If you are craving a vibrant, flavorful, and satisfying salad that brings together everything you love about classic Italian antipasto, this Homemade Antipasto Salad Recipe is going to be your new go-to. It’s loaded with fresh romaine, savory cubes of salami and provolone, tender mozzarella, and plenty of colorful veggies like roasted red peppers, artichoke hearts, and juicy cherry tomatoes. Tossed in zesty Italian dressing and sprinkled with fresh basil, this salad bursts with textures and flavors that will brighten up any lunch or dinner. Plus, it’s quick and easy to prepare, making it perfect for busy weeknights or relaxed weekend gatherings with friends and family.
Ingredients You’ll Need
Gathering simple, fresh, and complementary ingredients is the secret to making your Homemade Antipasto Salad Recipe truly shine. Each item plays its part in adding taste, texture, and color that make this salad irresistible from the very first bite.
- 6 cups romaine lettuce: Crisp and refreshing, it forms the perfect green base to balance all the rich flavors.
- 4 oz hard salami, cut into ½” cubes: Adds a spicy, meaty punch and chewy texture to the mix.
- 4 oz small mozzarella cheese balls: Soft and creamy, these melt-in-your-mouth gems complement the salad beautifully.
- 4 oz sharp provolone cheese, cut into ½” cubes: Brings a tangy and bold cheesy flavor that pairs wonderfully with the salami.
- ½ cup canned roasted red peppers, drained and chopped: Sweet and smoky, these add vibrant color and a tender bite.
- ½ cup canned sliced black olives, drained: Adds a briny depth and chewy texture that brightens the salad.
- 1 cup marinated artichoke hearts, drained: Tasty and slightly tangy, they contribute an earthy note to the salad.
- ½ cup cherry tomatoes, halved: Juicy bursts of freshness that lighten the overall flavor.
- ¼ cup fresh basil leaves, chopped: Aromatic and herbaceous, basil adds a delightful fragrant lift.
- ¼ cup Italian dressing: The tangy, herb-infused dressing brings all the elements together with a zesty finish.
- Salt & black pepper, to taste: Simple seasoning to enhance and balance flavors.
How to Make Homemade Antipasto Salad Recipe
Step 1: Prepare the Vegetables and Ingredients
Start by prepping your fresh and canned ingredients to ensure every bite is full of flavor and texture. Chop the crisp romaine lettuce into bite-sized pieces to form a sturdy base. Cube the hard salami and sharp provolone into perfect little squares that mix easily with the other ingredients. Don’t forget to halve those juicy cherry tomatoes for a pop of freshness, and chop the roasted red peppers as well as the fragrant fresh basil. Before assembling, drain the marinated artichoke hearts, black olives, and mozzarella balls thoroughly to prevent any excess liquid from watering down your salad.
Step 2: Combine Ingredients
Grab a large mixing bowl and toss together the romaine lettuce, cubed salami, mozzarella balls, provolone cubes, roasted red peppers, black olives, artichoke hearts, cherry tomatoes, and fresh basil. This is where the salad really starts to come alive with all the bold, vibrant ingredients coming together in one colorful bowl.
Step 3: Add Dressing and Season
Drizzle the Italian dressing evenly over the ingredients. This dressing is crucial because it ties all the flavors together with its blend of tangy herbs and spices. Sprinkle salt and freshly ground black pepper to your preference, then gently toss everything to ensure every piece is coated with the delicious dressing. Be careful not to over-toss; you want to maintain the integrity of each ingredient’s texture while blending the flavors harmoniously.
Step 4: Serve and Enjoy
This Homemade Antipasto Salad Recipe is best served cold or at room temperature to truly enjoy the balance of flavors and textures. Transfer your salad to a beautiful serving bowl or plate it individually to delight your guests or family. Dig in right away while all those fresh ingredients are at their peak!
How to Serve Homemade Antipasto Salad Recipe
Garnishes
Adding a sprinkle of fresh grated Parmesan or a few extra torn basil leaves on top can elevate your salad and add a final pop of color and flavor. For a touch of crunch, consider toasted pine nuts or sliced almonds as a garnish. These small touches make the dish feel extra special and inviting.
Side Dishes
This salad pairs wonderfully with crusty Italian bread or garlic knots for soaking up that flavorful Italian dressing. It also makes a fantastic accompaniment to grilled chicken or a hearty pasta dish when you want a lighter start to your meal.
