There’s something absolutely magical about an antipasto salad – it’s the kind of dish that brings everyone to the table with excitement. This Italian-inspired beauty is bursting with vibrant colors, bold flavors, and textures that dance together in perfect harmony. Whether you’re hosting a summer dinner party, planning a picnic, or simply craving something fresh and satisfying, this antipasto salad recipe is your answer.
I absolutely adore making this salad because it’s incredibly versatile and forgiving. You can customize it based on what you have on hand, making it perfect for any season or occasion. The combination of crisp vegetables, cured meats, creamy cheeses, and briny olives creates a stunning composition that tastes even better than it looks.
What makes this recipe truly special is the homemade Italian vinaigrette. Store-bought dressings simply can’t compete with the fresh, herbaceous quality of a dressing you’ve made yourself. The balance of olive oil, vinegar, garlic, and Italian herbs elevates every single component of this salad. If you’re looking to round out your meal, consider pairing this with Simple Potato Salad Recipe or Tasty Green Beans with Bacon for a complete spread.
The beauty of antipasto salad lies in its layering. Each ingredient contributes its own personality to the dish – the peppery arugula, the salty prosciutto, the creamy fresh mozzarella, the tangy artichoke hearts, and the punchy olives all work together to create something truly memorable. This isn’t just a salad; it’s an experience.
According to Bon Appétit, the key to a perfect antipasto is treating it as a composed salad rather than a tossed one. This means you’re building layers of flavor and texture that create visual interest and ensure every bite is perfectly balanced. I’ve learned from Serious Eats that the quality of your ingredients really matters here – this is one of those recipes where you can’t hide behind heavy sauces or complicated techniques.
One of my favorite things about this recipe is that it’s naturally gluten-free and can easily be made vegetarian by omitting the meats. It’s also a make-ahead friendly option – you can prep all your ingredients in advance and assemble just before serving. The flavors actually improve as they sit together, so don’t hesitate to prepare this a few hours ahead.
For more Italian-inspired salads and dressings, check out The New York Times Cooking for additional inspiration. And if you’re interested in building a complete Italian-themed menu, you might also enjoy exploring Best Coleslaw Dressing Recipe for a lighter side option.
This antipasto salad recipe serves as a beautiful reminder of why Italian cuisine is so beloved worldwide – it’s all about celebrating fresh, quality ingredients prepared simply but with intention. Let me walk you through exactly how to create this stunning salad that will have your guests asking for the recipe.
Ingredients
- 6 cups fresh arugula or mixed Italian greens
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella balls (ciliegine), drained
- 1 cup roasted red peppers, cut into strips
- 1 cup marinated artichoke hearts, halved
- 1 cup kalamata olives, pitted
- 6 ounces prosciutto or Italian salami, sliced thin
- 1/2 red onion, thinly sliced
- 1/4 cup fresh basil leaves
- 1/4 cup fresh parsley, chopped
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- Pinch of red pepper flakes (optional)
- Shaved Parmesan cheese for serving
Instructions
- Begin by preparing your vinaigrette, which is the soul of this antipasto salad. In a small bowl, whisk together the minced garlic, Dijon mustard, Italian seasoning, and red pepper flakes if using.
- While whisking constantly, slowly drizzle in the red wine vinegar to combine with the garlic mixture, creating an emulsified base.
- Continue whisking as you slowly add the extra virgin olive oil in a thin stream, whisking until the dressing becomes creamy and well-combined. Season with salt and black pepper to taste.
- Set the vinaigrette aside to allow the flavors to meld while you prepare your salad components.
- On a large serving platter or in a wide shallow bowl, arrange the fresh arugula or mixed greens as your base layer.
- Scatter the halved cherry tomatoes over the greens, distributing them evenly across the salad.
- Add the fresh mozzarella balls in clusters, creating visual interest and pockets of creamy richness throughout the salad.
- Layer the roasted red pepper strips in a decorative pattern, allowing their vibrant color to showcase the artistry of the dish.
- Distribute the marinated artichoke hearts evenly across the salad, ensuring each portion will have several hearts.
- Scatter the kalamata olives throughout, getting them into different areas of the platter for balanced flavor distribution.
- Loosely arrange the sliced prosciutto or salami over the top, allowing the slices to fold naturally and create visual texture.
- Add the thinly sliced red onion for a sharp, fresh bite that cuts through the richness of the other ingredients.
- Just before serving, drizzle the prepared vinaigrette over the entire salad, using about three-quarters of it initially.
- Tear the fresh basil leaves and sprinkle them over the salad along with the chopped parsley for freshness and herbaceous flavor.
- Use a vegetable peeler to shave thin curls of Parmesan cheese over the top of the salad.
- Offer the remaining vinaigrette on the side for guests to add more if desired, allowing them to customize their portion.
- Serve immediately while the greens are crisp and all the components are at their peak freshness and flavor.
Pro Tips
- This antipasto salad is best served immediately after assembly to maintain the crispness of the greens, though all components can be prepped several hours ahead and stored separately.
- Quality matters significantly in this recipe. Use imported Italian cured meats, fresh mozzarella from a reputable source, and good quality olives and artichoke hearts that are marinated rather than canned when possible.
- The vinaigrette can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Shake well before using as it may separate slightly.
- For a vegetarian version, simply omit the prosciutto and salami. The salad remains hearty and satisfying with the vegetables, cheeses, and olives.
- You can add grilled chicken, shrimp, or white beans to make this more of a main course salad rather than a side dish.
- Fresh herbs are essential here – don’t substitute dried basil for fresh as it changes the entire character of the dish.
- The kalamata olives should be high quality and pitted. If you can only find unpitted olives, warn your guests to be careful as you eat.
- Roasted red peppers from a quality brand are perfectly acceptable and save considerable prep time. Just make sure to drain them well before adding to the salad.
- This recipe doubles beautifully for larger gatherings. Simply multiply all ingredients accordingly and use a larger platter for presentation.
- Storage tip: If you have leftovers, store the dressed salad components separately from the greens. The greens can wilt if dressed too far in advance.
- The red pepper flakes add a subtle heat that complements the briny and savory elements beautifully, but they’re entirely optional based on your heat preference.
- Consider the temperature of your ingredients – this salad is best served at room temperature or slightly chilled rather than cold from the refrigerator.