Antipasto Salad

This 10-minute, no-cook antipasto salad turns the cured meats, cheeses, olives, and tangy vegetables of a classic Italian antipasto platter into an easy, crowd-pleasing appetizer, all tossed with a peppery Dijon vinaigrette.

A Lighter Take on Antipasto Salad

Antipasto means “before the meal” in Italian, and the classic platter is a generous spread of cured meats, cheeses, olives, and pickled vegetables. Turn that spread into a salad, and you have an appetizer-meets-salad situation with so many talents.

While many antipasto salads load up on meat, I take a lighter touch. There is just enough salami and pepperoni to make it satisfying, while crisp greens, juicy tomatoes, tangy artichoke hearts, and crunchy giardiniera get a chance to shine. Creamy mozzarella and provolone bring everything together.

Most of the work is simply opening a few jars and cutting everything into bite-sized pieces. You can assemble the salad the night before, then toss it with my Dijon vinaigrette just before serving. It’s a flavor party in every bite!

Ingredients for Antipasto Salad

This salad gets its bold flavor from a mix of fresh ingredients and pantry staples. Most come straight from the deli counter or a jar, so they do much of the work for you.

• Dijon Vinaigrette: My go-to Dijon vinaigrette recipe is the flavor-maker that ties everything together. Champagne vinegar gives it a bright, delicate tang, while Dijon mustard, shallot, and good extra virgin olive oil make it peppery and rich. White wine vinegar or lemon juice also works in place of the Champagne vinegar. 
• Cured meat: Salami and mini pepperoni add peppery, savory flavor without overpowering the vegetables. Their springy texture and small size also make the salad easy to eat. You can substitute another cured meat you enjoy, such as prosciutto, coppa, or bresaola. For a meatless option, simply leave it out or try my Italian salad. 
• Olives: I use buttery Castelvetrano olives and bold, tangy Kalamata olives. It’s the same combination I use in my olive tapenade, and the balance is just right for me. That said, any pitted olive you love will work. 
• Giardiniera: Giardiniera is a colorful mix of crisp Italian pickled vegetables. Homemade is wonderful if you have it, but a good store-bought jar works well too. I prefer mild giardiniera here, though you can use a spicy version if you like some heat. 
• Greens: Romaine and spring greens bring freshness and crunch to this otherwise rich salad. Little Gem lettuce, butter lettuce, or another mild, crisp salad green also works. You can leave off the greens for a more traditional antipasto-platter feel. 
• Tomatoes: Halved cherry tomatoes stay firm and keep everything bite-sized. Grape tomatoes or quartered Roma or Campari tomatoes are good alternatives. 
• Marinated artichoke hearts: These add a tangy, slightly herbal flavor. I like the added seasoning from marinated artichokes, but another variety of preserved artichoke hearts will work. 
• Cheese: Provolone and baby mozzarella add creamy richness without competing with the briny vegetables and cured meat. Ciliegine (small, cherry-sized mozzarella balls) are just right for this salad. You can also substitute another semi-hard cheese, such as cheddar or Gouda. 

How to Make Antipasto Salad

There is no cooking required here. Simply whisk the vinaigrette, prepare the ingredients, toss everything together, and dress the salad just before serving so the greens stay crisp.

• Make the Dijon Vinaigrette. In a small bowl, combine 1/4 cup Champagne vinegar, 1 to 2 tablespoons Dijon mustard, 1 tablespoon minced shallot, and 1/2 tablespoon water. Season with a big pinch each of kosher salt and black pepper, about 1/2 teaspoon each, and whisk to combine. Continue whisking as you slowly drizzle in 1/2 cup extra virgin olive oil. Whisk until emulsified, then taste and adjust the seasoning. Set aside.
• Prepare the ingredients. Add 3 cups chopped romaine hearts, spring greens, or a combination of both to a large serving bowl or platter. Halve 1 cup cherry tomatoes, then cube 6 ounces provolone and 8 ounces salami. Add them to the bowl as you work. 
• Mix the salad. Add 1/2 cup each pitted Castelvetrano olives, Kalamata olives, pepperoncini, and mini pepperoni. Add 1 cup each giardiniera, quartered marinated artichoke hearts, and baby mozzarella balls. Toss gently to combine. Cover and refrigerate for up to 1 day if you are preparing the salad ahead. 
• Dress and serve. Just before serving, pour about 1/4 cup of the vinaigrette over the salad and toss thoroughly. Taste and add more vinaigrette if needed, then serve immediately. Cover and refrigerate any remaining dressing for up to 1 week.

Antipasto Salad Tips

There is almost no technique involved, but a few small details make this salad easier to eat and prettier on the table.

• Keep everything bite-sized. Cut the tomatoes, salami, cheese, and larger vegetables into similarly sized pieces. That way, you get a little meat, cheese, and something briny in every forkful.
• Wait to add the vinaigrette. Assemble the salad ahead if you like, but keep the dressing separate until just before serving so the greens stay crisp.
• Start with less dressing. Toss the salad with about 1/4 cup of vinaigrette, taste, and add more as needed. The goal is to lightly coat the ingredients rather than drown them.
• Make it a composed salad. For a more showy presentation, spread the lettuce on a platter and arrange the remaining ingredients in groups, almost like a Niçoise salad. Drizzle the vinaigrette over the top and serve without tossing.

What to Serve with Antipasto Salad

Antipasto salad is a year-round hit. Serve it as an appetizer before an Italian meal, or make it a light lunch with warm rosemary focaccia alongside.

Because the salad already includes plenty of meat and cheese, I like to serve it with a vegetarian dish. The crisp, briny salad is especially good next to something warm from the oven, like sheet pan gnocchi with roasted vegetables or stuffed portobello mushrooms.

For a cozy meal, pair it with ribollita or vegetable-stuffed acorn squash. If dessert is on the menu, finish with Italian carrot cake or homemade cannoli.

Can You Make Antipasto Salad Ahead?

Yes. Assemble the salad without the vinaigrette, cover, and refrigerate for up to 1 day. Make the dressing separately and refrigerate it for up to 1 week, then toss the salad just before serving.

Once dressed, the salad is best enjoyed immediately because the greens will begin to soften. If you have extra undressed meat, cheese, olives, or marinated vegetables, use them to make antipasto skewers or an antipasto chicken sandwich.

More Antipasto-Inspired Recipes

Appetizer and Mezze

Easy Antipasto Skewers

Italian

Antipasto Platter

Italian

Antipasto Chicken Sandwich

Salads

Burrata Salad with Cherry Tomatoes and Prosciutto