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Antipasto Salad: A Flavor-Packed Italian Classic

Antipasto salad ingredients in a mixing bowl.
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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!

Ingredients

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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

  1. 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.
  2. 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.
  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 ingredients.  Cover and refrigerate until you’re ready to serve.
  4. 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.

Find it online: https://foodienoise.com/antipasto-salad/