Antipasto Salad

This easy antipasto salad recipe turns a classic antipasto platter into a crowd-pleasing appetizer with a mix of charcuterie, Italian pickles, olives, semi-hard cheese, and a bright and peppery Dijon vinaigrette. 

Antipasto salad is an appetizer-meets-salad situation with so many talents. First and foremost it’s a sure hit!

Everyone loves antipasto, from skewers, sandwiches, platters—you name it. It’s hard to top the perfect combination of savory Italian charcuterie, fresh tomatoes, crisp and spicy pickles, briny olives, tangy artichoke hearts, and creamy cheeses. 

Second, the simple Italian salad gives you so much vibrant flavor, color, and texture and you barely have to do anything—it’s mostly just opening a few jars and whisking together an easy Dijon vinaigrette. And you can make everything the night before, so it’s perfect for dinner parties or quick and healthy lunches. 

It’s no wonder everyone seemingly has their own antipasto board. And while many load theirs with tons of meat, my antipasto salad recipe takes a lighter touch. There's just enough meat to allow the delicious marinated vegetables to shine, which is the perfect balance in my opinion. It’s a flavor party in every bite! 

Table of Contents

1. Ingredients for Antipasto Salad
2. How to Make Antipasto Salad
3. What to Serve with Antipasto Salad
4. You’ll Also Like: Amazing Antipasto! 
5. Save When You Bundle Our Best-Selling Olive Oil Collection!
6. Antipasto Salad Recipe

Ingredients for Antipasto Salad

This recipe uses simple pantry staples and ingredients that are easy to find at just about any grocery store. You’ll need: 

• Dijon Vinaigrette: I use my go-to Dijon vinaigrette recipe with Champagne vinegar (or white wine vinegar or lemon juice), Dijon mustard, shallot, kosher salt, black pepper, and high quality extra virgin olive oil. 
• Cured meat: Salami and mini pepperoni bring just the right amount of peppery, savory flavor without overpowering. I also like their springy texture and small size, but any cured meat you like will work well here, like Prosciutto, Coppa, or Bresaola to name a few. (For a vegetarian version of this salad, you can leave out the meat or check out my Big Easy Italian Salad.)
• Olives: The mix of buttery Castelvetrano and bold-tangy Kalamata olives is a perfect balance for me—it’s the same combo I use in my olive tapenade. You can swap in any whole olive variety that speaks to you.
• Giardiniera: If you have homemade giardiniera on hand by all means use it! A good store bought jar is great though too. I prefer mild, but if you’re a spice person feel free to add the extra heat. 
• Greens: Many antipasto salad recipes don’t include greens but I like a bit of crunch and freshness. I use a combination of romaine and spring greens, but you can leave them off or substitute with any crisp, mild salad green like little gems or butter lettuce.  
• Tomatoes: Keeping everything small makes for a perfect bite, so halved cherry tomatoes work best. You can use any small variety that stays firm when ripe, like grape or quartered Roma or campari. 
• Marinated artichoke hearts: It wouldn’t be antipasto without tangy artichoke hearts! I like the slight herbal note of the marinated jars, but any preserved artichokes you have on hand works. 
• Cheese: Provolone and baby mozzarella or ciliegine add creamy richness to complement the bolder flavors without competing. Any semi-hard whole blocks of cheese you like, such as cheddar or gouda, would also work well.  

How to Make Antipasto Salad

This recipe is essentially three steps: make the dressing, mix everything together, then dress the salad and serve. Here’s how it’s done: 

• Make the Dijon Vinaigrette. In a small mixing bowl, combine ¼ cup Champagne vinegar, 1 to 2 tablespoons of Dijon mustard, and 1 tablespoon minced shallot. Add ½ tablespoon water, season with a big pinch of kosher salt and black pepper (about ½ teaspoon each) and whisk to combine. Continue whisking as you drizzle in ½ cup of olive oil, whisking until emulsified. Taste and adjust seasoning to your liking. Set aside for now.
• Prepare the fixings. Grab a big serving platter or bowl and add the ingredients as you prep them. Start with 3 cup’s worth of chopped romaine hearts and/or spring greens. Halve 1 cup of cherry tomatoes. Cube 6 ounces of provolone cheese and 8 ounces of salami. 
• Mix. To the bowl, add ½ cup each of pitted Castelvetrano and Kalamata olives, pepperoncini, and mini pepperoni. Add 1 cup each of giardiniera, quartered artichoke hearts, and baby mozzarella balls. Cover and refrigerate until you’re ready to serve. 
• Dress. Just before serving, pour about half the dressing over the salad and give everything a good toss to coat. Taste and add more dressing if you’d like (cover and store any remaining dressing for up to 1 week). Serve immediately. 

What to Serve with Antipasto Salad

Antipasto salad is a year-round hit. It's one of those salads you can make over and over again and no one will complain. It’s a heartier meat and cheese-filled salad, so I like it best with Italian-style vegetarian dishes alongside. Roasted acorn squash, sheet pan gnocchi with roasted vegetables, ribollita (Tuscan white bean soup) and stuffed portobello mushrooms all come to mind. 

If dessert is on the menu, finish the meal with Italian favorites like Cioccolato Caldo (hot chocolate), Torta Di Carote (carrot cake), or cannoli.  

You’ll Also Like: Amazing Antipasto! 

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