If you love bold Italian flavors, you’ll love this Antipasto Salad. It combines crisp lettuce, savory salami, tangy feta, and fresh, colorful vegetables, all tossed in a zesty Dijon dressing!
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🥗 Swap proteins, cheeses, and vegetables based on what you have on hand or your personal preferences without sacrificing the recipe's delicious core!
My 2 Best Tips For Making Antipasto Salad
Dressing Balance: Taste your dressing before adding it to the salad and adjust the mustard or olive oil ratio based on your preference for tanginess versus richness.
Ingredient Quality: Invest in high-quality salami and olives. Since these are the star ingredients, their flavor will make or break your salad's overall taste.
I always bring my feta to room temperature before tossing it into the salad because cold cheese tastes flat and muted. Letting it sit out for about 10 minutes allows those tangy, creamy flavors to come alive and makes a noticeable difference in every bite.
When I'm meal prepping, I layer the heavier ingredients like salami and olives on the bottom with the delicate lettuce on top. This simple trick prevents everything from getting crushed and keeps the salad fresh and crisp until I'm ready to toss and serve.
I enjoy this salad straight from the bowl as a complete meal for lunch or dinner! My favorite way to serve it is alongside crusty Italian bread.
🩷 Melissa
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Easy Antipasto Salad Recipe
Ingredients
- 3 cups romaine lettuce (chopped into bite-sized pieces)
- 1 cup chopped salami
- 1 cup green olives
- 1 cup diced bell peppers
- ½ cup diced cherry tomatoes
- ½ cup feta cheese
- ⅓ cup olive oil
- 2 teaspoons Dijon mustard
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- In a large bowl, combine the lettuce, salami, olives, bell peppers, cherry tomatoes, and cheese. Fold the ingredients together until they are evenly distributed.
- In a small bowl, whisk together the olive oil, mustard, salt and pepper until homogenous. Taste and adjust as needed.
- Pour the dressing over the salad and fold to combine.
- Top your salad with a little extra feta cheese if desired, serve, and enjoy!
Notes
- Swap the feta for mozzarella or parmesan based on your preference or what you have available.
- In addition to salami, feel free to use pepperoni, ham, or prosciutto. While prosciutto brings a luxurious richness that complements the salami's spiciness, keep in mind it's a pricier option.
- Pimento-stuffed green olives are our go-to, but plain green olives or black olives deliver equally delicious results.
- Always store the dressing separately from the salad components to maintain optimal freshness and texture. Storing the all ingredients together leads to soggy lettuce and a mushy, unappealing texture.
- Both the mixed vegetables and the dressing will keep well in separate airtight containers in the refrigerator for up to 5 days.
Nutrition
How To Make Antipasto Salad
Step 1: Gather and prepare all of the ingredients for antipasto salad.
Step 2: Place the lettuce, salami, green olives, bell peppers, cherry tomatoes, and cheese in a large mixing bowl. Toss the ingredients together and set aside.
Step 3: Whisk together the olive oil, dijon mustard, salt, and pepper in a small bowl until homogenous.
Step 4: Drizzle the dressing over the salad and fold to combine. Serve and enjoy!
Recipe FAQs
Yes, iceberg, butter lettuce, arugula, or spring mix all work well. Just remember that more delicate greens like arugula will wilt faster if dressed in advance.
Yes, this recipe is naturally low in carbohydrates and high in healthy fats and protein, making it perfect for keto, low-carb, or Mediterranean diet plans.
Yes, but store the dressing separately from the salad components. The dressed salad will become soggy within a few hours, but undressed ingredients stay fresh for up to 5 days when properly stored in the refrigerator.
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