Antipasto Salad
This Antipasto Salad brings salami, cheese, olives, tomatoes, cucumbers, chickpeas, onions, and crisp romaine together in a bold Italian-inspired salad that eats fresh but still feels satisfying. It’s easy to customize, great for meal prep, and strong enough to hold its own as lunch, dinner, or a party-ready side.
Why This Recipe Works
• Crisp romaine provides fresh crunch and structure
• Salami and cheese bring savory richness
• Chickpeas add texture and heartiness
• Olives and pepperoncini balance the salad with salty tanginess
• Fresh vegetables keep the salad bright and refreshing
• Italian dressing ties everything together perfectly
Flavor Notes
This Antipasto Salad is crisp, savory, tangy, refreshing, and packed with texture.
The salami and cheese create rich savory flavor while the fresh vegetables brighten every bite.
Pepperoncini and olives bring acidity and saltiness that balance the creamy and fresh ingredients beautifully.
Once tossed together with dressing and seasoning, the salad becomes bold, vibrant, and incredibly satisfying.
Serving Suggestions
Serve chilled as:
- lunch
- dinner
- side salad
- BBQ side dish
- party platter
- meal prep salad
Pairs perfectly with:
- garlic bread
- grilled chicken
- wings
- pasta dishes
- sandwiches
- pizza
- Italian-inspired meals
Special Technique
For the freshest texture, keep the dressing separate until just before serving.
Tossing the salad right before serving keeps the romaine crisp while allowing the dressing and seasoning to evenly coat every ingredient.
Using freshly chopped vegetables instead of pre-packaged salad mixes helps create brighter flavor and better texture overall.
Storage + Reheating
Store undressed salad in an airtight container in the refrigerator for up to 3 days.
If already dressed, the salad is best enjoyed within 24 hours for maximum freshness.
Keep dressing separate whenever possible for meal prep.
This salad does not require reheating.
Frequently Asked Questions
Q: What dressing works best?
A: Italian dressing works perfectly, but balsamic vinaigrette or red wine vinaigrette also pair beautifully.
Q: Can I add protein?
A: Absolutely. Grilled chicken, shrimp, or extra salami all work great.
Q: Can I meal prep this salad?
A: Yes. Store the dressing separately until ready to serve for best texture.
Q: Can I substitute ingredients?
A: Definitely. Antipasto Salad is highly customizable depending on preference and available ingredients.
Q: What cheese works best?
A: Mozzarella, provolone, parmesan, or Italian cheese blends all work very well.
Antipasto Salad
Ingredients
- 2 large romaine hearts chopped
- 8 oz salami sliced into strips
- 8 oz provolone cheese cubed
- 1 cup cucumber sliced and quartered
- 1 1/2 cups cherry tomatoes halved
- 1/2 cup black olives
- 1/2 cup green olives
- 1 cup chickpeas drained and rinsed
- 1/2 cup roasted red peppers sliced
- 1/2 medium red onion thinly sliced
- 6 to 8 pepperoncini peppers
- 1 cup marinated artichoke hearts chopped
- 1/3 cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 tbsp reserved artichoke marinade
- 1 tsp dried oregano
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp Cavender’s Greek Seasoning
- Pinch salt
Equipment
- Large salad bowl
- Cutting board
- – Chef knife
- – Small mixing bowl
- Whisk
- Measuring cups
- – Tongs or salad servers
Method
- Wash and dry the romaine lettuce.
- Slice the salami into strips.
- Slice and quarter the cucumber.
- Thinly slice the red onion.
- Slice the roasted red peppers.
- Cube the provolone cheese.
- Drain the olives, chickpeas, and artichoke hearts.
- Chop the artichoke hearts.
- Add romaine, salami, provolone, cucumber, cherry tomatoes, black olives, green olives, chickpeas, roasted red peppers, red onion, pepperoncini, and artichoke hearts to a large salad bowl.
- In a small mixing bowl, whisk together olive oil, red wine vinegar, reserved artichoke marinade, oregano, Italian seasoning, garlic powder, onion powder, Cavender’s Greek Seasoning, and salt.
- Taste and adjust if needed.
- Pour the dressing around the edges of the salad.
- Toss gently until evenly coated.
- Allow the salad to rest for 5 minutes before serving.
- Serve chilled.
- Add extra Cavender’s Greek Seasoning on top if desired.
