If you love big, bold Italian flavors in a fresh and vibrant dish, you absolutely have to try this Antipasto Salad Recipe. It’s a colorful melody of salami, cheeses, olives, and marinated vegetables, all brought together with a zesty dressing that wakes up your palate. Whether you’re looking for a quick lunch, a spectacular starter, or a crowd-pleasing party side, this salad has you covered with minimal fuss and maximum deliciousness.

Ingredients You’ll Need

A large white bowl sits on a white marbled surface filled with a colorful layered salad. The bottom layer is fresh dark green leafy lettuce. On top of the lettuce, arranged in neat sections, are small sliced pepperoni rounds, cubes of light yellow cheese, whole green olives, halved bright red cherry tomatoes, chopped salami squares, creamy white mozzarella balls, diced artichoke hearts, sliced red onions, chopped yellow peppers, black olives, and golden brown croutons. The ingredients are sprinkled with chopped herbs, and a pair of silver serving tongs rest inside the bowl. Nearby on the surface are lemon halves, a small black plate with cherry tomatoes, and part of a striped cloth. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are wonderfully simple yet essential to creating an authentic Antipasto Salad Recipe. Each component contributes a burst of texture, color, or flavor that makes this salad truly sing — from the crunch of fresh romaine to the savory punch of salami and the tangy pop of red wine vinegar in the dressing.

8 oz romaine or mixed greens: Provides a crisp and refreshing base to balance the rich toppings.
1 cup cherry tomatoes, halved: Adds sweetness and bright red color to the salad.
½ cup black olives, sliced: Brings a briny depth and satisfying bite.
½ cup green olives, sliced: Offers a slightly sharper olive flavor for contrast.
½ cup roasted red peppers, sliced: Contributes smoky sweetness and vibrant color.
½ cup marinated artichoke hearts, quartered: Delivers tender texture and a tangy zing.
½ cup mozzarella pearls or cubed cheese: Provides creamy, mild richness that complements the salad’s stronger flavors.
½ cup diced provolone or cheddar cheese: Adds sharp, savory notes and a firmer texture.
½ cup sliced salami or pepperoni: Introduces the essential spicy, meaty Italian character.
¼ cup red onion, thinly sliced: Adds subtle sharpness and crunch.
2 tbsp chopped fresh parsley: Gives a fresh herbal finish and beautiful green flecks.
⅓ cup olive oil: The heart of the dressing, carrying richness and helping flavors meld.
2 tbsp red wine vinegar: Provides the perfect tang and brightness to the dressing.
1 tsp Dijon mustard: Adds gentle heat and emulsifies the dressing for a silky texture.
1 tsp Italian seasoning: Brings fragrant herbs like oregano and basil to enhance the Mediterranean vibe.
1 clove garlic, minced: Packs an aromatic punch that energizes the salad.
Salt & pepper, to taste: Balances and rounds out all the flavors beautifully.

How to Make Antipasto Salad Recipe

Step 1: Combine the Salad Ingredients

Begin by tossing the chopped romaine or mixed greens into a large salad bowl. Add the halved cherry tomatoes, sliced black and green olives, roasted red peppers, marinated artichoke hearts, mozzarella pearls, diced provolone or cheddar, sliced salami or pepperoni, and thinly sliced red onion. This colorful mix creates a stunning, layered salad packed with texture and flavor, setting the stage perfectly for your dressing.

Step 2: Prepare the Dressing

In a small jar or bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, Italian seasoning, minced garlic, and a pinch of salt and pepper. This zesty dressing will coat every bite with a delightful tang and herbaceous warmth that elevates the entire salad.

Step 3: Dress and Toss the Salad

Pour the dressing over your assembled salad ingredients, taking care to drizzle evenly. Gently toss everything together so each piece is lightly coated, ensuring every forkful bursts with balanced flavor without overwhelming the fresh components.

Step 4: Garnish and Serve

Finish by sprinkling the chopped fresh parsley on top. This final touch brightens the salad visually and adds a hint of freshness to every bite. Your Antipasto Salad Recipe is now ready to serve, or you can chill it for up to two hours to let the flavors marry beautifully.

How to Serve Antipasto Salad Recipe

A large white bowl filled with a mixed salad containing several layers: the base is bright green lettuce leaves, layered with thin slices of pink and white salami, small white mozzarella balls, and cubed pale yellow cheese. Scattered through the salad are sliced green and black olives, sliced orange carrots, triangular pieces of pale artichoke hearts, and halved red cherry tomatoes. The salad is sprinkled with dried herbs, and there is a dark wooden spoon partially inside the bowl resting on the salad. The bowl is placed on a white marbled texture surface with a small striped cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs, especially parsley, are classic garnishes that add a burst of color and a fresh aroma. Consider adding a few shavings of Parmesan or a drizzle of balsamic glaze for an extra layer of indulgence and sophistication before serving.

Side Dishes

This Antipasto Salad Recipe shines alongside rustic Italian breads like ciabatta or focaccia, perfect for soaking up any leftover dressing. It also pairs wonderfully with grilled meats or a light pasta dish to create a well-rounded Italian-inspired meal.

Creative Ways to Present

For a party, serve this antipasto salad layered in a large clear bowl or arranged artfully on a platter for a stunning visual effect. Alternatively, plate individual servings in small glass jars or bowls for a charming and portable way to delight guests.

Make Ahead and Storage

Storing Leftovers

Antipasto Salad Recipe leftovers store beautifully in an airtight container in the refrigerator for up to 2 days. To keep the salad crisp, consider storing the dressing separately and tossing just before serving the next day.

Freezing

Freezing this salad is not recommended as the fresh vegetables and cheese can lose their texture and flavor when thawed. It’s best enjoyed fresh or within a couple of days refrigerated.

Reheating

This salad is designed to be served cold or at room temperature, so no reheating is necessary. For best flavor and texture, enjoy it as freshly tossed whenever possible.

FAQs

Can I make the Antipasto Salad Recipe vegetarian?

Absolutely! Simply swap out the salami or pepperoni for chickpeas or another hearty vegetable option to keep it plant-based without sacrificing the robust flavor and texture.

What cheese works best in this salad?

Mozzarella pearls and provolone are traditional choices, but you can mix in cheddar or even feta for a different twist. The key is to include a balance of mild creamy cheese and sharp flavorful cheese.

How long should I marinate the salad before serving?

While you can serve the salad immediately after tossing, letting it chill in the refrigerator for up to 2 hours helps the flavors meld for an even better taste experience.

Can I add pasta to make it more filling?

Yes! Adding cooked pasta transforms this classic Antipasto Salad Recipe into a delicious antipasto pasta salad, perfect for a more substantial meal or picnic option.

Is this salad gluten-free?

Yes, the Antipasto Salad Recipe as written is naturally gluten-free, making it a fantastic option for gluten-sensitive eaters or anyone looking for a light and healthy dish.

Final Thoughts

This Antipasto Salad Recipe is one of those dishes you’ll find yourself reaching for again and again — it’s simple, vibrant, and packed with authentic Italian flavors that feel like a warm hug from your favorite trattoria. Whether you serve it for a casual lunch or a festive gathering, it’s bound to be a hit that leaves everyone asking for seconds. Give it a try and see how a few quality ingredients and a great dressing can turn a salad into something truly unforgettable.

Antipasto Salad Recipe