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.
Yield: 1 serving
5 from 3 votes

Antipasto Salad

Prep Time: 10 mins
Total Time: 10 mins
Course: Lunch, Salad
Cuisine: Italian
This colorful, Italian Antipasto Salad is perfect for lunch and so easy to make!


  • 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


  • 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!


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