salty salami, pepperoni, olives, and cheese. It also gives the salad that bold Italian deli-style flavor without making it feel heavy.
You can use homemade balsamic vinaigrette, your favorite bottled balsamic dressing, Italian dressing, or a simple red wine vinaigrette.
Quick balsamic vinaigrette option:
- 3/4 cup extra virgin olive oil
- 1/2 cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon Italian seasoning or dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Whisk everything together in a small bowl or shake it in a jar until combined. Taste and adjust with more vinegar for tang or more olive oil for a milder flavor.
Antipasto Salad Substitutions and Variations
This Italian antipasto salad is easy to customize. Keep the same basic formula—greens, cured meats, cheese, briny vegetables, and dressing—then swap ingredients based on what you have.
- Use what you have: Swap salami and pepperoni for prosciutto, soppressata, Genoa salami, or deli-style Italian meats.
- Make it for a crowd: Add cooked, cooled pasta and extra dressing to turn it into antipasto pasta salad.
- Make it lighter: Use extra greens and vegetables, then reduce the meat and cheese slightly.
- Make it spicy: Add hot cherry peppers, extra pepperoncini, or a pinch of crushed red pepper flakes.
- Add more protein and fiber: Toss in chickpeas or white beans.
- Make it vegetarian-style: Skip the meats and add more olives, artichokes, roasted peppers, chickpeas, mozzarella, and provolone.
- Change the dressing: Use balsamic vinaigrette, Italian dressing, red wine vinaigrette, or a creamy parmesan dressing.
How to Make Antipasto Salad in Advance
You can prep most of this antipasto salad ahead of time, but wait to add the dressing until just before serving. Once the vinaigrette touches the greens, the lettuce will start to wilt.
- Assemble before serving: Layer the greens, meats, cheeses, and vegetables, then toss with dressing right before serving.
- Prep the meats and cheeses: Chop the salami, pepperoni, mozzarella, and provolone up to 2 days ahead.
- Prep the vegetables: Slice the tomatoes, onions, roasted peppers, artichokes, and pepperoncini up to 1–2 days ahead.
- Store wet ingredients separately: Keep olives, artichokes, roasted peppers, and pepperoncini in a separate container so they don’t make the greens soggy.
- Keep the dressing separate: Store the balsamic vinaigrette in a jar or airtight container in the refrigerator.
What is the Difference Between Antipasto and Antipasto Salad?
Antipasto is usually served as an Italian appetizer platter with cured meats, cheeses, olives, and marinated vegetables. Antipasto salad uses those same ingredients but adds lettuce and dressing, turning it into a fresh, hearty salad.
The salad version can still be served as an appetizer, but it is filling enough for lunch, a side dish, or even a light dinner.
How to Store Antipasto Salad
Antipasto salad is best served soon after it is assembled, especially once it has been tossed with dressing.
- Potluck tip: Bring the dressing in a separate jar and toss the salad right before serving.
- Undressed salad: Store in an airtight container in the refrigerator for up to 2 days.
- Dressed salad: Best enjoyed the same day because the lettuce will soften as it sits.
- Meal prep tip: Store the greens, meats, cheeses, marinated vegetables, and dressing separately, then assemble individual portions when ready to eat.
How To Serve Antipasto Salad
There’s really no wrong way to serve this hearty Italian salad. It works as an appetizer, side dish, main course, party dish, or easy lunch.
- For lunch: Serve it as a filling no-cook meal with the dressing on the side.
- For dinner: Pair it with Neapolitan pizza, pasta, grilled chicken, steak kabobs, or crusty bread.
- For parties: Arrange it on a large platter so guests can see all the colorful meats, cheeses, and vegetables.
- For potlucks: Toss everything except the dressing in a large bowl, then add the vinaigrette right before serving.
- For appetizers: Thread the meats, cheeses, olives, artichokes, tomatoes, and pepperoncini onto skewers and serve the dressing as a dip.
