Okay, this antipasto salad? It’s basically an Italian snack board in a bowl , and I’m obsessed ! What makes this one a little different (and so good ) is the easy lemony dressing .
Savory, Zesty, and Ready to Impress
- This Salad Doesn’t Play Around: It’s got crunch, creaminess, salt, and sweet—every bite is full of flavor. This salad isn’t just a side dish, it’s the main event!
- Even My Kids Are Obsessed: Cured meats, cheeses, veggies tossed together in one bowl? Total crowd-pleaser. If my boys are asking for seconds, you know it’s that good.
- Zero Fuss, All Wow: Toss it, dress it, done. It looks fancy, tastes amazing, and takes almost no effort. Add focaccia for the perfect Italian pairing.
Antipasto Salad Ingredients
- Use Your Favorite Ingredients: Add ingredients that you like and take out the ones you don’t. Some ideas include pickled red onions, mushrooms, prosciutto, kalamata olives, garbanzo beans, cucumbers, and bell peppers.
- Add Crunch: In the mood for a little crunch? Then, throw in some croutons , pine nuts, or roasted nuts to your antipasto salad.
- Make It Ahead: The dressing can be made in advance. It can be kept for a week in the fridge. Just shake or stir before using!
- Use a Good-Quality Olive Oil: Since the olive oil is the base of the dressing, opt for extra virgin olive oil for the best flavor.
How to Make Antipasto Salad
With just a few simple ingredients and not much effort, you’ll have a dish that everyone will love. Add this Focaccia bread for a side to this antipasto salad and make a complete meal. Or change things up and make this amazing antipasto charcuterie wreath for the holidays!
- Combine Ingredients: In a large bowl , add the romaine lettuce, green olives, black olives, cherry tomatoes, pepperoni, roasted red peppers, salami, mozzarella cheese balls, artichoke hearts, and provolone cheese.
- Mix the Dressing: To make the dressing, add olive oil, lemon juice, and Italian seasoning in a small bowl, then whisk to combine.
- Toss Salad and Enjoy: When you are ready to eat, pour the dressing over the antipasto salad. Toss it to coat it and serve it immediately.
Storing & Make Ahead Tips
I love to meal prep this antipasto salad for lunch! When I know I have a busy day or even week, I just quickly add the ingredients together and leave the dressing off until I’m ready to eat.
- In the Refrigerator : Store leftovers for up to 2 days in an airtight container in the fridge.
- Make Ahead : If you plan to prepare this in advance, leave the dressing and lettuce on the side and wait to toss it until just before serving.
More Delicious Salad Recipes
If you’re like me, you love a hearty salad like this one that has tons of flavor and great texture! Be sure to check out all my salad recipes . Here are a few favs we make all the time!
Salads
California Spaghetti Salad
3 hours 15 minutes
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Broccoli Apple Salad
20 minutes
Dinner
Beef Taco Salad
30 minutes
Salads
Crispy Rice Salad
50 minutes
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Ingredients1x2x3x
- ▢ 3 cups chopped romaine
- ▢ ½ cup halved green olives
- ▢ ½ cup medium black olives
- ▢ ½ cup halved cherry tomatoes
- ▢ ½ cup mini pepperoni
- ▢ ¼ cup chopped jarred roasted red peppers
- ▢ 8 ounces Genoa salami cut into bite-sized pieces
- ▢ ½ cup mozzarella cheese pearls
- ▢ 1 (13-ounce) can quartered artichoke hearts
- ▢ 8 ounces diced provolone cheese cut into bite-sized pieces
Lemon Dressing
- ▢ ¼ cup olive oil
- ▢ 2 tablespoons lemon juice
- ▢ 1 teaspoon Italian seasoning
Instructions
- In a large bowl add 3 cups chopped romaine , ½ cup halved green olives , ½ cup medium black olives , ½ cup halved cherry tomatoes , ½ cup mini pepperoni , ¼ cup chopped jarred roasted red peppers , 8 ounces Genoa salami , ½ cup mozzarella cheese pearls , 1 (13-ounce) can quartered artichoke hearts , and 8 ounces diced provolone cheese .
- To make the dressing, whisk ¼ cup olive oil , 2 tablespoons lemon juice , and 1 teaspoon Italian seasoning in a small bowl.
- Pour the dressing over the salad, toss to coat, and serve immediately.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Italian Antipasto Salad
Ingredients
- 3 cups chopped romaine
- ½ cup halved green olives
- ½ cup medium black olives
- ½ cup halved cherry tomatoes
- ½ cup mini pepperoni
- ¼ cup chopped jarred roasted red peppers
- 8 ounces Genoa salami cut into bite-sized pieces
- ½ cup mozzarella cheese pearls
- 1 (13-ounce) can quartered artichoke hearts
- 8 ounces diced provolone cheese cut into bite-sized pieces
Lemon Dressing
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Italian seasoning
Instructions
- In a large bowl add 3 cups chopped romaine , ½ cup halved green olives , ½ cup medium black olives , ½ cup halved cherry tomatoes , ½ cup mini pepperoni , ¼ cup chopped jarred roasted red peppers , 8 ounces Genoa salami , ½ cup mozzarella cheese pearls , 1 (13-ounce) can quartered artichoke hearts , and 8 ounces diced provolone cheese .
- To make the dressing, whisk ¼ cup olive oil , 2 tablespoons lemon juice , and 1 teaspoon Italian seasoning in a small bowl.
- Pour the dressing over the salad, toss to coat, and serve immediately.
Video
Notes
Nutrition
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Italian Antipasto Salad https://therecipecritic.com/antipasto-salad/
