Antipasto salad is a hearty salad loaded with all of your favorite Italian antipasto platter ingredients, including salami, fresh mozzarella cheese, and tangy, spicy pepperoncini. It makes a great lunch or first course for an Italian pasta feast. Bring it to your favorite potluck or serve it during a special occasion—there’s something for everyone in the mix.
Top this salad with a quick, easy dressing that complements all the ingredients you include. Feel free to get creative or use what you have on hand in order to construct a varied selection with lots of different flavors and textures.
For the Salad:
1 cup salami
1 cup cherry tomatoes
1/3 cup olives, pitted
6 cups mixed greens
1/2 head radicchio, torn
1/4 cup pre-sliced pepperoncini
1 (8-ounce) can chickpeas, drained and rinsed
1 cup mozzarella cheese balls
For the Dressing:
1/2 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon Italian seasoning
Salt, to taste
Pepper, to taste
Steps to Make It
Prepare the Salad:
Gather the salad ingredients.
Chop the salami, cherry tomatoes, and olives. You can cut them any way you like, just try to make them bite-sized so they are easier to eat.
Place the greens and torn radicchio in a large salad bowl, and top with the chopped salami, cherry tomatoes, olives, pepperoncini, chickpeas, and mozzarella cheese. Toss all ingredients to combine so the toppings are evenly distributed.
Prepare the Dressing:
Gather the dressing ingredients.
Whisk together the dressing ingredients until combined.
Drizzle the salad dressing over the salad and toss to coat.
Serve immediately with crusty bread as a starter, or alongside a meal.