This Italian antipasto salad stars lush greens, marinated vegetables, a zesty dressing, and two types of cheese. It’s a delicious no-cook summer meal!
This antipasto salad recipe is exactly what I crave on a hot summer day. Filled with a delicious mix of greens, cheeses, and tangy, briny marinated veggies, it’s refreshing, flavorful, and oh-so simple to toss together.
You don’t have to do any actual cooking here. Just whisk up the zesty homemade dressing, rinse off some chickpeas, and do a little chopping. This vibrant antipasto salad will be ready in 30 minutes or less!
What Is an Antipasto Salad?
In Italian, the word antipasto literally translates to “before a meal.” Antipasti are small bites like olives, cheeses, and cured meats that you might enjoy with a glass of wine before dinner.
You’re probably familiar with an antipasto platter, which is loaded up with appetizers like these. I took everything I love on an antipasto platter and piled it onto greens to make this antipasto salad! It turns these small bites into a fresh, delicious meal on their own — and it makes a great summer side dish too.
Antipasto Salad Ingredients
Here’s what you’ll need to make this antipasto salad recipe:
- Arugula and radicchio – These bitter greens make up the base of the salad. Other greens would work well too. I love endive instead of radicchio, and if you’d like some more crunch, feel free to replace the arugula with chopped romaine lettuce.
- Cherry tomatoes – For sweetness and juicy texture.
- Chickpeas – Filled with protein and fiber, they make this salad hearty enough to pass as a light meal. They add satisfying texture too.
- Mini mozzarella balls and provolone cheese – Two cheeses are better than one! The fresh mozzarella adds soft, creamy texture, while the provolone adds a nuttier flavor and firmer bite.
- Artichoke hearts – I’ve made this salad with both plain canned artichoke hearts and fancier jarred marinated artichoke hearts. Both work well, adding bright, briny flavor to the salad.
- Roasted red peppers – They add sweetness and smooth, silky texture. Use jarred ones, or make homemade roasted red peppers.
- Pepperoncini – I love the super-tangy pop they add to this salad.
- Olives – For salty, briny flavor. I love meaty Castelvetrano olives here, but other green olives or kalamata olives are nice too.
- Red onion – For sharp, savory flavor.
- Fresh basil or parsley – They add a burst of fresh, aromatic flavor that takes this salad over the top.
You’ll toss it all in a simple red wine vinaigrette made with red wine vinegar, olive oil, honey, Dijon mustard, dried oregano, garlic, and salt and pepper. It’s bold, tangy, and slightly sweet.
Find the complete recipe with measurements below.
How to Make Antipasto Salad
This antipasto salad recipe is super simple to make:
- Start by making the dressing. Whisk together the ingredients in a medium bowl or place them in a lidded jar and shake to combine.
- Then, prep the salad ingredients. Halve the mozzarella balls and cut the provolone into bite-sized pieces. Halve the tomatoes and slice the red onion. If any of your jarred ingredients need slicing or chopping, cut them up too.
- To assemble the salad, place most of the arugula on a large platter or in a large bowl. Arrange the other ingredients in segments on top, tucking in the remaining arugula as you work. Drizzle with the dressing, top with the herbs, and serve!
I love the segmented, composed setup of this salad — it reminds me of an Italian spin on a French Niçoise salad, another of my summer favorites. But if you prefer a tossed salad, feel free to mix everything together!
I love this salad as a light lunch or dinner on its own, with some good crusty bread or focaccia on the side. It’s also a lovely summer side dish — bring it to a BBQ or serve it alongside anything off the grill.
Storage and Make-Ahead Tips
To store: Store leftover salad in an airtight container in the refrigerator for up to 3 days. The arugula will wilt slightly with time, but it will still taste delicious!
To make ahead: You can assemble this salad several hours in advance without the arugula wilting. Cover and store in the fridge until you’re ready to serve, then drizzle on the dressing and add the herbs right before you eat.
