Antipasto Salad is a colorful, hearty dish that brings all the beloved flavors of an Italian antipasto platter together in one satisfying bowl. This recipe combines crisp romaine lettuce with an array of traditional Italian ingredients including salami, pepperoni, fresh mozzarella, olives, roasted peppers, and marinated artichokes, all tossed in a zesty Italian vinaigrette. Each bite delivers a perfect balance of salty, tangy, and savory flavors with varying textures from creamy cheese, crunchy vegetables, and tender meats. The beauty of this salad lies in its versatility and visual appeal – the vibrant reds, greens, and whites create a stunning presentation that’s as impressive as it is delicious, making it perfect for everything from casual family dinners to elegant entertaining.
Serves: 6-8 people as a side dish, or 4-6 as a main course
About This Recipe
This antipasto salad captures the essence of traditional Italian appetizer platters while transforming them into a complete, satisfying meal. The key to an exceptional antipasto salad is using high-quality ingredients and balancing the various flavors and textures thoughtfully. Unlike typical green salads, this dish is substantial enough to serve as a main course, packed with protein from Italian meats and cheese, healthy fats from olives and olive oil, and plenty of vegetables for nutrition and crunch. The homemade Italian dressing ties everything together with bright, herbaceous flavors that complement rather than overpower the starring ingredients.
Ingredients
For the salad base:
- 8 cups romaine lettuce, chopped
- 2 cups cherry tomatoes, halved
- 1 large cucumber, sliced
- 1/2 red onion, thinly sliced
- 1 cup roasted red bell peppers, sliced
- 1 cup marinated artichoke hearts, drained and quartered
For the Italian meats and cheese:
- 6 oz salami, sliced and cut into strips
- 4 oz pepperoni, sliced
- 8 oz fresh mozzarella, cubed or small balls (bocconcini)
- 1/2 cup grated Parmesan cheese
- 4 oz provolone cheese, cubed
For the olives and extras:
- 1/2 cup Kalamata olives, pitted
- 1/2 cup green olives, pitted
- 1/4 cup sun-dried tomatoes, sliced
- 2 tablespoons capers, drained (optional)
- 1/4 cup fresh basil leaves, torn
For the Italian vinaigrette:
- 1/3 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Equipment Needed
- Large salad bowl
- Small bowl for dressing
- Sharp knife and cutting board
- Whisk
- Measuring cups and spoons
- Serving utensils
Step-by-Step Instructions
Prepare the Salad Base
Wash and thoroughly dry the romaine lettuce, then chop it into bite-sized pieces. Place in a large salad bowl. Wash the cherry tomatoes and cut them in half. Peel the cucumber and slice into rounds, then cut larger rounds in half. Thinly slice the red onion. Add all these vegetables to the bowl with the lettuce.
Add Marinated Vegetables
Drain the roasted red peppers and slice them into strips. Drain the marinated artichoke hearts and cut any large pieces into quarters. Add both to the salad bowl along with the sun-dried tomatoes and capers if using. These ingredients add bold, tangy flavors that are essential to authentic antipasto taste.
Prepare the Meats and Cheeses
Cut the salami slices into strips for easier eating. If the pepperoni slices are large, you can cut them in half. Cube the fresh mozzarella into bite-sized pieces, or use small mozzarella balls if available. Cut the provolone into similar-sized cubes. Add all the meats and cheeses to the salad bowl.
Add Olives and Herbs
Add both varieties of olives to the salad for a mix of flavors and colors. Tear the fresh basil leaves into smaller pieces to release their aroma and distribute the flavor more evenly. Sprinkle the grated Parmesan cheese over everything.
Make the Italian Vinaigrette
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, oregano, dried basil, salt, black pepper, and red pepper flakes if using. Whisk vigorously until the dressing is well emulsified and slightly creamy. Taste and adjust seasonings as needed.
Dress and Toss the Salad
Pour the vinaigrette over the salad ingredients and toss everything together gently but thoroughly. Make sure all ingredients are coated with the dressing and evenly distributed throughout the bowl. The salad should look colorful and well-mixed.
Let Flavors Develop
Allow the dressed salad to sit at room temperature for 10-15 minutes before serving. This resting time lets the flavors meld together and allows the lettuce to absorb some of the dressing while the other ingredients release their flavors.
Final Toss and Serve
Give the salad one final gentle toss before serving to redistribute any dressing that may have settled. Serve immediately on chilled plates for the best presentation and texture.
Ingredient Quality Tips
Choose Quality Meats: Visit an Italian deli or specialty store for the best salami and pepperoni. The flavor difference is significant compared to standard grocery store options.
Fresh Mozzarella Matters: Use fresh mozzarella packed in water rather than the harder, shredded variety. It has a much better texture and milder flavor.
Olive Selection: Use a mix of olive varieties for complexity. Kalamata and green olives provide different flavor profiles that complement each other.
Roasted Peppers: You can roast your own peppers for the freshest taste, or use high-quality jarred ones for convenience.
Customization Options
Protein Variations: Add grilled chicken, shrimp, or tuna for extra protein, or use different Italian meats like prosciutto or mortadella.
Cheese Alternatives: Try fresh ricotta, gorgonzola, or aged provolone for different flavor profiles.
Vegetable Additions: Include marinated mushrooms, pickled vegetables, or fresh fennel for additional Mediterranean flavors.
Spicy Version: Add sliced pepperoncini or hot cherry peppers for extra heat.
Make-Ahead Tips
You can prepare all the individual components up to a day ahead and store them separately in the refrigerator. The dressing can be made up to 3 days in advance. However, only dress the salad just before serving to prevent the lettuce from becoming soggy and to maintain the best texture of all ingredients.
Serving Suggestions
This antipasto salad is substantial enough to serve as a main course for lunch or light dinner. It pairs beautifully with crusty Italian bread, focaccia, or breadsticks. For a complete Italian meal, serve it alongside minestrone soup or as a starter before pasta dishes. It’s also perfect for potlucks, picnics, and buffet-style entertaining.
Storage and Leftovers
While this salad is best enjoyed fresh, leftovers can be stored in the refrigerator for up to 2 days. The lettuce may wilt slightly, but the flavors will continue to develop. Store any leftover undressed ingredients separately if possible for the best quality when serving again.
Wine Pairing
This robust salad pairs wonderfully with Italian wines like Chianti, Pinot Grigio, or Prosecco. The acidity in these wines complements the tangy vinaigrette and rich flavors of the meats and cheeses.
Nutritional Benefits
Antipasto salad provides a good balance of protein from the meats and cheeses, healthy fats from the olives and olive oil, and vitamins and fiber from the fresh vegetables. The variety of ingredients ensures you get a wide range of nutrients while enjoying authentic Italian flavors.
Seasonal Adaptations
In summer, add fresh tomatoes and basil from the garden. In fall, consider adding roasted butternut squash or pumpkin seeds. Winter calls for heartier additions like roasted beets or winter greens, while spring is perfect for fresh peas or asparagus.
