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A classic Italian appetizer meets a vibrant, flavor-packed salad—this Antipasto Salad takes bold ingredients and transforms them into something truly extraordinary.
Some salads are light and delicate, while others are bold, hearty, and packed with flavor. Antipasto salad falls squarely into the latter category—a mouthwatering mix of Italian ingredients that brings the essence of a traditional antipasto platter into every bite. While many recipes simply toss together meats, cheeses, and olives, this one is built with balance and texture in mind. A blend of crisp romaine and finely chopped iceberg lettuce provides the perfect base, marinated artichokes bring a pop of tang, and a mix of green and black olives gives just the right touch of brininess. With a few thoughtful choices, this salad goes from simple to something truly unforgettable—proof that even the most familiar dishes can be elevated with the right approach.
The word “antipasto” translates to “before the meal” in Italian, traditionally served as the first course to awaken the appetite. Antipasto salad is often dressed with a standard Italian dressing or a simple oil-and-vinegar mix, but this version takes it a step further. A tangy homemade Dijon mustard vinaigrette adds a bright, flavorful boost, complementing every ingredient—briny olives meet creamy mozzarella, crisp romaine provides contrast to rich cured meats, and the acidity of the vinaigrette balances it all. It’s a simple shift, but it transforms the salad into something truly unforgettable.
One of the best things about antipasto salad is its adaptability. Whether you want a heartier version with extra meats and cheeses or a lighter, more vegetable-influenced lite salad, it can be tailored to suit any occasion. Serve it as an appetizer, a side dish, or a satisfying main course. It also works well for make-ahead meal prep—just store the ingredients separately and toss everything together when you’re ready to eat. With its bold flavors, bright colors, and just the right touch of refinement, this simple Italian salad proves that a few well-chosen ingredients can create something extraordinary.
Why You’ll Love This Antipasto Salad Recipe
This Antipasto Salad brings together bold Italian flavors with fresh ingredients and a satisfying mix of textures. Crisp romaine, tangy marinated artichokes, briny olives, and creamy mozzarella create a well-balanced bite, while a homemade vinaigrette adds a bright, zesty finish. It’s a salad that can be enjoyed as an appetizer, a side dish, or even a light meal. And because it’s so versatile and easily customizable, you can adjust the ingredients to suit your tastes. Adding more of what you love or swapping in your favorite antipasto ingredients. However you make it, this salad is a simple yet flavorful way to bring a taste of Italy to your table.
First-Things-First: Mise en Place
Before you get started with the recipe, let me share a bit of kitchen wisdom that’s made cooking a whole lot easier over the years. It’s called Mise en Place—a French phrase that means “everything in its place.” Sounds fancy, but it’s really just good, old-fashioned common sense: read the recipe all the way through, gather your tools, and prep and measure everything before the heat goes on.
This simple habit takes the guesswork out of cooking and keeps surprises to a minimum. Whether you’re new to the kitchen or have been cooking for decades, Mise en Place is a game-changer.
Curious to learn more? I recommend Everything in Its Place: The Power of Mise-En-Place to Organize Your Life, Work, and Mind—it’s a great read that goes way beyond the kitchen.
Ingredients for Antipasto Salad
Dressing
- White Wine Vinegar (or Lemon Juice) – A little tanginess is key to balancing the richness of the olive oil. I love white wine vinegar for its smooth acidity, but fresh lemon juice adds a bright, citrusy twist if that’s more your style.
- Olive Oil – The base of any great vinaigrette! A good-quality olive oil gives it richness and helps everything come together.
- Dijon Mustard – This isn’t just for flavor—it also helps emulsify the dressing, giving it that smooth, creamy texture. Plus, its slightly sharp bite pairs beautifully with the other ingredients.
- Garlic (Minced) – Because what’s a good vinaigrette without a little garlic? It adds depth and just the right amount of punch.
- Shallot (Finely Minced) – A small but mighty addition! Shallots have a mild, slightly sweet onion flavor that blends perfectly into the dressing.
- Coarse Salt – Enhances all the flavors and ties everything together. I always recommend coarse salt for better control over seasoning.
- Black Pepper – Just enough to add a subtle kick and round out the flavors.
