BEST Antipasto Salad

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5 from 7 votes

Everything you want on an Italian antipasto platter is tossed into a salad with greens and a zesty homemade vinaigrette.

How could one not like this salad? It’s loaded with meat, cheese, veggies, olives and marcona almonds, finished with an easy homemade Italian dressing. I don’t think I need to do any more convincing as to why you need to make this salad ASAP, but just in case…read on.

Why You’ll Love This Antipasto Salad Recipe

  • Everything but the kitchen sink salad (meat, cheese, and veggies galore!)
  • Serve as a main dish OR appetizer OR side dish
  • Easily make it ahead, tossing the vinaigrette into the salad last minute

Want a simpler Italian salad? Try this Italian Salad that’s always a crowd-pleaser.

What is Antipasto Salad?

Antipasto salad is a variation of traditional Italian antipasto, transformed into a salad! It typically features a mix of fresh greens, cured meats like salami, cheeses, regular and marinated vegetables, and more Italian favorites, all tossed together with an Italian vinaigrette.

This antipasto salad recipe is just that. It tastes as good as it looks!

Antipasto Salad Ingredients

The Salad

  • Green leaf or romaine lettuce – I use pre-torn green leaf lettuce. It’s crunchy and delish!
  • Salami of choice – Genoa salami, calabrese, peppered salami or any other salami works!
  • Fresh mozzarella pearls – pearls are bite-sized. You can also use bigger mozzarella balls and slice them in half.
  • Pitted Italian olives – Castelvetrano olives are buttery, mild and delicious. You can use any Italian olive you like.
  • Cucumber – cucumber adds crunch.
  • Sweet onion – sweet onion is mild and crunchy.
  • Cherry or Campari tomatoes – Campari tomatoes are meaty and bigger than cherry tomatoes. Cherry tomatoes are bite-sized and sweet. Either works!
  • Parmigiano-Reggiano – you can’t beat it! Grana Padano is a less expensive option, or you can use Pecorino Romano for a stronger sheep cheese.
  • Marcona almonds – marcona almonds are buttery and amazing in the salad. You can typically find them in the cheese and antipasto section of your grocery store.
  • Marinated artichoke hearts – marinated artichokes will add a vinegary kick.
  • Roasted red pepper strips – red pepper strips are sweet and smoky.
  • Fresh basil leaves – fresh basil leaves add an herbaceous touch.

The Vinaigrette

  • Extra virgin olive oil – olive oil is the base of an awesome homemade vinaigrette.
  • Sherry wine vinegar – sherry wine vinegar is complex and not too assertive. You can use white wine vinegar if you can’t find sherry.
  • Grainy Dijon mustard – grainy Dijon has texture, and adds creaminess.
  • Garlic – garlic…because garlic!
  • Honey – honey adds a touch of sweetness.
  • Dried oregano – dried oregano adds classic Italian flavor.
Antipasto salad recipe ingredients

How to Make Antipasto Salad

Learn how to make an epic antipasto salad. Full instructions in the recipe card; this is just an outline!

  1. Salad.

    Add lettuce, salami, mozzarella, olives, cucumber, onion, tomatoes, parmesan, almonds, artichokes, red pepper strips, and basil to a big salad bowl.

  2. Dressing.

    In a separate bowl, whisk together olive oil, vinegar, mustard, garlic, honey, oregano, and salt and pepper.

  3. Combine.

    Pour vinaigrette over the salad and toss.Add vinaigrette and toss into salad

Antipasto Salad Recipe Variations

Looking for other ingredients to add to your antipasto salad? Keep in mind that any additions will require more dressing to be added to the salad to coat the extra ingredients!

Storage Tips

  • Make ahead: store antipasto salad pre-assembled, covered with plastic wrap, up to 2 days in advance. Store the dressing separately, re-whisking and tossing into the salad right before serving.
  • Store: store leftover salad that’s already dressed, in the fridge, for up to 24 hours. As time goes on, the salad greens will become soggy.

