Name: Antipasto Salad & Dressing
Prep time: PT-493748H6M27S
Total time: PT-493748H6M27S
Cuisine: Italian
Ingredients: 4 cups romaine lettuce, chopped; 1 cup cherry tomatoes, halved; 1 cucumber, sliced; 1/4 red onion, thinly sliced; 1/2 cup black olives; 1/2 cup green olives; 1 cup mozzarella balls or cubes; 1 cup salami, sliced; 1 cup provolone cheese, cubed; 1/2 cup pepperoncini; 1/3 cup olive oil; 3 tbsp red wine vinegar; 1 tsp Dijon mustard; 2 cloves garlic, minced; 1 tsp Italian seasoning; Salt, to taste; Black pepper, to taste

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I like to prepare this antipasto salad when I want something fresh, colorful, and full of bold Italian-inspired flavors. It combines crisp vegetables, savory meats, cheeses, and a tangy homemade dressing that ties everything together beautifully.

Why You’ll Love This Recipe

I enjoy how this salad feels hearty enough to be a full meal while still being refreshing. The mix of textures—from crunchy lettuce to creamy cheese and tender meats—keeps every bite interesting. I also appreciate how flexible it is, since I can easily adjust ingredients based on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

romaine lettuce, chopped
cherry tomatoes, halved
cucumber, sliced
red onion, thinly sliced
black olives
green olives
mozzarella balls or cubes
salami, sliced
provolone cheese, cubed
pepperoncini
olive oil
red wine vinegar
Dijon mustard
garlic, minced
Italian seasoning
salt
black pepper

Directions

I start by washing and chopping all the vegetables, then place them in a large bowl. I add the tomatoes, cucumber, onions, and olives, followed by the cheeses and sliced meats.

In a separate bowl, I whisk together olive oil, red wine vinegar, Dijon mustard, garlic, Italian seasoning, salt, and pepper until the dressing is well combined.

I pour the dressing over the salad and toss everything gently so all the ingredients are evenly coated. I like to let it sit for a few minutes before serving so the flavors can meld together.

Servings and timing

I usually get about 4 servings from this recipe.
Prep time takes around 15–20 minutes, and there’s no cooking required, so it comes together quickly.

Variations

I sometimes add artichoke hearts or roasted red peppers for extra flavor. If I want a lighter version, I reduce the amount of meat and add more vegetables. I also like swapping the dressing with a balsamic vinaigrette for a slightly sweeter taste.

storage/reheating

I store leftovers in the refrigerator for up to 2 days, though I prefer to keep the dressing separate if I plan to store it. Since it’s a fresh salad, I don’t reheat it; I just toss it again before serving.

FAQs

Can I make this salad ahead of time?

I often prepare the ingredients ahead and store them separately, then toss everything with dressing just before serving.

What’s the best dressing for antipasto salad?

I like a simple homemade vinaigrette with olive oil and vinegar because it complements the bold flavors.

Can I make it vegetarian?

I sometimes skip the meats and add chickpeas or extra cheese for a satisfying vegetarian version.

How long does the dressing last?

I usually keep the dressing in the fridge for up to a week in a sealed container.

What other cheeses can I use?

I like using feta or parmesan when I want a sharper flavor variation.

Conclusion

I find this antipasto salad and dressing to be a perfect mix of fresh and savory elements. It’s quick to assemble, easy to customize, and always satisfying whether I serve it as a side or a main dish.

Antipasto Salad & Dressing

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A fresh and hearty antipasto salad packed with crisp vegetables, savory meats, cheeses, and a tangy homemade Italian dressing.

Author: Mayaa
Prep Time: 15-20 minutes
Cook Time: 0 minutes
Total Time: 15-20 minutes
Yield: 4 servings
Category: Salad
Method: No-Cook
Cuisine: Italian
Diet: Halal

Ingredients

4 cups romaine lettuce, chopped
1 cup cherry tomatoes, halved
1 cucumber, sliced
1/4 red onion, thinly sliced
1/2 cup black olives
1/2 cup green olives
1 cup mozzarella balls or cubes
1 cup salami, sliced
1 cup provolone cheese, cubed
1/2 cup pepperoncini
1/3 cup olive oil
3 tbsp red wine vinegar
1 tsp Dijon mustard
2 cloves garlic, minced
1 tsp Italian seasoning
Salt, to taste
Black pepper, to taste

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Instructions

Wash and chop the romaine lettuce and place it in a large bowl.
Add cherry tomatoes, cucumber, red onion, black olives, green olives, mozzarella, salami, provolone, and pepperoncini.
In a separate bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, Italian seasoning, salt, and black pepper until well combined.
Pour the dressing over the salad.
Toss gently until all ingredients are evenly coated.
Let the salad sit for a few minutes before serving to allow flavors to meld.