Antipasto Salad is one of my all time favorite salad recipes! It has everything you’d place on an Italian meat and cheese board all tossed into one savory, cheesy, and fresh salad. Serve it at a potluck, plate it as a side dish, or enjoy it for lunch – no matter why you choose to make it, you’re going to love this seriously satisfying Antipasto Salad.
If you’ve ever been to an Italian restaurant, you’re likely very familiar with the legendary Antipasto Salad. If you’re not, then prepare to be introduced to the meat, cheese, and veggie packed salad of your dreams! It’s anything but bland.
Antipasto is what Italians refer to as the traditional first course of a meal, and it’s loaded with things like cheese, cured meats, vegetables, etc. It’s pretty much everything you’d find on a cheese board.
While I enjoy the ingredients of classic Antipasto by themselves or on a board, I especially enjoy when they’re all tossed together in a flavor packed salad! That way, I can get all of the flavors together on my fork for one perfect bite after the next. Balsamic Vinaigrette is what ties it all together in the most delicious way, and I highly recommend making my homemade version if you have 5 minutes to spare! It really compliments this salad in a way store bought just can’t.
I love a good salad that really hits the spot. Antipasto Salad has got tons of flavor, it’s actually filling, and it’s flexible! While I like to stick with all of the classic ingredients, you can add and take away ingredients to best fit your needs. You’ll also find that this easy to make salad is a total crowd pleaser and is always a huge hit at parties and potlucks alike. Everyone likes Italian flavors, and there’s definitely something in this salad for everyone!
How to Make Antipasto Salad
Just like any good salad recipe, Antipasto Salad is wonderfully easy to make!
- Start with the greens. Arrange the spring mix on a large platter.
- Assemble the Antipasto ingredients. Scatter the tomatoes, mozzarella, pepperoni, salami, artichokes, peppers, provolone, olives, onion and pepperoncini on top of the spring mix.
- Top it off. Sprinkle the salad with the parmesan cheese and oregano. Season with kosher salt and pepper, if desired.
- Serve with vinaigrette. Toss the salad with the vinaigrette or serve on the side.
Can I make Antipasto Salad ahead of time?
Yep! Just make sure you don’t toss the salad in balsamic vinaigrette until you’re just about ready to serve it. Over time, the vinaigrette will cause the lettuce to wilt. In separate airtight containers in the fridge, both the vinaigrette and Antipasto Salad will stay fresh for about 2 days. Make sure the container is truly airtight for the freshest results.
What is the difference between Antipasto and Antipasto Salad?
Essentially, the only difference between the two is the addition of balsamic vinaigrette and lettuce to the salad! Antipasto Salad takes all of the meats, cheeses, and vegetables from traditional Antipasto and combines it with salad ingredients – leafy greens and balsamic vinaigrette. That way, it’s transformed from just an appetizer to a meal all on its own!
How should I serve Antipasto Salad?
There’s really no wrong way to enjoy this hearty Italian salad. Serve it as an appetizer, side dish, or the main course! It’s also great for presenting at parties, potlucks, or any other occasion with friends. It really makes a great lunch for those days at the office when you don’t want to microwave your leftovers! I love eating Antipasto Salad for lunch because it’s light enough to not weigh me down, but filling enough to keep me going until dinner.
Keep your salads savory and satisfying with these easy recipes!
Get the Recipe: Antipasto Salad Recipe
- 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
- salad bowl
- 1 whisk
- 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.