If you tend to hover over a good grazing board or the appetizer table, you’re going to love this easy Antipasto salad.
It 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.
What is Antipasto Salad
Antipasto salad is a simple salad recipe that is full of Italian flavors and tastes. I make mine on a bed of lettuce and then apply all the mouth-watering meats, cheeses, and olives that I love.
It has a lot of the same elements I love from the New Orleans Muffuletta, but in salad form!
The romaine lettuce is perfect for adding volume and filling you up with fiber, while the meats and olives add protein and nutrients.
Pair that with the added calcium from the cheese, and this salad recipe is a totally well-rounded meal! 😉
Antipasto or Antipasti?
Both are actually correct! Antipasto refers to “one,” while antipasti refer to multiples. One antipasto salad bowl can be served in multiple bowls and is referred to as antipasti.
Are you ready to learn what epic ingredients go in this antipasto salad? Here is what you need to make it:
- Romaine lettuce: shred it as fine as you like, or use salad greens instead.
- Sliced salami: save time by buying it pre-sliced.
- Sliced prosciutto: behind the deli counter or pre-sliced with deli meats.
- Kalamata olives: these Greek olives add lots of flavor to this salad. Green and black olives pair well too.
- Roasted red peppers: you can roast your own or buy a jar already done for you!
- Marinated artichoke hearts: whole or pieces, grab what’s available.
- Mozzarella: use shredded, pearls, or cubed!
- Pepperoncini peppers: great for crunch and salty texture.
- Dijon vinaigrette: the perfect light dressing for this salad. Balsamic vinaigrette works well too!
How to Make Antipasto Salad at Home
Get your ingredients ready, line them up, and get ready to make this antipasto salad at home by:
Add the ingredients to a bowl
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 the dressing
Lightly pour the Dijon vinaigrette over the top and toss to combine.
In plates or bowls, this salad will disappear!
What Dressing to Use for 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.
Variations for Antipasto Salad
Like antipasto platters, antipasto salads come with an array of pairing options and variations. 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.
Is Antipasto Salad Healthy?
Antipasto salads can be a healthy option by keeping portions in mind when serving. While it’s not low in carbs, it is a filling meal or a complimentary 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, for example.
Prep Ahead Antipasto Salad
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!
The ease of making this Antipasto Salad makes it a dream come true side for dinner or an appetizer for a crowd!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 6
- 1 large 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
- 4–6 small pepperoncini peppers
- ⅓ cup Dijon vinaigrette
- 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.
- Serving Size: 1 salads
- Calories: 235
- Sugar: 3.8 g
- Sodium: 610.8 mg
- Fat: 16.8 g
- Saturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 11.4 g
- Fiber: 2.9 g
- Protein: 12.6 g
- Cholesterol: 32.7 mg
Leave a Reply