Homemade Antipasto Salad Recipe
This Homemade Antipasto Salad Recipe is a vibrant celebration of Italian flavors, brimming with crisp vegetables, tangy marinated artichokes, roasted red peppers, salty olives, creamy mozzarella, and savory bites of salami or pepperoni. Each bite delivers a wonderful mix of tastes and textures, perfect for a refreshing lunch, a hearty appetizer, or even as the star of your next dinner party. If you love colorful, Mediterranean-inspired salads that come together in just minutes, you’ll absolutely adore making this one at home!
Ingredients You’ll Need
Every ingredient in this Homemade Antipasto Salad Recipe brings its own special character, and together they create a dazzling, utterly craveable combination. The list is totally fuss-free and easy to find, but each item really packs a punch in terms of color, texture, and rich Italian flavor. Here’s what you’ll need and why you’ll love it:
- Cherry tomatoes: Their natural sweetness and juiciness add bursts of color and freshness.
- Cucumber: Crisp and cooling, cucumber slices give a little crunch that’s so refreshing.
- Marinated artichoke hearts: These gems bring a tangy, briny layer that makes each forkful more interesting.
- Roasted red peppers: Sweet, smoky strips mingle beautifully with the other veggies.
- Black olives: Salty and bold, they anchor the salad with classic Mediterranean depth.
- Green olives: With their sharp, tangy note, they offer variety and a pop of flavor.
- Mozzarella balls or cubes: Creamy and mild, mozzarella balances out the zingier ingredients.
- Salami or pepperoni (sliced): Adds a meaty, savory richness that’s oh-so satisfying.
- Red onion (thinly sliced): A mild bite and gorgeous purple color brighten up the salad.
- Romaine lettuce or mixed greens (optional): These create a crisp, leafy bed if you want to bulk up your salad even further.
- Olive oil: The base for your homemade dressing—rich, fruity, and authentically Italian.
- Red wine vinegar: Adds brightness and a tangy punch to balance the richness of cheese and meat.
- Dijon mustard: A little zing and body in your dressing, helping it cling to every bite.
- Garlic (minced): Just the right kick of savoriness that pulls the whole salad together.
- Dried oregano: Earthy and herbaceous, oregano is a must for that rustic Italian aroma.
- Salt and black pepper: Essentials for seasoning—taste and adjust as you like!
How to Make Homemade Antipasto Salad Recipe
Step 1: Prep Your Veggies and Ingredients
Gather all your fresh ingredients and take a moment to slice, halve, or quarter them as needed. Halve the cherry tomatoes, slice the cucumber and red onion, and cut the marinated artichoke hearts and roasted red peppers. Cut any mozzarella and meats into bite-sized pieces or strips. This simple prep is key—everything should be easy to eat with a fork, and prepping it all up front makes your assembly quick and stress-free.
Step 2: Build The Salad Base
If using lettuce or mixed greens, spread them in a big serving bowl or platter to create a fresh, crisp foundation. This not only boosts the salad’s volume but also provides a lovely green contrast for the bold toppings. You can totally skip the greens if you want the salad to be more appetizer-style and less like a leafy salad!
Step 3: Layer the Antipasto Toppings
Arrange the cherry tomatoes, cucumber, artichoke hearts, roasted red peppers, black and green olives, mozzarella, salami or pepperoni, and red onion over the greens (or directly onto the serving dish if you’re skipping the greens). Try to scatter the different ingredients evenly for a beautiful presentation, making sure every serving will get a bit of each delicious bite.
Step 4: Mix Up the Dressing
In a small bowl or jar, combine the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, and a generous pinch of salt and black pepper. Whisk (or shake, if using a jar with a lid) until everything is emulsified and creamy. Taste the dressing and adjust the seasonings for your preference—maybe a touch more vinegar for extra tang, or a sprinkle of pepper for zip.
Step 5: Dress and Toss
Just before serving, drizzle the homemade dressing all over your salad. Use salad tongs or two big spoons to gently toss everything together, making sure the dressing lightly coats every piece. Serve immediately, and watch your Homemade Antipasto Salad Recipe shine at the table!
How to Serve Homemade Antipasto Salad Recipe
Garnishes
Finishing touches can elevate your salad from great to absolutely stunning. Try a final scatter of freshly chopped basil or flat-leaf parsley for a burst of color and freshness. A sprinkle of grated Parmesan or a few extra cracks of black pepper just before serving will also highlight the Italian flavors beautifully.
