Antipasto Salad

Antipasto salad is layered high with some of the tastiest Italian starters such as olives, salami, marinated artichokes, onions, mozzarella, tomatoes, pepperoncinis, and roasted red bell peppers all on a bed of romaine with a drizzle of Italian vinaigrette. (Jump to Recipe)

In Italy, before a main course is served they bring out little bite-size portions of food to snack on to get your appetite going. These tiny portions consist of cheeses, cured meats, olives, anchovies, peppers, sardines, and fresh or pickled vegetables to name a few. It’s kind of like an Italian dream come true for your taste buds.

The best part about this antipasto salad is that you can layer on as much or as little of ingredients as you’d like. You can have a nice high bed of romaine or just a little bit for the base. You really can’t go wrong.

To Make The BEST Antipasto Salad:

Start with a base. Lettuce. Romaine for me. Feel free to use butter lettuce, green lettuce, red lettuce, spring mix, or whatever you like as a base. Choose something you’ll like.

Toppings. I’m going to name a few below that I’m using here but that doesn’t mean you can’t add other toppings to the mix or skip a topping if you prefer not to eat. I like to layer/pile them separately over the lettuce, but if you just want to throw everything in a bowl for times sake, be my guest.

Red onions – Thinly sliced red onions are nutritious and add a huge crunch! They go so well in a salad and paired with the other ingredients.

Uncured salami – This here is a favorite type of salami for me. Prosciutto is another one. You may stick to one meat or add in two to three different kinds, including pepperoni, coppa, jamón serrano, or soppressata.

Roasted red pepper – Thinly sliced roasted red pepper is the perfect addition to add a little bit of sweetness to this salad. The marinated mini sweet peppers are also a great addition to this salad.

Olives – I went with a selection of green and black olives for a variation of color and flavors. Most olives will work here except Kalamata olives. Keep those in the Greek salads.

Mozzarella – Nothing is better than biting into a salad that has fresh mozzarella. Adding small mozzarella balls will bring that in.

Cherry tomatoes – Tomatoes add another pop of color and some freshness while most ingredients are pickled, marinated, jarred, or cured.

Marinated artichokes – Bright and herby, it’s hard to resist not adding the whole jar of these.

Pepperoncinis – Serve them sliced or whole. They give any salad a kick and a burst of flavor.

Finish with the dressing. Whip up an easy Italian dressing made of olive oil, lemon juice, fresh parsley, Italian seasoning, garlic powder, red pepper flakes, salt, and pepper and drizzle over the antipasto salad right before tossing and serving.

If You Love This Salad, Check Out A Few Of My Favorites:

Heirloom Caprese Salad

Greek Chicken Salad

Peach, Burrata, And Prosciutto Salad

Southwest Chipotle Chopped Salad

Mixed Green Salad With Balsamic Vinaigrette

Olive Garden House Salad

BBQ Steak Salad With Cilantro Lime Vinaigrette

If you make this Antipasto Salad, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Instagram, @fettysfoodblog with your creation.