Antipasto Salad

it’s the kind of salad that doesn’t feel like just “salad,” you know? you pick up a forkful and it’s not just lettuce and a tomato, it’s tender salami, cool creamy mozzarella, a bit of brine from the olives…then a juicy tomato slips in and you remember: oh, this is why I make this all the time. there’s something honest about it – everything sits where it is, big bold pieces just being themselves, and somehow it works. it’s loud, messy, and still perfectly balanced. especially when you let it sit a little, let the dressing wrap around everything like a good hug. my antipasto salad ingredients change slightly here and there, but the soul of it? that never moves.

Why You’ll Crave It

• It’s hearty enough to stand in as the main dish, but still bright and fresh like a good salad should be
• Tossed together in just 15 minutes – no oven, no fuss, just singing ingredients
• Customizable for picky eaters, meat lovers, or veggie-forward moods
• The textures! Cooling bites and chewy edges, crunchy greens and mellow cheese
• You can prep most of it days in advance, then just toss and serve at the last minute

The first time I made this for my parents, my dad quietly got up after dinner and packed himself a container to take home – he didn’t say anything, just raised an eyebrow and waved goodbye with his Tupperware.

What You’ll Need

• Mixed greens: 4 cups – a soft, loose handful of baby arugula and romaine always hits the right notes of earthiness and crisp
• Cherry tomatoes, halved: 1 cup – sweet little bursts of color and juice
• Cucumber, diced: 1 medium – for that cool, clean crunch, don’t skip it
• Red onion, thinly sliced: 1/4 cup – slice it super thin, let it mellow in the dressing if it’s too sharp
• Pepperoncini peppers, sliced: 1/4 cup – tangy, bright, just enough heat to wake things up
• Kalamata olives, pitted and halved: 1/2 cup – briny and rich, like little flavor bombs
• Salami, sliced: 4 ounces – thin, chewy rounds, or torn into rustic little pieces (depending on my mood I do both)
• Fresh mozzarella balls, halved: 8 ounces – soft and cool, they sort of melt onto the tongue if you take your time
• Provolone cheese, cubed: 4 ounces – adds a sharp creaminess, lovely counter to the tomatoes
• Olive oil: 1/4 cup – something smooth and peppery if you’ve got it
• Red wine vinegar: 2 tablespoons – for that familiar zip that just cuts through all the richness
• Dried oregano: 1 teaspoon – rub it between your fingers first, wakes up the oils
• Salt and black pepper: to taste – don’t be shy with the pepper

Easy How-To

Chop what needs chopping

Start with the obvious – break down the greens into manageable bits if they’re too large, halve your tomatoes and mozzarella, slice that cucumber. I usually toss the onions in the dressing first so they soften just enough by the time I serve everything.

Layer everything gently

Big bowl. Start with the greens. Then slowly scatter on your veggies and cheese in little handfuls. Don’t overthink it – let the colors mix how they want. Tuck in the meats last. I like the way it looks when the salami curls a bit at the edges like rose petals.

Whisk up the dressing

Olive oil, red wine vinegar, oregano, a pinch of salt, grind in quite a bit of black pepper. Whisk it till it sort of emulsifies or at least doesn’t look totally separated. Taste. Adjust. Sometimes a tiny dash of Dijon if I’m feeling bold.

Dress and rest

Pour the dressing over the salad (start light – you can always add more). Gently toss with wide spoons or your hands if you don’t mind getting a little messy. Then let it sit… just 10 minutes, not longer. The flavors start to talk to each other – it’s worth the wait.

Plate and serve

Honestly, sometimes I bring the whole thing to the table and let everyone scoop their own. But for guests, a wide shallow bowl makes it feel a bit more thought-out. Add a few extra olives or a twist of black pepper on top if you’re feeling proud.

Good to Know

• If your mozzarella is very soft, give it a little pat dry before tossing – too much moisture waters down the dressing
• The dressing doubles beautifully. Save half and drizzle on sandwiches or grilled veg the next day.
• I sometimes sneak in roasted artichoke hearts if I have a jar open… no regrets.

Serving Ideas

• With a warm slab of focaccia or torn baguette slices – to soak up every last bit
• Alongside grilled chicken or fish for a full, lovely meal
• As part of a picnic spread with chilled sparkling lemonade

Top Tricks

• Let your onions sit in the vinegar for 5 minutes before mixing everything – takes off the sharp bite and adds a mellow tang
• Layer everything in advance, then toss with dressing just before serving to keep the greens crisp

Frequently Asked Questions

Can I make this antipasto salad a day ahead?

Yes – sort of. You can prep all the ingredients, keep them separately stored, and mix everything just before serving. I don’t recommend dressing it ahead of time – the greens wilt and the cheese gets a little sad.

What’s the best meat for this salad?

Classic choices like salami or pepperoni work beautifully. Prosciutto can be lovely too if you lay it in gently. I’ve also used spicy soppressata with great results.

How long will it keep once dressed?

If it’s already been dressed, aim to eat it within the same day. The greens get mushy after that. But undressed? You’ll get a solid 2-3 days stored in the fridge.

Can I leave out the meat and make it vegetarian?

Absolutely. Just bump up the cheese or add in marinated artichokes, roasted red peppers, or sun-dried tomatoes for extra heft and flavor.

Do I have to use provolone cheese?

Nope, it just adds a nice sharp note. Aged cheddar or chunks of parm work great too, or even shaved pecorino if you’re feeling fancy.