Antipasto is an Italian word that we use in English, and its actual meaning is “before the meal”. Meaning, it was served… before the main meal, like an appetizer.
We typically use salads before a meal and that’s how I came about creating this particular recipe for an Italian antipasto salad.
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How you make an antipasto salad is limitless. It can be as simple as a tray of olives and slices of prosciutto or more elaborate with cheeses and other assortments, even fish.
Recipe Summary
Instead of serving everything individually like with my antipasto platter, I put it all together in a bowl and serve it… like a salad.
When I first made it, it was not based on any recipe, just my own creativity. I tested it out on my Italian in-laws and with great success. This was a winner and I’m so glad to share it with you.
Antipasto Salad Ingredients
- Pitted kalamata or mixed Mediterranean olives
- artichoke hearts – chopped. I use the ones from a jar.
- roasted red peppers cut in small pieces. I also use these from a jar.
- fresh mozzarella. I like using the pearls packed in water.
- prosciutto – cut into squares.
- sliced pepperoncini
- hard Italian cheese (parmesan, romano, etc).
- salami, pepperoni, etc. – cut into squares.
Dressing Ingredients
- garlic
- extra virgin olive oil
- cracked black pepper
- oregano or basil
A note about quantities
This recipe is so crazy flexible. I am hesitant to specify actual quantities, so you’ll see in the recipe card below I’m fairly generic.
As for the meats, I figure 1 slice of prosciutto per person and 2-3 slices of the salami/pepperoni per person would be a good estimation when figuring out how much to buy.
Please use my recipe as a loose guide. I literally just grab a handful of each ingredient and chop it up, then adjust it as needed.
Recipe Video
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Modifications and Ideas
Feel free to add other ingredients and have fun with it! Here are some more ideas.
- chopped tomatoes
- different types of cheeses
- capers
- hard salami or pepperoni
- fennel
- sundried tomatoes
Storage and Serving Tips
This antipasto salad can be made in advance for up to two days. Store in the fridge tightly covered.
When serving, let it get to room temperature. Serve in small bowls or plates. This antipasto salad goes great with Italian or artisan bread.
Other Salad Recipes
If you like this recipe you might also like these.
Enjoy this delicious chickpea salad that is out of this world. Plus it’s healthy too!
This classic caprese salad is easy to make and so refreshing!
Enjoy this cannellini white bean salad!
Recipe Card
Here’s recipe with measurements. Make sure to check out more tips below.
Antipasto Salad Recipe
Ingredients
- 1/2 cup kalamata olives Or mixed Mediterranean olives
- 1/2 cup chopped artichokes
- 1/4 cup sliced roasted red peppers cut in 1" strips
- 1/2 cup fresh mozzarella balls/pearls
- 1/4 cup hard parmesan cheese cut into small cubes or peeled
- 1/8 cup sliced pepperoncini from a jar
- 4 slices prosciutto cut into bite size pieces
- 4 slices salami, pepperoni, etc. cut into bite size pieces
Dressing
- 1 clove garlic minced
- 1 Tbsp extra virgin olive oil
- 1 tsp fresh or dried oregano or basil optional – adjust to taste
- dash cracked black pepper
Instructions
- Add all ingredients to a medium serving bowl. Adjust quantities as you see fit.1/2 cup kalamata olives, 1/2 cup chopped artichokes, 1/4 cup sliced roasted red peppers, 1/2 cup fresh mozzarella, 1/4 cup hard parmesan cheese , 1/8 cup sliced pepperoncini, 4 slices prosciutto, 4 slices salami, pepperoni, etc.
- Mix the dressing in a small jar or bowl to mix well. Then add to the salad and mix well.
- Best served at room temp.
Notes
- Adjust quantities according to what you have on hand and how many you are serving. I seem to do different amounts every time.
- If you want a little more zing, add in a drop of apple cider vinegar or red wine vinegar.
- Use a mix of olives is best.
- I tend to buy what I can in jars like the red pepper, artichokes, etc. It saves times and makes it very easy.
- This recipe can be stored up to 24 to 48 hours in advance.
Havent made this yet, but definately will. Sound delish!!
Hi Kelly, it’s so easy and healthy too! Thanks for commenting!
Love, love, love this! I paired it with Pasta al Sugu Finto with Pangrattato. Perfecto!
Thank you! I’m so glad you liked it. That sounds like a great pairing!
Liz