Classic Antipasto Salad

This classic Italian antipasto salad has a crunchy romaine lettuce base complemented by pepperoncini, pepperoni, olives, and Parmesan cheese. It has a colorful array of ingredients and bold flavors.

What Is Antipasto Salad?

Antipasto salad is a layered salad made with ingredients like lettuce, pepperoncini, olives, pepperoni, and Parmesan cheese. Most people serve it cold as an appetizer or starter dish. The ingredients come together to create a delicious mix of crunchy vegetables, savory meats, and a light dressing.

The key to making the best antipasto salad is finding the right balance of flavors. You want to make sure that each ingredient stands out and contributes something unique to the mix. That means adding enough olives, pepperoni, and Parmesan cheese so they all have a chance to be tasted.

Once you’ve got your ingredients ready, layer them in a bowl and top with the dressing. This salad is easy to make and tastes even better when shared with friends and family.

Ingredients You’ll Need for this Recipe

For the salad:

• Romaine lettuce
• Pitted black olives
• Pitted green olives
• Heirloom tomatoes or cherry tomatoes
• Pepperoncini piccanti (or hot pepperoncini)
• Artichoke hearts
• Genoa salami
• Hot pepperoni (optional)
• Feta cheese
• Parmesan shavings
• Medium-sized red onion

For the garlic croutons:

• Bread (stale, if possible, but fresh will do)
• Olive oil
• Salt
• Garlic cloves

For the dressing:

• Olive oil
• Juice of 1 lemon
• Garlic powder
• Salt
• Italian seasoning
• Dried basil
• Black pepper (or mixed peppers)

How to Make Antipasto Salad

Prep the salad ingredients:

1. Wash and chop the romaine lettuce and set aside.
2. Cut the red onion into thin slices and set aside in a bowl of cold water. This will take the strong pungent taste out of the onion and keep it extra crunchy.
3. Cut the artichoke hearts into quarters and set aside.
4. Cut the black and green olives in half if desired. You can also leave them whole.
5. Wash and chop the tomatoes and set aside.
6. Chop the Genoa salami and pepperoni into small pieces and set aside.
7. Slice the pepperoncini instead of leaving them whole. This will help distribute the flavor and spiciness throughout the salad.
8. Chop the feta cheese into small cubes and set aside.

Make the croutons:

1. Cut the bread into small cubes and set aside.
2. Heat the olive oil in a small pan over medium heat.
3. Cut the garlic cloves in half and cook them in the olive oil until golden and fragrant.
4. Fry the bread cubes in the olive oil for 5 to 7 minutes until golden and crispy. Sprinkle with salt and set aside.

Make the dressing:

1. Combine the olive oil, salt, garlic powder, dried basil, Italian seasoning, pepper, and fresh squeezed lemon juice in a small bowl.
2. Whisk with a whisk or a fork until well emulsified and set aside.

Assemble the salad:

1. Remove the red onion from the cold water and allow it to drain.
2. Make a base of romaine lettuce in your dish.
3. Arrange all the remaining ingredients on top of the lettuce as in the picture for a pretty presentation. Or you can mix all the ingredients together.
4. Pour the dressing over the top right before serving and mix well.

How to Serve Antipasto Salad

You can serve antipasto salad as an appetizer or a side dish. It’s perfect for gatherings, family dinners, potlucks, or buffets. It also makes a great light lunch or dinner option when served with crusty bread. For added protein, top the salad with cooked shrimp, salmon fillets, or sliced chicken breasts.

Tips and Variations for this Salad

For the best antipasto salad, be sure to use fresh ingredients and a wide variety of flavors. Follow these tips and try these variations:

• Use whatever bread you have on hand for the croutons. I used spelt bread.
• Try different salad greens instead of romaine if you prefer.
• Use olives that are seasoned with garlic, oregano, or paprika for extra flavor. But plain olives will work also.
• Substitute or add other vegetables, such as carrots, cucumbers, bell peppers, and mushrooms for added nutrition.
• Substitute white sweet onions, such as vidalia, for the red onion.
• For a creamier texture, add some avocado slices.
• Try making the antipasto salad with mini mozzarella balls, Italian prosciutto, and roasted peppers for a different variation.

How to Store Leftovers

It is best to enjoy antipasto salad at room temperature right after you make it. You can also make it ahead of time because it will keep well in the refrigerator for up to 3 days. But be sure to keep the dressing separate from the salad until you’re ready to serve.

Other Salad Recipes

• Lentil Salad with Mango
• Chicken Waldorf Salad
• Ramen, Broccoli, and Kale Salad
• Brussels Sprouts and Farro Salad

Continue to Content

Yield: 4 servings

Classic Antipasto Salad

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The classic antipasti salad, with a base of crunchy romain lettuce and full of its classic flavors: pepperoncini, peperoni, olives, parmesan cheese…highly customizable and deliciously addictive!

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

• 1 romain lettuce (around 5 cups chopped) 
• ½ cup black pitted olives (mine are dressed with garlic and oregano but plain will do) 
• ½ pitted green olives (mine are dressed with a bit of garlic and paprika, but again plain will do) 
• 2-3 heirloom tomatoes, or 1 cup cherry tomatoes
• ½ cup Pepperoncini piccanti (or hot pepperoncini) 
• 1 cup caned artichocke hearts
• ½ cup Genoa salami
• ½ cup hot pepperoni (optional) 
• ¼ cup fetta cheese
• ¼ parmesan shavings
• 1 medium sized red onion 

For the garlic croutons:

• 1 cup bread (stale, if possible, but fresh will do)
• 2 tablespoons olive oil
• ½ teaspoon salt
• 2 garlic cloves

For the dressing:

• 3 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• 1 teaspoon dried basil
• ½ teaspoon pepper (black or mixed peppers)

Instructions

1. Start by washing the romain lettuce and chopping it. Set aside. 
   
2. Thinly slice the red onion and set aside in a bowl with cold water, this will take the super strong pungent taste out and will keep it extra crunchy. 
   
3. Cut the artichocke cores in quarters and set aside. 
   
4. Cut the olives in half or leave full (up to you)
   
5. Wash and chop the tomatoes, set aside. 
   
6. Chop the Genoa salami and the pepperoni in small pieces, set aside. 
   
7. Chop the pepperoncini in small wheels, this will help evenly distribute their flavor and spiciness. 
   
8. Chop the fetta cheese in small cubes, set aside. 
   
9. Prep the croutons: Cut the bread in small cubes and set aside. 
   
10. In a small pan add the olive oil and heat it on medium heat. 
    
11. Chop in half a couple of garlic cloves and throw them in the pan, cook them until golden and fragrant. 
    
12. Add the croutons and let fry for 5-7 minutes until golden and crispy.
13. Set aside. 
14. Prep the dressing: In a small bowl combine the olive oil, salt, dried basil, Italian seasoning, pepper and freshly squeezed lemon juice. 
    
15. Whisk well with a whisk or a fork until well emulsified. 
    
16. Set aside. 
17. Assemble the salad: Base of romain lettuce. 
    
18. Remove the red onion from the cold water and let drain.
    
19. The rest of ingredients can be arranged as in the picture for presentation or mixed all over the salad. 
    
20. Pour the dressing right before eating. 
    
21. Mix well and enjoy.

Notes

These antipasto salad is perfect for potlucks or get together reunion with friends, are meal prep friendly, but for that remember to dress it right before eating it. 

You can use whatever bread you have on hand, mine was spelt bread. 

Try it with mini mozzarella balls, Italian prosciutto, and roasted peppers. 

You can substitute the red onion with white sweet onions like vidalia.  

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