Antipasto Salad with Italian Dressing
Antipasto salad captures the bold, savory flavors of an Italian-inspired deli platter in a single colorful bowl. The salad features a satisfying combination of textures and flavors thanks to the crispy romaine lettuce, juicy cherry tomatoes, salami, mozzarella, marinated artichoke hearts, olives, and tangy pepperoncini. An Italian dressing made at home from olive oil, red wine vinegar, lemon juice, garlic, and oregano ties it all together without masking the ingredients.
This easy antipasto salad is uncooked and takes about 30 minutes to put together, including a short rest to allow the flavors to meld. Serve as a hearty lunch, a refreshing side for pasta, or a splash of color at a family event. You can also make most of the ingredients ahead of time and toss everything together just before serving.
Why You Will Love This Recipe
- Robust Italian flavor: Salty cured meats, creamy mozzarella, tangy artichokes, and briny olives make a satisfying mix.
- No cooking required: Prep the ingredients, shake up the dressing, and toss the salad.
- Homemade dressing: Red wine vinegar, lemon, garlic, and oregano provide acidity and freshness that balance the richer ingredients.
- Easy to customize: Swap out meats, cheeses, vegetables, and greens to your liking.
- Make ahead friendly: Prepare the dressing and chop most of the ingredients in advance, adding the lettuce right before serving.
Ingredients Notes
A few ingredients play a particularly important role in the final salad.
Romaine lettuce: Romaine makes the crisp base for the heavier toppings. Wash it well and dry it well, so the dressing will stick to the leaves and not run off.
Salami and pepperoni: Salami gives a deep, savory flavor, and pepperoni adds more heat. The pepperoni is optional, especially if you want a milder salad.
Fresh mozzarella: The little mozzarella pearls are easy to work with and disperse nicely throughout the bowl. Then add them, drained and patted dry. Cubed provolone is also a sensible option if you like a firmer cheese with a sharper taste.
Marinated artichoke hearts: These add a tender texture and a pleasantly tangy taste. Drain well so they don’t water down the dressing with excess oil or marinade.
Olives & Pepperoncini: Olives are salty and briny, and pepperoncini is acidic and mildly spicy. Add salt to the dressing sparingly because these ingredients are already seasoned.
Homemade Italian Vinaigrette: Extra-virgin olive oil gives it richness, red wine vinegar and lemon juice brighten the flavours, and Dijon mustard helps the dressing hold its emulsion. Garlic and dried oregano give it a familiar Italian flavor.
Substitutions for ingredients
This antipasto salad is forgiving so you can change a few things without losing the personality of the dish.
Salami: Use capicola or another cooked, ready-to-eat cured deli meat that you like in place of the salami. The flavor will change with the salt and seasoning of the replacement.
Pepperoni: Leave out for a milder salad or add a little extra salami. This is not a must but an optional ingredient.
Mozzarella: If you want a stronger cheese flavor with a firmer texture, use cubed provolone. Smaller fresh mozzarella pearls are softer and more mild.
Artichokes: Canned artichoke hearts need to be well drained, but marinated artichokes add more seasoning and acidity.
Pepperoncini: If you want a similar tangy flavor, use banana peppers, or skip the peppers for less acidity.
Romaine: A mix of romaine and iceberg is great for extra crunch. You can also use baby spinach or mixed greens, but they are more delicate in texture.
Red wine vinegar: You can substitute apple cider vinegar in a pinch, but it will make the vinaigrette taste a little fruitier. Begin with the quantity in the recipe and adjust to taste.
Vegetarian version: leave out the salami and pepperoni. For a heartier meatless salad, stir in some drained cannellini beans or chickpeas.
Serving Suggestions On Antipasto Salad
Serve antipasto salad as a main-dish lunch with crusty Italian bread or toasted garlic bread. It goes well with baked ziti, lasagna, pasta with tomato sauce, or a simple grilled chicken dinner.
