Antipasto Salad is the perfect way to start a meal. This traditional Italian recipe is full of flavor and you’ll love the combination of meat, veggies, and balsamic dressing.
If you’re craving tasty salads, then try this Italian Pasta Salad or Caprese Salad.
Table Of Contents
Recipe Details
I love this Antipasto Salad because it’s colorful, tasty, and has so many different flavors to enjoy. It’s the perfect start to a family meal or addition to a party buffet.
- TASTE: Salty, sweet, tangy, savory, and even a little spicy, this salad has it all. The many flavors complement each other so well.
- TEXTURE: From creamy cheese to dry meats, to juicy veggies, this Antipasto Salad is full of amazing texture.
- TIME: This recipe is nice and quick, only taking 10 minutes to prepare.
- EASE: With only chopping and tossing to do, it’s a breeze to make.
What You’ll Need
Ingredient Notes
- Lettuce- Romaine is the best base for this salad, with both crispy and soft leaves. You can substitute other types, but this is best.
- Olives and Artichoke hearts- These salty, zesty ingredients add tons of flavor. You can get canned or jarred, just drain out the juice/oil before adding them in.
- Tomatoes- Juicy cherry tomatoes are great for this salad. Their sweet flavor complements the salt and tang of other ingredients.
- Pepperoncini- You can get these already sliced in the jar, or get them whole and slice them yourself. They add a little heat to this Antipasto Salad.
- Cheese- Provolone and fresh mozzarella cover both moist and dry cheese varieties. Others can be used as well.
- Meat- Salami is the most common choice. You can get it sliced or cubed. Either is fine.
- Dressing- Use your favorite Italian dressing, or try this Easy Cilantro Lime Dressing or homemade Greek Salad Dressing.
Add-ins and Substitutions
- Add mushrooms- You can add sliced portobello mushrooms, white button mushrooms, or marinated mushrooms from the jar to this salad.
- Substitute different meats- Besides Genoa salami, try it with pepperoni, soppressata, capicola, mortadella, or prosciutto.
- Add different olives- I used kalamata olives, but you could also use black, green, or Castelvetrano olives in place of them.
- Try it with anchovies- For a salty burst on your tongue, dice some anchovies and add them to your Antipasto Salad.
How to Make Antipasto Salad
- Chop and slice. First, place the chopped romaine lettuce on the bottom of a large serving bowl. Then chop and slice all the other ingredients, except the mozzarella balls, and layer on the lettuce. Place the mozzarella on top.
- Add dressing. Now drizzle the Italian dressing on top and toss everything together with two wooden salad spoons. Serve.
Pro Tip: Make this salad to your liking by adding as much or as little of each ingredient as you like.
Recipe Tips
- Use block cheese- For the provolone, look for block cheese as it has better flavor than the pre-sliced kind.
- Avoid olive pits- Choose olives that have already been pitted for easier eating.
- Make extra dressing- If you’re making your own dressing, make a double batch so you can store it in the fridge for other salads and sandwiches.
- Serve immediately- This Antipasto Salad tastes best when served immediately. The texture of the vegetables is at its best and will become soggy if it sits after being prepared.
FAQs
Antipasto means “before the meal.” It’s a traditional first course in an Italian meal, meant to awaken everyone’s taste buds. An Antipasto’s mix of savory meats and cheeses with salty, sweet, and crisp vegetables makes it a delicious way to stimulate the appetite.
Antipasto salad is a traditional Italian dish with many different variations and combinations. Several key ingredients include cured or pickled meats. Anchovies. Different cheeses. Olives. Mushrooms. Other vegetables. Then, you top it all with your choice of dressing.
Serving Suggestions
This Antipasto Salad recipe is versatile and delicious, and you can pair it with lots of your family’s favorites. Here are some tasty ways to serve it.
- Main Dishes: Enjoy this salad before Baked Eggplant Parmesan, Pepper Steak Recipe, Cedar Plank Salmon, and Juicy Air Fryer Pork Chops (VIDEO).
- Bread: Serve this Antipasto Salad with some crusty Rustic Bread, Garlic Cheese Bread, Copycat Pizza Hut Breadsticks, or Buttery Brioche Bread with an Herbed Bread Dipping Oil.
- Pasta: Pair it with Easy Penne Alla Vodka, Spaghetti and Meat Sauce, Chicken Alfredo Lasagna, or Shrimp Linguine.
Make This Recipe in Advance
Make ahead: You can prepare the dressing ahead if it is homemade, and slice the cheese and meat ahead of time, too. But the salad can’t be assembled until it’s ready to serve.
Storing: You can store this salad, covered and without its dressing, for 3-5 days in the refrigerator. It’s best to eat it as soon as possible once dressed because the lettuce and other ingredients get soggy over time.
Freeze: You can freeze the meat and cheese, but the salad does not freeze well.
More Scrumptious Salads!
Full Recipe Instructions
Antipasto Salad
Ingredients
- 4 cups romaine chopped
- 1/2 cup pitted kalamata olives halved
- 1/2 cup cherry tomatoes halved
- 1/2 pepperoncini
- 8 ounce Genoa Salami chopped
- 1/2 cup mozzarella cheese balls
- 13 ounce marinated artichoke hearts quartered
- 8 ounces provolone cheese chopped
- 1 cup Italian dressing
Instructions
- First, place the chopped romaine lettuce on the bottom of a large serving bowl.
- Then chop and slice all the ingredients but the mozzarella balls. Then arrange them on top of the lettuce.
- Now drizzle your desired amount of Italian dressing on top and toss everything together with two wooden salad spoons. Make sure to serve this fresh. Tip: add as much or little of each ingredient per your liking.
Notes
- Use block cheese- For the provolone, look for block cheese as it has better flavor than the pre-sliced kind.
- Avoid olive pits- Choose olives that have already been pitted for easier eating.
- Make extra dressing- If you’re making your own dressing, make a double batch so you can store it in the fridge for other salads and sandwiches.
- Serve immediately- This Antipasto Salad tastes best when served immediately. The texture of the vegetables is at its best and will become soggy if it sits after being prepared.
Nutrition
This post was originally published on Sep 20, 2016, but we have tweaked it a bit since then.
- Creamed Corn - October 9, 2024
- Baked Plantain Chips - October 7, 2024
- Chicken Meatball Soup - October 2, 2024
Bert says
Truly delicous
Dina says
Thank you so much Bert!