What's on an antipasto salad?

An antipasto salad includes a base of chopped Romaine lettuce topped with a colorful mix of bold ingredients. Common elements are cherry tomatoes, artichoke hearts, kalamata and green olives, red onions, pepperoncini, fresh mozzarella balls, provolone cheese, and sliced turkey or chicken salami. The salad is typically dressed with a tangy herb vinaigrette and often garnished with homemade croutons for extra crunch.

What is the difference between antipasto and antipasti salad?

“Antipasto” is the singular Italian term for the traditional appetizer course, while “antipasti” is its plural form. An antipasto salad adapts the core components of this course—cured meats, cheeses, marinated vegetables, olives—into a cohesive salad format. Unlike the traditional platter served separately, the salad version unifies everything into one tossed dish with greens and dressing.

Why is it called antipasto?

The word “antipasto” comes from Latin, combining ante (before) and pastus (meal). It refers to the first course of a formal Italian meal, designed to stimulate the appetite before the main dish arrives. Over time, this concept evolved into various forms, including the modern antipasto salad , which carries the same spirit but in a more contemporary and practical presentation.

What is traditional antipasto?

Traditional antipasto is a curated selection of Italian appetizers served before the main meal. It typically includes cured meats like prosciutto and salami, cheeses such as provolone or Parmigiano-Reggiano, olives, roasted peppers, marinated artichokes, and crusty bread. Unlike a salad, it’s arranged on a platter without greens or dressing. The antipasto salad draws inspiration from this spread, repackaging it into a tossed, easy-to-eat dish ideal for modern dining.

Antipasto Salad Recipe: Bold Italian-American Flavours Unleashed

Description

Antipasto salad brings together olives, cheeses, meats, and veggies in one bold, flavorful bowl—ideal for any meal or gathering.

Ingredients

Salad:
- 1 large head Romaine lettuce, chopped (about 8 cups)
- 1 cup cherry tomatoes, halved
- 1 cup artichoke hearts, drained, patted dry, roughly chopped
- 1/2 cup kalamata olives, halved
- 1/2 cup green olives
- 1/4 cup red onion, thinly sliced
- 2 tablespoons chopped pepperoncini
- 8 oz fresh mozzarella balls, halved
- 4 oz provolone cheese, cut into bite-sized pieces
- 6 oz turkey or chicken salami, chopped (or use vegetarian alternative)
Dressing:
- 1/2 cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons grated Parmesan cheese (optional)
Croutons:
- 1/2 loaf day-old French bread, cubed
- 1/4 cup olive oil
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried parsley
- 1/4 teaspoon garlic powder

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Instructions

Make the Croutons: Preheat oven to 400°F. Line a baking sheet with foil or a nonstick mat. Spread the bread cubes out, drizzle with olive oil, sprinkle with dried herbs and garlic powder, and toss to coat. Bake for 12-15 minutes or until golden and crisp. Cool completely.
Prepare the Dressing: In a jar or bowl, combine olive oil, red wine vinegar, Dijon mustard, dried herbs, garlic powder, salt, pepper, and Parmesan if using. Shake or whisk until well blended. Chill in the fridge for at least 30 minutes.
Assemble the Salad: In a large salad bowl, layer the chopped lettuce followed by tomatoes, artichoke hearts, olives, red onion, pepperoncini, mozzarella, provolone, and turkey or veggie salami. Drizzle with desired amount of dressing and toss to combine. Top with homemade croutons just before serving.