What to Serve With Antipasto Salad

Antipasto salad is a satisfying dish on its own, but if you’re looking to create a more substantial meal or a well-rounded Italian-inspired spread, you can serve it with a variety of complementary dishes. Here are some ideas for what to serve with antipasto salad:

  • Fresh bread: a basket of crusty Italian bread or a Baguette is a classic accompaniment. Serve it with olive oil and balsamic vinegar for dipping.
  • Soup: a bowl of Tortellini Soup pairs nicely with antipasto salad, especially during colder months.
  • Pasta: choose a simple pasta dish like spaghetti Aglio e Olio (garlic and olive oil pasta) or a Chicken Pesto Pasta for a heartier meal.
  • Grilled chicken: Grilled Chicken Thighs or Baked Chicken Thighs seasoned with Italian herbs and spices makes a great protein addition to the meal.
  • Seafood: if you enjoy seafood, consider serving grilled shrimp or a seafood pasta dish like Tuna Pasta Salad alongside the antipasto salad.
  • Frittata: a frittata like this Egg White Frittata is a delicious choice for brunch or a light dinner.
  • Bruschetta: serve classic tomato bruschetta or a Tuna Bruschetta as an appetizer.
  • Italian Sausage: grilled or roasted Italian sausages can be served on the side or sliced and mixed into the salad.
  • Crostini: Offer a platter of Crostini with toppings such as Whipped Ricotta or Sun Dried Tomato Tapenade.

More Salad Recipes You’ll Love!

BEST Antipasto Salad

Everything you want on an Italian antipasto platter is tossed into a salad with greens and a zesty homemade vinaigrette.  
5 from 7 votes
Prep Time: 35 minutes
Total Time: 35 minutes
Course: Appetizer, Main Course, Side Dish
Cuisine: Italian
Keyword: fall, summer
Servings: 5 appetizer servings
Calories: 756kcal
Author: Tastefully Grace


The Salad

  • 10 ounces green leaf or romaine lettuce torn into bite-sized pieces
  • 1 cup salami of choice sliced
  • 1 cup fresh mozzarella pearls
  • 1 cup pitted Italian olives like Castelvetrano olives
  • 1 medium cucumber cut into half moons
  • 1 small sweet onion thinly sliced
  • 12 ounces cherry or Campari tomatoes halved
  • ½ pound Parmigiano-Reggiano cut into chunks
  • ¾ cup marcona almonds
  • ¾ cup marinated artichoke hearts drained
  • ½ cup roasted red pepper strips
  • Handful of fresh basil leaves

The Vinaigrette

  • ½ cup extra virgin olive oil
  • 2 tablespoons sherry wine vinegar
  • 1 tablespoon grainy Dijon mustard
  • 1 large garlic clove minced
  • 1 teaspoon honey
  • ½ teaspoon dried oregano
  • Salt and pepper to taste


  • In a large salad bowl, add lettuce, salami, mozzarella, olives, cucumber, onion, tomatoes, parmesan, almonds, artichokes, red pepper strips, and basil.
  • In a separate bowl, vigorously whisk together olive oil, vinegar, mustard, garlic, honey, oregano, and salt and pepper until well-combined.
  • Pour vinaigrette over the salad and toss. Serve!



  • Genoa salami, soppressata, calabrese, peppered salami or any other salami you like works perfectly!
  • You can also use larger fresh mozzarella balls and slice them in half.
  • You can use regular parmesan, Grana Padano, or Pecorino Romano instead of Parmigiano-Reggiano cheese.
  • You can use white wine vinegar instead of sherry wine vinegar if needed.


Serving: 1serving | Calories: 756kcal | Carbohydrates: 21g | Protein: 33g | Fat: 63g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 34g | Trans Fat: 0.004g | Cholesterol: 66mg | Sodium: 2172mg | Potassium: 731mg | Fiber: 6g | Sugar: 9g | Vitamin A: 5567IU | Vitamin C: 39mg | Calcium: 780mg | Iron: 3mg
Tried this recipe?Let us know how it was!
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5 from 7 votes (7 ratings without comment)

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