Antipasto Salad

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This colorful, Italian Antipasto Salad is perfect for lunch and so easy to make!

Chopped romaine hearts, shredded mozzarella, olives, prosciutto, turkey pepperoni, roasted red peppers, cucumbers, tomatoes, pepperoncini and Giardiniera (colorful vegetables in vinegar) – this quick Italian antipasto salad requires no cooking, which makes it perfect to whip up or pack for lunch.
Italian Antipasto Salad

Chopped romaine hearts, shredded mozzarella, olives, prosciutto, turkey pepperoni, roasted red peppers, cucumbers, tomatoes, pepperoncini and Giardiniera (colorful vegetables in vinegar) – this quick Italian antipasto salad requires no cooking, which makes it perfect to whip up or pack for lunch.

Once in a while, when we order pizza take-out and I prefer to have a salad, I usually get the antipasto salad. But don’t be fooled, sometimes those salads can be more calories than the pizza! So I created my own, lighter Antipasto salad which is so easy, chances are you probably already have most of the ingredients.

What is Antipasto Salad?

Cold antipasto is usually the first course of an Italian meal, which consists of a variety of cold meats, cheeses, olives, roasted peppers, and a variety of colorful vegetables that have been pickled in vinegar known as Giardiniera and pepperoncini. This adds so much flavor to this salad, without tons of calories and because it is so flavorful, you really don’t need to add a lot of oil or dressing. I make the quick dressing by using some of the vinegar from the jar of the pepperoncini, and just add a touch of olive oil and fresh cracked pepper and finito!

This colorful, Italian Antipasto Salad is perfect for lunch and so easy to make!

Antipasto Salad Variations

This salad is so adaptable to anyone’s taste.

  • I love proscuitto but you can swap it for turkey pepperoni, ham or turkey for leaner options, or use Genoa salami or soppressata.
  • You can leave the meat out altogether and add chickpeas, marinated artichoke heats, more cheese and olives.
  • Sometimes I also add shredded carrots and sliced mushrooms, whatever you like.
  • Swap the mozzarella for provolone.

The real trick to get the bold flavors is from the pepperoncini and Giardiniera. Both are sold jarred in Italian section of the supermarket and add a lot of flavor to the salad. If you can’t find Giardiniera, it’s fairly simple to make it yourself, here’s a recipe from Smitten Kitchen.

I made this salad for one, but it can easily be multiplied for 2 or 4. One thing to note is that this salad is not low in sodium because of the meats, olives and cheese. So if you’re watching your sodium, opt for low sodium ham, cheese and make your own pickled vegetables.

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Chopped romaine hearts, shredded mozzarella, olives, prosciutto, turkey pepperoni, roasted red peppers, cucumbers, tomatoes, pepperoncini and Giardiniera (colorful vegetables in vinegar) – this quick Italian antipasto salad requires no cooking, which makes it perfect to whip up or pack for lunch.
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5 from 4 votes
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Antipasto Salad

6
6
6
SP
254 Cals 16 Protein 19.5 Carbs 16 Fats
Prep Time: 10 mins
Total Time: 10 mins
Yield: 1 serving
COURSE: Lunch, Salad
CUISINE: Italian
This colorful, Italian Antipasto Salad is perfect for lunch and so easy to make!

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!

Nutrition

Serving: 1salad, Calories: 254kcal, Carbohydrates: 19.5g, Protein: 16g, Fat: 16g, Cholesterol: 37.5mg, Fiber: 7.5g, Sugar: 3g
Blue Smart Points: 6
Green Smart Points: 6
Purple Smart Points: 6
Points +: 7
Keywords: Antipasto Salad, Antipasto Salad Calories, Antipasto Salad Ingredients, Italian Antipasto Salad, What is Antipasto Salad

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48 comments

  1. Love this salad!

  2. I hate olives, what can I substitute with?

  3. Loved how quick it was to prepare. Great, bold flavors!

  4. This looks fabulous, and I can’t wait to try it. Thank you so much for the lower sodium tips!!

  5. Wow! This salad was fantastic! Really easy to make (hello! open jars…add to plate…) and really flavorful. I made the dressing with the pepperoncini brine. I didn’t think it would enough dressing, but it was perfect. I can’t wait to make this one again (tomorrow!)

