This easy antipasto salad recipe is loaded with fresh Italian flavors. It's a simple salad that always looks and tastes impressive! This recipe is also naturally gluten-free and keto friendly.
What is Antipasto Salad?
The word antipasto in Italian means 'starter course' or appetizer. Some traditional ingredients of Italian antipasto dishes include cheeses, cured meats, olives, and more.
Antipasto salad takes these classic Italian ingredients and combines them with lettuce to make a tasty salad.
Ingredients
Here's an overview of what you need to make this recipe plus popular substitutions:
- 6 cups chopped Romaine lettuce (about 1 - 2 Romaine hearts, depending on size)
- ¾ cup cherry tomatoes, halved (or grape tomatoes)
- ½ cup green olives (or substitute the green & black olives for 1 cup of an olive medley)
- ½ cup black olives
- 2 ounces salami, chopped (I prefer Genoa salami, but any will work)
- ¼ cup sliced red onion
- ¾ cup crumbled feta cheese (or cubed provolone, mozzarella)
What Dressing Is Best?
This recipe recommends using Italian dressing, but you could use any light vinaigrette (like balsamic vinaigrette).
There is a recipe for a light Italian dressing at the bottom of this page, or you can use your favorite store bought version.
How to Make Antipasto Salad
This recipe is super simple! You can make it in a large serving bowl and have it ready to go in about 10 minutes.
First, you'll create a base out of the chopped lettuce. Then you'll add all of your antipasto ingredients and then drizzle and toss your salad with the dressing.
This recipe can be served as a main dish, appetizer or side salad.
How to Store Antipasto Salad
- In the fridge: store in an airtight container in the fridge up to 3 - 5 days.
- In the freezer: it's not recommended to freeze this recipe.
- Make it ahead of time: to make this recipe ahead of time, prepare your lettuce, dressing, and toppings separately. Assemble the salad just before serving.
Antipasto Salad Recipe
Ingredients
- 6 cups chopped Romaine lettuce
- ¾ cup cherry tomatoes halved
- ½ cup green olives
- ½ cup black olives
- 2 ounces salami chopped
- ¼ cup sliced red onion
- ¾ cup crumbled feta cheese
Italian Dressing:
- ½ cup extra virgin olive oil
- 4 tablespoons white wine vinegar
- ¼ teaspoon garlic powder
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Assemble the salad: in a large bowl, add the chopped lettuce. Top with the remaining ingredients.
- Add the dressing: drizzle the salad with dressing and toss. You can use store bought Italian dressing or make your own using the ingredients above. To make your own dressing, stir together the ingredients in a small bowl and then drizzle over the salad.
Notes
- Cheese: you can also use cubed provolone or mozzarella
- Lettuce: add up to 6 cups if you prefer more lettuce in your salad
- Tomatoes: you can use cherry or grape tomatoes
- Olives: you can substitute for 1 cup of an olive medley or 1 cup of your preferred olives
- Salami: I prefer Genoa salami for this recipe, but any variation will work.
- Dressing: If you make your own, you can use either white wine or red wine vinegar
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