For a buffet or casual gathering, serve this salad in a large shallow bowl so that the colorful vegetables, mozzarella, olives, and cured meats are visible. You could also serve smaller portions as a starter before your main course.
For a lighter presentation, serve individual bowls with the vinaigrette on the side for everyone to adjust to taste.
Prep Ahead Directions
Some components can be prepped ahead of time without losing the crunch of the lettuce.
Whisk together vinaigrette and store in a sealed container in the fridge. Chop the vegetables and prepare the meats and cheese. Refrigerate the perishable ingredients in separate covered containers.
The antipasto and some of the dressing can be made ahead, but don’t toss with the romaine until just before serving. This way the lettuce will not go limp too fast.
Olive oil can thicken when it’s chilled, so refrigerated olive oil dressing might get cloudy or firm. Let the container sit briefly at room temperature, then shake or whisk the dressing again before using.
Storage & Reheating
Refrigeration: Keep leftover salad in a clean, airtight container in the refrigerator at 40°F (4°C) or below. If the romaine gets dressed, it will start to wilt, so for best texture, eat the assembled salad on the day you make it or the next day. Perishable leftovers, if refrigerated properly, should be used within 3-4 days; the lettuce may go bad long before then.
Food safety: Do not leave this salad at room temperature for more than 2 hours, or more than 1 hour if the surrounding temperature is above 90°F (32°C). If you are serving for a long period of time, serve chilled and discard if it has been left out longer than those safe time limits.
Freezing: Not recommended. Fresh tomatoes and mozzarella and lettuce may lose their nice texture once thawed.
Reheating: It’s a cold salad and doesn’t need reheating.
Common Errors to Avoid
Add the dressing too early: If you dress the romaine too far in advance of serving, the leaves can become limp. At the last minute add the lettuce.
Water on wet vegetables: Water on the lettuce or excess liquid from jarred vegetables will dilute the vinaigrette. Combine ingredients after drying and draining.
Too much salt: Salami, pepperoni, olives, and pickled peppers are already salty. Start with the amount of dressing called for, and then add more seasoning only after you’ve tasted.
Overmixing: Fresh mozzarella pearls may tear or get squashed, and tomatoes can become juicy if crushed. In a large bowl toss lightly.
Using all of the dressing automatically: different ingredients hold different amounts of moisture and marinade. Start with half the vinaigrette, adding more if you like.
Ingredients
- 8 cups chopped romaine lettuce (about 2 small heads), washed and dried well
- 1 pint cherry tomatoes, halved (about 2 cups)
- 6 ounces salami, sliced into bite-size strips
- 4 ounces pepperoni, halved or quartered (optional)
- 8 oz fresh mozzarella pearls, drained and patted dry
- 1 (12- to 14-ounce) jar of marinated artichoke hearts, drained and quartered
- ½ cup mixed pitted olives, cut into halves
- ½ cup sliced and drained pepperoncini
- ½ cup red peppers, roasted, drained, and chopped
- ¼ cup red onion, thinly sliced
- (For the Italian salad dressing)
- ⅓ cup extra virgin olive oil;
- 3 tablespoons of red wine vinegar
- 1 tbsp fresh lemon juice
- 1 tsp. Dijon mustard
- 1 clove of garlic, finely minced or grated
- 1 tsp dried oregano
- 1/4 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper, ¼ tsp
- ⅛ tsp red pepper flakes (optional)
Execution
Get the vegetables ready: Wash the romaine lettuce well and dry it; chop into bite-size pieces. Slice the red onion, halve the cherry tomatoes, drain the artichoke hearts and the pepperoncini, chop the roasted red peppers, and halve the olives. Don’t mix the lettuce with the other ingredients until just before serving.
Get the meat and cheese ready: Cut salami into short strips. If using pepperoni, cut into bite-size pieces. Drain the mozzarella pearls and pat them dry gently with a paper towel. If the artichoke hearts are large, cut them into quarters.
