I love how quickly this salad comes together with very little cooking involved. The combination of salami, pepperoni, provolone, mozzarella, and marinated artichokes creates layers of flavor that feel fresh and satisfying.
I also enjoy how versatile this recipe can be because I can serve it as a light main dish, side salad, or appetizer platter for gatherings. The homemade balsamic dressing adds just the right amount of tangy flavor without overpowering the ingredients.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
6 cups romaine lettuce chopped 3/4 cup cherry tomatoes halved 4 oz salami diced 6 oz provolone cheese 4 oz marinated artichokes drained and chopped 1 red onion small, sliced 1/2 cup pitted olives 4 oz mozzarella balls 2 oz pepperoni
For Dressing
1/4 cup olive oil extra virgin 2 tsp balsamic vinegar 1 tsp Dijon mustard 2 cloves garlic minced salt and pepper to taste
Directions
I start by preparing the dressing. In a small bowl, I combine the olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper.
I whisk the dressing ingredients together until smooth and well combined, then set it aside.
I prepare all the salad ingredients by chopping the romaine lettuce, halving the cherry tomatoes, dicing the salami, slicing the onion, and draining the artichokes.
In a large salad bowl, I add the romaine lettuce, tomatoes, salami, provolone cheese, artichokes, red onion, olives, mozzarella balls, and pepperoni.
I drizzle the dressing evenly over the salad.
I gently toss everything together until all the ingredients are coated with the dressing.
I serve the salad immediately while the vegetables stay crisp and fresh.
Servings and Timing
This recipe makes 4 servings.
Prep Time: 15 minutes Total Time: 15 minutes
Variations
I sometimes add cucumber, roasted red peppers, or banana peppers for even more texture and flavor. For extra crunch, I like topping the salad with homemade croutons or toasted pine nuts.
I also enjoy swapping the meats depending on what I have available. Soppressata, ham, or turkey work well in place of salami or pepperoni. When I want a lighter version, I reduce the meat and add more vegetables.
Storage/Reheating
I store leftover salad in an airtight container in the refrigerator for up to 2 days. If I prepare the salad ahead of time, I keep the dressing separate until serving so the lettuce stays crisp.
This salad does not require reheating since it is best served chilled and fresh.
FAQs
Can I make antipasto salad ahead of time?
Yes, I prepare the ingredients ahead and store the dressing separately until ready to serve.
What type of lettuce works best?
I like using romaine lettuce because it stays crisp and sturdy.
Can I use different cheeses?
Yes, I sometimes use parmesan, cheddar, or fontina depending on my preference.
What olives work best in this salad?
I enjoy using black olives, Kalamata olives, or mixed Italian olives.
Can I make this salad vegetarian?
Yes, I leave out the meats and add extra vegetables or chickpeas for protein.
What can I serve with antipasto salad?
I like serving it with garlic bread, soup, pasta, or grilled chicken.
Can I use store-bought dressing?
Yes, although I prefer homemade dressing because it tastes fresher.
How do I keep the salad from becoming soggy?
I wait to add the dressing until just before serving.
Can I add pasta to this salad?
Yes, cooked pasta turns it into a hearty pasta antipasto salad.
Is this salad keto-friendly?
Yes, the salad is naturally low in carbohydrates when served without croutons or pasta.
Conclusion
This antipasto salad is a flavorful Italian-inspired dish filled with crisp vegetables, savory meats, creamy cheeses, and tangy dressing in every bite. I love how fast it is to prepare while still feeling hearty and satisfying enough for meals or entertaining. Whether I serve it for lunch, dinner, or gatherings, it always brings fresh flavor and colorful presentation to the table.
This antipasto salad is loaded with crisp romaine lettuce, savory Italian meats, creamy cheeses, olives, and marinated vegetables tossed in a tangy balsamic dressing. It is a colorful and satisfying salad that works perfectly as a hearty lunch, dinner, or party side dish.
Ingredients
6 cups romaine lettuce, chopped
3/4 cup cherry tomatoes, halved
4 oz salami, diced
6 oz provolone cheese
4 oz marinated artichokes, drained and chopped
1 small red onion, sliced
1/2 cup pitted olives
4 oz mozzarella balls
2 oz pepperoni
1/4 cup extra virgin olive oil
2 teaspoons balsamic vinegar
1 teaspoon Dijon mustard
2 cloves garlic, minced
Salt and pepper to taste
Instructions
In a small bowl, combine the olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper.
Whisk the dressing ingredients together until smooth and well combined. Set aside.
Prepare the salad ingredients by chopping the romaine lettuce, halving the cherry tomatoes, dicing the salami, slicing the onion, and draining the artichokes.
In a large salad bowl, combine the romaine lettuce, tomatoes, salami, provolone cheese, artichokes, red onion, olives, mozzarella balls, and pepperoni.
Drizzle the dressing evenly over the salad.
Gently toss everything together until coated with the dressing.
Serve immediately while the vegetables remain crisp and fresh.
Notes
Add cucumber, roasted red peppers, or banana peppers for extra flavor and texture.
Homemade croutons or toasted pine nuts add a delicious crunch.
Soppressata, ham, or turkey can be substituted for salami or pepperoni.
For a vegetarian version, omit the meats and add chickpeas or extra vegetables.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Keep the dressing separate until serving to prevent the lettuce from becoming soggy.
Cooked pasta can be added to turn this into a pasta antipasto salad.
