Antipasto Salad – Spend With Pennies

Antipasto salad is a Mediterranean-inspired favorite packed with fresh and brined ingredients!

Marinated veggies and olives, fresh mozzarella cheese, and your choice of Italian meats are drizzled with a tangy vinaigrette and served over a bed of lettuce!

This antipasto salad recipe is not only a showstopper to look at, but it’s jam-packed with flavor.

What is Antipasto Salad?

• Antipasto is the first course of an Italian meal and usually consists of meats, cheeses, and other various bites served charcuterie board style.
• In this recipe, a typical antipasto plate has been turned into a salad for a light summer entrée or as a filling lunch.
• Antipasto salad is a low-carb and low-calorie lovers’ dream; it’s delicious and chock full of healthy ingredients!
• All your favorite pizza toppings come together in one quick and easy salad.
• Add any extra veggies that you have in your fridge!

Ingredients for Antipasto Salad

Romaine Lettuce: This is a hearty lettuce that pairs well with the other ingredients. Add a bag of pre-shredded coleslaw, for added nutrients and crunch.

Veggies & Cheese: Choose marinated artichoke hearts, green & kalamata olives, tomatoes, and fresh mozzarella pearls or bocconcini. Red onions, fresh basil, and parsley not only add a flavor boost but also make beautiful garnishes!

Meat: Genoa salami, prosciutto, and pepperoni provide a salty balance. Try an Italian charcuterie mixed package from the grocery for variety in just one package.

Dressing: Homemade Italian dressing is our top pick as an antipasto salad dressing, but choose your favorite bottled vinaigrette in place. Alternatively, a simple blend of extra-virgin olive oil, red wine vinegar, and fresh lemon juice is delicious.

Variations & Substitutions

• Veggies: Roasted red peppers add a sweet and smoky flavor.
• Provolone Cheese: Substitute diced provolone for mozzarella.
• Extra Artichokes: For those who love the tang of artichokes, don’t hesitate to add more.
• Pepperoncini: If you’re a fan of heat, pepperoncini peppers will provide just the right amount.
• More Olives: For olive lovers, add extra kalamata or green olives, or try stuffed olives.

How to Make Antipasto Salad

It’s delish and so easy to put together:

1. Arrange washed romaine lettuce (or other greens) on a platter or in a large bowl. Drizzle with dressing.
2. Top with the remaining salad ingredients.
3. Garnish with cracked black pepper & a sprinkle of parmesan cheese, if desired. Drizzle with olive oil or additional dressing if desired.

Serve with grilled bread, homemade garlic bread, or homemade croutons.

Storing Leftover Salad

• If planning for leftovers, add the dressing to each serving instead of dressing the whole salad. Dressed salad may wilt if left in the fridge.
• Leftover marinated vegetables and cheese can be made into an antipasto pasta salad using rotini, penne, or elbow macaroni.

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Antipasto Salad

A quick and easy salad with all the flavors of everyone’s favorite Italian-inspired appetizer.

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

• If making homemade dressing, prepare the dressing and refrigerate to allow flavors to blend.

• Wash and dry the greens and tear into bite-sized pieces. Arrange on a large platter or in a bowl and drizzle with some of the dressing (a few tablespoons).

• Gently top the salad with remaining ingredients and drizzle with additional dressing to taste.

• Serve with fresh herbs and grilled bread if desired.

For a homemade Italian dressing, combine the following in a jar and shake until well combined.

• ½ cup vegetable oil (or use half olive oil, half vegetable oil)
• 3 tablespoons red wine vinegar
• 1 teaspoon each Dijon mustard and honey
• ½ teaspoon each Italian seasoning, oregano, and garlic powder
• salt and pepper to taste

If planning for leftovers, drizzle the dressing on individual servings instead of over the whole salad.
You can use any mixture of Italian meats. Most grocery stores sell a package of mixed cured meats for variety! 
Use either fresh bocconcini or fresh mozzarella that has been diced. Marinated mozzarella is great in this recipe too.

Calories: 482 | Carbohydrates: 26g | Protein: 21g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 55mg | Sodium: 4844mg | Potassium: 681mg | Fiber: 4g | Sugar: 5g | Vitamin A: 7348IU | Vitamin C: 41mg | Calcium: 168mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Salad, Side Dish

Cuisine American, Italian

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