Few things bring people together like a vibrant, flavor-packed Homemade Antipasto Salad Recipe. This delightful combination of colorful vegetables, creamy cheese, briny olives, savory cured meats, and zesty Italian dressing makes every bite a joyful experience. Whether you’re prepping for a summer picnic or a festive family dinner, this salad lets each ingredient shine and is the ultimate pièce de résistance on any table. It’s a versatile recipe you’ll reach for again and again, guaranteed to satisfy everyone from ardent meat-lovers to veggie aficionados.
Ingredients You’ll Need
What makes this Homemade Antipasto Salad Recipe so impressive is its reliance on bold, easy-to-find ingredients, each adding a layer of taste, color or irresistible bite. Here’s what you’ll need to create this show-stopper:
- Cherry tomatoes (1 cup, halved): These add the perfect juicy pop and splash of vibrant red to every forkful.
- Marinated artichoke hearts (1 cup, drained and chopped): They bring tangy, herby complexity and a lovely tender texture.
- Mozzarella balls or cubed provolone cheese (1 cup): Creamy, mild cheese balances out the saltiness of the cured meats and olives.
- Salami or pepperoni slices (1 cup, quartered): These classic Italian meats provide that satisfying, savory bite everyone loves.
- Black olives (3/4 cup, pitted): Deeply briny and bold, they bring a characteristic Mediterranean touch.
- Green olives (3/4 cup, pitted): Slightly milder than black olives, they add variety in both color and taste.
- Roasted red peppers (1 cup, sliced): Sweet and smoky, they provide a gently robust flavor and a beautiful pop of red.
- Red onion (1 small, thinly sliced): For just the right amount of sharpness and crunch in every bite.
- Romaine lettuce or mixed greens (2 cups, chopped): A crisp, refreshing base for all the toppings to shine.
- Fresh parsley (2 tablespoons, chopped): Bright, fragrant, and the perfect finishing touch for freshness.
- Olive oil (3 tablespoons): A fruity, luscious backbone for the vinaigrette dressing.
- Red wine vinegar (1 tablespoon): Adds tartness and a hint of zing to balance out the oil.
- Dijon mustard (1 teaspoon): Emulsifies the dressing and layers in a subtle sharpness.
- Dried oregano (1/2 teaspoon): Lends an earthy, unmistakably Italian aroma to the salad.
- Salt and pepper (to taste): Essential for seasoning and bringing all the epic flavors together.
How to Make Homemade Antipasto Salad Recipe
Step 1: Chop and Prep the Ingredients
Start by gathering and prepping every ingredient. Halve the cherry tomatoes, drain and chop the marinated artichoke hearts, and slice the red onion thin for maximum flavor without overpowering the bowl. Quarter your salami or pepperoni slices for bite-size bursts, and cut the roasted red peppers into lovely slivers. Chop the lettuce or greens for a sturdy, crisp base, and be sure all the olives are pitted to make serving effortless. This way, assembly is smooth and the mix comes together beautifully.
Step 2: Combine Everything in a Large Bowl
Find your biggest salad bowl and add the prepped cherry tomatoes, artichoke hearts, cheese of choice, salami or pepperoni, black and green olives, roasted red peppers, sliced onion, and the crunchy greens. Gently toss with clean hands or salad tongs to get a little bit of everything in every scoop. Don’t skip this toss! It helps the flavors mingle before the dressing even goes on, and it looks extra inviting when served.
Step 3: Make the Italian Dressing
Pour the olive oil, red wine vinegar, Dijon mustard, dried oregano, salt, and pepper into a small jar or bowl. Whisk or shake the mixture until the vinaigrette is well combined and slightly thickened. The addition of Dijon is key here—it helps the dressing cling to every ingredient, ensuring a savory coating in every bite of your Homemade Antipasto Salad Recipe.
Step 4: Dress and Toss the Salad
Drizzle the freshly made dressing over your bountiful salad. Using tongs or two large spoons, toss everything together gently but thoroughly, making sure each piece gets kissed by that flavorful vinaigrette. Don’t be afraid to taste and adjust salt or pepper if needed. This is the moment all those bright, tangy, and savory flavors start to come together in harmony.
Step 5: Finish with Fresh Herbs and Serve
Right before serving, sprinkle the chopped fresh parsley over the salad. This final touch brightens the dish and adds visual appeal. For the absolute best flavor, you can serve immediately, or chill for about 30 minutes to allow the flavors to meld (the longer you wait, the more they love each other). Now your Homemade Antipasto Salad Recipe is ready to enjoy!
How to Serve Homemade Antipasto Salad Recipe
Garnishes
Finish your Homemade Antipasto Salad Recipe with an extra flourish of fresh Italian parsley, a crack of black pepper, or even a handful of grated Parmesan. For a touch of luxury, a quick drizzle of good quality extra virgin olive oil right before serving brings out the flavors beautifully. These simple garnish ideas help make the salad look as inviting as it tastes.
