Antipasto Salad
Add Preferred SourceAntipasto salad is a vibrant mix of bold Italian flavors in one colorful bowl. Packed with crisp veggies, cured meats, and creamy cheese, it’s perfect for any season or occasion. Tossed in a tangy homemade dressing, this salad turns simple ingredients into something incredible.
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I love how this antipasto salad brings the essence of an Italian platter straight to your table. It’s perfect as a starter, side dish, or even a light lunch. The mix of textures and flavors—crunchy lettuce, savory meats, creamy bocconcini, and tangy olives—makes every bite exciting. Plus, it’s quick to prep and ideal for warm-weather meals or festive gatherings. The best part? It’s easy to find fresh ingredients, and if you have a propagation box at home, you might already have some greens ready to use!
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Antipasto Salad
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I love how easy this salad is to make while still delivering incredible flavor. Follow these steps to get it just right!
Prep the greens
In a large bowl, combine chopped romaine lettuce and arugula. These fresh greens create the perfect base for the bold toppings.
Whisk the dressing
In a small bowl, whisk together extra virgin olive oil, balsamic vinegar, garlic, salt, and black pepper.
You can also add all of these ingredients to a jar with a lid and shake them well for easier storage later. This homemade Italian dressing adds a tangy, flavorful kick.
Toss the greens
Pour half the dressing over the lettuce and arugula. Toss well, ensuring all the leaves are lightly coated.
Add the toppings
Layer on the salami, prosciutto, marinated artichoke hearts, mixed olives, roasted red peppers, bocconcini, and halved cherry tomatoes. Each ingredient brings a pop of flavor to the mix.
Finish with parsley and dressing
Drizzle the remaining dressing over the salad and sprinkle with freshly chopped parsley for a bright, herby finish. Taste and adjust the seasoning if needed.
Serve and enjoy
This salad is best served fresh, so grab a bowl and dig in! Whether it’s a family dinner or a casual get-together, it always gets rave reviews.
Ingredients
- 5 cups chopped romaine lettuce bite-size pieces
- 2 cups baby arugula leaves
- 1 cup salami quartered lengthwise and cut into bite-size pieces
- 10 slices prosciutto chopped into bite-size pieces
- 2 cups marinated quartered artichoke hearts, drained and patted dry
- ½ cup mixed olives green, black, and Kalamata
- 1 cup roasted red peppers drained and chopped
- 1 pint cherry or grape tomatoes halved
- 2 cups bocconcini
- Fresh parsley chopped
FOR THE DRESSING:
- ¼ cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon fresh garlic minced
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Video
Instructions
- In an extra-large bowl, combine the romaine lettuce and arugula.5 cups chopped romaine lettuce, 2 cups baby arugula leaves
- In a small bowl, whisk together the olive oil, vinegar, garlic, salt, and pepper until well combined.¼ cup extra-virgin olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon fresh garlic, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Pour half of the dressing over the salad and toss to coat, ensuring the leaves are slightly moistened.
- Top the greens with the salami, prosciutto, artichokes, olives, red peppers, bocconcini, and tomatoes. Drizzle with the remaining dressing and sprinkle with fresh parsley.1 cup salami, 10 slices prosciutto, 2 cups marinated, ½ cup mixed olives, 1 cup roasted red peppers, 1 pint cherry or grape tomatoes, 2 cups bocconcini, Fresh parsley
- Serve and enjoy!
Notes
- Prep ahead: Chop all your ingredients in advance and store them separately. Toss everything together just before serving to keep it fresh.
- Customize it: Don’t love olives? Swap them out for sun-dried tomatoes or add extras like red onions, roasted zucchini or grilled eggplant. For the meats, you can try adding pepperoni or pepperoncini instead of salami.
- Cheese: Bocconcini are great, but mozzarella, provolone cheese, shaved parmesan cheese, or even crumbled feta work wonderfully too.
- Fresh herbs: Feels free to swap the parsley for fresh basil or oregano.
- Use quality ingredients: Fresh greens, high-quality meats, and good olive oil will make a huge difference in flavor.
- Dressing variations: Add a splash of lemon juice or a pinch of Italian seasoning to customize the vinaigrette. You can also swap the balsamic vinegar for red wine vinegar if needed.
- Store-bought dressing: A high-quality Italian vinaigrette works if you’re short on time, but homemade always tastes best.
- Make ahead: Prep the ingredients and dressing separately, then toss everything together just before serving for the freshest flavor.
- Vegetarian option: Skip the meats and add more roasted vegetables, chickpeas, or grilled tofu for a hearty vegetarian version.
Storage Instructions
If you have leftovers, store them in an airtight container in the fridge for up to two days. Keep the dressing separate if possible to prevent the greens from getting soggy. Before serving again, give it a quick toss and add a fresh drizzle of dressing for the best flavor.Nutrition
Recipe Notes and Tips
I’ve got a few tips to help you make this antipasto salad even better:
- Prep ahead: Chop all your ingredients in advance and store them separately. Toss everything together just before serving to keep it fresh.
- Customize it: Don’t love olives? Swap them out for sun-dried tomatoes or add extras like red onions, roasted zucchini or grilled eggplant. For the meats, you can try adding pepperoni or pepperoncini instead of salami.
- Cheese: Bocconcini are great, but mozzarella, provolone cheese, shaved parmesan cheese, or even crumbled feta work wonderfully too.
- Fresh herbs: Feels free to swap the parsley for fresh basil or oregano.
- Use quality ingredients: Fresh greens, high-quality meats, and good olive oil will make a huge difference in flavor.
- Dressing variations: Add a splash of lemon juice or a pinch of Italian seasoning to customize the vinaigrette. You can also swap the balsamic vinegar for red wine vinegar if needed.
- Store-bought dressing: A high-quality Italian vinaigrette works if you’re short on time, but homemade always tastes best.
- Make ahead: Prep the ingredients and dressing separately, then toss everything together just before serving for the freshest flavor.
- Vegetarian option: Skip the meats and add more roasted vegetables, chickpeas, or grilled tofu for a hearty vegetarian version.
How to Store Leftover Antipasto Salad
If you have leftovers, store them in an airtight container in the fridge for up to two days.
Keep the dressing separate if possible to prevent the greens from getting soggy. Before serving again, give it a quick toss and add a fresh drizzle of dressing for the best flavor.
What to Serve With Antipasto Salad
This salad pairs well with crusty Italian bread, a bowl of carbonara or spaghetti bolognese, or even a simple grilled chicken or steak dish. It’s versatile enough to be an appetizer, side dish, or light main course, depending on your menu.
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