Name: Antipasto Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Italian
Ingredients: 1 (14 oz) jar roasted red peppers, drained and sliced; 1 (10 oz) jar marinated artichoke hearts, quartered; 1 cup cherry or grape tomatoes, halved; 1 cup cucumber, diced; 1 cup pitted Kalamata olives, halved; 1 cup cooked salami, diced; 1 cup cooked ham, diced; 1 cup mozzarella pearls or cubed mozzarella; 1/2 cup pepperoncini, sliced; 1/4 cup fresh basil leaves, chiffonade; 3 tablespoons olive oil; 2 tablespoons red wine vinegar; 1 teaspoon dried oregano; Salt and black pepper, to taste

Why You’ll Love This Recipe

I love this salad because it’s packed with texture and bold Mediterranean flavors. It comes together in minutes and works just as well for entertaining as it does for a simple weeknight dinner. I can customize it with whatever cured meats or vegetables I have on hand, and it never disappoints.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 (14 oz) jar roasted red peppers, drained and sliced
1 (10 oz) jar marinated artichoke hearts, quartered
1 cup cherry or grape tomatoes, halved
1 cup cucumber, diced
1 cup pitted Kalamata olives, halved
1 cup cooked salami, diced
1 cup cooked ham, diced
1 cup mozzarella pearls or cubed mozzarella
1/2 cup pepperoncini, sliced
1/4 cup fresh basil leaves, chiffonade
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
Salt and black pepper, to taste

directions

In a large bowl, I combine roasted red peppers, artichoke hearts, tomatoes, cucumber, olives, salami, ham, mozzarella, pepperoncini, and fresh basil.

Then, in a small bowl or jar, I whisk together olive oil, red wine vinegar, dried oregano, salt, and black pepper until the dressing is well emulsified.

I pour the dressing over the salad ingredients and toss everything gently to coat. Once mixed, I taste it and adjust the seasoning if needed—sometimes I add a bit more vinegar or a pinch of salt.

After covering the bowl, I refrigerate the salad for at least 30 minutes so all the flavors meld together nicely. When ready to serve, I garnish with extra basil if I want a fresh pop.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 15 minutes
Servings: 6 servings
Calories: ~220 kcal per serving

Variations

I sometimes swap the meats for prosciutto or turkey, or add chickpeas to make it vegetarian and heartier. I also like using marinated mushrooms or sun-dried tomatoes for added depth. For a spicier twist, I toss in some red pepper flakes or spicy salami.

storage/reheating

I store this salad in an airtight container in the refrigerator for up to 3 days. It actually tastes better the next day once the flavors develop. Since it’s served cold, no reheating is necessary—just give it a quick toss before serving.

FAQs

Can I make this salad ahead of time?

Yes, I like to make it several hours in advance or even the day before. It allows the flavors to blend beautifully.

What other cheeses work besides mozzarella?

I sometimes use provolone cubes, feta, or mini bocconcini as tasty alternatives.

Can I leave out the meats for a vegetarian version?

Absolutely. I add extra veggies like roasted zucchini, mushrooms, or beans to keep it hearty.

Is this salad gluten-free?

Yes, all the ingredients listed are naturally gluten-free, just make sure the deli meats are certified GF.

What can I serve with this salad?

I often pair it with crusty bread, a glass of wine, or a simple soup for a full meal.

Conclusion

Antipasto Salad is a refreshing, bold, and satisfying dish I love bringing to gatherings or enjoying on its own. It’s colorful, easy to make, and full of flavors that transport me to the heart of Italy with every bite.