Side Dishes
Pair this vibrant salad with toasty slices of rustic bread, a comforting bowl of minestrone soup, or a platter of crunchy breadsticks. It’s a lovely side to grilled chicken, roasted fish, or even a pasta dish if you’re embracing an all-out Italian feast. The key is to complement the strong flavors and let the Homemade Antipasto Salad Recipe take center stage.
Creative Ways to Present
Get a little playful with presentation: serve your antipasto salad in individual mason jars for picnics or use a large wooden board to arrange each component in colorful stripes. For parties, small cups or lettuce cups turn the Homemade Antipasto Salad Recipe into a handheld appetizer, making it perfect for mingling or buffet-style gatherings.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, simply cover and chill the salad in an airtight container. It’ll stay crisp and delicious for up to two days in the fridge. To keep everything fresh, store any extra dressing on the side and toss just before eating.
Freezing
Freezing isn’t recommended for this salad since fresh veggies, cheese, and cured meats can take on an unpleasant texture after defrosting. You’ll get the best results by enjoying your Homemade Antipasto Salad Recipe fresh or storing it in the fridge for short-term use.
Reheating
There’s no need to reheat this salad—Homemade Antipasto Salad Recipe is meant to be enjoyed cold or at room temperature. If it’s too chilled straight from the fridge, let it stand for 10 minutes to allow the flavors to open up before serving.
FAQs
Can I make Homemade Antipasto Salad Recipe vegetarian?
Absolutely! Swap out the salami or pepperoni for your favorite plant-based alternatives, or simply add more veggies like grilled zucchini, marinated mushrooms, or sun-dried tomatoes. The beauty of this recipe is how well it adapts to different diets or preferences.
What cheese works best in this salad?
Both mozzarella balls and provolone are wonderful, but feel free to get creative. Try chunks of fontina, cubes of aged cheddar for a twist, or even creamy feta, all of which pair beautifully with the bold flavors in the Homemade Antipasto Salad Recipe.
Can I use other types of lettuce or greens?
Definitely! Romaine offers crispy crunch, but mixed baby greens, arugula, or even a little spinach work well. Just make sure whatever you pick is sturdy enough to hold all the toppings and generous dressing.
Is the dressing suitable for other salads?
Yes! This zesty Italian vinaigrette is a gem on any salad or even as a marinade for chicken or vegetables. Whip up extra and keep it in your fridge to bring Italian flair to all your greens.
How far in advance can I assemble Homemade Antipasto Salad Recipe?
You can prep most ingredients a day ahead and store them separately in the fridge. For the freshest results, toss everything together with the dressing no more than 30 minutes before serving. This keeps everything crisp and bright.
Final Thoughts
There’s something so inviting and celebratory about gathering around a big bowl of this Homemade Antipasto Salad Recipe. Each bite delivers a taste of Italy, full of color, crunch, and pure joy. Whether you’re hosting a party or just looking to add excitement to your lunch routine, give this recipe a whirl—your friends and family will thank you!
Print
Homemade Antipasto Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Non-Vegetarian
Description
This Homemade Antipasto Salad is a delightful medley of savory flavors perfect for a quick and easy meal. Packed with Italian-inspired ingredients like marinated artichokes, olives, salami, and fresh greens, this no-cook salad is dressed in a simple vinaigrette for a burst of delicious taste in every bite.
Ingredients
Salad:
- 1 cup cherry tomatoes (halved)
- 1 cup marinated artichoke hearts (drained and chopped)
- 1 cup mozzarella balls or cubed provolone cheese
- 1 cup salami or pepperoni slices (quartered)
- ¾ cup black olives (pitted)
- ¾ cup green olives (pitted)
- 1 cup roasted red peppers (sliced)
- 1 small red onion (thinly sliced)
- 2 cups chopped romaine lettuce or mixed greens
- 2 tablespoons chopped fresh parsley
Dressing:
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Prepare the Salad: In a large bowl, combine the cherry tomatoes, artichoke hearts, mozzarella or provolone, salami or pepperoni, olives, roasted red peppers, red onion, and greens.
- Make the Dressing: In a small jar or bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, oregano, salt, and pepper until well combined.
- Combine and Serve: Pour the dressing over the salad and toss gently to coat. Sprinkle with fresh parsley before serving. Serve immediately or chill for 30 minutes to let the flavors meld.
Notes
- You can substitute the meats or cheeses with vegetarian or dairy-free alternatives.
- For a low-carb version, skip the lettuce and serve as a marinated antipasto platter.
- This salad holds up well for meal prep and is great for picnics or parties.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 3g
- Sodium: 860mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 35mg
