This antipasto salad recipe assembles quickly, has all the ingredients you love from an antipasto board, and can easily be turned into a meal or your new favorite side salad.
Antipasto Salad Recipe
Full of Italian flavors and tastes, this recipe for antipasto salad has a lot of the same elements I love from the New Orleans Muffuletta, but in salad form. I make mine on a bed of lettuce and then apply all the mouth-watering meats, cheeses, and olives.
Is Antipasto Salad Healthy?
Antipasto salads can be a healthy option if you keep portions in mind. While it’s not low in carbs, it is a filling meal or a complementary side salad. Because antipasto salads are filling, you’ll want to pair this recipe with simple main items like pan-seared chicken breasts or pizza night.
Ingredients
The first layer of this salad is Romaine lettuce or your favorite salad greens. Then, you’ll add sliced salami, sliced prosciutto, Kalamata olives (or any others), roasted red peppers, marinated artichoke hearts, mozzarella (shredded, pearls, or cubed), and pepperoncini peppers. A light dressing, such as Dijon or balsamic vinaigrette, is a great choice for this salad.
How to Make Antipasto Salad at Home
Build the salad by layering the lettuce, salami, prosciutto, Kalamata olives, red peppers, artichoke hearts, mozzarella, and pepperoncini peppers in a large salad bowl or platter. Drizzle the dressing, toss to combine, and serve.
Laura’s Tips for the Best Antipasto Salad
Since an antipasto salad is full of textures and ingredient combinations, using a simple and light dressing is key. I love using this maple Dijon vinaigrette or my balsamic vinaigrette for the job.
You can switch up the deli meats and the types of olives, use Italian Olive salad, switch up the cheeses, or even add some jalapeños for added spice.
A great aspect of making this antipasto salad is that it can be prepped a day ahead of time by assembling the ingredients in a large salad bowl and waiting until you’re ready to serve it to drizzle the dressing and give it a good toss.
What to Serve with Antipasto Salad
Don’t forget to pair this easy salad with some other delicious options, such as cheese straws, roasted summer vegetables, or Mediterranean pizza.
Antipasto Salad
Ingredients
- 1 head or 2 hearts of Romaine lettuce
- 4 ounces sliced salami
- 4 ounces sliced prosciutto
- ¼ cup Kalamata olives
- 4 ounces roasted red peppers, coarsely chopped (jarred or homemade)
- 4 ounces marinated artichoke hearts, drained
- 4 ounces mozzarella
- 4 to 6 small pepperoncini peppers
- ⅓ cup Dijon vinaigrette
Instructions
- In a large salad bowl or platter, build the salad by layering the lettuce, salami, prosciutto, Kalamata olives, red peppers, artichoke hearts, mozzarella, and pepperoncini peppers.
- Drizzle Dijon vinaigrette over the top and toss to combine.
Tayler says
I made this salad with dinner tonight and it was incredible! Easy to throw together too!
DK says
This is the perfect lunch salad! I added some ham as well for that extra kick!
Colleen says
This was a perfect movie night dinner to share. So simple and un-fussy. Thank you!
Angela says
Antipasto is always a win in our home and this salad was so easy to make. I had never thought of adding a vinaigrette before but added yours and it took the dish to a whole other level. Great recipe, thanks!
Heather says
Seriously, the easiest Antipasto Salad ever, and the most flavorful! And your Maple Dijon Vinaigrette takes it over the top, a total hit! Thank you!