Antipasto Salad

Antipasto Salad

The Spruce / Leah Maroney

Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 6 servings
Yield: 1 salad
Nutritional Guidelines (per serving)
454 Calories
36g Fat
17g Carbs
17g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6
Amount per serving
Calories 454
% Daily Value*
Total Fat 36g 46%
Saturated Fat 10g 48%
Cholesterol 56mg 19%
Sodium 1178mg 51%
Total Carbohydrate 17g 6%
Dietary Fiber 4g 16%
Total Sugars 5g
Protein 17g
Vitamin C 16mg 78%
Calcium 155mg 12%
Iron 3mg 15%
Potassium 521mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

For the Salad:

  • 1 cup salami

  • 1 cup cherry tomatoes

  • 1/3 cup olives, pitted

  • 6 cups mixed greens

  • 1/2 head radicchio, torn

  • 1/4 cup pre-sliced pepperoncini

  • 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

Steps to Make It

Prepare the Salad:

  1. Gather the salad ingredients.

    Antipasto Salad
    The Spruce / Leah Maroney
  2. Chop the salami, cherry tomatoes, and olives. You can cut them any way you like, just try to make them bite-sized so they are easier to eat.

    Antipasto Salad
    The Spruce / Leah Maroney
  3. 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.

    Antipasto Salad
    The Spruce / Leah Maroney

Prepare the Dressing:

  1. Gather the dressing ingredients.

    Antipasto Salad
     The Spruce / Leah Maroney
  2. Whisk together the dressing ingredients until combined.

    Antipasto Salad
    The Spruce / Leah Maroney 
  3. Drizzle the salad dressing over the salad and toss to coat.

    Antipasto Salad
    The Spruce / Leah Maroney 
  4. Serve immediately with crusty bread as a starter, or alongside a meal.

Variations

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!

  • prosciutto
  • pepperoni
  • capicola
  • marinated artichoke hearts
  • roasted red peppers
  • marinated stuffed hot peppers
  • sun-dried tomatoes
  • capers
  • cooked tortellini
  • cooked rotini
  • chunks of provolone cheese
  • shaved parmesan cheese
  • kalamata olives
  • chopped basil
  • chopped red onion
  • sliced cucumber
  • romaine lettuce
  • endive

Tips

  • 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.