Hearty and delicious Antipasto Salad is filled with meats, cheese, and olives. It is an EASY crowd favorite!
What is Antipasto Salad?
I love a good salad when it starts to warm up outside. They are just so cool and refreshing, and can take on so many different flavor profiles. This Antipasto Salad is filled with all kinds of goodies – it is seriously jam packed with flavor!
Antipasto Salad is a Italian salad that has meat, veggies, cheese, and specifically olives. Antipasto salad is known to be from Italy. It is a traditional Italian salad that is served as the first course during a meal.
It is a delicious side or appetizer salad, but can be filling enough to serve as a stand-alone meal! Filled with tasty proteins and veggies, this salad has something for everyone.
How to Make Antipasto Salad
CUT & SLICE into bit-size pieces:
- Genoa salami
- Hard salami
- Grape tomatoes (may need to cut in half)
- Artichoke hearts
- Red peppers
COMBINE. Add above ingredients to kalamata olives and green olives to a mixing bowl.
DRESS & TOSS. Drizzle the olive oil and red wine vinegar over the top, and sprinkle with the pepper. Toss gently to combine.
SERVE. Refrigerate until ready to serve. Just before serving, top with the chopped basil leaves. Serve the antipasto salad on a bed of spring mix or baby spinach leaves with your favorite Italian dressing.
The BEST dressing to use would be an olive oil based dressing, or your favorite Italian dressing.
Tips & Variations
If you leave out the meat you can easily make this dish vegetarian.
Some additional ingredients you might like to include:
- Sliced purple onion
- Grated parmesan cheese
To make this salad into a more filling meal, rather than just a side dish, consider adding in some cooked and cooled pasta, and add in more meats and cheese!
SERVE this alongside some of our favorite Italian main dishes, like:
STORE this salad in an airtight container in the fridge without the dressing for 3-5 days.
FREEZING this salad is not recommended because the greens can turn into a funny texture and some of the veggies will change texture after being frozen.
For more salad recipes, try:
Antipasto Salad Recipe
- 4 ounces hard salami
- 4 ounces sharp provolone cheese
- 4 ounces fresh mozzarella cheese
- 1 cup grape tomatoes
- 1 cup marinated artichoke hearts
- ½ cup roasted red peppers - drained
- ¼ cup kalamata olives - pitted
- ¼ cup green olives - pitted
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- ½ teaspoon black pepper
- ¼ cup fresh basil leaves - chopped
- 4-6 cups spring mix salad or baby spinach
- Cut the Genoa salami, hard salami, provolone, and mozzarella into bite sized pieces. If the grape tomatoes are larger than bite sized, cut them in half. Cut the artichoke hearts and red peppers into bite sized pieces.
- Add the salami, cheese, tomatoes, artichoke hearts, red peppers, kalamata olives, and green olives to a mixing bowl. Drizzle the olive oil and red wine vinegar over the top, and sprinkle with the pepper. Toss gently to combine. Refrigerate until ready to serve.
- Just before serving, top with the chopped basil leaves. Serve the antipasto salad on a bed of spring mix or baby spinach leaves.