Easy Antipasto Salad Recipe

Colorful antipasto salad ingredients arranged neatly in a white bowl.

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Italian antipasto salad is a bold, flavorful mix of cured meats, cheese, crisp lettuce, and marinated veggies tossed in zesty Italian dressing—perfect for lunch, a side, or a party starter.

Prep Time 15

Total Time 15

Servings servings

Author Melissa Williams

Ingredients

6.5 ounces shredded romaine hearts
3 ounces kalamata olives sliced
3 ounces jumbo green olives sliced
5 slices provolone cheese sliced into thin strips
4 ounces mozzarella pearls
5 ounces marinated artichoke hearts chopped
½ cup cherry tomatoes halved
¼ cup roasted red peppers drained and chopped
6 medium pepperoncinis sliced or whole
10 slices genoa salami sliced into thin strips
¼ cup chickpeas drained and rinsed
½ Tablespoon Italian seasoning
¼ cup olive oil or avocado oil
2 Tablespoons red wine vinegar
salt to taste
freshly ground black pepper to taste

Instructions

Add the shredded lettuce to the bottom of a large serving bowl.
6.5 ounces shredded romaine hearts
Top with the olives, cheeses, artichoke hearts, tomatoes, peppers, salami, and chickpeas.
3 ounces kalamata olives, 3 ounces jumbo green olives, 5 slices provolone cheese, 4 ounces mozzarella pearls, 5 ounces marinated artichoke hearts, ½ cup cherry tomatoes, ¼ cup roasted red peppers, 6 medium pepperoncinis, 10 slices genoa salami, ¼ cup chickpeas
In a measuring cup, add the oil and vinegar. Whisk in the Italian seasoning and salt and pepper.
½ Tablespoon Italian seasoning, ¼ cup olive oil, salt, freshly ground black pepper, 2 Tablespoons red wine vinegar
Drizzle the dressing over the top.
Use tongs to toss and fully incorporate all the ingredients.
Serve immediately.

Notes

I like to use a bag of shredded romaine, for convenience, but one chopped romaine heart can be used.
I used slices of Genoa salami because it's easily accessible. If you prefer, you can get a 1/2 lb chunk from the deli and cube it.
Same with the provolone cheese, I use slices, but you can cube a chunk from the deli.
All measurements can be scaled up or down to your preferences.
Thinly sliced or pickled red onion can be added.
Instead of peppers, try giardiniera.
Store leftovers covered in the fridge for up to 2 days but it is best served immediately as it will wilt fairly quickly.
If making it ahead, assemble and wait to add the dressing until ready to serve.

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