Antipasto Salad

Combine all of the best antipasti with crisp lettuce and savory dressing for a satisfying antipasto salad. With peppers, salami, mozzarella, artichokes, and chickpeas, you can serve this salad recipe as a main dish or side.

Bowl of Antipasto Salad With the Ingredients in Neat Piles, and in the Surroundings, a Robbin Egg Colored Kitchen Towel, a Bowl of Croutons, a Bowl With Green Olives, and a Jar of Dressing

Simply Recipes / Mihaela Kozaric Sebrek

Walk into an Italian deli or trattoria and one of the first foods you’ll see will be a colorful assortment of antipasti on display. Among them, you’ll find various Italian cheeses, cured meats, fresh and preserved seafood, grilled vegetables drenched in olive oil, pickled peppers and olives, herb-flecked beans, and more. 

The common denominator in every one of these antipasti is lots of flavor—which is entirely the name of the game in this vibrant and satisfying salad. 

What Is Antipasto? 

When translated to English, antipasto essentially means appetizer (antipasto is singular, while antipasti is plural). In the cookbook Lydia’s Italian-American Table, Lydia Bastianich describes antipasti as “those little bites to nibble on before a meal.” She explains, “Whether simple or elaborate, an antipasto is meant to stimulate the taste buds and start the gastric juices flowing with an assortment of flavors, textures, colors, and aromas.” 

Bowl of Antipasto Salad With Utensils on a Robin Egg Colored Kitchen Towel, and Next to It, a Bowl of Green Olives and a Jar of Salad Dressing With a Spoon

Simply Recipes / Mihaela Kozaric Sebrek

What Makes Antipasto Salad Special

Antipasto salad hits all of these notes and then some. It starts as most salads do with a bed of fresh, crunchy lettuce. From there, you build the salad using favorites from the antipasti line-up: little mozzarella balls, salami, cherry tomatoes, artichoke hearts, sweet peppers, olives, pepperoncini, and chickpeas. 

Big, craggy croutons like the ones used in panzanella provide added crunch. The whole salad is dressed with an Italian vinaigrette that’s punctuated with anchovies and generously topped with Parmesan cheese. Yum!

Recipe Variations

  • I encourage you to try the dressing with the anchovies since they lend terrific flavor without being overtly fishy. That said, if you are 100 percent anti-anchovy, leave them out and add an extra teaspoon of Dijon mustard. 
  • Feel free to swap out or add to the assortment of antipasti to suit your taste. For example, try using torn prosciutto in place of salami, provolone instead of mozzarella, pickled cauliflower in addition to the other vegetables, or marinated mushrooms in place of the olives.
  • Add a few cups of cooked rotini or farfalle for a tasty spin on pasta salad.
Antipasto Salad in a Bowl

Simply Recipes / Mihaela Kozaric Sebrek

Can I Make This Salad Ahead?

In a word: yes! You have a couple of options here:

  • Up to 3 days ahead of time: Prep all of your ingredients including the dressing, leaving the croutons for the day of. Store them all in separate containers in the fridge. When it’s almost meal time, make the croutons, assemble, and dress the salad.
  • Up to a day ahead: You can assemble the salad entirely, leaving the dressing and croutons separate until the last minute. This is an excellent option if, say, you want to dress and serve half for dinner, then enjoy the rest the next day for a work or school lunch. 

How to Serve Antipasto Salad

If a salad could be called friendly, this one fits the bill. It’s hearty, casual, and generous. 

Antipasto salad is chock full of goodies and has enough heft to qualify as a main dish. Serve it as a fun weeknight dinner; you can even set this up as a salad bar, allowing everyone to pick and choose for a custom-made meal.

Or whip up this salad for dinner with friends. Make a pot of meatballs and sauce or a big sheet pan pizza (no judgment if you want to order in) and serve the salad as a side dish. Open a bottle of wine and call it a party. Antipasto salad is also a nice addition to a potluck supper. It will hold up for an hour or two after it’s dressed, so it’s ideal to set out at a buffet. 

Bowl of Antipasto Salad With the Ingredients in Neat Piles, and in the Surroundings, a Robbin Egg Colored Kitchen Towel, a Bowl of Croutons, a Jar of Dressing, and Two Spoons on the Counter

Simply Recipes / Mihaela Kozaric Sebrek

More Main Dish Salads

Antipasto Salad

Prep Time 25 mins
Cook Time 5 mins
Total Time 30 mins
Servings 4 to 8 servings

This recipe serves 4 as a main dish or 6 to 8 as a side dish.


