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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 salami and 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, whisk together 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 grilled lobster tail, 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, 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:
Recommended Tools
- 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.
Antipasto Salad Recipe
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!
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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In a large bowl, whisk together the olive oil, white wine vinegar, sea salt and black pepper. Tilt the bowl if needed.
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Add all remaining ingredients, except basil, and toss to combine.
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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 are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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17 Comments
Lonnie Mitchell
1I served this over a bed of lettuce and it was amazing! I also love the fact that you have your recipes adjustable to the size I need. Yummy and no wasted food!
Jill
0I’ve made this twice since switching to low carb 2 weeks ago. Everyone loves it! It’s so easy to make and the fresh basil at the end really brings it all together. I made it exactly as instructed (ok…I added more tomatoes because they’re so good) and it tastes devine. It’s even better the next day.
Liz
0This salad was so easy but so flavorful! Perfect appetizer for a party but I could eat it as a main!
Kris
0This was such a perfect combination of flavors and textures. Way better than any I’ve had at restaurants. The whole family loved it!
Nicole
0YAAASSS! I made this yesterday for our Memorial Day BBQ and it was the PERFECT side dish. Everyone loved it! Will definitely be making it again.
Rebecca
0I made a huge bowl of this and brought it to a BBQ last weekend and it was a huge hit! Not a bit left at the end of the meal. It might have been the most popular dish there. Thanks for a great recipe!
Elizabeth S
0I was intrigued by this recipe because of the addition of artichoke hearts… They made this salad so good and unique in my family. We all loved it.
Shari C
0We really like this salad. I have made it several times and I’d like to serve it over some mixed greens. Sometimes I switch out cheeses or meats, whatever I happen to have on hand. The first time I made this, I must not have put in the dressing on it because the next day the leftovers were a little bit dry. I just had to add more dressing and it was fine.
Marita Tedder
0Great–nice and easy! Thank you!
Debbie Moore
0What about using red wine vinegar instead? It sounds so yummy!
Wholesome Yum D
0Hi Debbie, That would also work!
LadyJ1225
0Wow this salad is so good and so easy to throw together. I made a double batch for a Christmas party hoping I would have leftovers for myself … NOT! It was a hit and was the first dish gone at the party. The flavors or so good and the dressing is so simple to put together. Will definitely be maing this again … and again …. and again. In fact I made another batch to take to a holiday gathering today, it was that good!
Heidy L. McCallum
0I loved this salad recipe… It went over so well at our holiday potluck. Definitely will be making it again.
Anita
0This is so good and so colorful. Like you said, salami is always there in any antipasto, but my heart and tummy and hand always reaches out to the proscuitto. 😀
Emily Liao
0I love a good antipasto salad! Will definitely whip this one up in the new year 🙂
Jordin
0This salad is so delicious! My family would love this for the holidays!
Sara Welch
0What a great recipe for entertaining! This will be perfect for our annual holiday party this weekend!