This easy Antipasto Salad combines crisp romaine, Italian meats, mozzarella, olives, and tangy pickled vegetables with a simple dressing made from pepperoncini brine. Ready in 10 minutes, it’s a flavorful salad with no cooking required.
Antipasto Salad Recipe
This Antipasto Salad is one I often order from my local pizzeria, but it’s so easy to make at home, especially since I usually have most of the jarred toppings in my fridge. Salty prosciutto, turkey pepperoni, mozzarella, and crisp romaine come together with fresh vegetables, olives, pepperoncini, and crunchy giardiniera. The pickled vegetables bring plenty of tangy flavor, so a simple dressing is all it needs. This gluten-free side salad for one is ready in 10 minutes with no cooking required. Serve it alongside pizza, Chicken Parmesan, or my homemade chicken parmesan rolls.
For another salad with these flavors, try my Italian Sub Broccoli salad, made with my favorite Italian hero fillings. Hosting friends? My antipasto platter and charcuterie board are great options for sharing.
Why You’ll Love This Antipasto Salad
When we order from our local pizzeria, antipasto salad is often my pick. I created this lighter version with all my favorite toppings, including prosciutto, mozzarella, and crunchy giardiniera. My favorite shortcut is using a little brine from the pepperoncini jar in the dressing. It adds tangy flavor without needing a long list of ingredients.
- No cooking required: Just chop, assemble, and drizzle.
- Big flavor, simple dressing: Pickled vegetables and pepperoncini brine do much of the work.
- Easy to customize: Switch up the meats, cheese, and vegetables to use what you have.
What is Antipasto Salad?
Antipasto salad takes the meats, cheeses, olives, and vegetables you’d find on an Italian antipasto platter and serves them over crisp greens. It’s a popular pizzeria salad, often made with cured meats, mozzarella or provolone, roasted peppers, and pickled vegetables. The toppings vary, making it easy to customize with your favorites and serve as a side dish or lunch.
Antipasto Salad Ingredients
Here’s everything you need for this easy antipasto salad, including a few jarred ingredients you may already have in your fridge. See the recipe card below for exact measurements.
- Romaine lettuce: A crisp, crunchy base that holds up well under the toppings.
- Cherry tomatoes, cucumber, and red onion: Add freshness and crunch. Slice the onion thinly so it doesn’t overpower the salad.
- Olives: Use pitted green or black olives for a salty, briny bite.
- Pepperoncini: These pickled peppers add tang and a little heat. Save some of the brine for the dressing.
- Roasted red peppers: Use homemade or jarred peppers packed in water, drained and sliced.
- Giardiniera: A mix of pickled vegetables that adds crunch and tangy flavor. Drain before adding.
- Mozzarella: I use shredded part-skim mozzarella.
- Prosciutto and turkey pepperoni: Bring the savory flavor of a classic pizzeria antipasto salad.
- Simple vinaigrette: Olive oil, red wine vinegar or pepperoncini brine, and freshly ground black pepper are all you need.
How to Make Antipasto Salad
There’s no cooking required, just a little chopping and assembling. See the recipe card below for the full, print-friendly recipe.
- Prep the ingredients. Wash and dry the romaine, then chop it into bite-sized pieces. Cut the fresh vegetables and drain the olives, pepperoncini, roasted peppers, and giardiniera.
- Assemble the salad. Place the romaine on a large plate or in a bowl. Top with the vegetables, olives, prosciutto, turkey pepperoni, and mozzarella.
- Make the dressing. Whisk the red wine vinegar or pepperoncini brine with the olive oil and black pepper in a small bowl.
- Dress and serve. Drizzle over the salad just before eating. Toss gently or leave the toppings arranged over the lettuce.
Antipasto Salad Variations
- Switch up the meats: Try ham, sliced turkey, Genoa salami, or soppressata.
- Change the cheese: Use provolone, fresh mozzarella, or mozzarella pearls instead of shredded mozzarella.
- Make it vegetarian: Leave out the meats and add chickpeas and extra vegetables.
- Add more vegetables: Try drained artichoke hearts, marinated mushrooms, or shredded carrots.
- Finish with fresh herbs: A little basil or parsley adds fresh flavor.
Make-Ahead and Storage Tips
For a packed lunch, keep the lettuce dry and drain the jarred toppings well. Pack the dressing separately and add it just before eating to keep the salad crisp. For the best texture, keep the pickled vegetables separate from the romaine, too.
You can prep the components a day ahead and refrigerate them in separate airtight containers. Assemble when you’re ready to serve. A dressed salad is best enjoyed right away because the lettuce softens as it sits.
How to Make Antipasto Salad for a Crowd
The recipe makes one salad. For two or four servings, double or quadruple all the ingredients, including the dressing. Arrange everything on a large platter or toss in a serving bowl, adding the dressing just before serving. For a party, you can also serve the dressing on the side so guests can add their own.
More Salad Recipes You Will Love:
- Greek Pasta Salad
- Kale Salad with Quinoa and Cranberries
- Zesty Lime Shrimp and Avocado Salad
- Vegan Caesar Salad
- Chickpea Salad with Cucumbers and Tomatoes
Antipasto Salad
Ingredients
- 1 cup romaine lettuce, chopped
- 1/4 cup chopped cherry tomatoes
- 1 thin slice red onion
- 4 green pitted olives, or black
- 1 pepperoncini, sliced
- 1/4 cup roasted red pepper, sliced (homemade, or buy packed in water)
- 1/4 cup Giardiniera, I used Victoria brand
- 1/3 cup cucumbers, peeled and sliced
- 1/4 cup Polly-o part skim shredded mozzarella
- 1/2 oz 4 turkey pepperoni, sliced thin
- 2 slices Prosciutto, Di Parma, sliced
For the vinaigrette:
- 1 tsp olive oil
- 1 tsp red wine vinegar or vinegar brine from pepperoncini
- fresh black pepper
Instructions
- Place the lettuce on a large dish and top with meats, vegetables and cheese.
- In a small bowl add vinegar or brine from pepperoncini, add black pepper and whisk in oil.
- Drizzle over salad and enjoy!