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This antipasto salad brings the flavors of a classic Italian appetizer platter into one colorful bowl. Romaine lettuce, salami, olives, artichoke hearts, roasted peppers and cherry tomatoes are tossed with a zesty vinaigrette for a salad that is fresh, bold and full of flavor. It works as a side dish, a starter or even a light main course. Each bite gives you that Italian inspired combination of textures and tastes.
Antipasto salad is a bright and breezy Italian style salad, inspired by the ever-popular antipasti platters typically served in Italian restaurants.
Also try shaved Brussels sprouts salad and antipasto skewers. Italian tuna white bean salad is a must-try too.
Why You’ll Love It
Flavor-dense: This salad is loaded with so much flavor and is honestly so tasty.
Italian classic: If you constantly order the antipasti platter when you eat out at your favorite Italian restaurant, this is the salad for you.
Toss and serve: I love that I can prep all the ingredients in advance and then toss everything together. It’s a great option for entertaining.
So colorful: Want to pretty up your salad station; this antipasto salad is how!
Versatile: There are so many mix-and-match versions of this recipe you can make.
Antipasto Salad Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Vinaigrette Ingredients
Avocado oil: Choose a high-quality avocado oil for its mild flavor and heart health benefits. Look for a cold-pressed and unrefined option. A light or extra virgin olive oil is totally fine to use, too.
Balsamic vinegar: I love using traditional aged balsamic vinegar as it adds depth to the vinaigrette. I recommend red wine vinegar over white wine vinegar as an alternative.
Honey: Use natural honey if you can. Maple syrup is a great swap.
Dijon mustard: This emulsifies the dressing and adds a tanginess to it that I love.
Garlic: I don’t recommend using garlic powder in this recipe. You can use shallots instead of fresh garlic if you like.
Salad Ingredients
Romaine hearts: Crisp and sturdy romaine lettuce hearts are the base of the salad. I love them for their wonderful crunch.
Marinated artichoke hearts: Tangy and tender marinated artichoke hearts add a briny flavor and creamy texture to the salad. These are the little heroes of the salad, in my opinion.
Genoa salami or Italian dry salami: Use your favorite variety.
Pepperoncini: Tangy and slightly spicy pepperoncini peppers add a pop of brightness and heat to the salad.
Fresh parsley: Use fresh basil or cilantro if you can’t find parsley.
Green olives, kalamata olives, black olives: Mix and match varieties as you like.
How to Make an Antipasto Salad
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prep the vegetables: Get everything ready; clean, dry, dice, and slice all the vegetables.
Make the dressing: To a bowl add the vinaigrette ingredients and mix them until combined. Set this aside.
Mix the salad ingredients: To a large bowl add the salad ingredients. Drizzle the vinaigrette on top of the salad. Toss everything together before serving.
Substitutions and Variations
Vegetarian: Leave the salami out and add extra marinated artichoke hearts, roasted vegetables, and canned chickpeas for protein.
Caprese: Skip the salami and olives, and focus on mini fresh mozzarella pearls, cherry tomatoes, basil leaves, and balsamic glaze. Serve with a simple olive oil and balsamic vinegar dressing – try a drizzle of balsamic glaze.
Grilled: Grill the vegetables like red peppers, zucchini, and eggplant before adding them to the salad for a smoky flavor.
Seafood: Swap the salami with a variety of seafood like grilled shrimp, calamari, and smoked salmon. Add ingredients like marinated mussels, capers, and pickled vegetables. Use dill instead of parsley in this version.
Serving Suggestions
Appetizer: Serve an antipasto platter salad with crusty bread or crackers. Pure perfection. It goes well alongside this steak and shiitake mushroom bruschetta recipe.
As a main: Pair it with steak or chicken. Try it with a reverse sear NY strip steak recipe or these grilled chicken and pepper kebabs.
For dessert: Want to end with an Italian dessert? Try this luscious Limoncello panna cotta or how about tiramisu cheesecake?
