This recipe for antipasto salad is loaded with Italian meats, cheese and veggies, all tossed in a homemade zesty dressing. The perfect appetizer or main course option.
I love a hearty salad. Some of my favorites include Ahi tuna salad, brussels sprout salad and this simple yet satisfying antipasto salad.
To me, there’s not much better than a giant salad, and this antipasto salad definitely fits the bill. This amazing salad is just loaded with meat, cheese, olives, veggies, you name it! Top it off with a homemade Italian style dressing and you’ve got salad perfection. The dressing for this salad is one of my all-time favorites. The herbs and spices go so well with all of the antipasto flavors, it’s a match made in salad heaven.
This salad would be perfect with main dishes like spaghetti with slow cooker Italian meatballs, classic stuffed shells or a chicken alfredo bake! Why not have an Italian feast?
Antipasto Salad Ingredients
When you make antipasto salad you will need salad greens, salami, prosciutto, olives, roasted red peppers, chickpeas, artichoke hearts, mozzarella balls, pepperoncini peppers and parsley. For the dressing you will need olive oil, dijon mustard, red wine vinegar, lemon juice, garlic powder, onion powder, dried oregano, salt and pepper.
How Do You Make Antipasto Salad?
To make antipasto salad start with the dressing. Place all the dressing ingredients in a sealed jar. Shake the jar to mix the dressing. Alternatively, you can whisk the salad dressing ingredients together in a bowl. Cut your salami, prosciutto and larger veggies into bite size pieces. Place your lettuce in a bowl. Pour half the dressing over the lettuce. Toss the lettuce and dressing together. Top the lettuce with salami, prosciutto, kalamata olives, fresh mozzarella pearls, artichoke hearts, roasted red peppers, chickpeas and pepperoncini peppers. Drizzle the rest of the dressing over the top of the salad. Sprinkle a little parsley on top and you are ready to enjoy the salad.
Tips For The Perfect Antipasto Salad
- You can really use whatever lettuce you like for this antipasto salad. I tend to just buy one of those bags of pre-washed mixed greens. You could also use chopped up romaine or butter lettuce. Spinach will also work well.
- Arrange the toppings in small groups across the salad for a more elegant presentation.
- The dressing can be made up to a week in advance which is great for when you’re trying to plan ahead.
- This salad is best when served immediately, as the dressing can wilt the lettuce over time.
Quick Tip
Use marinated artichoke hearts and mozzarella balls, it just adds even more flavor to the mix without any extra effort on your part.
Recipe FAQs
Antipasto salad is made of lettuce, antipasto toppings like salami, prosciutto, olives, fresh mozzarella pearls, artichoke hearts, roasted red peppers, chickpeas and pepperoncini peppers and Italian dressing.
Typically I don’t store dressed antipasto salad in a refrigerator because the lettuce tends to wilt. However, you can prepare the components for the salad ahead of time and keep them in separately stored in airtight containers in a refrigerator for up to 4 days. Be mindful of any expiration dates on any of your ingredients.
Antipasto salad typically has meats like salami and prosciutto, cheeses like mozzarella and parmesan, and veggies like olives, roasted peppers and artichoke hearts.
Recipe Variations
This recipe is fantastic as written; however, with antipasto you can have fun building your salad with your favorite toppings!
- Meats: You could add pepperoni, genoa salami, capicola, soppressata or even sliced chicken to the salad.
- Cheeses: Small cubes of provolone cheese, fontina cheese and asiago cheese work well with this salad. You could also shave some parmesan cheese over the top!
- Vegetables: There are tons of other veggies that would go well on this salad. You can try marinated mushrooms, red onions, grilled eggplant, roasted asparagus or even try a scoop of peperonata or caponata.
If you love antipasto, take a look at my amazing antipasto platter for another way to enjoy this great Italian flavor! If you want a similar salad with a Greek twist, you need to try my chopped Greek salad.
This antipasto salad is perfect for a main course or as a hearty appetizer or side dish. When I serve it as a main course I often have garlic knots, caprese bread or Italian style bread on the side. However you serve it, it’s sure to be a hit at a party, as a filling lunch or for a quick dinner option.
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This recipe for antipasto salad is loaded with Italian meats, cheese and veggies, all tossed in a homemade zesty dressing.
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For the dressing: Place all of the salad dressing ingredients in a jar and shake until thoroughly combined. Set aside.
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Place the lettuce in a large bowl; toss with half of the dressing.
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Arrange the meats, cheese, olives, chickpeas and vegetables on top of the greens.
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Drizzle the remaining dressing over the top and serve. Garnish with parsley if desired.
- You can really use whatever lettuce you like for this antipasto salad. I tend to just buy one of those bags of pre-washed mixed greens.
- Use marinated artichoke hearts and mozzarella balls, it just adds even more flavor to the mix.
- Arrange the toppings in small groups across the salad so that you can choose which delicious toppings you eat in every bite!
Calories: 441kcal | Carbohydrates: 15g | Protein: 20g | Fat: 34g | Saturated Fat: 11g | Cholesterol: 61mg | Sodium: 983mg | Fiber: 5g | Sugar: 6g