For the croutons

  • 2 heaping cups baguette or Italian bread torn into craggy, bite-size pieces 

  • 1 tablespoon extra-virgin olive oil

  • Big pinch kosher salt

For the salad

  • 8 packed cups chopped hearts of Romaine lettuce (about 2 large hearts)

  • 7 ounces cherry tomatoes, halved (1 heaping cup)

  • 5 ounces marinated artichokes hearts, drained well and quartered (1 heaping cup)

  • 1 (15-ounce) can chickpeas, rinsed and drained well 

  • 5 ounces (3/4 cup) mini mozzarella balls (pearls)

  • 1/2 cup quartered Italian sweet cherry peppers

  • 1/2 cup thinly sliced pepperoncini

  • 3 1/2 ounces hard salami, cut into 1/3-inch cubes (heaping 1/2 cup) 

  • 2/3 cup pitted green olives (halved if large)

  • 1/4 cup freshly grated Parmesan cheese

For the dressing

  • 3 anchovies packed in oil

  • 1/2 cup olive oil

  • 1/4 cup red wine vinegar

  • 1 teaspoon Dijon mustard

  • 1 teaspoon dried oregano

  • 1 teaspoon garlic powder

  • 1/2 teaspoon kosher salt, plus more to taste


  1. Preheat the oven to 400°F.
  2. Make the croutons:

    Pile the bread in the center of a large rimmed baking sheet. Drizzle with the oil, sprinkle with salt, and toss to coat. 

    Spread the bread out and bake just until beginning to brown, about 5 minutes. Remove from oven and set aside.

    Bite Sized Baguette Pieces on a Baking Pan for Antipasto Salad Recipe

    Simply Recipes / Mihaela Kozaric Sebrek

    Baked Baguette Pieces on a Baking Pan for Croutons Recipe

    Simply Recipes / Mihaela Kozaric Sebrek

  3. Assemble the salad:

    Put the lettuce into a large salad bowl. Arrange the tomatoes, artichoke hearts, chickpeas, mozzarella balls, sweet cherry peppers, pepperoncini, salami, and olives in piles in a pinwheel on top of the greens.

    Antipasto Salad Ingredients in Separate Piles in a Bowl

    Simply Recipes / Mihaela Kozaric Sebrek

  4. Make the dressing:

    Place the anchovies on a cutting board and use the back side of a fork to smash them into a purée. Scoop into a glass jar with a lid along with the olive oil, vinegar, Dijon, oregano, garlic powder, and salt. 

    Screw on the lid and shake vigorously to blend.

    Anchovies Mashed on a Wooden Cutting Board Using a Fork for Antipasto Salad Recipe

    Simply Recipes / Mihaela Kozaric Sebrek

    Jar of Dressing Ingredients Next to Bowl of Antipasto Salad Ingredients and a Baking Pan With Croutons

    Simply Recipes / Mihaela Kozaric Sebrek

    Antipasto Salad Salad Dressing in an Opened Jar After Shaken

    Simply Recipes / Mihaela Kozaric Sebrek

  5. Dress the salad:

    Add the croutons to the salad. Drizzle about half the dressing over the top and toss well. Taste and add more dressing as needed. Taste again and add salt, if desired. Divide the salad onto plates or bowls. Shower each serving with finely grated Parmesan cheese. 

    Store leftovers in a covered container in the fridge. Undressed salad will keep for up to 3 days. Once dressed, it will hold up reasonably well overnight. 

    Love the recipe? Leave us a review and stars below!

    Spoonful of Dressing Poured Onto Antipasto Salad in a Bowl, and in the Surroundings, a Robbin Egg Colored Kitchen Towel, a Bowl With More Green Olives, and a Jar With More Dressing

    Simply Recipes / Mihaela Kozaric Sebrek

    Fresh Parmesan Grated Onto a Serving of Antipasto Salad on a Plate Using a Microplane, and in the Surroundings, Another Serving on a Plate, a Bowl With the Rest of the Salad, and a Jar With More Dressing

    Simply Recipes / Mihaela Kozaric Sebrek

Nutrition Facts (per serving)
427 Calories
31g Fat
25g Carbs
15g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 8
Amount per serving
Calories 427
% Daily Value*
Total Fat 31g 39%
Saturated Fat 7g 36%
Cholesterol 32mg 11%
Sodium 1169mg 51%
Total Carbohydrate 25g 9%
Dietary Fiber 7g 25%
Total Sugars 5g
Protein 15g
Vitamin C 28mg 139%
Calcium 190mg 15%
Iron 2mg 13%
Potassium 440mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.