Antipasto Salad
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The traditional antipasto platter reinvented as a crave-worthy salad.
Antipasto salad: the classic antipasto platter reimagined as an abundant, crave-worthy salad. This version includes marinated olives and artichokes, two types of cheese, pickled onions, pepperoni or salami, and lots of fresh veggies, all tossed in a garlicky Italian vinaigrette that packs a punch. You can enjoy this salad as a light main course with some crusty bread, as a side dish to grilled chicken or steak, or alongside vegetarian pasta dishes like cacio e pepe or spaghetti with pesto. My favorite way to enjoy it, though, is with a take-out pizza. This is a fantastic dinner shortcut not only for busy weeknights but also for entertaining. If you’re having casual company, simply order a few of your favorite pies, toss this crowd-pleasing salad, and whip up a quick homemade dessert. With this no-stress menu, you can host a fun get-together and impress your friends and family without putting in too much effort.
What You’LL Need To Make Antipasto Salad
Step-by-Step Instructions
Make the Pickled Onions
In a small saucepan, bring the water, vinegar, sugar, and salt to a boil. Add the onion and simmer until crisp-tender, about 3 minutes.
Drain and set aside to cool.
Make the Vinaigrette
In a medium bowl, whisk together the vinegar, garlic, oregano, salt, sugar, and pepper.
While whisking, slowly pour in the oil to form an emulsion.
Make the Salad
In a large bowl, combine all of the salad ingredients. Add the dressing and pickled onions and toss to combine.
Taste, adjust seasoning if necessary, and serve.
You may also like
- Chickpea Salad
- Slow-Roasted Cherry Tomatoes & Burrata
- Panzanella Salad
- Roasted Pepper Salad with Feta, Pine Nuts & Basil
Antipasto Salad
The traditional antipasto platter reinvented as a crave-worthy salad.
Ingredients
For the Pickled Red Onion
- 2 cups water
- 3 tablespoons red wine vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 medium red onion, thinly sliced (cut in half first, if desired)
For the Vinaigrette
- ⅓ cup red wine vinegar
- 1 clove garlic, minced
- ¼ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon sugar
- ¼ teaspoon freshly ground black pepper
- ⅔ cup extra-virgin olive oil
For the Salad
- 8 cups chopped romaine, from 2 hearts
- ⅔ cup marinated/seasoned pitted olives, coarsely chopped (see note)
- 1 pint cherry tomatoes, halved
- 1 red, yellow, or orange bell pepper, thinly sliced
- 8 ounces sliced salami and/or pepperoni
- 1 (15-oz) can chickpeas, drained and rinsed
- 1 heaping cup or 1 (6-oz) jar marinated artichoke hearts, drained (see note)
- 1 (8-oz) package mozzarella pearls
- 1½ cups coarsely shredded sharp Provolone
Instructions
- Make the Pickled Onions: In a small saucepan, bring the water, vinegar, sugar, and salt to a boil. Add the onion and simmer until crisp-tender, about 3 minutes. Drain and set aside to cool.
- Make the Vinaigrette: In a medium bowl, whisk together the vinegar, garlic, oregano, salt, sugar, and pepper. While whisking, slowly pour in the oil to form an emulsion.
- Make the Salad: In a large bowl, combine all of the salad ingredients. Add the dressing and pickled onions and toss to combine. Taste and adjust seasoning if necessary. Serve.
- Make-Ahead Instructions: The pickled onions and vinaigrette can be made up to 2 days ahead of time. Store in covered containers in the refrigerator.
- Notes: For the olives and artichokes, the olive bar at the supermarket is your best option (I use the kalamata/green olive blend).
Nutrition Information
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- Per serving (6 servings)
- Calories: 813
- Fat: 65 g
- Saturated fat: 21 g
- Carbohydrates: 29 g
- Sugar: 8 g
- Fiber: 8 g
- Protein: 32 g
- Sodium: 1,405 mg
- Cholesterol: 89 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Comments
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This salad was healthy and delicious. I asked for a chunk of Boars Head provolone from the Publix deli ( the meat and cheese cut to order section) then grated it at home
I never stray from a recipe as written – my cooking instincts are terrible! So I used chickpeas even though they’re not my favorite. This salad may have turned me into a chickpea convert! Delicious 😋
I used this recipe as a base, but made the dressing as written.
Great to play with. I used some cooked penne, some salad greens, tomatoes, peppers, mozarella and parmiggiano, italian salami, olives, capers,… The kids did not eat the olives, but I knew it 😉
The pickled onions are great, as is the dressing. I recommend both!
The rest can be adjusted to taste – or fridge contents 😉 😀
This recipe was an absolute hit at the anniversary party I took it to. This recipe is a keeper. Thank you for sharing your recipes. Tracy, June 11, 2023
Could this dressing be made with shallots instead of garlic and still be tasty? I know it’s unpopular to say this but I am just not a fan of raw garlic. Salad looks delicious.
Sure, Jane, if you really don’t like garlic, it’s fine to use shallots. Hope you enjoy1
Fantastic salad. Everyone loved it. Omitted the Artichokes as not a fan.
This salad was outstanding! Has ingredient flexibility. Added Kalamata olives and porcini pepper strips. Used bottled Kraft Greek salad dressing instead of making it fresh. Can definitely be a full dinner.
Made this tonight for dinner…..absolutely wonderful! I bought slices of provolone and cut them into thin strips as a block of provolone, for shredding, was not readily available at the grocery store. Going to have it again tomorrow for lunch!
Your email arrived this morning with this recipe featured. I am always eager to try a new-to-me salad as my husband and I really like salads for dinner in the summertime. This one did not disappoint! We both enjoyed it immensely! I thought I had a red pepper but did not so I left that out. Couldn’t find provolone at my grocery store but substitute caciocavallo, which is sufficiently similar. Used lovely, flavourful moroccan black olives. Those pickled onions are great. Every bite was a new adventure. Thank you for another winner dinner.
I made this tonight for dinner…such great flavors, especially liked the pickled onions.
Subbed a small chicken cutlet cubed for the pepperoni tonight, but may add it in the next time I eat it.
Thanks for another great recipe!
Made this today and it was wonderful! I knew it would be good…..since every recipe I’ve made from this website has been very good!
Thank you for putting this and your artisan bread out in your newsletter today! They make a fabulous dinner combination. These will go on my menu list for next week!
I was just thinking the same! Thanks so much Jenn!