If you are the sort of person who believes that a cheeseboard can stand in for a full meal, then this Antipasto Salad will be to your taste. And, might I add, your taste is excellent.
This recipe is sponsored by DeLallo.
Antipasto is the traditional first course of an Italian meal.
It usually includes a mix of assorted cured meats like prosciutto and salami, cheeses, and marinated vegetables like artichokes and red peppers.
What is the difference between antipasto and antipasto salad?
Essentially, the lettuce is the only difference.
This is why it is called antipasto salad, because all these common first course ingredients are mixed into one delicious salad.
An antipasto salad is made of classic Italian starter items that are piled atop crisp greens, with a simple balsamic vinaigrette that ties this whole tasty situation together.
Like a good cheeseboard or Italian Pasta Salad, this simple antipasto salad recipe makes friends wherever it goes. IT:
- Is perfect to take along to potlucks.
- Pulls together quickly for a speedy side.
- Makes for a breezy and satisfying no-cook summer dinner (this Italian Chopped Salad is another great option).
Just about the only way I can imagine improving this antipasto salad is by washing it down with a glass of crisp wine.
Ready for your new go-to summer salad? Looking for an especially elevated excuse to turn a cheeseboard into dinner? Antipasto salad is the recipe for you!
5 Star Review
“It was superb. Everyone loved it. I could eat this salad every day.”— Carol —
How to Make Antipasto Salad
Like traditional antipasto, the success of antipasto salad relies on its ingredients.
Choose good-quality ingredients (no deli antipasto salad) and arrange them with care, and you’ll be rewarded with a dish that is so sublime, you’ll wonder if it’s ever worth cooking again.
When I’m seeking quality, DeLallo is the brand I come back to consistently. Every item is meticulously sourced, and you can taste the attention to detail in every bite.
- Romaine + Arugula. Our cold antipasto salad recipe starts with a base of crisp chopped romaine and peppery arugula.
- Prosciutto. Silky and salty, this is always the first item on my antipasto board to disappear.
- Salami. Everyone loves it (including me!).
- Olives. A little briny. A lotta salty. I struggle with commitment and like a medley of olives here, but feel free to stick with just one if you have a preference. Do not use the olives from a can; while they have their place (supreme pizza), they don’t cut it here (nor in Niçoise Salad).
- Marinated Artichoke Hearts. To lighten things up.
- Roasted Red Peppers. Colorful and sweet.
- Feta. Salty, creamy, and absolutely scrumptious on this salad.
- Cherry Tomatoes. Bright and juicy, they bring the salad balance.
- Antipasto Salad Dressing. Some good-quality extra virgin olive oil, Dijon, garlic, and balsamic vinegar create a light and flavorful dressing that brings this salad to life.
- Add the romaine and arugula to a bowl. Whisk the dressing ingredients together, then pour half of it over the lettuce.
- Top the lettuce with the remaining salad ingredients. Add a bit more of the dressing. Finish with the feta and parsley. DIG IN!
Pair this salad with a dry Chardonnay, Sauvignon Blanc, or Gavi.
- To Store. Cover and refrigerate leftover salad for up to 1 day.
Meal Prep Tip
Up to 1 day in advance, chop the lettuce, prosciutto, salami, roasted red peppers, and tomatoes. Refrigerate until you’re ready to assemble the salad. You can also whisk the dressing ingredients together up to 1 day in advance, refrigerating until you’re ready to prepare the salad.
Recommended Tools to Make this Recipe
- Mixing Bowls. Ideal for preparing and serving this Mediterranean antipasto salad.
- Non-Slip Cutting Board. This cutting board won’t slip away while you’re prepping the ingredients.
- Salad Spinner. The easiest way to wash and dry lettuce.
Bright with Italian flavor and ingredients, this recipe superbly combines light, fresh elements like romaine and cherry tomatoes with rich, satisfying ones.
You’ll want this sensational salad at your side (and on your plate!) all summer long.
Frequently Asked Questions
For antipasto salad with pasta, toss the salad with 8 ounces of cooked whole wheat pasta noodles. Make extra dressing and drizzle it over the salad to moisten as needed.
When serving a crowd, I prefer to serve an antipasto salad misto-style instead of an antipasto salad platter. Misto means “mixed” in Italian. After topping the salad with the antipasto ingredients, give everything a big toss to combine them all together. The platter presentation is when you leave each ingredient separated in the bowl. It’s striking and shows off each element individually, but can make it difficult for guests to ensure they’re sampling a little of all the ingredients.
FOR THE SALAD:
- 2 hearts romaine lettuce chopped into bite-size pieces (about 7 cups)
- 4 ounces baby arugula leaves about 4 cups
- 4 ounces DeLallo Genoa Salami quartered lengthwise, then cut into bite-size pieces
- 4 ounces DeLallo Sliced Prosciutto chopped into bite-size pieces
- 6 ounces DeLallo Marinated Quartered Artichoke Hearts drained and patted dry
- 1/2 cup DeLallo Pitted Seasoned Olive Medley about 3 ounces
- 12 ounces DeLallo Roasted Red Peppers drained, coarsely chopped, and patted dry
- 1 pint cherry or grape tomatoes halved
- 1/3 cup crumbled feta cheese
- Chopped fresh parsley, basil, chives, or a combination
FOR THE DRESSING:
- 1/4 cup DeLallo Extra Virgin Olive Oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon minced fresh garlic
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- In an extra-large bowl, place the romaine and arugula. In a small bowl or measuring cup, make the dressing: Whisk together the olive oil, vinegar, mustard, garlic, salt, and pepper until smoothly combined (or put all of the dressing ingredients in a mason jar, seal, and shake to combine). Pour half of the dressing over the salad and toss to coat. The leaves should be lightly moistened.
- Arrange the salami, prosciutto, artichokes, olives, red peppers, and tomatoes on top of the greens. Drizzle with a bit more dressing to moisten. Sprinkle with feta and parsley. Enjoy immediately or refrigerate for 1 hour prior to serving.
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I am sharing this post in partnership with DeLallo. As always, all opinions are my own. Thanks for supporting the brands and companies that make it possible for me to continue to create quality content for you!