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In This Post
- Why You’ll Love This Antipasto Salad Recipe
- How To Make Antipasto Salad
- Storage Instructions
- What To Serve With Antipasto Salad Recipes
- More Easy Summer Salad Recipes
- Recommended Tools
- Antipasto Salad Recipe (10 Minutes!)Recipe card
- Recipe Reviews
This flavorful Italian antipasto salad recipe is perfect for all occasions! It will steal the show at dinner parties, potlucks, barbecues (especially for Memorial Day, Labor Day, or 4th of July!)… you name it. I first created this recipe as a grain-free take on an Italian pasta salad (an “antipasta salad”, if you will, ha!), and then realized that antipasto salad is actually “a thing” in its own right.
This dish combines classic cured meats and cheeses with the freshness of an Italian marinated artichoke salad, kind of like an antipasti platter (or charcuterie board) in a bowl. If you like Caprese salad, you’ll love this one, too. It has some of the same elements, plus the perfect antipasto dressing that ties it all together. Even my kids like it!
Why You’ll Love This Antipasto Salad Recipe
- Savory, salty, and tangy Italian flavors
- Variety of textures from crisp veggies, tender meats, and creamy cheese
- Simple grocery store ingredients
- Looks gourmet, but takes just 10 minutes
- Naturally healthy, gluten-free, low carb, paleo, and Whole30
- Perfect Italian appetizer or side dish
Ingredients & Substitutions
This section explains how to choose the best antipasto salad ingredients, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Antipasto Salad:
- Meats – Chopped genoa salamiand prosciutto are classic meats, but you could add pepperoni, ham, or deli turkey for a lighter version.
- Veggies – This salad combines fresh grape tomatoes (or cherry tomatoes), delicious kalamata olives (or, green olives or black olives), pepperoncini peppers, and canned artichoke hearts for the ultimate flavor combination. You could also add romaine lettuce, red peppers, cucumbers, red onions, or other veggies of choice. Chop everything into bite-sized pieces.
- Cheese – If you don’t tolerate dairy, you can leave it out. Otherwise, the fresh mozzarella adds creamy and cool flavor. A sprinkle of grated Parmesan cheese or chopped provolone cheese would also be delicious.
- Fresh Basil– Adds a perfect bright flavor, but you could also use oregano, parsley, or chives to add an aromatic touch.
Antipasto Salad Dressing:
- Olive Oil – Similar to my homemade Italian dressing, this vinaigrette uses mild olive oil, but you could use extra virgin olive oil, or any type of oil, such as avocado, coconut, or even nut oil.
- White Wine Vinegar – This emulsifies the dressing and adds acidity. You can substitute any type of vinegar, such as apple cider vinegar, red wine vinegar, or balsamic vinegar, or simply use lemon juice. If you want a more complex flavor in your dressing, add 1-2 teaspoons of Dijon mustard.
- Sea Salt & Black Pepper – You don’t need a lot of salt because there is plenty of salt in the meat.
VARIATION: Antipasto pasta salad!
Along with the rest of the ingredients, add 1 pound of cooked and cooled pasta such as rotini, fusilli, zucchini noodles, or any pasta you prefer. You may need to prepare additional dressing.
How To Make Antipasto Salad
This section shows how to make an easy antipasto salad with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Make the antipasto salad dressing. In a large bowl,whisktogether olive oil, white wine vinegar, sea salt and black pepper.
- Add the salad ingredients. Place meats, mozzarella, and vegetables in the bowl over the dressing. (You could also mix the dressing in a smaller bowl and pour it over the salad in the large bowl instead.)
- Toss the salad to combine. Add fresh basil right before serving.
Storage Instructions
- Store: Place chopped salad in an airtight container and refrigerate for up to 2-3 days. If possible, store basil separately and add right before serving.
- Meal prep: You can make the salad ahead and store in the fridge without the basil. It will last a couple days longer if you don’t add the basil.
What To Serve With Antipasto Salad Recipes
You can serve this salad as a healthy lunch main dish on its own, or if you want it to be more filling, serve it as the first course of an Italian meal. Here’s some ideas:
- Chicken – Pair this salad with a cozy chicken dish like tangy lemon chicken piccata, savory chicken marsala, or hearty chicken cacciatore.
- Seafood – Fresh salads always pair beautifully with a grilled lobster tail recipe, flaky baked cod, or lemon-y garlic butter shrimp. For an Italian twist, try creamy Tuscan salmon.
- Pasta Dishes – You can’t go wrong with the classics like lasagna, spaghetti, or even ravioli. For lighter options, try zucchini ravioli, healthy eggplant lasagna, eggplant rollatini, or zucchini spaghetti.
- Pizza – You can’t have Italian without pizza! For healthy options, try my pizza casserole that sneaks in a secret veggie (great for a crowd if you’re feeding guests), or zucchini pizza boats for summertime.
- Bread – Try cauliflower breadsticks, your favorite crusty loaf, or low carb garlic bread.
More Easy Summer Salad Recipes
Don’t settle for boring salads! Try these exciting flavors, all with easy prep:
Chicken Caesar Salad
Strawberry Spinach Salad
Three Bean Salad
Chicken Caprese Salad
- Mixing Bowl Set – This is my favorite set because it comes in many different sizes (that nest together, yay!) and looks nice enough for serving.
- Whisk– This whisk features an ergonomic, one-piece silicone handle for comfortable use and easy cleanup.
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Recipe Card
Antipasto Salad Recipe (10 Minutes!)
Make this easy antipasto salad recipe with simple ingredients like salami, mozzarella, tomatoes, olives, and artichokes. Ready in 10 minutes!
Prep: 10 minutes
Total: 10 minutes
Author: Maya Krampf from WholesomeYum.com
Servings: 8 (adjust to scale recipe)
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Ingredients
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Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
In a large bowl, whisk together the olive oil, white wine vinegar, sea salt and black pepper. Tilt the bowl if needed.
Add all remaining ingredients, except basil, and toss to combine.
Add fresh basil right before serving. (You can make the salad ahead and store in the fridge without the basil.)
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Recipe Notes
Serving size: 1 cup
Nutrition Facts
Amount per serving. Serving size in recipe notes above.
Calories345
Fat30g
Protein14g
Total Carbs3g
Net Carbs2g
Fiber1g
Sugar1g
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
Course:Salad
Cuisine:Italian
Keywords:antipasto salad, antipasto salad recipe
Calories: 345 kcal
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Antipasto Salad Recipe
