This delectable Antipasto Salad is loaded with crisp romaine, sweet tomatoes, marinated artichokes, soft mozzarella pearls, Kalamata olives, cherry peppers, pepperoncini, and salami. Then it is drizzled with a tasty oil and vinegar Italian dressing. It is typically served as the first course of a traditional Italian meal. However, I love to serve this tasty salad during those hot summer evenings when turning on the stove is just not ideal.
This hearty low-carb salad can be served as a meal by itself or as a side dish with pasta pomodoro or chicken parmesan. Or play it real simple and serve with cheese garlic bread.
What is antipasto salad?
Antipasto salad is a traditional first course of an Italian meal. It typically consists of Italian cured meats, cheeses, olives, and veggies in a light oil and vinegar homemade Italian dressing. It is served with or without greens, but I prefer mine with it as it gives it a well-balanced texture.
How to make Antipasto Salad
Start by simply washing, drying, and chopping your romaine lettuce and place it in a large bowl. Then add the red wine vinegar, garlic, sugar, oregano, basil, salt, pepper, lemon juice, and olive oil to a mason jar or whisk it in a small bowl. Now cap the jar and shake to combine.
Next, on a large platter, drizzle about half of the dressing over the romaine lettuce and toss to coat. Then top with the tomatoes, artichoke hearts, mozzarella pearls, Kalamata olives, cherry peppers, pepperoncini, and salami. Drizzle with the remaining dressing, top with fresh basil ribbons, and serve.
Recipe notes and helpful tips
- The dressing can be mixed up to 24 hours in advance and stored in an airtight container in the refrigerator.
- For optimal taste, use fresh mozzarella cheese like pearls, balls, or cubes. If you can’t find exactly what you are looking for, buy a chunk and cut it into bite-size pieces.
- Top the salad with fresh basil ribbons or other fresh herbs for an over-the-top finish.
- Use an excellent quality Italian salami. I am very fortunate to have a grocery store within driving distance with a fair selection of quality cheese and cured sausages.
- Marinated vegetables, like artichoke hearts, add flavor, depth, and texture.
- Other ingredients to add or substitute in the salad are pepperoni, cherry tomatoes, black olives, green olives, red onion, Parmesan cheese, red peppers, or Provolone cheese.
- For added protein, try prosciutto or pepperoni.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Antipasto Salad Recipe
Ingredients
Dressing
- 3 tablespoons red wine vinegar
- 2 cloves garlic minced
- 1 teaspoon sugar
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- 1 teaspoon lemon juice
- ⅓ cup extra virgin olive oil
Antipasto Salad
- 8 cups chopped romaine lettuce
- 1 cup grape tomatoes halved
- 1 7.5 ounce jar grilled marinated artichoke hearts drained
- 8 ounces mozzarella pearls or mozzarella balls
- ⅔ cup pitted Kalamata olives
- 1 cup assorted sweet cherry peppers and peperoncini
- 8 ounces chopped genoa salami
- Fresh basil for ribbons
Instructions
- Add the red wine vinegar, garlic, sugar, oregano, basil, salt, pepper, lemon juice, and olive oil to a mason jar. Shake to combine.
- Add the chopped romaine to a large serving bowl. Drizzle about half of the dressing over the romaine lettuce and toss to coat. Top with tomatoes, artichoke hearts, mozzarella pearls, Kalamata olives, cherry peppers, peperoncini, and salami.
- Drizzle with the remaining dressing, Top with fresh basil ribbons, and serve.
Notes
- The dressing can be mixed up to 24 hours in advance and stored in an airtight container in the refrigerator.
- Use fresh mozzarella, pearls, balls, or cubes. If you can't find exactly what you are looking for, buy a chunk and cut it into cubes.
- Top the salad with fresh basil ribbons for an over-the-top finish.
- Use an excellent quality Italian salami. I am very fortunate to have a grocery store within driving distance with a fair selection of quality cheese and cured sausages.
- If smoked marinated artichoke hearts are available, they add flavor, depth, and texture.
- Other ingredients to add or substitute in the salad are pepperoni, black olives, green olives, red onion, Parmesan cheese, red peppers, or Provolone cheese.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
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Faith Stephenson
It looks like a delicious and good recipe. This would be a great treat for my husband! Yummmm
Blair Villanueva
Italian salads are very appetizing and colorful! This antipasto salad looks delicious, and you made it with love. It is not like those commercially prepared antipasto in many restaurants.
Beth Pierce
Thank you Blair!
Neely Moldovan
Love a good salad of any kind. This one sounds delish!
May
I love antipasto salads! I would love to do this but cheeses around here are sooo pricey. ONly the supermarket cheddar is affordable here.
Pooja
My all time favorite salad with all nutrition. I love this recipe and can make this all summer. I simply love the fact that you can have this at anytime of the day and it fills you up nicely.
Beth Pierce
Agreed 100%
Rosey
I do love a good antipasto salad when I have company coming over. It’s an easy reach for something many will love.
Jennifer Prince
My dad used to order these all the time. They’re such a fun take on a salad!
John
This is the perfect salad for these hot summer nights. I’ll be making this again! It was delicious!
Mary K Stallings
Yes this is the perfect light dish for the summer. While also not skimping on any flavor!
Beth Pierce
Agreed!
Mary
I haven’t ever made my own antipasto salad. It is nice because it is so easily customizable. This sounds perfect for summer!
Stephanie
I agree, adding the greens makes this even better. And making dressing from scratch tastes so fresh!
Myyellowapron
Love antipasto salad. My favorite part of any Italian meal (well, apart from the bread of course!)
Beth Pierce
I agree! I love good Italian bread!
Tracey Giordano
Best salad ever! It’s so light and simple to make.
Matt Taylor
Delicious! I always love a good antipasto salad, they always kind of remind of a charcuterie board without the crackers, haha. I love taking several of the elements all together in one bite, such a burst of flavor. This version is amazing, and like you, I kind of like some greens as well, at the very least fresh basil or spinach.
Toni
I loved how flavor-packed this salad is! I will definitely make this again, soon!
Karen Schott
We have made this so many times this summer, it’s always delicious!
Lily
I needed something for lunch that was super easy to make and delicious and this salad was perfect, super easy to make and full of flavor!
Katie
This salad is so fresh and light. We love it for summer potlucks and picnics!
Amanda Livesay
Love everything about this salad!
Cathy
One of my favorite salads! Thanks for this recipe!
Jen
Thank you for the smoked artichoke hearts recommendation. It really did add an extra depth of flavor to this side dish. So delicious!
Debi
This salad was delicious for dinner last night. I made it to make sure we liked it before the Memorial day pool party.
Erin
This Antipasto Salad looks like an amazing meal!
Krystle
All my favorite flavors in one easy salad. Everyone gobbled it up at our BBQ.
Dorothy
This goodness will be on constant rotation this summer!
Anjali
This salad looks so fresh and delicious!! I’m definitely adding it to our Memorial Day picnic menu next week!! 🙂
Claudia
I could eat this delicious salad everyday and it has everything I love in it!
Sue
What a delicious balance of flavors and textures. I could eat this every day!
Jeff Albom
I love antipasto. It’s great as an appetizer before spaghetti bolognese.
Bintu
This is the perfect dish for hot summer nights – so many delicious elements to it!