Bold, beautiful, and bursting with flavor, the Antipasto Salad is a colorful celebration of Mediterranean ingredients. With its vibrant mix of cured meats, marinated vegetables, fresh mozzarella, and crisp greens, this salad is a feast for both the eyes and the taste buds. Whether you’re serving it as a starter or turning it into a light main dish, it’s a guaranteed crowd-pleaser that never goes out of style.

This no-cook wonder is ideal for entertaining, meal prepping, or simply indulging in something fresh and savory without turning on the oven. Each bite delivers a variety of textures and bold flavors that keep you coming back for more. Plus, it’s endlessly customizable depending on what you have in your pantry or your favorite antipasto staples.

What Kind of Meats and Cheeses Should I Use?

The beauty of an Antipasto Salad lies in its versatility. Traditional choices include Italian dry-cured meats like salami, capicola, and prosciutto. For cheeses, bite-sized mozzarella balls (bocconcini or ciliegine) offer creamy contrast and visual appeal. You can also add provolone or shaved Parmesan if you’re craving extra tang.

Ingredients for the Antipasto Salad

Salami: Offers a rich, spiced flavor that anchors the dish.
Mozzarella Balls: Soft and milky, they provide a refreshing counterpoint to the salty meats.
Cherry Tomatoes: Juicy and sweet, they brighten up the salad with color and freshness.
Kalamata and Green Olives: Briny and bold, they bring Mediterranean flair.
Pepperoncini or Banana Peppers: Add a subtle heat and zesty tang.
Green Bell Peppers: For crisp crunch and a pop of color.
Artichoke Hearts: Tender and marinated, they add complexity and a touch of vinegar.
Romaine or Mixed Greens: A fresh, sturdy base to hold up all the toppings.
Olive Oil & Italian Seasoning: To dress everything in flavor and tie it all together.

How To Make the Antipasto Salad

Step 1: Prepare the Base

Start by washing and drying your greens thoroughly. Chop romaine or any mix of greens into bite-sized pieces and spread them evenly in a large salad bowl or platter.

Step 2: Slice and Arrange the Meats

Fold or roll thin slices of salami or other cured meats and place them artfully on top of the greens. This gives the salad a structured and visually stunning look.

Step 3: Add the Cheeses

Drain the mozzarella balls and pat them dry with a paper towel. Scatter them across the salad for a creamy, mild touch in every bite.

Step 4: Toss in the Veggies

Slice cherry tomatoes in half, cut bell peppers into strips, and drain the artichoke hearts. Add all these vibrant veggies to the salad, spacing them evenly for a balanced bite and appealing presentation.

Step 5: Include Olives and Peppers

Add a mix of kalamata and green olives, and tuck in pepperoncini or banana pepper slices for extra zip.

Step 6: Drizzle the Dressing

Drizzle everything generously with olive oil and a sprinkle of Italian seasoning or dried oregano. For an extra tangy note, a splash of red wine vinegar or lemon juice is welcome.

Step 7: Final Touches

Top with a few shavings of Parmesan, if desired, and a light dusting of cracked black pepper. Serve immediately or chill for 30 minutes to let the flavors mingle.

Serving and Storing Your Antipasto Salad

Antipasto Salad is best served chilled, making it perfect for warm-weather meals or gatherings. If you’re serving it as a main course, pair it with a crusty loaf of bread or a bowl of soup. As an appetizer or side, it complements grilled meats and pasta dishes beautifully.

To store, cover the salad with plastic wrap or transfer it to an airtight container. It will stay fresh in the refrigerator for up to 3 days. Keep the dressing separate if you’re planning to prepare in advance, to avoid soggy greens.

Frequently Asked Questions

How far in advance can I make Antipasto Salad?

You can prep most of the components a day ahead—just keep the greens and dressing separate until you’re ready to serve.

Can I make this vegetarian?

Absolutely. Skip the meats and double up on marinated veggies or add grilled eggplant and roasted red peppers.

What kind of dressing works best?

A simple olive oil and Italian seasoning blend works well, but you can also use balsamic vinaigrette or a lemony herb dressing.

Do I have to use mozzarella balls?

Not at all. Cubed fresh mozzarella, provolone slices, or even feta can work depending on your flavor preference.

Is this salad keto-friendly?

Yes! Most ingredients—like meats, cheeses, olives, and veggies—fit well into a low-carb lifestyle. Just avoid sugary dressings or bread on the side.

Can I turn this into a pasta salad?

Yes! Add cooked and cooled pasta like rotini or penne to bulk it up into a heartier dish.

Want More Salad Ideas with Bold Flavor?

If this Antipasto Salad speaks to your love of vibrant, texture-rich meals, try out these other salads that bring their own unique flair:

Super Crunch Salad for a crisp, refreshing bite packed with veggies.
Honeycrisp Broccoli Salad that balances sweet and savory in every forkful.
Low Carb Greek Chicken Bowls for a protein-rich, Mediterranean-style lunch.
Light Lemon Basil Pasta Salad with Chicken if you crave bright citrus notes with your greens.
Zesty Tuscan Artichoke Soup as a cozy pairing option.

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Antipasto Salad

Author: Nina Johnson
Prep Time: 15 minutes
Cook Time: 0 minute
Total Time: 15 minutes
Yield: Serves 4–6 1x
Category: Appetizers

Print Recipe

Description

A vibrant and hearty Mediterranean-style dish, this Antipasto Salad brings together salty cured meats, creamy mozzarella, briny olives, and crunchy fresh vegetables over a bed of greens. It’s perfect for entertaining, a light lunch, or a festive side at your next gathering.

Instructions

Wash and dry the romaine or mixed greens. Chop and place in a large bowl.
Fold or roll the sliced salami and arrange over the greens.
Drain and pat dry the mozzarella balls; scatter them evenly across the salad.
Add halved cherry tomatoes, sliced bell peppers, and chopped artichoke hearts.
Toss in the Kalamata and green olives, along with pepperoncini or banana peppers.
Drizzle with olive oil and sprinkle with Italian seasoning. Add vinegar or lemon juice if desired.
Top with shaved Parmesan and black pepper. Serve immediately or chill for 30 minutes.