  6. Look very good, but Giardiniera i dont know this product. It’ look like mixed vegetables but iis it sweet or sour ? I dont think we have that here but i can try to find something similar.

    • Monique, I found this with other items like jarred peppers, olives, etc. I had never heard of it either, so I googled a picture so I knew what I was looking for. 🙂

  7. Pingback: Italian Antipasto Salad with Homemade Giardiniera and Roasted Red Peppers | Kelcie's Fresh Fridge

  8. I love love love this salad but I don't understand the points. 2oz of prosciutto alone are 6pts. And roughly how many slices is 2oz. I don't have a scale and was curious. Thanks.

  9. Eating it now for lunch! Another great recipe thanks Gina!!

  10. Delicious! Something different than the usual salad but so good. My husband loved it.

  11. Yum, yum, yum! Loved by the whole family (ages 5-45). Thanks for yet another winning recipe!

  12. I can't find the Giardiniera at Publix. What section is it in? I checked the canned veggies and the pickles/olives section. Is it at specialty stores only?

    • We buy ours at local Italian markets, and since we have a Little Italy section in our city, we have a number of them. Our neighborhood grocery carries it, but that also may be due to having many Italian citizens here. To cut down the sodium content, I drain the "juice" and even rinse the vegetables in water. The flavor is not as strong without the juices, but it is still there. I add a tasty low calorie Italian dressing to the antipasto (Newman's or Ken's).

  13. This is GREAT. I'm eating as I type. Had everything but the Giardiniera, but still wonderful. My question to you is where are the 19.5g of carbs coming from? As I look at all the ingredients, seems like all of them have 1g or no carbs at all. Can you help?

  14. This looks great!!! I noticed there were cauliflower in the picture but I didn't see it in the recipe? Do you cook the cauliflower before adding it to the salad or just put it in there raw? Thanks

  15. Looks delicious! Going to have to make this. Maybe will post about it on my blog.

  16. I am eating this as I type, and it is amazing! I love that eating skinny can be so delicious. Especially looking forward to this for the summer. We spend a lot of time at the pool, and I'm always looking for skinny food that are easy to pack. This is a winner!

  17. Fabulous recipe, Gina! An antipasti platter is a Christmas staple in my family, but I love that I can enjoy a lighter, easier version of it year-round with your recipe. Thanks!

  18. that dressing looks so fresh and flavorful!!! I love making my own dressings
    http://twotimestoomany.blogspot.com/

  19. Turkey pepperoni? where do you find it?

  20. this looks amazing and i've got to try it!

    http://therealfoodrunner.blogspot.com

  21. This looks absolutely fantastic. I've become such an avid reader of your blog- it seems like everything you post it just my taste. Thank you so much for this blog!
    Kerri

  22. You have such a gift. Your instructions are so clear, pictures are works of art and the food combinations have broadened my family's eating habits.

    I have started making your recipes over the last few months. Every one has been a winner. In fact, my husband, who tends to be a picky eater – when he asks what is for dinner and I say something from Skinny Taste – he eats every bit and comes back for seconds – and eats stuff he has avoided for years!! This falls into the "miracle" column of my life book!!

    Thank you for your wonderful web site. I personally don't like to cook, but your site has helped me produce success after success so the process of getting to a good meal is acceptable (that with a glass of red wine while I am working!!) 🙂 I really value a talent like yours.

  23. Hey! I make this too! It's great with garbanzo beans 🙂

  24. Looks delicious! Love the idea of using the pepperoncini juice in the dressing. YUM!

  25. Looks really fresh and delicious!

  26. I have made a salad similar to this for many years. I like the idea of using the brine from the pepperoncini in the dressing. That's a great idea!

  27. Gina…Love it…

    I have been looking everywhere for that type of bowl that the salad is in. where did you get them or have you had them for a while?

    Diane

  28. must try for me !!! must be so healthy 🙂
    xx

    http://franchemeetsfashion.blogspot.cz/

  29. Perfect to take for lunch .. adding to my favs!

    Monica
    www.pear-shaped-gal.com

  30. Looks so healthy and colorful!

  31. This looks perfect for a lunch of a busy mom with 3 kiddos.. I can pre chop and pre portion a couple of days worth then just throw it together… I cant wait.. I have everything but the Giardiniera.

  32. Beautiful colors and salad!! Love the photos!

  33. I am so making this tonight to go with my leftover pasta!

    perfect!!