In this antipasto salad recipe, we combine veggies, salami, and mozzarella cheese with an Italian balsamic vinaigrette. It’s the perfect tangy salad you’ve been craving!
What Is an Antipasto Salad?
An antipasto salad is a mixture of cured meats, cheeses, vegetables, and olives. Often, “antipasto” is served as an “antipasto platter”, where all the ingredients are laid out on a board (similar to a charcuterie board). Instead of this, we’ve decided to combine the ingredients in a bowl to make a delicious salad.
Did you know: In Latin, the word “antipasto” means “before a meal.” Therefore, an antipasto salad is one that is traditionally served prior to the main dish.
Antipasto Salad & Dressing Video
How To Make Antipasto Salad & Dressing
This antipasto salad takes only 15 minutes to make! With a smidge of chopping and mixing, this salad will be on the table in no time.
- Make the vinaigrette dressing: In a small container or jar, mix the dressing ingredients, then set it aside.
- Prepare the salad: In a large bowl, combine the chopped romaine lettuce, olives, tomatoes, artichoke hearts, salami, and mozzarella balls.
- Mix in the dressing: Pour the dressing on top of the salad, then toss it all together.
Hot tip: Keep a few tomatoes, mozzarella, olives, salami, and romaine hearts on the side. After tossing the salad, arrange these ingredients on top and sprinkle with Italian seasoning to showcase each ingredient.
Antipasto Salad Ingredient Variations
Antipasto salad is the perfect canvas for substituting or changing up ingredients depending on what’s in your fridge. Here are a few of our favorite flavor variations.
- Greens: Add in your favorite greens like arugula or kale.
- Olives: Although Kalamata olives are the typical choice, feel free to swap them with milder green olives or popular black olives. Or use a combination of all!
- Tomatoes: Cherry tomatoes tend to be sweeter and softer than grape tomatoes, but either type works well in this salad.
- Marinated veggies: Add in your favorite pickled veggies like jarred roasted red peppers, sliced pepperoncini, pickled cabbage (with carrots and peppers), giardiniera, pickled mushrooms, or pickled red onions.
- Cheese: Instead of mozzarella, try feta or provolone cheese!
- Cured meats: In addition to the salami, add in slice of prosciutto or pepperoni for more protein.
- Seasoning: To add more flavor with spices/seasonings, experiment by adding oregano, garlic powder, onion powder, or fresh basil.
Hot tip: For a slightly different twist on the salad dressing, use lemon juice instead of vinegar.
Tips for the Best Antipasto Salad
Are you ready to make a top-notch antipasto salad? Follow these tips to make it a favorite from the very first bite.
- Hold the dressing: For optimal freshness, wait to toss the dressing with the salad until right before serving.
- Chop the ingredients finely: For the best texture, we prefer to chop/slice the ingredients into bite-size or smaller pieces.
- Opt for thick salami: Choose thick cut salami for the salad, as the thicker pieces are easily made bite-sized. The deli counter should have thick “dinner cut” slices of Genoa salami.
- Use any type of mozzarella balls: Mozzarella balls often come plain or marinated. Use either one depending on your preference.
- Pull out the salad spinner: For the easiest salad assembly, chop the romaine lettuce, then rinse and dry using this salad spinner.
Ways To Serve
Despite the name “antipasto” (before a meal), this salad easily works as a snack, appetizer, or side dish. If serving as an appetizer, pair it with sourdough crackers or small slices of sourdough bread. For a main entreé, serve the salad with grilled salmon or grilled cod. Or, pair it with other Italian-inspired dishes like Tuscan chicken pasta and chicken mushroom fettuccine Alfredo.
Storing Leftover Antipasto Salad
Antipasto salad leftovers stay fresh in the fridge for up to one day before becoming soggy. To keep the ingredients fresh for a couple days longer, store the salad and vinaigrette dressing separately. Combine the two just before serving.
More Light Salads
- Italian Pasta Salad — Made with salami, mozzarella, and tomatoes
- Pesto Pasta Salad — Mixed with a refreshing basil pesto dressing
- Berry Spinach Salad — A combination of fresh berries, feta, and balsamic vinaigrette
- Mediterranean Chickpea Salad — Topped with a delicious red wine vinegar dressing
- Greek Orzo Salad — With olives, feta cheese and a homemade dressing
Recipe
Ingredients
- 6 cups romaine lettuce chopped
- 1/2 cups Kalamata olives drained & sliced
- 1 cup cherry tomatoes halved
- 1/2 cup artichoke hearts drained, finely chopped
- 1/4 lb genoa salami thick sliced, chopped
- 12 oz pearl mozzarella balls
Antipasto Salad Dressing
- 1/4 cup olive oil
- 1 1/2 tbsp balsamic vinegar
- 2 tsp Italian seasoning
- 1/2 tsp salt adjust to preference
- 1/2 tsp ground black pepper adjust to preference
Instructions
- In a small bowl or a jar, combine the olive oil, vinegar, Italian seasoning, salt, and pepper. Whisk until well combined. Set aside.
- In a large bowl, combine the chopped romaine, olives, tomatoes, artichoke hearts, salami, and mozzarella balls.
- Drizzle the dressing over the salad and toss together. Serve and enjoy.
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