Antipasto salad is a hearty salad loaded with all of your favorite Italian antipasto platter ingredients, including salami, fresh mozzarella cheese, and tangy, spicy pepperoncini. It makes a great lunch or first course for an Italian pasta feast. Bring it to your favorite potluck or serve it during a special occasion—there's something for everyone in the mix.
Top this salad with a quick, easy dressing that complements all the ingredients you include. Feel free to get creative or use what you have on hand in order to construct a varied selection with lots of different flavors and textures. Serve on a large platter and garnish with thin breadsticks wrapped in prosciutto or a loaf of crusty bread for soaking up the extra dressing.
- For the Salad:
- 1 cup salami
- 1/3 cup olives (pitted)
- 1 cup cherry tomatoes
- 6 cups mixed greens
- 1/2 head radicchio (torn)
- 1/4 cup pepperoncini (pre-sliced)
- 1 (8-ounce) can chickpeas (drained and rinsed)
- 1 cup mozzarella cheese balls
- For the Dressing:
- 1/2 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Italian seasoning
- salt (to taste)
- pepper (to taste)
Prepare the Salad:
Gather your salad ingredients.
Chop the salami, olives, and cherry tomatoes. You can cut them any way you like, just try to make them bite-sized so they are easier to eat.
Place the greens and torn radicchio in a large salad bowl, and top with the chopped salami, cherry tomatoes, olives, pepperoncini, chickpeas, and mozzarella cheese. Toss all ingredients to combine so the toppings are evenly distributed.
Prepare the Dressing:
Gather your dressing ingredients.
Whisk together the dressing ingredients until combined.
Drizzle the salad dressing over the salad and toss to coat.
Serve immediately with crusty bread as a starter, or alongside a meal.
There are so many great variations for this salad. You can use any of your favorite antipasto ingredients. Here are some other ideas for items that could be added or substituted!
- marinated artichoke hearts
- roasted red peppers
- marinated stuffed hot peppers
- sun-dried tomatoes
- cooked tortellini
- cooked rotini
- chunks of provolone cheese
- shaved parmesan cheese
- kalamata olives
- chopped basil
- chopped red onion
- sliced cucumber
- romaine lettuce
- Cut ingredients into bite-sized pieces so your guests can eat the salad more easily.
- Substitute your favorite Italian dressing for homemade to make this salad even quicker.
- Make the salad and dressing ahead of time, then wait until just before serving to toss the salad with the dressing. You can also toss the dressing with the mozzarella, chickpeas, tomatoes, olives, and salami and keep it in the fridge until you are ready to serve. Top the greens with the marinated vegetables and meat, and serve.