Name: Homemade Antipasto Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Italian
Ingredients: 6 cups romaine lettuce, chopped; 4 oz hard salami, cut into ½” cubes; 4 oz small mozzarella cheese balls; 4 oz sharp provolone cheese, cut into ½” cubes; ½ cup canned roasted red peppers, drained and chopped; ½ cup canned sliced black olives, drained; 1 cup marinated artichoke hearts, drained; ½ cup cherry tomatoes, halved; ¼ cup fresh basil leaves, chopped; ¼ cup Italian dressing; Salt & black pepper, to taste

Jump to Recipe·Print Recipe·4 from 64 reviews

If you love vibrant flavors, satisfying textures, and a salad that feels like a celebration in every bite, you are going to adore this Homemade Antipasto Salad Recipe. It’s a delightful medley of crisp romaine, savory salami, creamy cheeses, and colorful veggies all tossed in zesty Italian dressing. This salad brings the excitement of an Italian deli right to your table, perfect for quick lunches, light dinners, or even as a gorgeous side at your next gathering. Trust me, once you try this Homemade Antipasto Salad Recipe, it will become your go-to dish that everyone asks for again and again.

Homemade Antipasto Salad Recipe - Recipe Image

Ingredients You’ll Need

Creating this salad is all about combining simple yet essential ingredients that each play a special role in delivering layers of flavor, texture, and color. From the crunchy romaine lettuce to the bold salami and the mix of cheeses, every element harmonizes beautifully.

6 cups romaine lettuce, chopped: Provides a crisp, refreshing base that balances richer ingredients perfectly.
4 oz hard salami, cut into ½” cubes: Adds a savory, slightly spicy punch that brings bold flavor.
4 oz small mozzarella cheese balls: Brings creamy, mild richness that melts in your mouth.
4 oz sharp provolone cheese, cut into ½” cubes: Offers a tangy, firm contrast to the softer mozzarella.
½ cup canned roasted red peppers, drained and chopped: Lends a smoky sweetness and vibrant red color.
½ cup canned sliced black olives, drained: Adds briny depth and a subtle earthiness.
1 cup marinated artichoke hearts, drained: Contributes a tender texture and delicate tang.
½ cup cherry tomatoes, halved: Introduces juicy bursts of freshness and natural sweetness.
¼ cup fresh basil leaves, chopped: Infuses an aromatic, herbaceous note that lifts the entire salad.
¼ cup Italian dressing: Binds everything together with zesty, herb-filled flavor typical of classic antipasto.
Salt & black pepper, to taste: Enhances all the flavors with simple seasoning.

How to Make Homemade Antipasto Salad Recipe

Step 1: Prepare the Vegetables and Ingredients

Start by giving your produce a fresh chop and your proteins a perfect cube. Chop the romaine lettuce into bite-sized pieces to keep the salad crisp yet easy to enjoy. Cube the hard salami and provolone cheese into half-inch pieces, halve the cherry tomatoes, and finely chop the roasted red peppers and basil so every bite is packed with flavor and colorful bites. Don’t forget to drain the marinated artichoke hearts, black olives, and mozzarella balls so your salad isn’t watery, maintaining the perfect texture.

Step 2: Combine All Ingredients in a Big Bowl

Once you have the veggies and proteins ready, toss them all together in a large bowl. This is where the magic starts—the colors and aromas mingle, promising a fantastic taste experience. Seeing the mix together is part of the fun, and it lets you get a sense of just how luscious and hearty your Homemade Antipasto Salad Recipe is turning out.

Step 3: Dress and Toss Your Salad

Drizzle the Italian dressing evenly over your vibrant mix, then season with salt and freshly ground black pepper to adjust the taste to your liking. Toss everything gently but thoroughly—this step ensures that each ingredient is lightly coated in dressing, so every forkful delivers that signature zesty burst. Be gentle to keep the textures intact and avoid breaking down delicate veggies or cheeses.

Step 4: Serve and Enjoy

This salad shines best when served cold or at room temperature. Transfer it into a pretty bowl or plate it in individual servings to fully appreciate the beautiful blend of textures and colors. The first bite will remind you why this Homemade Antipasto Salad Recipe is such a treasured favorite — it’s lively, fresh, and absolutely satisfying.

How to Serve Homemade Antipasto Salad Recipe

Garnishes

A sprinkle of freshly grated Parmesan or a few extra basil leaves on top can elevate the presentation and flavor, adding a cheesy sharpness or herbal brightness that enhances the overall experience. Consider a few toasted pine nuts or crushed red pepper flakes for a little crunch and spice kick, if you like.

Side Dishes

This salad pairs effortlessly with crusty garlic bread, warm focaccia, or even a simple bowl of minestrone soup to round out the meal. It also makes an incredible companion to grilled chicken or fish for a more substantial dinner that’s still refreshingly light.

Creative Ways to Present

For a party or gathering, serve the Homemade Antipasto Salad Recipe in individual mason jars or pretty glass bowls for a charming presentation. Layering the ingredients so the colors peek through adds excitement before guests even take a bite. Alternatively, offer some of the ingredients separately so everyone can customize their own salad bowl to their liking.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To keep the salad fresh and crunchy, you might want to hold off adding the dressing until you’re ready to eat. If it’s already dressed, give it a gentle toss before serving again.

Freezing

Since this salad includes fresh vegetables and cheese, freezing is not recommended as it will affect texture and flavor negatively. It’s best enjoyed fresh or refrigerated within a short timeframe.

Reheating

Because this is a cold salad made for fresh, crisp enjoyment, reheating is not advised. The flavors and textures truly shine best when served chilled or at room temperature.

FAQs

Can I use different types of cheese in this salad?

Absolutely! While mozzarella and provolone are classic choices here, you can experiment with other cheeses like Asiago or fontina for a slightly different flavor profile. Just be sure to use cheeses that hold up well in a salad without melting or becoming too soft.

Is this salad suitable for meal prep?

This Homemade Antipasto Salad Recipe works well for meal prep if you keep the dressing separate and add it right before eating. Keep ingredients like lettuce and tomatoes stored properly to maintain their crispness throughout the week.

Can I add any protein to make it more filling?

Definitely! Grilled chicken, shrimp, or even chickpeas can be excellent additions to boost the protein and make this salad a more substantial meal without compromising its bright antipasto vibe.

What type of Italian dressing is best to use?

Use a good-quality Italian dressing with a balanced mix of herbs and vinegar, preferably one that’s not too oily or too tangy. Homemade Italian dressing is also fantastic if you want to tailor the flavors perfectly to your taste.

Is this salad gluten-free?

Yes! This Homemade Antipasto Salad Recipe is naturally gluten-free, making it a safe and delicious choice for anyone avoiding gluten. Just double-check that your Italian dressing and any canned ingredients don’t contain hidden gluten.

Final Thoughts

I can’t recommend this Homemade Antipasto Salad Recipe enough for anyone looking to add a burst of Italian flavor to their meal routine. It’s quick to throw together, fun to customize, and so satisfying with every bite. Give it a try soon—you’ll be glad you did and probably find yourself making it again and again!