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This Italian antipasto salad is packed with crisp vegetables, savory cured meats, and flavorful cheeses tossed in zesty Italian dressing. If you love classic Italian flavors, this chopped antipasto salad is the perfect fresh and satisfying dish for summer gatherings, BBQs, or easy weeknight dinners.
Loaded with salami, olives, artichokes, and mozzarella, this salad has the perfect balance of savory, tangy, and crunchy ingredients in every bite. Serve it with Veggie Pizza or Easy Homemade French Bread for a satisfying meal.
Why you’ll love this chopped antipasto salad recipe!
This Italian antipasto salad is one of those recipes you’ll want to make all year long. It’s colorful, hearty, and full of bold Italian flavors that make every bite delicious.
Traditionally, antipasto is the first course of an Italian meal, consisting of cured meats, cheeses, olives, and marinated vegetables. This salad takes all those classic ingredients and turns them into a fresh, satisfying dish that works as a side or even a full meal.
The combination of crunchy lettuce, salty cured meats, creamy cheeses, and tangy dressing creates a salad that’s anything but boring. It’s perfect for summer parties, potlucks, or a quick lunch when you want something filling and flavorful.
- Loaded with Flavor: Salty meats, creamy cheeses, and marinated vegetables create a bold, delicious salad.
- Quick to Make: Everything comes together in just minutes with simple chopping and tossing.
- Perfect for Entertaining: This salad is ideal for BBQs, potlucks, and family gatherings.
- Hearty Enough for a Meal: With protein from meats and cheese, this salad can easily stand alone as a light meal.
(If you love the flavors in this salad, you’ll love these Antipasto Squares too!)
Ingredient Notes
See recipe card below this post for ingredient quantities and full instructions.
- Romaine lettuce – Chopped romaine creates the crisp, refreshing base of the salad.
- Hard salami – Adds savory, salty flavor that’s classic in antipasto dishes.
- Mozzarella cheese balls – Creamy mozzarella balances the bold flavors of the meats.
- Provolone cheese – Cubed provolone adds another layer of rich, tangy cheese flavor.
- Roasted red peppers – Provide a sweet, smoky flavor and bright color.
- Black olives – Add a salty bite that pairs perfectly with the meats and cheeses.
- Artichoke hearts – Marinated artichokes add tangy flavor and extra texture.
- Cherry tomatoes – Juicy tomatoes add freshness and sweetness.
- Fresh basil – Brings a bright, aromatic flavor to the salad.
- Italian dressing – A simple vinaigrette ties all the flavors together.
Variations
- Add Pepperoni: Swap or combine salami with pepperoni for a different cured meat flavor.
- Use Different Cheeses: Try cubed mozzarella, Parmesan shavings, or fontina cheese.
- Make It a Pasta Salad: Add cooked pasta to turn this into a hearty antipasto pasta salad.
- Add Crunchy Veggies: Cucumbers or bell peppers add extra crunch and freshness.
How to Make Antipasto Salad
- Chop the ingredients: Chop the romaine lettuce and add it to a large salad bowl. Dice the salami and provolone, and halve the cherry tomatoes. Add the mozzarella balls, olives, roasted red peppers, artichokes, tomatoes, and basil to the bowl.
- Dress the salad: Drizzle the Italian dressing over the salad and season with salt and pepper. Toss everything together until evenly coated and serve immediately.
Serving Suggestions
This chopped antipasto salad pairs well with many dishes:
- Serve it alongside grilled chicken, Garlic Butter Steak Bites, or Italian Beef Sandwiches for a complete meal.
- It’s also perfect next to Baked Spaghetti, Margherita Pizza, or crusty Italian bread.
- For a lighter option, enjoy it on its own as a fresh, protein-packed lunch.
Storage
Keep leftover salad in an airtight container in the refrigerator for up to 2 days. If making ahead, store the dressing separately and toss the salad just before serving.
Frequently Asked Questions
An antipasto salad typically includes cured meats, cheeses, olives, marinated vegetables, and lettuce tossed in Italian dressing.
The word “antipasto” comes from Italian and means “before the meal.” It traditionally refers to appetizers served before the main course.
Yes, you can prepare the ingredients ahead of time, but wait to add the dressing until just before serving to keep the lettuce fresh.
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Italian Antipasto Salad
Ingredients
- 6 cups romaine lettuce chopped
- 4 oz hard salami cut into ½” cubes
- 4 oz small mozzarella cheese balls
- 4 oz sharp provolone cheese cut into ½” cubes
- 1/2 cup canned roasted red peppers drained and chopped
- 1/2 cup canned sliced black olives drained
- 1 cup marinated artichoke hearts drained
- 1/2 cup cherry tomatoes halved
- 1/4 cup fresh basil leaves chopped
- 1/4 cup Italian dressing
- salt & black pepper to taste
Instructions
- Combine all ingredients in a large mixing bowl and stir to combine. Season to taste and serve cold or at room temperature.
Video
Notes
- Chop everything evenly: Keeping ingredients similar in size ensures every bite has the perfect balance of flavors.
- Use quality Italian dressing: A good dressing really enhances the flavor of the salad.
- Add dressing right before serving: This keeps the lettuce crisp and fresh.
- Use marinated ingredients: Marinated artichokes and roasted peppers add extra depth of flavor.
This is my go-to salad recipe for summer BBQ’s!
I have made this many times and every one loves it. ! ! ? ! !