Italian Antipasto Salad Recipe

This crunchy, briny Italian Antipasto Salad is made with salami, provolone, and tangy pepperoncini, and ready in just 15 minutes. The flavors explode when the zesty homemade vinaigrette finally hits the cured meats and fresh herbs. I make this for every summer gathering because the bowl always comes back clean.

Why This Classic Works

I used to think antipasto meant just a platter of meats, but chopping everything into a salad ensures you get the perfect bite every time. The mix of salty cured meats and crisp romaine creates a texture balance that a simple charcuterie board sometimes lacks.

My biggest mistake early on was dressing it too early, which made the lettuce soggy within an hour. Now I keep the vinaigrette separate until right before we eat, keeping everything crisp, fresh, and appetizing.

Italian Antipasto Salad Ingredients

For the Salad:

• 1 head Romaine lettuce, chopped
• 150g Genoa salami, cubed
• 100g Pepperoni slices, halved
• 150g Provolone cheese, cubed
• 200g Fresh mozzarella pearls
• 1 cup Artichoke hearts, quartered
• 1/2 cup Roasted red peppers, sliced
• 1 cup Cherry tomatoes, halved
• 1/2 cup Black olives, pitted
• 1/3 cup Pepperoncini peppers, sliced
• 1/4 Red onion, thinly sliced

For the Vinaigrette:

• 1/2 cup Extra virgin olive oil
• 1/4 cup Red wine vinegar
• 1 tsp Dried oregano
• 1/2 tsp Garlic powder
• 1/2 tsp Salt
• 1/4 tsp Black pepper

How To Make Italian Antipasto Salad

1. Prep the Greens: Wash the romaine lettuce thoroughly and chop it into bite-sized pieces, then place it in a large serving bowl as your base.
2. Add Mix-ins: Layer the salami, pepperoni, provolone, mozzarella, artichokes, red peppers, tomatoes, olives, pepperoncini, and red onion on top of the greens.
3. Make Dressing: In a small jar, whisk or shake together the olive oil, red wine vinegar, oregano, garlic powder, salt, and black pepper until fully emulsified.
4. Toss and Serve: Pour the dressing over the salad immediately before serving and toss well to coat every ingredient evenly.

Recipe Tips

• Drain wet ingredients: Pat dry the artichokes, roasted peppers, and olives with a paper towel to prevent the salad from becoming watery at the bottom of the bowl.
• Chill the meats: Cold salami and pepperoni dice easier and hold their cube shape better than when they are cut at room temperature.
• Customize the cheese: If you prefer a sharper bite, swap the mild provolone for chunks of aged Asiago or shaved Parmesan.

What To Serve With Italian Antipasto Salad

This salad pairs beautifully with warm, crusty garlic bread or focaccia to soak up any extra vinaigrette left on the plate. It also serves as a perfect light side dish to balance out a heavy lasagna or chicken parmesan dinner.

How To Store

Store undressed leftovers in an airtight container in the fridge for up to 2 days. If the salad is already dressed, it is best eaten within 24 hours as the lettuce will eventually soften and lose its crunch.

FAQs

Can I make this ahead of time?
Yes, you can chop all the ingredients and store them in the fridge up to a day in advance. Keep the dressing in a separate jar until you are ready to serve.

Is this salad gluten-free?
Yes, this recipe is naturally gluten-free as long as you verify that your cured meats and spices are certified gluten-free.

Nutrition

• Calories: 450 kcal
• Total Fat: 35g
• Saturated Fat: 12g
• Cholesterol: 65mg
• Sodium: 1100mg
• Total Carbohydrate: 12g
• Protein: 18g

Try More Recipes:

• Italian Eggplant Salad Recipe
• Italian Tortellini Pasta Salad
• Easy Creamy Italian Pasta Salad Recipe

Italian Antipasto Salad

Recipe by Paula

Servings

6

servings

Prep time

15

minutes

Total time

15

minutes

Italian Antipasto Salad crunchy, briny cured meats, cheese, and tangy dressing ready in 15 minutes for a perfect side dish. This easy salad combines salami, provolone, and fresh veggies for a crowd-pleasing appetizer or light meal.

Ingredients

• For the Salad:

• 1 head Romaine lettuce, chopped

• 150g Genoa salami, cubed

• 100g Pepperoni slices, halved

• 150g Provolone cheese, cubed

• 200g Fresh mozzarella pearls

• 1 cup Artichoke hearts, quartered

• 1/2 cup Roasted red peppers, sliced

• 1 cup Cherry tomatoes, halved

• 1/2 cup Black olives, pitted

• 1/3 cup Pepperoncini peppers, sliced

• 1/4 Red onion, thinly sliced

• For the Vinaigrette:

• 1/2 cup Extra virgin olive oil

• 1/4 cup Red wine vinegar

• 1 tsp Dried oregano

• 1/2 tsp Garlic powder

• 1/2 tsp Salt

• 1/4 tsp Black pepper

Directions

• Prep the Greens: Wash the romaine lettuce thoroughly and chop it into bite-sized pieces, then place it in a large serving bowl as your base.
• Add Mix-ins: Layer the salami, pepperoni, provolone, mozzarella, artichokes, red peppers, tomatoes, olives, pepperoncini, and red onion on top of the greens.
• Make Dressing: In a small jar, whisk or shake together the olive oil, red wine vinegar, oregano, garlic powder, salt, and black pepper until fully emulsified.
• Toss and Serve: Pour the dressing over the salad immediately before serving and toss well to coat every ingredient evenly.