Creative Ways to Present
Serve this antipasto salad layered in a clear glass trifle bowl to showcase the beautiful colors or arrange individual servings in small Mason jars for portable and stylish lunches. You can even skewer some of the key ingredients for a fun antipasto salad kabob twist that’s perfect for parties.
Make Ahead and Storage
Storing Leftovers
Leftover Homemade Antipasto Salad Recipe should be stored in an airtight container refrigerated promptly. To preserve its freshness and prevent sogginess, keep the dressing separate and add it just before serving the next day.
Freezing
This salad is not ideal for freezing due to the delicate nature of the fresh vegetables and the texture of the cheeses once thawed. For best results, always enjoy it fresh or store refrigerated for up to 2 days.
Reheating
Since this is a cold salad, reheating is not recommended. If you want to warm up any leftover meat or cheese components, do it separately before mixing fresh greens and vegetables back in.
FAQs
Can I use a different type of lettuce?
Absolutely! While romaine provides great crunch and holds up well with the heavier ingredients, you can substitute with crisp iceberg or even a spring mix for a slightly different texture and flavor profile.
Is there a vegetarian version of this salad?
Yes, you can easily omit the salami and add more marinated vegetables or beans like chickpeas for protein. Consider using extra cheese or adding toasted nuts for added richness.
What kind of Italian dressing works best?
A classic vinaigrette with herbs, garlic, and a touch of acidity pairs perfectly. You can use store-bought, but homemade Italian dressing with olive oil, vinegar, and seasonings offers an even fresher taste.
Can I make this salad ahead of time?
Yes, but keep the dressing separate until you are ready to serve to maintain crispness. Assemble the salad ingredients and refrigerate for up to a day, then toss with dressing just before serving.
How long does the salad stay fresh in the fridge?
When stored properly in an airtight container and without dressing, the salad stays fresh for 1-2 days. If dressed, it’s best eaten the same day to avoid sogginess.
Final Thoughts
There is something truly special about this Homemade Antipasto Salad Recipe that makes every bite a celebration of bold flavors and fresh ingredients. Whether you’re serving it as a light lunch or alongside your favorite Italian dishes, it’s guaranteed to impress and satisfy. Give this recipe a try and watch it quickly become a beloved staple in your kitchen rotation!
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Homemade Antipasto Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Description
This homemade antipasto salad is a vibrant and flavorful Italian-inspired dish perfect for a quick, refreshing meal or appetizer. Featuring a delightful mix of crunchy romaine lettuce, savory salami, creamy mozzarella, sharp provolone, and a colorful medley of roasted red peppers, olives, artichokes, cherry tomatoes, and fresh basil, it’s all brought together with a zesty Italian dressing. Ready in just 20 minutes, this salad is easy to prepare and ideal for serving cold or at room temperature.
Ingredients
Salad 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
Dressing and Seasoning
- ¼ cup Italian dressing
- Salt & black pepper, to taste
Instructions
- Prepare the Vegetables and Ingredients: Chop the romaine lettuce, cube the salami and provolone cheese, halve the cherry tomatoes, and chop the roasted red peppers and fresh basil. Drain the marinated artichoke hearts, black olives, and mozzarella cheese balls as needed for freshness and consistency.
- Combine Ingredients: In a large mixing bowl, add the chopped romaine lettuce, cubed salami, mozzarella balls, cubed provolone, roasted red peppers, sliced black olives, marinated artichoke hearts, halved cherry tomatoes, and chopped basil.
- Add Dressing and Season: Drizzle the Italian dressing over the salad. Add salt and black pepper to taste. Gently toss all the ingredients together until everything is evenly coated and combined.
- Serve: Serve the antipasto salad cold or at room temperature for best flavor. Transfer to a serving bowl or individual plates and enjoy immediately.
Notes
- For added crunch, consider sprinkling some toasted pine nuts or sliced almonds on top before serving.
- You can substitute the Italian dressing with a homemade vinaigrette for a fresher taste.
- Make sure to drain canned ingredients well to prevent the salad from becoming soggy.
- This salad is best enjoyed fresh but can be stored covered in the refrigerator for up to 1 day.
- Feel free to customize the salad by adding pepperoncini or sun-dried tomatoes for extra flavor.
