This colorful Italian antipasto salad is an ideal lunch option—bright, satisfying and simple to prepare. It requires no cooking and can be assembled in minutes using mostly ready-to-use ingredients you may already have on hand.
Italian Antipasto Salad Recipe
This easy antipasto salad for one combines chopped romaine hearts, shredded part-skim mozzarella, olives, prosciutto, turkey pepperoni, roasted red peppers, cucumbers, cherry tomatoes, pepperoncini and giardiniera (mixed pickled vegetables). It’s naturally gluten-free, full of contrasting textures and bold Italian flavors, and is perfect for a quick meal, packing for work, or as a light main on a warm day.
Packed antipasto salads from restaurants can sometimes be higher in calories or sodium than you expect, so this lighter homemade version lets you control portions and ingredients while keeping all the classic flavors—salty cured meats, tangy pickles and bright fresh vegetables.
What is Antipasto Salad?
Antipasto (meaning “before the meal”) is a traditional Italian first course made up of cold components like cured meats, cheeses, olives, roasted peppers and pickled vegetables such as giardiniera and pepperoncini. When assembled on a bed of lettuce, these elements become an antipasto salad that works as an appetizer, side dish or a satisfying main course.
What’s in a good antipasto?
The beauty of an antipasto salad is its flexibility—mix and match based on taste or what’s in your pantry. Consider adding any of the following:
- Marinated mushrooms
- Roasted red peppers
- Pepperoncini
- Giardiniera (pickled mixed vegetables)
- Green, black or Kalamata olives (including stuffed varieties)
- Jarred or marinated artichoke hearts
- Cured meats such as salami, prosciutto or soppressata
- Cheeses: provolone, parmesan, fresh mozzarella or mozzarella pearls
- Fresh basil for brightness
How to make antipasto salad as a main dish
To make this antipasto salad a more filling main, pile on extra proteins and grains: add more meats and cheeses, include cooked pasta to create an antipasto pasta salad, or toss in cooked chickpeas for plant-based protein. Serve everything over a bed of lettuce, or combine all ingredients in a bowl and drizzle with a simple vinaigrette.
Because giardiniera and pepperoncini add a lot of tang and seasoning, this salad needs only a light dressing. A quick vinaigrette can be made using a teaspoon of the pepperoncini brine or red wine vinegar, a teaspoon of extra virgin olive oil, and a grind of black pepper—whisk and drizzle to taste.
This recipe is written for a single serving but scales easily for two or four. Keep in mind cured meats, cheeses and jarred pickles contribute sodium, so choose low-sodium deli options and homemade pickles if you’re watching salt intake.
Antipasto Salad Variations
This salad adapts to many diets and preferences:
- Swap prosciutto for turkey pepperoni, ham or roasted turkey for a leaner version, or use Genoa salami or soppressata for more traditional flavor.
- Make it vegetarian by omitting meat and adding chickpeas, marinated artichokes or extra cheese and olives.
- Add shredded carrots, sliced mushrooms or bell peppers—use whatever fresh vegetables you like.
- Replace shredded mozzarella with provolone or fresh mozzarella balls for a creamier texture.
The key to bold antipasto flavor is the pickled elements—pepperoncini and giardiniera—usually sold jarred in the Italian aisle of supermarkets. They provide tang, spice and complexity with very little effort.
Ingredients
- 1 cup romaine lettuce, chopped
- 1/4 cup chopped cherry tomatoes
- 1 thin slice red onion
- 4 green pitted olives (or black)
- 1 pepperoncini, sliced
- 1/4 cup roasted red pepper, sliced (homemade or jarred)
- 1/4 cup giardiniera
- 1/3 cup cucumbers, peeled and sliced
- 1/4 cup part-skim shredded mozzarella
- 1/2 oz turkey pepperoni, sliced thin (about 4 slices)
- 2 slices prosciutto, thinly sliced
For the vinaigrette
- 1 tsp extra virgin olive oil
- 1 tsp red wine vinegar or 1 tsp brine from pepperoncini jar
- Freshly cracked black pepper, to taste
Instructions
- Arrange the chopped romaine on a large plate or in a bowl.
- Top with tomatoes, cucumber, red onion, olives, roasted red pepper, giardiniera, shredded mozzarella and the sliced meats.
- In a small bowl, whisk together the vinegar or pepperoncini brine with black pepper, then whisk in the olive oil until combined.
- Drizzle the vinaigrette over the salad just before serving and toss lightly or leave composed for a composed antipasto look. Enjoy.
Nutrition (per serving)
Calories: 254 kcal • Protein: 16 g • Carbohydrates: 19.5 g • Fat: 16 g • Fiber: 7.5 g • Cholesterol: 37.5 mg • Sugar: 3 g
More salads to try
- Greek Pasta Salad
- Kale Salad with Quinoa and Cranberries
- Zesty Lime Shrimp and Avocado Salad
- Vegan Caesar Salad
- Chickpea Salad with Cucumbers and Tomatoes