Side Dishes
This Homemade Antipasto Salad Recipe pairs wonderfully with a warm, crusty baguette or slices of toasted focaccia to soak up any extra dressing. For a fuller meal, serve it alongside grilled chicken, seafood, or pasta dishes. It’s also the perfect companion to a simple bowl of soup for a cozy lunch or light dinner.
Creative Ways to Present
For a party or a more dramatic presentation, consider arranging the ingredients in colorful rows or concentric circles on a platter for that wow-factor. You can also skewer the components onto small picks for antipasto salad “kabobs” that make the perfect finger food at gatherings. If you’re packing lunch, layer the salad jar-style, keeping the dressing at the bottom until you’re ready to toss!
Make Ahead and Storage
Storing Leftovers
Leftover Homemade Antipasto Salad Recipe will keep well in the fridge for up to 2 days if stored in an airtight container. If you know you’ll have leftovers, keep the dressing separate until serving to prevent the vegetables and greens from softening too much.
Freezing
Freezing isn’t recommended for this salad, since ingredients like tomatoes, cucumbers, and mozzarella don’t hold their texture once thawed. For best results, always enjoy your antipasto salad fresh!
Reheating
This is a no-cook, chilled salad, so you won’t need to reheat it. If you’ve stored it in the fridge, just give it a quick toss to redistribute the dressing and flavors before enjoying again.
FAQs
Can I make this salad vegetarian?
Absolutely! Simply omit the salami or pepperoni or substitute with grilled vegetables like zucchini or eggplant. You still get all the amazing Italian flavors the Homemade Antipasto Salad Recipe is known for.
What other cheeses work well in this recipe?
Besides mozzarella, try cubed provolone, asiago, or even feta for a tangier twist. Just pick a cheese that’s firm enough to be tossed and not overly salty, to keep the balance of the salad just right!
Can I make the Homemade Antipasto Salad Recipe in advance?
Definitely. You can prep all the salad components and the dressing ahead, and store them separately in the fridge. Wait to add the dressing until just before serving for maximum freshness!
How can I make it spicier?
Add a handful of sliced pepperoncini or hot cherry peppers, or sprinkle in some red pepper flakes to the dressing. A little bit goes a long way and brings just the right heat to your antipasto.
Is this Homemade Antipasto Salad Recipe gluten-free?
Yes, as long as you double-check that your cured meats and marinated veggies are gluten-free, the entire salad is a fantastic gluten-free and low-carb option!
Final Thoughts
If you’re searching for a quick, crowd-pleasing dish that bursts with color and robust Italian flavor, give this Homemade Antipasto Salad Recipe a try. It’s easy, endlessly adaptable, and always a conversation starter at the table. So pull out your prettiest platter, gather those lovely ingredients, and treat yourself and your loved ones to a salad that’s as beautiful as it is delicious!
Print
Homemade Antipasto Salad Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Homemade Antipasto Salad recipe is a delightful combination of fresh vegetables, meats, cheeses, and a flavorful dressing. It’s a perfect dish for a light lunch or as a starter for a meal.
Ingredients
Veggies:
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (sliced)
- 1/2 cup marinated artichoke hearts (quartered)
- 1/2 cup roasted red peppers (sliced)
Olives and Cheese:
- 1/2 cup black olives (pitted)
- 1/2 cup green olives (pitted)
- 1/2 cup mozzarella balls or cubes
Meats:
- 1/2 cup salami or pepperoni slices (cut into strips)
Additional:
- 1/4 cup red onion (thinly sliced)
- 2 cups romaine lettuce or mixed greens (optional)
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic (minced)
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
For the Dressing:
Instructions
- Prepare Salad: Combine all the veggies, olives, cheese, and meats in a large bowl. Layer them over lettuce or greens in a serving platter.
- Make Dressing: Whisk together olive oil, vinegar, Dijon mustard, garlic, oregano, salt, and pepper in a small bowl. Drizzle over the salad before serving.
- Serve: Toss gently to coat with dressing and serve immediately.
Notes
- Customize with ingredients like prosciutto, grilled zucchini, or pepperoncini.
- Make the salad in advance, adding dressing just before serving to keep it fresh.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 3g
- Sodium: 870mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 35mg
