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 traditional first course of an Italian meal 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 dish 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.

Recipe Ingredients

Hard Salami: This adds a robust, smoky flavor and a firm, slightly chewy texture.
Sharp Provolone Cheese: Its piquant, slightly tangy taste, and semi-hard texture provide a bold flavor contrast.
Fresh Mozzarella Cheese: Offers a mild, creamy taste and soft, moist texture and adds a delicate, milky note.

For a full list of ingredients and amounts see the recipe card below.

Variations

Vegetable Variations: You can use cherry tomatoes as a substitute for grape tomatoes in this recipe. I also like adding in pepperoncini’s or even sliced red onions.
Cheese Variations: For a cheese variation, add shaved Parmesan cheese to the Antipasto Salad. It brings a rich, nutty flavor and granular texture. Just sprinkle it on before serving for extra deliciousness.
Meat Variations: If you are not a fan of salami you can also use pepperoni, prosciutto, or any cured meat you prefer.

How to Make Antipasto Salad

Step 1: 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.

Step 2: Add the salami, cheese, tomatoes, artichoke hearts, red peppers, kalamata olives, and green olives to a large 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.

Step 3: Just before serving, top with the chopped basil leaves. Serve the antipasto salad on a bed of spring mix or baby spinach leaves.

Antipasto salad in a large serving bowl.

FAQs

Can I use homemade dressing for this antipasti salad?

Of course! Feel free to use any dressing you so desire for your Antipasto salad. I personally like to make homemade Italian dressing or even balsamic vinaigrette to sprinkle over this recipe.

Can other vegetables be added to this Antipasto Salad?

Yes, you can include additional vegetables like cucumber slices, diced bell peppers, carrots, lettuce, artichokes, marinated mushrooms, or thinly sliced red onions to enhance the salad’s freshness and crunch.

What other flavors can I add into this recipe?

If you are wanting to increase the flavor of this antipasto salad I would recommend adding a ½ teaspoon of salt or oregano, or even a teaspoon of Dijon mustard or lemon juice depending on the flavor profile you are wanting to achieve.

Storing Tips

STORE the Antipasto Salad in an airtight container in the refrigerator; it will stay fresh for up to 3-4 days. If refrigerated, simply take it out a few minutes before serving to allow it to reach a more palatable temperature. Avoid leaving it out at room temperature for extended periods to maintain freshness.

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.