We’ve even made antipasto into tasty appetizers like these Antipasto Squares and single serve Antipasto Skewers.
More Easy Salad Recipes
If you love this antipasto salad, try these fresh and satisfying salads next:
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Antipasto Salad Recipe
Equipment
- salad bowl
- 1 whisk
- chef's knife
- cutting board
- measuring cup
- measuring spoons
Ingredients
- 8 cups spring mix, rinsed and patted dry
- 2 cups halved grape tomatoes
- 1 cup mozzarella balls, or marinated mozzarella
- 8 ounces pepperoni, cut into bite sized pieces
- 8 ounces salami, cut into bite sized pieces,
- 8 ounces, marinated artichoke hearts
- 1/2 cup sliced roasted red peppers
- 1/2 cup diced sharp provolone
- 1/2 cup kalamata olives
- 1/2 cup spanish olives
- 1/4 cup thinly sliced red onion
- 1/4 cup pepperoncini peppers
- 2 tablespoons grated parmesan cheese
- 1 tablespoon dried oregano
- 1 1/2 cups Balsamic Vinaigrette
For the Balsamic Vinaigrette
- 3/4 cup extra virgin olive oil
- 1/2 cup balsamic vinegar
- 1 tablespoon dijon mustard
- 1 garlic clove, minced
- 1 teaspoon italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
Instructions
For the Salad
- Arrange the spring mix on a large platter.
- Scatter the tomatoes, mozzarella, pepperoni, salami, artichokes, peppers, provolone, olives, onion and pepperoncini on top of the spring mix.
- Sprinkle the salad with the parmesan cheese and oregano.
- Season with kosher salt and pepper, if desired.
- Toss the salad with the vinaigrette or serve on the side.
For the Balsamic Vinaigrette
- Make the balsamic vinaigrette. In a small bowl or jar, whisk or shake together the olive oil, balsamic vinegar, Dijon mustard, garlic, Italian seasoning, salt, and pepper until combined.
- Arrange the spring mix on a large platter or in a large salad bowl.
- Scatter the tomatoes, mozzarella, pepperoni, salami, artichokes, roasted red peppers, provolone, olives, red onion, and pepperoncini over the greens.
- Sprinkle with parmesan cheese and oregano.
- Season with kosher salt and black pepper, if desired.
- Toss with the balsamic vinaigrette just before serving, or serve the dressing on the side.
Video
Notes
- Antipasto salad is best served soon after assembling, especially once it has been tossed with dressing.
- To make ahead, chop the meats, cheeses, and vegetables up to 2 days in advance and store them separately from the greens.
- Keep the vinaigrette in a separate jar or airtight container and toss with the salad just before serving.
- Undressed salad can be stored in an airtight container in the refrigerator for up to 2 days. Dressed salad is best eaten the same day.
- For a crowd, add cooked and cooled pasta, then increase the dressing as needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Balsamic vinaigrette, Italian dressing, or red wine vinaigrette all work well. I like balsamic vinaigrette because the tangy sweetness balances the salty cured meats, creamy cheeses, olives, and marinated vegetables.
Yes, but keep the dressing separate until serving. You can chop the meats, cheeses, and vegetables ahead of time, then assemble and dress the salad right before eating.
Undressed antipasto salad will keep in an airtight container in the refrigerator for up to 2 days. Once it has been tossed with dressing, it is best eaten the same day.
You can swap the meats, cheeses, olives, peppers, and greens based on what you like. Keep the same balance of salty, creamy, crunchy, tangy, and fresh ingredients.
Yes. Antipasto salad is hearty enough for lunch or a light dinner because it includes meats, cheeses, vegetables, and greens.
Yes. Serve it in a large bowl, arrange it on a platter, or turn the ingredients into appetizer skewers. Keep the dressing on the side until ready to serve.
I didn’t see the balsamic dressing ingredients. I know how to make but thought others might not!, love all your recipes!
perfect salad!!!
Thank you so much!