Salad
- Fresh Hearts of Romaine Lettuce – I chose crisp, refreshing romaine because it holds up well to the bold flavors in this salad while adding a fresh crunch. But if you prefer something different, feel free to swap in mixed greens, butter lettuce, or even arugula for a slightly peppery bite.
- Finely Chopped Iceberg Lettuce – I like to add a little iceberg lettuce for extra crunch and a refreshing bite. Its crisp, clean texture complements the romaine, making the salad even more satisfying. Plus, its mild flavor lets the bold antipasto ingredients shine.
- Cubed Genoa Salami – This cured Italian meat has just the right balance of savory, slightly peppery flavor, making it a classic choice for antipasto.
- Cubed Pepperoni – A little bolder and spicier than salami. Pepperoni adds a punch of flavor that works beautifully in every bite.
- Quartered Artichoke Hearts – I love the tangy, slightly earthy bite of marinated artichokes. They bring a bright contrast to the rich meats and cheeses.
- Sliced Pepperoncini Peppers – These mildly spicy, vinegary peppers add a touch of heat and acidity, keeping the salad lively and balanced.
- Baby Mozzarella Balls – Soft and creamy, they mellow out the stronger flavors and add that classic Italian cheese element.
- Stuffed Manzanilla Olives – Full disclosure—these aren’t traditionally Italian, but I love the briny, slightly nutty flavor they bring to the salad. They add just the right pop of saltiness to balance out the richness of the meats and cheeses.
- Black Olives – Milder than green olives, they add a smooth, slightly fruity brininess that rounds out the dish.
- Halved Grape Tomatoes – Juicy and slightly sweet, they help balance out the salty, tangy, and briny ingredients.
How to Make Antipasto Salad
This Antipasto Salad comes together easily with just a little prep work. Here’s how to make it:
Step 1: Prep the Ingredients
Start by prepping all the jarred or canned ingredients:
- Drain the pepperoncini, olives, and artichoke hearts to remove excess liquid.
- Rinse and dry the fresh ingredients, like romaine and grape tomatoes, before chopping.
- Cube the salami and pepperoni so they’re ready to toss into the salad.
Step 2: Make the Dijon Mustard Vinaigrette
In a small mixing bowl, combine:
- White wine vinegar, Dijon mustard, minced shallot, and minced garlic.
- Add a splash of water and season with a big pinch of kosher salt and fresh ground black pepper. Whisk to combine.
- Slowly drizzle in the olive oil while whisking continuously until the dressing is emulsified.
- Taste and adjust seasoning as needed. Set aside.
Step 3: Assemble the Salad
Grab a large mixing bowl and start layering the ingredients:
- Add the romaine, iceberg, meats, cheeses, olives, tomatoes, artichokes, and pepperoncini as listed in the recipe.
- Cover and refrigerate until you’re ready to serve.
Step 4: Dress and Serve
Just before serving:
- Pour about half the dressing over the salad and toss everything well.
- Taste and add more dressing if needed.
- Any extra dressing can be covered and stored in the fridge for up to one week.
Serve immediately and enjoy!
Variations to the Recipe
This Antipasto Salad is easy to customize, so feel free to make it your own with these simple variations:
- Make It a Pasta Salad – Swap the romaine for cooked pasta (such as rotini, penne, or farfalle) for a heartier dish that works well as a main course or a make-ahead option.
- Add More Veggies – Try thinly sliced red onion, diced cucumbers, roasted red peppers, or even sun-dried tomatoes to add extra crunch, sweetness, or a hint of smokiness.
- Switch Up the Dressing – While I love the tangy homemade Dijon mustard vinaigrette, you can go with a classic Italian dressing or keep it simple with extra virgin olive oil and balsamic or red wine vinegar.
- Experiment with Cheese – Instead of baby mozzarella balls, try shaved parmesan, provolone cubes, or crumbled feta for a different flavor profile.
- Try Different Meats – Genoa salami and pepperoni are classics, but prosciutto, soppressata, or even grilled chicken can bring a new twist to the salad.
- Make It a Chopped Salad – If you prefer everything in smaller, bite-sized pieces, chop the ingredients finely for a deli-style chopped antipasto salad that’s easy to scoop and eat.