How to Store Antipasto Salad
Store: This salad can be kept refrigerated without the vinaigrette for up to 3 days. If already dressed, it’s best enjoyed within a day; otherwise, it will wilt.
Freeze: This salad is not a good recipe for freezing.
Top Tips
Use fresh ingredients: Look for ripe tomatoes, crisp lettuce, and quality meats and cheeses. This will make a world of difference as each ingredient is a standout flavor.
Layer ingredients for long-term: If the salad needs to be kept for a while – layer the ingredients in the salad bowl rather than tossing them all together. This prevents the salad from becoming soggy.
Let flavors meld: Allow the salad to sit for a few minutes after adding the dressing to let the flavors meld together.
Serve at the right temperature: Serve the antipasto salad chilled or at room temperature, depending on how you like it. Some ingredients, like grilled vegetables or meats, are best when served slightly warm.
Antipasto Salad FAQ
An antipasto salad is a traditional Italian salad that typically includes cured meats, cheeses, vegetables, and olives, served on lettuce or mixed greens. It’s served as an appetizer or starter course before the main meal.
While antipasto salad is traditionally served as an appetizer or starter, you can have it as a main course by adding more protein, like grilled chicken or shrimp, and increasing the portion size to make it more filling.
Antipasto salad is typically served cold or at room temperature. However, some variations may include warm grilled vegetables or meats. Ultimately, it comes down to personal preference and the specific ingredients used.
Antipasto Salad Recipe
Antipasto Salad
Ingredients
For the Vinaigrette
- ¼ Cup avocado oil
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon lemon juice
- 2 Teaspoons honey
- 1 Teaspoon Dijon mustard
- 1 Teaspoon garlic, minced
- ¼ Teaspoon coarse kosher salt
- ¼ Teaspoon black pepper
For the Salad
- 2 romaine hearts, chopped
- 1 Cup roasted red peppers, drained and chopped
- 1 Cup cherry tomatoes, halved
- 6 Ounces marinated artichoke hearts, chopped
- 4 to 5 Ounces salami, Genoa or Italian Dry Salami, quartered
- 2 ½ Ounces spring mix
- ½ Cup pepperoncini
- ½ Cup feta cheese, crumbled
- ¼ Cup parsley, chopped
- ¼ Cup green olives
- ¼ Cup kalamata olives
- ¼ Cup black olives
- ¼ Cup red onions, sliced
Instructions
- Clean and dry all the vegetables.
- Mix the vinaigrette ingredients until combined. Set aside.
- Put the salad ingredients in a large bowl.
- Drizzle the vinaigrette on top of the salad.
- Toss before serving.
Notes
Layer ingredients for long-term: If the salad needs to keep for a while – layer the ingredients in the salad bowl rather than tossing them all together. This prevents the salad from becoming soggy.
Let flavors meld: Allow the salad to sit for a few minutes after adding the dressing to let the flavors meld together.
Serve at the right temperature: Serve the antipasto salad chilled or at room temperature, depending on how you like it. Some ingredients, like grilled vegetables or meats, are best when served slightly warm.
Nutrition
Enjoy this utterly delicious ensalada antipasto with its perfect salad dressing. It’s a hearty salad that is super easy to prepare and you’ll love how colorful and flavorful it is. Antipasto salad can be enjoyed as an appetizer or main. Bust out your prettiest serving platter, and wow your friends with this showstopper!
Other Recipes to Try
- Baked cream cheese spaghetti is always creamy and super comforting.
- This is the only lasagna al forno you’ll ever need. It’s delish!
- Try my Nonna’s delicious lemon ricotta cookies.
- Italian sausage tortellini soup is the perfect winter meal.
- Here’s a quick and classic easy shrimp linguine to try soon.
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
So delicious and easy to prepare! Would love to make it again!
The most delicious salad. Ever. I always make it at least once a week.