Ingredients
Here’s everything that goes into this Italian Antipasto Salad and why each ingredient earns its place.
For the Fresh Salad Base 🥗
- 6 cups chopped romaine lettuce — Provides a fresh, sturdy, crunchy base that holds up well against the hearty antipasto ingredients.
- 1 cup cherry tomatoes, halved — Adds juicy sweetness, acidity, and bright color.
- ½ cup cucumber, sliced or diced — Provides a cool, refreshing crunch.
- ½ cup red bell pepper, diced — Adds crisp texture and natural sweetness.
- ¼ cup red onion, thinly sliced — Gives the salad a sharper bite that balances the creamy cheese and rich cured meats.
For the Antipasto Ingredients 🫒
- ½ cup black or Kalamata olives, pitted and halved — Adds the salty, briny flavor associated with classic antipasto.
- ½ cup pepperoncini, sliced — Provides tangy acidity and a gentle peppery bite.
- ½ cup marinated artichoke hearts, drained and chopped — Adds tender texture and savory, tangy flavor.
- ¼ cup banana peppers, optional — Adds another layer of bright, tangy pepper flavor.
For the Cheese 🧀
- 4 oz (115 g) mozzarella pearls or fresh mozzarella, halved — Adds a mild, creamy contrast to the salty meats and tangy vegetables.
- ¼ cup grated Parmesan cheese — Adds nutty, savory depth throughout the salad.
For the Cured Meats
- 3 oz (85 g) sliced salami, cut into bite-sized pieces — Adds rich, savory Italian-inspired flavor.
- 3 oz (85 g) sliced pepperoni, quartered — Brings additional spice, richness, and bold flavor.
For Freshness
- 2 tbsp fresh parsley, chopped — Adds fresh herbal flavor and a colorful finishing touch.
For the Italian Dressing 🫒
- ⅓ cup extra-virgin olive oil — Forms the rich, smooth base of the vinaigrette.
- 3 tbsp red wine vinegar — Provides the characteristic tangy acidity of Italian-style dressing.
- 1 tbsp fresh lemon juice — Brightens the dressing with fresh citrus flavor.
- 1 tsp Dijon mustard — Adds subtle sharpness while helping the oil and vinegar emulsify.
- 1 small garlic clove, finely minced — Adds fresh, aromatic garlic flavor.
- 1 tsp Italian seasoning — Provides a convenient blend of classic dried herbs.
- ½ tsp dried oregano — Reinforces the Italian-inspired flavor.
- ½ tsp fine sea salt — Enhances and balances the other ingredients.
- ¼ tsp freshly ground black pepper — Adds gentle warmth.
- ½ tsp honey or sugar, optional — Softens the acidity of the vinegar and lemon juice if desired.
Instructions
This salad comes together quickly once all of the ingredients are washed, chopped, and drained.
Wash the romaine lettuce and fresh vegetables thoroughly.
Dry everything very well, especially the lettuce. Excess water can dilute the dressing and prevent it from coating the ingredients properly.
Chop the romaine into bite-sized pieces.
Halve the cherry tomatoes, slice or dice the cucumber, dice the red bell pepper, and thinly slice the red onion.
Halve the olives and slice the pepperoncini.
Drain the marinated artichoke hearts thoroughly and chop them into smaller bite-sized pieces.
Cut the salami into manageable bite-sized pieces.
Quarter the pepperoni slices.
If you’re using mozzarella pearls, they can be left whole when very small or halved if they’re larger.
For larger pieces of fresh mozzarella, cut them into bite-sized portions.
Drain any particularly wet antipasto ingredients before adding them to the salad. Too much brine or marinade can make the finished salad watery.
Add the extra-virgin olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, minced garlic, Italian seasoning, dried oregano, salt, black pepper, and optional honey to a small bowl or jar.
Whisk vigorously until the mixture becomes well combined and lightly emulsified.
Alternatively, place everything in a jar with a tight-fitting lid and shake vigorously.
Taste the dressing.
For a sharper, more acidic vinaigrette, add a little additional red wine vinegar.
For something milder, add another small drizzle of olive oil.
If the acidity feels too strong, the optional honey or sugar can help round everything out.
Place the chopped romaine in a large serving bowl.
Add the cherry tomatoes, cucumber, red bell pepper, red onion, olives, pepperoncini, artichoke hearts, mozzarella, salami, and pepperoni.
Add the optional banana peppers if using.
Sprinkle the grated Parmesan and chopped fresh parsley over everything.
Give the dressing another quick whisk or shake immediately before using.
Start by drizzling approximately half of the dressing over the salad.
Gently toss until the lettuce and antipasto ingredients are lightly and evenly coated.
Taste and add additional dressing as needed.
Avoid pouring all of the dressing in immediately. It’s much easier to add more than to rescue an overdressed salad.
For even more flavor, allow the dressed salad to sit for approximately 5–10 minutes before serving.
This short rest gives the vinaigrette time to lightly season the vegetables, mozzarella, and antipasto ingredients.
Don’t leave it dressed for too long, however, because the romaine will gradually lose its crisp texture.
Immediately before serving, finish the salad with additional grated Parmesan, freshly cracked black pepper, or chopped parsley if desired.
Serve while the romaine is still fresh and crisp.
- Prep Time: Approximately 20 minutes
- Cook Time: 5–10 minutes
Nutrition
- Serving Size: Approximately 6 servings