What is on an antipasto salad?

A typical antipasto salad includes cured meats like salami or prosciutto, cheeses such as mozzarella or provolone, marinated vegetables (artichoke hearts, olives, roasted red peppers), cherry tomatoes, pepperoncini, and a bed of greens. It’s dressed with olive oil or a tangy vinaigrette and often includes red onions or fresh herbs for brightness.

What is the difference between antipasto and antipasti salad?

“Antipasto” is the singular term meaning “before the meal,” referring to a single Italian appetizer plate. “Antipasti” is the plural—meaning a spread or group of appetizers. When we say "antipasto salad," we're referring to a single dish inspired by those ingredients, tossed and served as a salad.

What are the common ingredients in antipasto?

Core components include salami, ham, marinated mushrooms, olives, roasted peppers, mozzarella, provolone, and artichoke hearts. Each offers its own texture—meaty, crunchy, creamy, or tangy—and when combined, they build that iconic Italian flavor palette.

What are the five mistakes to avoid in pasta salad (and antipasto too)?

Overdressing, skipping briny ingredients, using bland cheese, mixing in hot components, and failing to balance salty, acidic, and creamy elements. These pitfalls lead to a flat or soggy salad.

Easy Italian Antipasto Salad

Name: Antipasto Salad Recipe
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 head romaine lettuce, chopped; 1/2 cup cherry tomatoes, halved; 1/2 cup roasted red peppers, sliced; 1/2 cup marinated artichoke hearts, chopped; 1/4 cup black or kalamata olives; 1/2 cup fresh mozzarella pearls; 1/4 cup provolone, cubed; 1/4 cup sliced pepperoni or salami; 1/4 cup red onion, thinly sliced; Fresh basil or parsley, for garnish

Description

This antipasto salad is a bold, vibrant dish filled with Italian meats, cheeses, and marinated veggies, dressed in a tangy red wine vinaigrette. Perfect as a make-ahead lunch or a showstopping dinner starter.

Ingredients

Scale

1 head romaine lettuce, chopped

1/2 cup cherry tomatoes, halved

1/2 cup roasted red peppers, sliced

1/2 cup marinated artichoke hearts, chopped

1/4 cup black or kalamata olives

1/2 cup fresh mozzarella pearls

1/4 cup provolone, cubed

1/4 cup sliced pepperoni or salami

1/4 cup red onion, thinly sliced

Fresh basil or parsley, for garnish

Instructions

1. Chop all vegetables and drain any marinated items.

2. Layer the romaine in a large bowl or platter.

3. Top with meats, cheeses, veggies, and olives.

4. In a separate jar, shake together vinaigrette ingredients.

5. Drizzle salad lightly with dressing just before serving.

6. Garnish with fresh herbs and serve immediately.

Notes

Make ahead by storing components separately and dressing just before serving.

Pairs well with crusty bread or lemony beverages.

Nutrition

Serving Size: 1 bowl
Calories: 310
Sugar: 4g
Sodium: 720mg
Fat: 24g
Saturated Fat: 9g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 3g
Protein: 14g
Cholesterol: 45mg

Keywords: antipasto salad, Italian salad, lunch salad, no cook salad