This Italian antipasto salad stars lush greens, marinated greens, a tangy 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 spicy and salty marinated greens, cheeses and vegetables, it’s refreshing, tasty and so easy to mix up.
You don’t have to cook anything here. Simply whisk up the tasty homemade dressing, rinse some chickpeas, and chop a little. This vibrant antipasto salad will be ready in 30 minutes or less!
What is an antipasto salad?
In Italian, the word antipasto It literally translates as “before a meal.” Antipastos They are small bites like olives, cheeses and sausages that you can enjoy with a glass of wine before dinner.
You’re probably familiar with an antipasto platter, which is packed with appetizers like these. Good…I took everything I love in an antipasto platter and piled it on top of greens to make this antipasto salad! It turns these little bites into a fresh, delicious meal on their own (and makes a great summer side dish, too). Keep reading to learn how to do it!
Antipasto Salad Ingredients
Here’s what you’ll need to make this antipasto salad recipe:
- Arugula and chicory – These bitter vegetables form the base of the salad. Other greens would work well too. I love escarole instead of radicchio, and if you want a little more crunch, you can replace the arugula with chopped romaine lettuce.
- cherry tomatoes – For sweetness and juicy texture.
- chickpeas – Full of protein and fiber, they make this salad hearty enough to pass as a light meal. They also add a satisfying texture.
- Mini mozzarella and provolone cheese balls – Two cheeses are better than one! Fresh mozzarella adds a smooth, creamy texture, while provolone adds a nutty flavor and firmer bite.
- artichoke hearts – I have prepared this salad with canned artichoke hearts and more elegant marinated artichoke hearts in jars. Both work well and add a bright, salty flavor to the salad.
- Roasted red peppers – They provide sweetness and a soft and silky texture. Use jarred ones or make homemade roasted red peppers.
- pepperoncini – I love the super spicy pop they add to this salad.
- olives – For a savory, salty taste. I love fleshy Castelvetrano olives, but other green or kalamata olives are good too.
- purple onion – For an intense and tasty flavor.
- Fresh basil or parsley – They add a burst of fresh and aromatic flavor that takes this salad over the top.
You’ll mix it all together 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, spicy and slightly sweet.
Find the full recipe with measurements below.
How to make antipasto salad
This antipasto salad recipe is super easy to make:
- Start by making the dressing. Whisk the ingredients in a medium bowl or place in a jar with a lid and shake to combine.
- Next, prepare the salad ingredients. Cut the mozzarella balls in half and cut the provolone cheese into small pieces. Cut the tomatoes in half and cut the red onion. If any of the ingredients in the jar need to be sliced or chopped, cut those as well.
- To assemble the salad, Place most of the arugula on a large plate or in a large bowl. Arrange the remaining ingredients in wedges on top, tucking in the remaining arugula as you work. Drizzle with dressing, top with herbs and serve!
I love the segmented and composed configuration of this salad; It reminds me of an Italian twist on a French Niçoise salad, another of my summer favorites. But if you prefer a mixed salad, feel free to mix everything up!
I love this salad as a light lunch or dinner on its own, accompanied by a good crusty bread or focaccia. It’s also a delicious summer side dish. Take it to a barbecue or serve it with anything prepared on the grill!
Storage and Preparation Tips Ahead
To store: Store leftover salad in an airtight container in the refrigerator for up to 3 days. The arugula will wilt a little over time, but it will still taste delicious!
To advance: You can prepare this salad several hours in advance without the arugula wilting. Cover and store in the refrigerator until ready to serve. Drizzle dressing and add herbs right before eating!
More Summer Salad Recipes to Try
If you love this easy antipasto salad recipe, try one of these delicious summer salads below:
Antipasto Salad
serves 4
This Italian Antipasto Salad Recipe is a delicious no-cook summer meal or side dish! It’s tossed with a flavorful vinaigrette and filled with artichoke hearts, olives, roasted red peppers, tomatoes, and more.
- 4 mugs arugula
- 2 mugs torn chicory or escarole
- 1 cup cherry tomatoes, reduced by half
- 1 cup cooked chickpeas, drained and rinsed
- 1 cup mini mozzarella balls, reduced by half
- ½ cup artichoke hearts, cut in half 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
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Prepare the dressing: In a medium bowl, whisk together the olive oil, red wine vinegar, honey, Dijon mustard, garlic, oregano, salt, and some ground pepper. Alternatively, combine all ingredients in a jar with a lid and shake to combine.
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Assemble the salad. Place most of the arugula on a serving platter or large salad bowl. Arrange the radicchio, cherry tomatoes, chickpeas, mozzarella, artichokes, provolone, pepperoncini, olives, roasted red peppers, and sliced onion on top, tucking the remaining arugula among the other ingredients. Drizzle with a little dressing and sprinkle with parsley, pinches of salt and pepper, and red pepper flakes, if using.
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Season to taste and serve with the rest of the dressing on the side.
