Dinner

Antipasto Salad Recipe

Name: Antipasto Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Italian
Ingredients: 3 tbsp Extra virgin olive oil; 1 tbsp White wine vinegar; 1/4 tsp Sea salt (to taste); 1/4 tsp Black pepper (to taste); 8 oz Salami (chopped); 8 oz Fresh mozzarella balls; 6 oz Prosciutto (chopped); 2 cups Grape tomatoes (halved); 1 cup Pepperoncini peppers (drained, chopped); 1 14-oz can Artichoke hearts (drained, chopped); 1/2 cup Kalamata olives; 1/4 cup Fresh basil (cut into ribbons)

ByHarry Bern December 30, 2025December 30, 2025

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Introduction

Antipasto Salad is a vibrant, flavorful dish bursting with Italian-inspired ingredients. It’s perfect as a light meal or a hearty appetizer that brings together savory meats, fresh vegetables, and creamy mozzarella.

A large white bowl is filled with a colorful layered salad. The base layer consists of thin folded slices of pink salami spread evenly across the bowl. Scattered over this are small, round white mozzarella balls and halved bright red cherry tomatoes. Light yellow artichoke hearts add a soft, slightly chunky texture throughout the dish. Dark purple olives are dotted around, adding contrast. The entire salad is topped with finely chopped fresh green basil leaves, giving a fresh touch. The bowl sits on a white marbled surface with a shiny silver fork and knife placed nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp Extra virgin olive oil
1 tbsp White wine vinegar
1/4 tsp Sea salt (to taste)
1/4 tsp Black pepper (to taste)
8 oz Salami (chopped)
8 oz Fresh mozzarella balls
6 oz Prosciutto (chopped)
2 cups Grape tomatoes (halved)
1 cup Pepperoncini peppers (drained, chopped)
1 14-oz can Artichoke hearts (drained, chopped)
1/2 cup Kalamata olives
1/4 cup Fresh basil (cut into ribbons)

Instructions

Step 1: In a large bowl, whisk together the olive oil, white wine vinegar, sea salt, and black pepper. Tilt the bowl as needed to combine all ingredients thoroughly.
Step 2: Add the chopped salami, mozzarella balls, prosciutto, halved grape tomatoes, chopped pepperoncini peppers, chopped artichoke hearts, and Kalamata olives to the bowl. Toss gently to combine everything evenly.
Step 3: Just before serving, stir in the fresh basil ribbons to keep their flavor bright. For make-ahead preparation, store the salad in the fridge without the basil and add it right before serving.

Tips & Variations

For extra crunch, add some toasted pine nuts or sliced almonds.
Replace salami with soppressata or pepperoni for a different cured meat flavor.
Use fresh cherry tomatoes if grape tomatoes aren’t available.
Add a splash of balsamic glaze on top for a touch of sweetness and depth.

Storage

Store the antipasto salad covered in the refrigerator for up to 3 days. Keep the fresh basil separate and add it just before serving to preserve its delicate flavor. If refrigerated, the salad may release some liquid; drain excess before serving, and toss gently to refresh.

How to Serve

A large white bowl filled with a colorful Italian salad showing many thinly sliced layers of pink salami and prosciutto mixed with small white mozzarella balls, bright red halved cherry tomatoes, yellow-green marinated artichoke pieces, dark purple olives, and scattered green basil leaves. Two black spoons are lifting a mix of the layers, and woman’s hands hold the spoons against a white marbled background. The salad looks fresh and vibrant with a mix of soft, firm, and leafy textures. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad up to 2 days in advance. Store it in the fridge without the fresh basil, which should be added just before serving to maintain its freshness.

What can I use instead of fresh mozzarella balls?

If fresh mozzarella balls aren’t available, you can use cubed mozzarella or burrata. Alternatively, small cubes of feta can add a tangy twist to the salad.