Easy Italian Salad How to Make Antipasto

Antipasto Salad

Easy Italian Antipasto Salad Recipe with Lettuce

This easy antipasto salad recipe turns the classic Italian antipasto platter into a vibrant, crowd‑pleasing salad. Imagine layers of savory salami and pepperoni, briny Castelvetrano and Kalamata olives, crisp romaine, pepperoncini, tangy artichoke hearts, and creamy mozzarella—all tossed in a bright, peppery Dijon vinaigrette. It’s part appetizer, part salad, and 100% guaranteed to disappear fast.

Why You’ll Love This Antipasto Salad

Authentic Italian flair without hours of prep
Simple antipasto salad recipe uses mostly jarred ingredients
Antipasto salad with lettuce adds freshness and crunch
Best antipasto salad recipe balance of meat, cheese & veggies
Make ahead: assemble the night before for stress‑free entertaining

Ingredients for Sicilian‑Style Antipasto Salad

Dijon Vinaigrette

¼ cup Champagne vinegar (or white wine vinegar or fresh lemon juice)
1–2 Tbsp Dijon mustard
1 Tbsp minced shallot
½ Tbsp water
Kosher salt & black pepper, about ½ tsp each
½ cup extra‑virgin olive oil

Salad Components

3 cups chopped romaine hearts (or mixed spring greens)
1 cup halved cherry or grape tomatoes
6 oz provolone cheese, cubed (or cheddar, gouda)
8 oz sliced salami (or prosciutto, coppa, bresaola)
½ cup Castelvetrano olives, pitted
½ cup Kalamata olives, pitted
½ cup pepperoncini (or banana peppers)
1 cup giardiniera (mild or spicy)
1 cup quartered marinated artichoke hearts
1 cup baby mozzarella (ciliegine)

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Step‑By‑Step Instructions

1. Make the Dijon Vinaigrette
In a small bowl, whisk together vinegar, Dijon mustard, minced shallot, water, salt, and pepper. While whisking vigorously, drizzle in olive oil until the dressing emulsifies into a silky, pourable vinaigrette. Taste and adjust seasoning.

2. Prepare the Salad Base
On a large platter or in a wide bowl, pile the chopped romaine (or greens). Scatter halved tomatoes, provolone cubes, and salami slices evenly over the greens.

3. Layer the Antipasto Elements
Nestle olives, pepperoncini, giardiniera, artichoke hearts, and mozzarella balls among the meat and cheese. The colors should pop—green, red, ivory—creating a feast for the eyes.

4. Chill & Marinate (Optional)
Cover and refrigerate for up to 2 hours. This resting time allows the vegetables and meats to mingle and soak up a hint of dressing flavor.

5. Dress & Serve
Just before serving, pour about half the Dijon vinaigrette over the salad. Toss gently to coat every bite. Taste and add more dressing if desired. Serve immediately, passing any extra dressing on the side.

What to Serve with Antipasto Salad

Vegetarian mains: roasted acorn squash, sheet‑pan gnocchi with veggies, or ribollita (Tuscan bean soup)
Hearty sides: stuffed portobello mushrooms or warm focaccia

Dessert ideas: Italian carrot cake (Torta di Carote), classic cannoli, or a rich Cioccolato Caldo (hot chocolate)

Tips & Variations

Lighter version: replace half the mayo (in dressing) with Greek yogurt.
Add fresh herbs: basil or parsley for an herbal lift.
Make it spicy: use hot giardiniera or extra red pepper flakes.
Protein boost: stir in cubed grilled chicken or chickpeas.

↓ Jump to Recipe

Antipasto Salad

This crowd-pleasing appetizer is the perfect combination of savory Italian charcuterie, fresh tomatoes, crisp and spicy pickles, briny olives, tangy artichoke hearts, and creamy cheeses.

Prep: 10 mins | Total: 10 mins • Course: Entree/Salad | Cuisine: Italian | Diet: Gluten Free | Servings: 10 as an appetizer

Ingredients

3 cups chopped hearts of romaine or spring greens (I like mixing a bit of both)
1 cup cherry tomatoes, halved
½ cup pitted Castelvetrano olives
½ cup pitted Kalamata olives or black olives
1 cup mild Giardiniera
1 cup quartered marinated artichoke hearts
½ cup pepperoncini
6 ounces Provolone cheese, cubed
1 cup baby mozzarella balls or Ciliegine
8 ounces salami, cubed
½ cup mini pepperoni
Dijon Vinaigrette, about ¼ cup or more to taste

Instructions

Mix. In a large serving bowl or platter, combine the lettuce and/or spring greens, tomatoes, olives, Giardiniera, artichoke hearts, pepperoncini, Provolone cheese, mozzarella, salami, and mini pepperoni. Cover and refrigerate until you’re ready to serve (up to 1 day).
Dress. Just before serving, pour about half of the vinaigrette all over the salad and toss. Taste and add more vinaigrette if needed, then serve immediately.

Notes

If you’d like to make this salad a bit more showy, you can serve it as a composed salad–think Niçoise Salad–style. Use the lettuce as a bed and build everything else in groups, then pour the dressing over top and don’t toss.
Have leftovers? Use to make Antipasto Skewers or an Antipasto Chicken Sandwich (you can tweak the recipes according to what you have).
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