Antipasto Salad

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My antipasto salad is the classic platter turned into an easy yet show-stopping salad. Pair it with pizza for a casual night in, or serve it as a side to liven up simple grilled meats—all with minimal effort!

Large bowl of antipasto 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 red onions, pepperoni or salami, and lots of fresh veggies, all tossed in a garlicky Italian vinaigrette that packs a delicious punch.

You can serve this salad as a light main course with artisan bread, or as a side dish to stromboli, grilled chicken or grilled flank steak. My favorite way to enjoy it, though, is with 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.

“I made this tonight for dinner…such great flavors, especially liked the pickled onions.”

Mary

What You’ll Need To Make Antipasto Salad

ingredients for antipasto salad

Find the printable recipe with specific measurements below.

  • Pickled Red Onion: Adds a sweet and tangy flavor along with a delightful crunch.
  • Red Wine Vinaigrette: Made from red wine vinegar, garlic, oregano, and extra-virgin olive oil, this vinaigrette brings a zesty and herby flavor that complements the other ingredients.
  • Romaine Lettuce: Forms the fresh, crunchy base of the salad.
  • Marinated/Seasoned Pitted Olives: These are coarsely chopped to ensure their rich, briny flavor is evenly distributed throughout the salad.
  • Cherry Tomatoes: Add a burst of sweetness and a juicy texture.
  • Bell Pepper: Thinly sliced, these peppers contribute a sweet, crisp element.
  • Salami and/or Pepperoni: These cured meats bring a salty, savory depth to the salad.
  • Canned Chickpeas: Provide a hearty, nutty addition, and a great source of protein.
  • Jarred Marinated Artichoke Hearts, Drained: Lend a tangy, slightly earthy flavor.
  • Mozzarella Pearls: These small balls of fresh cheese add a creamy and mild flavor.
  • Sharp Provolone: Brings a bold, tangy cheese element that pairs well with the other robust flavors in the salad.

Step-by-Step Instructions

Step 1: 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.

making pickled red onion

Drain and set aside to cool.

pickled red onions on plate

Step 2: Make the Vinaigrette

In a medium bowl, whisk together the vinegar, garlic, oregano, salt, sugar, and pepper.

whisking the vinaigrette

While whisking, slowly pour in the oil to form an emulsion.

whisked Italian vinaigrette

Step 3: Assemble the Salad

In a large bowl, combine all of the salad ingredients. Add the dressing and pickled onions and toss to combine.

antipasto salad ingredients in large bowl

Taste, adjust seasoning if necessary, and serve.

tossing antipasto salad

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Antipasto Salad

My antipasto salad is the classic platter turned into an easy yet show-stopping salad. Pair it with pizza for a casual night in, or serve it as a side to liven up simple grilled meats—all with minimal effort!

Servings: 6
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Total Time: 30 Minutes

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Powered by Edamam

  • 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

  • This is a great salad just as written – but it is so flexible feel I could make this weekly with some variations and be a really happy cook. Thanks

    • — Pam L on February 9, 2024
    • Reply
  • This salad is excellent. It is so hearty it can be used as a main course, with some crunchy sour dough. Loved it!

    • — Judy E Puckett on February 4, 2024
    • Reply
  • 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

    • — J on June 16, 2023
    • Reply
    • 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 😋

      • — Alice on June 29, 2023
      • Reply
      • In my experience, people who don’t like chickpeas usually like them in Italian & Greek-style salads. Love them in this application! Delicious! Another win from @onceuponachef😍

        • — OG Balabusta on January 28, 2024
        • Reply
        • (it’s delicious without the meat)

          • — OG Balabusta on January 28, 2024
          • Reply

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