Antipasto Salad

Ingredients & Substitutions

Here I explain the best antipasto salad ingredients, what each one does in my recipe, and substitution options. For measurements, see the recipe card.

Antipasto Salad:

• Meats – I use chopped genoa salami and prosciutto, which remind me of my trips to Italy. Feel free to choose pepperoni, mortadella, capocollo, ham, or even deli turkey for a lighter version.
• Veggies – Including fresh grape tomatoes (cherry tomatoes work, too), kalamata olives (feel free to swap in green olives or black olives), pepperoncini peppers (I like this brand without artificial colors or preservatives), and artichoke hearts (I use ones from a can, but marinated ones from a jar also work). Chop everything into bite-sized pieces.
• Cheese – I love fresh mozzarella for a creamy touch, but shaved parmesan or cubed provolone cheese also work well. Leave out the cheese for a dairy-free option.
• Fresh Basil – For a bright, herby flavor. You could also use fresh oregano, parsley, or chives.

Italian Dressing:

• Olive Oil – I like extra virgin olive oil here, but this mild olive oil is great if you like it less intense. Avocado oil works, too.
• White Wine Vinegar – Adds tang and emulsifies the dressing. Red wine vinegar, balsamic vinegar, or lemon juice would also work well for antipasto salad.
• Sea Salt & Black Pepper – I don’t add a lot of salt, because there is plenty of it in the cured meats.

How To Make Antipasto Salad

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Make the dressing. In a large bowl, whisk together the olive oil, white wine vinegar, sea salt, and black pepper.
2. Add the salad ingredients. Place the meats, mozzarella, and vegetables in the bowl over the dressing. (You could also mix the dressing in a smaller bowl or shake it in a jar, and pour it over the salad. I just prefer less dishes to wash, ha!)
3. Add the basil. Enjoy your antipasto salad!

Serving Ideas

Although I sometimes enjoy this antipasto salad recipe as a healthy lunch all on its own (or with a bowl of zuppa toscana), the more traditional way to serve it is as the first course of an Italian meal. Here are some of my fave main dishes with it:

• Chicken – My favorite Italian-inspired vibes are chicken piccata, chicken marsala, chicken cacciatore, and bruschetta chicken.
• Beef – You can’t go wrong with a tender filet mignon or grilled steak! For something lighter, make my veal scallopini.
• Seafood – I love this as a starter before a light shrimp scampi or pesto salmon. If you’re feeling fancy, make my grilled lobster tail.
• Pasta – Don’t dismiss my veggie-packed versions: zucchini ravioli, eggplant lasagna, eggplant rollatini, and zucchini spaghetti!

Recipe Variations

Like antipasto platters, there are many ways to make antipasto salad recipes! Here are some ways you can change it up:

• Pasta – Along with the rest of the ingredients, add 1 pound of cooked and cooled pasta such as rotini, fusilli, zucchini noodles, or any pasta you prefer. You may need to prepare additional dressing.
• Leafy salad – Want to stretch this antipasto salad or make it more meal-like? The easiest way is to add romaine lettuce, along with some extra dressing.
• Veggies – Sometimes I add diced cucumbers, red onions, or roasted red peppers.
• Dressing – I keep my antipasto salad dressing super simple. If you want more depth, add a teaspoon of Dijon mustard, a dash of garlic powder, and/or a sprinkle of Italian seasoning.