This delicious antipasto salad features all your Italian antipasto favorites in a refreshing, flavorful salad. With plenty of salami, prosciutto, and pepperoni, plus mozzarella balls, tomatoes, olives, roasted red peppers, pepperoncini, and red onion, tossed in a quick and easy Italian vinaigrette.
🫒 What Makes This Recipe So Good
- It’s basically charcuterie on a bed of lettuce! This antipasto salad is loaded with healthy fats and protein, which makes it a perfect main course.
- There’s absolutely no cooking involved. None. You don’t even have to pull out the blender to make the dressing!
- The easy Italian vinaigrette is tangy and herbaceous. It’s made from a blend of extra virgin olive oil, red wine vinegar, dijon mustard, and a handful of spices.
- If you’re watching your carbs, you’re in luck here. The vinaigrette only has 1g total carbs, and 0g net! The antipasto salad as a whole is low carb and keto-friendly.
👩🏼🍳 Chef’s Tips
- The homemade Italian vinaigrette only takes a couple of minutes to make, but you can use a store-bought vinaigrette if you want. Personally, I like the way a homemade vinaigrette lets you really dial in the flavors so you’ve got your perfect dressing!
- Can’t find mozzarella balls? You can use cubed mozzarella instead, or use provolone or feta!
- Turn this into an antipasto pasta salad by adding cooked, cooled pasta to the mix. I prefer a good spiral noodle for this, like rotini or fusilli.
- To meal prep this salad, prepare it as instructed and divide it into servings. Refrigerate the salad and the vinaigrette in airtight containers – your meals will keep up to 5 days! Store the dressing separately from the salad, then add it when you’re ready to eat. The dressing will keep up to 3 weeks.
🥗 More Delicious Salad Recipes
- Mexican Salad with Cilantro-Lime Dressing
- Spinach Salad with Hot Bacon Dressing
- Salmon Salad
- Blackened Shrimp Salad
- Kale Caesar Salad
- The Best Spinach Salad with Apples, Cranberries, and Maple Vinaigrette
- Zucchini Salad
- Deviled Egg Salad
- Big Mac Salad
- Easy 7 Layer Salad with Homemade Dressing
For the Salad
- 2 heads romaine lettuce chopped, approximately 8 cups
- 1 cup halved grape tomatoes or halved cherry tomatoes
- 1 cup mozzarella balls
- 1 12-ounce jar marinated artichokes drained, chopped
- ½ cup mixed olives black, green, Kalamata
- ½ cup roasted red peppers chopped
- 4 ounces salami or prosciutto diced or sliced
- 4 ounces pepperoni quartered
- ½ cup sliced pepperoncinis
- ¼ cup sliced red onion optional
- chopped fresh basil for garnish, optional
- Large bowl
- Jar with lid
- In large bowl, toss lettuce, tomatoes, mozzarella balls, artichokes, olives, red peppers, salami (or prosciutto), pepperoni, pepperoncinis, and red onion together to distribute ingredients evenly. Set aside.
- Add oil, red wine vinegar, lemon juice, mustard, garlic powder, oregano, and red pepper flakes to jar and seal with lid. Shake vigorously to combine. Season with salt and pepper.
- Dress salad with vinaigrette and serve. Alternately, portion salad into individual servings and dress with vinaigrette or serve with vinaigrette on the side.
- Make it Dairy Free: Use vegan mozzarella.
- Make it Vegetarian: Up the veggies and skip the meat. You can use chickpeas instead – just drain them and rinse them first!
- Italian Vinaigrette: Refrigerate any leftover dressing in an airtight container up to 3 weeks. Shake it up again before serving.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.