How to Store Antipasto Salad
Storing Leftovers
Antipasto Salad is best enjoyed fresh, but if you have leftovers, here’s how to store them properly:
- Keep the Dressing Separate – If the salad hasn’t been dressed yet, store the vinaigrette separately to prevent the lettuce from wilting.
- Use an Airtight Container – Transfer the salad to an airtight container to help maintain its freshness.
- Refrigerate Promptly – Store the salad in the refrigerator within two hours of serving to keep it safe to eat. Properly stored, it will last about 1 to 2 days before the greens begin to soften.
- Refreshing Leftovers – If the lettuce has wilted, you can add a handful of fresh greens before serving. If the dressing has been absorbed, a drizzle of olive oil and vinegar can help revive the flavors.
- Do Not Freeze – Due to the fresh ingredients, this salad does not freeze well. Lettuce, tomatoes, and cheese lose their texture after thawing, resulting in a soggy, unappetizing dish.
Storing for Meal Prep
If you’re making Antipasto Salad ahead of time, follow these tips to keep it fresh for meal prep:
- Store Components Separately – To keep the salad crisp, store the lettuce in one container and the meats, cheeses, and marinated ingredients in another. This prevents the greens from becoming soggy.
- Keep the Dressing on the Side – Wait to dress the salad until just before serving. Store the homemade vinaigrette in a small container for easy portioning.
- Use Meal-Sized Containers – If prepping for multiple days, divide ingredients into individual airtight containers so they’re easy to grab.
- How Long It Lasts – Properly stored, the salad components will stay fresh for 3 to 4 days. Just assemble and dress when you’re ready to serve!
Antipasto Salad: A Flavor-Packed Italian Classic
This Antipasto Salad is a bold and flavorful twist on a classic Italian favorite. Made with crisp romaine, savory Genoa salami and pepperoni, briny olives, marinated artichokes, and creamy mozzarella, it’s a perfect balance of textures and tastes. Tossed with a homemade Dijon mustard vinaigrette, this salad is bright, satisfying, and incredibly versatile. Serve it as an appetizer, side dish, or light meal, and feel free to customize it with your favorite antipasto ingredients. Perfect for make-ahead meal prep or a fresh, vibrant dish anytime!
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6-8 servings 1x
- Category: Salad
- Method: No-cook
- Cuisine: Italian
Ingredients
Dressing
- 1/4 cup white wine vinegar (or lemon juice)
- 1/2 cup olive oil
- 2 tablespoons Dijon mustard
- 1 garlic clove (minced)
- 1 tablespoon shallot, fine minced
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper
Salad
- 2 cups chopped hearts of romaine lettuce
- 1 cup finely chopped iceberg lettuce
- 8 ounces Genoa salami, cubed
- 8 ounces pepperoni, cubed
- 1 cup quartered marinated artichoke hearts
- 1/2 cup sliced pepperoncini peppers
- 1 cup baby mozzarella balls
- 3/4 cup Manzanilla Pimento stuffed olives
- 3/4 cup black olives
- 1 cup cherry tomatoes, halved
Instructions
- Prep the ingredients – Drain the pepperoncini, the olives, and the artichoke hearts. Rinse and dry the fresh Romaine, iceberg lettuce, and grape tomatoes. Chop the Romaine, fine chop the iceberg lettuce and halve the grape tomatoes. Mince the garlic and the shallot. Cube the Salami and pepperoni.
- Make the vinaigrette – in a small bowl, combine the white wine vinegar, Dijon mustard, minced shallot, and minced garlic. Add a splash of water and season with a big pinch of kosher salt and black pepper. Whisk to combine, then slowly drizzle in the olive oil while whisking continuously until the dressing is emulsified. Taste and adjust seasoning as needed. Set aside.
- Assemble the Salad – Grab a large mixing bowl and start layering the ingredients. Add the romaine, iceberg, meats, cheeses, olives, tomatoes, artichokes, and pepperoncini as listed in the ingredients. Cover and refrigerate until you’re ready to serve.
- Dress and Serve – Just before serving, pour about half of the dressing over the salad and give everything a good toss. Taste and add more dressing if needed. Serve immediately.
