Antipasto Salad
This hearty Italian-inspired salad turns the flavors of an antipasto platter into a crisp, colorful bowl. It is full of salami, cheese, olives, vegetables, and a tangy red wine vinaigrette.
Total
25 min
Servings
6 servings
Level
Easy
Antipasto means “before the meal” in Italian, and it often refers to a spread of cured meats, cheeses, olives, and marinated vegetables. This antipasto salad takes those same flavors and adds crunchy lettuce, so it works as a starter, side dish, or light dinner.
The recipe is flexible. Use the olives you like, swap in different cured meats, or make it meatless with extra chickpeas and artichokes. The homemade vinaigrette is quick to shake together and gives the salad its bright, briny flavor.
Serve it with crusty bread, grilled chicken, pasta, or pizza night. If you are making it ahead, keep the dressing separate until just before serving so the lettuce stays crisp.
01What you'll need
Ingredients
20 items · 6 servings
- For the dressing:
- 1/3 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 small garlic clove, finely grated or minced
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- For the salad:
- 2 romaine hearts, chopped, or 8 cups chopped romaine lettuce
- 4 ounces sliced salami, cut into strips or quarters
- 4 ounces provolone cheese, cut into small cubes or strips
- 1 cup cherry tomatoes, halved
- 1 cup marinated artichoke hearts, drained and quartered if large
- 1/2 cup roasted red peppers, drained and sliced
- 1/2 cup pitted olives, such as Kalamata, Castelvetrano, or a mix
- 1/2 cup pepperoncini, drained and sliced
- 1/2 small red onion, thinly sliced
- 1 cup canned chickpeas, drained and rinsed
- 1/4 cup chopped fresh parsley
02How to make it
Step-by-step
1. Shake the dressing
Add the olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and black pepper to a jar with a tight lid. Shake until the dressing looks slightly creamy and combined. If you do not have a jar, whisk everything in a small bowl.
2. Taste and adjust
Dip a piece of lettuce into the dressing and taste it. Add a little more salt for flavor, vinegar for sharpness, or olive oil if it tastes too strong. Set the dressing aside while you build the salad.
3. Prepare the lettuce
Wash and dry the romaine well, then chop it into bite-size pieces. Dry lettuce helps the dressing cling instead of sliding off or turning watery.
4. Cut the toppings
Slice the salami, cube or strip the provolone, halve the tomatoes, and slice the roasted peppers, pepperoncini, and red onion. Keep the pieces small enough that you can get a little of everything in each bite.
5. Build the salad base
Place the chopped romaine in a large serving bowl. Add the chickpeas, tomatoes, artichoke hearts, roasted red peppers, olives, pepperoncini, red onion, salami, and provolone.
6. Dress the salad
Shake or whisk the dressing again. Pour about two-thirds of it over the salad, then toss gently with tongs or clean hands. Add more dressing as needed. You may not need every drop.
7. Finish and serve
Sprinkle the parsley over the top. Serve right away while the lettuce is crisp. If you like, add extra black pepper or a small pinch of dried oregano before serving.
03From our kitchen
Cook's tips
- Make-ahead: Chop the vegetables, meats, and cheese up to 1 day ahead. Store the lettuce, toppings, and dressing in separate containers. Toss just before serving.
- Storage: Once dressed, antipasto salad is best the same day. Leftovers can be refrigerated for up to 1 day, but the lettuce will soften. Undressed toppings keep well for 3 to 4 days in the fridge.
- Meat swaps: Use pepperoni, soppressata, ham, turkey, or grilled chicken instead of salami. For a meatless version, skip the cured meat and add extra chickpeas, white beans, or marinated mushrooms.
- Cheese swaps: Provolone is classic, but mozzarella pearls, cubed fontina, shaved Parmesan, or feta all work. If using feta, go lighter on the added salt.
- To soften red onion: Soak the sliced onion in cold water for 10 minutes, then drain well. This makes the flavor milder and less sharp.
- For a pasta salad version: Add 2 to 3 cups cooked and cooled short pasta, such as rotini or penne. You may need a little extra dressing, since pasta absorbs it.
Cook's note
Use this recipe as a guide, not a strict rule. Antipasto ingredients vary by region, store, and family taste. Choose a mix of salty, tangy, creamy, and crunchy items, and the salad will feel balanced.
04Frequently asked
Questions & answers
Can I make antipasto salad the night before?
Yes, but do not dress the lettuce ahead. Prep the toppings and dressing, then refrigerate them separately. Assemble and toss the salad shortly before serving for the best texture.
What is usually in an antipasto salad?
Common ingredients include cured meats, cheese, olives, marinated artichokes, roasted peppers, pepperoncini, tomatoes, and lettuce. Many versions also include chickpeas, red onion, or pasta.
Can I make this antipasto salad without meat?
Yes. Leave out the salami and add more chickpeas, white beans, marinated mushrooms, artichokes, or cheese. The dressing, olives, and peppers will still give the salad plenty of flavor.
What dressing goes with antipasto salad?
A red wine vinaigrette is a good match. It is a simple dressing made with oil and vinegar, plus seasonings like garlic, oregano, mustard, salt, and pepper.
Can I use bottled Italian dressing?
Yes. Use about 1/2 cup bottled Italian dressing, then add more only if the salad needs it. Taste first, since bottled dressings can be sweeter or saltier than homemade.
05Keep cooking
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