Antipasto Salad Recipe
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Okay, this antipasto salad? It’s basically an Italian snack board in a bowl, and I’m obsessed! What makes this one a little different (and so good) is the easy lemony dressing.
Savory, Zesty, and Ready to Impress
- This Salad Doesn’t Play Around: It’s got crunch, creaminess, salt, and sweet—every bite is full of flavor. This salad isn’t just a side dish, it’s the main event!
- Even My Kids Are Obsessed: Cured meats, cheeses, veggies tossed together in one bowl? Total crowd-pleaser. If my boys are asking for seconds, you know it’s that good.
- Zero Fuss, All Wow: Toss it, dress it, done. It looks fancy, tastes amazing, and takes almost no effort. Add focaccia for the perfect Italian pairing.
Antipasto Salad Ingredients
- Use Your Favorite Ingredients: Add ingredients that you like and take out the ones you don’t. Some ideas include pickled red onions, mushrooms, prosciutto, kalamata olives, garbanzo beans, cucumbers, and bell peppers.
- Add Crunch: In the mood for a little crunch? Then, throw in some croutons, pine nuts, or roasted nuts to your antipasto salad.
- Make It Ahead: The dressing can be made in advance. It can be kept for a week in the fridge. Just shake or stir before using!
- Use a Good-Quality Olive Oil: Since the olive oil is the base of the dressing, opt for extra virgin olive oil for the best flavor.
How to Make Antipasto Salad
With just a few simple ingredients and not much effort, you’ll have a dish that everyone will love. Add this Focaccia bread for a side to this antipasto salad and make a complete meal. Or change things up and make this amazing antipasto charcuterie wreath, or this simple California Spaghetti Salad.
- Combine Ingredients: In a large bowl, add the romaine lettuce, green olives, black olives, cherry tomatoes, pepperoni, roasted red peppers, salami, mozzarella cheese balls, artichoke hearts, and provolone cheese.
- Mix the Dressing: To make the dressing, add olive oil, lemon juice, and Italian seasoning in a small bowl, then whisk to combine.
- Toss Salad and Enjoy: When you are ready to eat, pour the dressing over the antipasto salad. Toss it to coat it and serve it immediately.
Storing & Make Ahead Tips
I love to meal prep this antipasto salad for lunch! When I know I have a busy day or even week, I just quickly add the ingredients together and leave the dressing off until I’m ready to eat.
- In the Refrigerator: Store leftovers for up to 2 days in an airtight container in the fridge.
- Make Ahead: If you plan to prepare this in advance, leave the dressing and lettuce on the side and wait to toss it until just before serving.
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In a large bowl add 3 cups chopped romaine, ½ cup halved green olives, ½ cup medium black olives, ½ cup halved cherry tomatoes, ½ cup mini pepperoni, ¼ cup chopped jarred roasted red peppers, 8 ounces Genoa salami, ½ cup mozzarella cheese pearls, 1 (13-ounce) can quartered artichoke hearts, and 8 ounces diced provolone cheese.
To make the dressing, whisk ¼ cup olive oil, 2 tablespoons lemon juice, and 1 teaspoon Italian seasoning in a small bowl.
Pour the dressing over the salad, toss to coat, and serve immediately.
Calories: 363kcalCarbohydrates: 4gProtein: 17gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 54mgSodium: 1329mgPotassium: 255mgFiber: 1gSugar: 1gVitamin A: 1971IUVitamin C: 6mgCalcium: 276mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.