Sally Thompson
There’s something about an antipasto salad that feels like a celebration in every bite. Loaded with vibrant veggies, savory meats, creamy cheese, and tangy vinaigrette, it’s a dish that’s just as perfect for a casual lunch as it is for a party spread. This salad is all about layers of texture and flavor — crunchy lettuce, juicy tomatoes, briny olives, and tender slices of cured meats. Plus, it’s as beautiful as it is delicious! Let’s dive into how to make it.
Ingredients
Here’s everything you need to create this show-stopping salad:
- Romaine lettuce – 4 cups, chopped: The crisp base that holds everything together. Chop and rinse ahead for easy assembly.
- Cherry tomatoes – 1 cup, halved: Adds a juicy sweetness that pairs perfectly with the salty meats and cheese.
- Green olives – ½ cup, whole or sliced: Provides a briny tang that adds depth.
- Diced provolone cheese – ½ cup: Creamy and slightly nutty, it’s the perfect complement to the bold flavors.
- Sliced salami – ½ cup, cut into strips: Choose your favorite cured meat to add savory richness.
- Pepperoncini peppers – ¼ cup, sliced: Adds a spicy kick and a bit of crunch.
- Shaved Parmesan cheese – ¼ cup: A finishing touch that adds saltiness and flair.
- Italian vinaigrette – ½ cup: Store-bought or homemade, this ties everything together with its tangy flavor.
Prep Tip
Make your chopping and dicing easier by prepping the ingredients beforehand and storing them in separate containers. This keeps everything fresh and makes assembly a breeze.
How to Make Antipasto Salad
Follow these simple steps to whip up this stunning salad in minutes:
Step 1: Prep the base
Start by layering the chopped Romaine lettuce in a large salad bowl. This will serve as the crunchy foundation for the rest of your ingredients.
Step 2: Add the veggies
Top the lettuce with the halved cherry tomatoes, green olives, and sliced pepperoncini peppers. Spread them out evenly for a burst of color in every bite.
Step 3: Layer the meats and cheese
Scatter the strips of salami, diced provolone cheese, and shaved Parmesan on top of the veggies. These layers add savory richness to balance the fresh flavors.
Step 4: Drizzle the vinaigrette
Pour the Italian vinaigrette evenly over the salad. Toss gently to coat everything without smashing the ingredients.
Step 5: Serve immediately
Plate the salad in individual bowls or serve it family-style. A sprinkle of cracked black pepper or fresh herbs like parsley is optional but always welcome.
Storing the Salad
Antipasto salad is best enjoyed fresh, but you can make parts of it ahead! Store the chopped lettuce, veggies, and meats in separate airtight containers in the fridge for up to 2 days. Keep the vinaigrette separate and only toss the salad just before serving to avoid sogginess.
Frequently Asked Questions
Can I make this salad vegetarian?
Absolutely! Swap out the meats for marinated artichoke hearts or roasted red peppers for a plant-based twist.
What’s the best way to store leftovers?
Keep the salad components (lettuce, veggies, meats, and dressing) in separate containers in the fridge. Combine them just before eating to maintain freshness.
Can I use a different type of cheese?
Yes! Mozzarella, gouda, or even feta would work beautifully in this salad.
How do I make homemade Italian vinaigrette?
Whisk together ½ cup olive oil, ¼ cup red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon Italian seasoning, and a pinch of salt and pepper. Adjust to taste and store in the fridge.
Is this salad keto-friendly?
It sure is! With low-carb veggies, meats, and cheeses, this salad fits perfectly into a keto lifestyle. Just double-check the dressing for added sugars.
Can I add pasta to make it a pasta salad?
Why not? Cooked and cooled pasta like rotini or penne makes this salad more filling and equally delicious.
What’s a good side dish to pair with this salad?
Warm garlic bread or a simple bruschetta makes an excellent pairing!
I hope you loved this Italian-inspired antipasto salad as much as I do! It’s vibrant, packed with flavor, and perfect for any occasion. Don’t forget to share this recipe with friends and family using the Facebook share button below or save it on Pinterest to enjoy later.
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Fresh Italian-Inspired Antipasto Salad Recipe
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: Serves 4
Description
A fresh and vibrant Italian-inspired salad loaded with crisp veggies, savory meats, and creamy cheese, topped with a tangy vinaigrette.
Ingredients
- 4 cups Romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- ½ cup green olives
- ½ cup diced provolone cheese
- ½ cup sliced ham or salami
- ¼ cup sliced pepperoncini peppers
- ¼ cup shaved Parmesan cheese
- ½ cup Italian vinaigrette
Instructions
- Layer chopped Romaine lettuce in a salad bowl.
- Add cherry tomatoes, green olives, and pepperoncini peppers.
- Scatter ham or salami, provolone, and Parmesan on top.
- Drizzle with Italian vinaigrette and toss gently.
- Serve immediately and enjoy!
