Use this Antipasto Salad Recipe to make an easy and delicious chopped Italian salad. Mix together salami, mozzarella, pepperocini, olives, artichoke hearts, tomatoes, and fresh basil in a simple Italian dressing.
What is an antipasto salad?
The word antipasto comes from Latin words that mean before the meal. Italians serve antipasto or antipasti like an appetizer before a meal. Antipasto is an assortment of meats, cheese, and vegetables.
Some people serve antipasto on a platter and some serve it mixed together. An antipasto salad is a chopped Italian salad made with the meats, cheeses, and veggies. Then, many toss the antipasto salads in olive oil or a simple Italian vinaigrette.
Firstly, grab these basic kitchen tools and get to cooking.
Serve this antipasto salad on its own or over a bed of lettuce. You could even toss it with some cooked fusilli pasta for an antipasto pasta salad!
This salad would be perfect as an appetizer at a party or small gathering. Alternatively, this salad could be prepared as a part of your weekly meal prep.
Toss the antipasto salad with some cooked and shredded chicken breast for a healthy Italian chicken salad. Toast up some Italian bread and use the antipasto salad as a topping.
You will be amazed at how easy it is to make this antipasto salad recipe with very basic ingredients. You don’t need to cook any of the ingredients to prepare this delicious appetizer.
- Mini mozzarella balls
- Cherry tomatoes or grape tomatoes
- Marinated artichoke hearts
- Pepperoncini peppers
- Fresh basil
- Olive oil
- Red wine vinegar
- Dried oregano
- Crushed red pepper
Yes! Customize this antipasto salad with your favorite Italian meats and cheeses! If you prefer prosciutto, use that instead of salami. I like to use a hard salami but you can use a genoa salami or any cured meats.
If you prefer provolone, use that instead of the mozzarella balls. You could even use a pre-marinated mozzarella cheese.
I like to use the veggies listed above, but you can basically use any veggies you like. I sometimes add some thinly sliced red onions.
In addition, if you like roasted red peppers, toss those into this antipasto salad! To add a little umami flavor, toss in some marinated mushrooms or anchovies.
I used kalamata olives, but you can use black olives, green olives or leave the olives out completely.
This antipasto salad is tossed in a simple Italian vinaigrette. If you would like to use a store bought Italian salad dressing instead, that will also work!
How to make an Antipasto Salad Recipe
Step 1: Chop ingredients and prepare Italian dressing
To begin, prepare all ingredients by chopping and slicing them into bite-size pieces.
Then, mix together olive oil, red wine vinegar, dried oregano, and crushed red pepper in a small bowl.
Step 2: Mix it all up!
Next, add all ingredients to a mixing bowl. Then, pour the Italian dressing overtop.
Finally, mix the ingredients and dressing together thoroughly. Lastly, store the salad in an airtight container in the refrigerator for up to 5 days.
Serve this as a delicious appetizer OR as a side to an entree. However you serve it, this antipasto salad is filled with delicious ingredients and packed with flavor.
I prefer to enjoy this antipasto salad immediately. If you prepare the salad ahead of time, place in an airtight container in the refrigerator for up to 5 days.
If you want to eat this salad on lettuce, I recommend adding the lettuce as you eat each serving so that the lettuce does not get soggy.
Check out these other simple salad recipes
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
- 3/4 cup sliced salami
- 3/4 cup mini mozzarella balls (or full size mozzarella cut into small pieces)
- 1/2 cup halved olives
- 3/4 cup quartered cherry tomatoes
- 1/2 cup sliced pepperoncini peppers
- 1/2 cup chopped marinated artichoke hearts
- 1/4 cup fresh chopped basil
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1/2 tsp dried oregano
- 1/4 tsp crushed red pepper
- Prepare all ingredients by chopping and slicing them into bite size pieces
- Mix together olive oil, red wine vinegar, dried oregano, and crushed red pepper
- Add all ingredients to a mixing bowl
- Pour dressing overtop
- Mix together thoroughly
- Store in an airtight container in the refrigerator for up to 5 days