Combine the vinaigrette: In a small bowl or in a jar with a tight-fitting lid, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, salt, black pepper, and optional red pepper flakes. Put the lid on and shake or whisk hard until everything is well combined. Taste a little of the dressing and add more acid or seasoning as desired.
Mix antipasto ingredients together: Add the cherry tomatoes, salami, optional pepperoni, mozzarella, artichokes, olives, pepperoncini, roasted red peppers and red onion to a large bowl. Add about half the vinaigrette, drizzle it over the salad and gently toss to coat the ingredients lightly.
Let flavors mingle: Refrigerate the dressed antipasto mixture for about 10 minutes to allow the flavours to meld. Keep it cool during this time. This little rest helps to distribute the dressing without letting the lettuce sit in liquid.
Throw in the romaine: At serving time, add the chopped romaine to the bowl Add the remaining dressing gradually, tossing gently until the lettuce and other ingredients are evenly coated. You may not need all of it, depending on how wet your vegetables and artichokes are.
Taste, and serve: Taste the salad and season with additional black pepper, a little salt if necessary, or a small squeeze of lemon juice. Transfer to a serving bowl and serve immediately while the lettuce is still crisp.
Additional tips
- Drain and dry the lettuce. Too much water will dilute the dressing and can pool up in the bottom of the bowl. A salad spinner is very helpful.
- Drain jarred ingredients well. Artichokes, olives, roasted peppers and pepperoncini can all add extra oil or brine. By removing the excess, the vinaigrette can better retain its flavour.
- Take your time to get dressed. Toss the antipasto ingredients with half the dressing, add the romaine, and fold in the remaining dressing. This helps to keep a soggy salad at bay.
- Watch the salt. Cured meats, mozzarella, olives and pickled peppers already provide seasoning. Taste the mixture, and season with salt if needed.
- Chill the ingredients before you assemble. To create a refreshing salad that stays crisp, use cold ingredients.
Nutrition Facts On Antipasto salad
|
Nutrient |
Per Serving |
|---|---|
|
Calories |
500 kcal |
|
Total Fat |
42 g |
|
Saturated Fat |
14 g |
|
Cholesterol |
75 mg |
|
Sodium |
1,500 mg |
|
Total Carbohydrates |
14 g |
|
Dietary Fiber |
4 g |
|
Total Sugars |
4 g |
|
Protein |
20 g |
FAQ
What’s antipasto salad?
Antipasto salad is an Italian-American-style salad based on antipasto platters. It often has cured meats, cheese, olives, artichokes, peppers, and other marinated vegetables. Some versions include leafy greens, while others contain only antipasto ingredients.
Can you make antipasto salad ahead of time?
Yes, you can make the dressing and most of the ingredients a day in advance. For the best texture, keep lettuce separate and assemble the salad just before serving. If you dress your antipasto ingredients before serving, refrigerate immediately in a covered container.
What dressing is used for antipasto salad?
A red wine vinaigrette of olive oil, garlic, and oregano, and a dash of lemon juice will partner well with the salty cured meats, creamy cheese, and tangy vegetables. Or, for convenience, use a prepared Italian dressing.
Can you make antipasto salad without meat?
Yes. Leave off the salami and pepperoni and sub in cannellini beans or chickpeas for a vegetarian version that’s a little more substantial. If you have any dietary requirements, you will need to check the labels on any prepared toppings and cheese.
Antipasto salad will keep in the fridge for about five days.
For best quality, eat on the day it is assembled or the next day, as the lettuce will soften over time. Refrigerate at 40°F or below and follow the recommended food-safety storage times for perishable leftovers.
Final Thought
This antipasto salad is a colourful blend of crisp greens, savoury cured meats, creamy mozzarella, tangy marinated vegetables, and a bright homemade vinaigrette that is easy to customise. Prep ingredients ahead of time, keep lettuce separate until serving, and add dressing gradually for best texture. It is great for a filling lunch, side salad, or starter for an Italian meal.
