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. Well…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). Keep reading to learn how to make it!
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 cheese 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 with 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. Drizzle on the dressing and add the herbs right before you eat!
More Summer Salad Recipes to Try
If you love this easy antipasto salad recipe, try one of these delicious summer salads next:
- Italian Pasta Salad
- Tortellini Pasta Salad
- Italian Chopped Salad
- Panzanella Salad
- Or any of these 52 Best Salad Recipes!
Antipasto Salad
Ingredients
- 4 cups arugula
- 2 cups torn radicchio or endive
- 1 cup cherry tomatoes, halved
- 1 cup cooked chickpeas, drained and rinsed
- 1 cup mini mozzarella balls, halved
- ½ cup artichoke hearts, halved or chopped
- ½ cup cubed provolone cheese
- ½ cup pepperoncini, stemmed and sliced (4 to 5)
- ½ cup pitted olives
- ½ cup sliced roasted red peppers
- ¼ cup thinly sliced red onion
- Fresh parsley or basil
- Sea salt and freshly ground black pepper
- Red pepper flakes, optional
Dressing
- â…“ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1 small garlic clove, grated
- ¼ teaspoon dried oregano
- ½ teaspoon sea salt
- Freshly ground black pepper
Instructions
- Make the dressing: In a medium bowl, whisk together the olive oil, red wine vinegar, honey, Dijon mustard, garlic, oregano, salt, and several grinds of pepper. Alternatively, combine all the ingredients in a lidded jar and shake to combine.
- Assemble the salad. Arrange most of the arugula on a serving platter or in a large salad bowl. Arrange the radicchio, cherry tomatoes, chickpeas, mozzarella, artichokes, provolone, pepperoncini, olives, roasted red peppers, and onion in segments on top, tucking the remaining arugula in among the other ingredients. Drizzle with some of the dressing and sprinkle with parsley, pinches of salt and pepper, and red pepper flakes, if using.
- Season to taste and serve with the remaining dressing on the side.
