Italian Antipasto Salad

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This Italian antipasto salad is a hearty romaine salad topped with all of your antipasto favorites! It is a filling low-carb dish that can be served as a potluck item, side dish, or main course!

Overhead shot of a big bowl of antipasto salad and a serving of the salad on a blue plate.
A picture showing the cover images for all three cookbooks written by Aileen Clark.
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❤️Why You’ll Love This Recipe

If you love antipasto platters, then you are going to love this easy Italian antipasto salad! It’s an excellent combination of crisp romaine topped with salami, pepperoni, artichoke hearts, black olives, pepperoncini, grape tomatoes, red onions, cubed mozzarella, and shredded parmesan cheese.

This is the perfect summer salad. I love it as a main course for two or as a side salad for the whole family. I love it especially since it works for my Keto (low-carb) husband, while still being family-friendly enough.

If you’re looking for more summer-inspired recipes, try my recipe for grilled lemon pepper chicken, grilled shrimp on the barbie, and instant pot spare ribs.

White plates arranged with the ingredients for Italian antipasto salad: romaine, tomatoes, olives, pepperoni, cheese, and dressing.

Making it work for the kids

Now, you might not look at this salad right away and think it’s kid-friendly, but it can be. Just let your kids pick and choose what they want to eat from it.

My daughter LOVES olives while my son loves all of the meats. If you want to make it extra kid-friendly, you could set it up as a salad bar and let each person build their own personal antipasto salad, with all of the things they love!

More salad recipes:

A big bowl of antipasto salad next to a small dish of dressing, and serving utensils.

The dressing

The dressing we use on this salad is a simple bottled Italian dressing. You can also make your own dressing if you prefer, but I love this shortcut.

It makes for an easy weeknight summer meal or as a quick way to dress up the salad if you bringing it to a potluck. I recommend you use YOUR favorite Italian dressing for this recipe since the flavors can very from brand to brand.

Can I make antipasto salad ahead of time?

Yes. You can prepare this salad (without the dressing) and store it in an air-tight container in the refrigerator for up to 2 days. Wait to add the Italian dressing until you are ready to serve the salad. 

A salad bowl arranged with a bed of lettuce topped with cheese, Italian meat, olives, and peppercinni.

What to serve with Italian antipasto salad?

If you want to serve this as a first course, I recommend serving it with a traditional Italian dish. Here are some of our favorites:

And you can never go wrong with a nice hunk of bread along side this salad. Try one of these yummy recipes:

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Collage photo of antipasto salad and ingredients to make the salad with the words "antipasto salad" in brown lettering.

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Italian Antipasto Salad Recipe

Aileen Clark
This Italian antipasto salad is a hearty romaine salad filled with salami, pepperoni, artichoke hearts, black olives, pepperocini, red onion, grape tomatoes, cubed mozzarella, and shredded parmesan cheese. It is a filing low carb dish that can be served as a pot luck side dish or main course!
5 from 1 vote
Prep Time 20 minutes
Total Time 20 minutes
Course Main Dish Recipes
Cuisine Italian
Servings 4
Calories 505 kcal

Ingredients
  

  • 6 cups chopped romaine lettuce
  • 4 ounces mozzarella cheese cubed
  • 4 ounces shredded Parmesan cheese
  • 4 ounces salami sliced halved
  • 4 ounces pepperoni halved
  • 1/2 cup artichoke hearts drained well and chopped
  • 1/2 cup black olives
  • 1/2 cup pepperoncini
  • 1/2 cup grape tomatoes
  • 1/2 cup sliced red onion
  • Italian dressing to taste

Instructions
 

  • Place romaine in a large salad bowl.
  • Add mozzarella, parmesan, salami, pepperoni, artichoke hearts, black olives, pepperoncini, tomatoes, and onion to the bowl.
  • Toss to combine.
  • Drizzle with your favorite Italian dressing and mix well.
  • Serve and enjoy!

Notes

Salad can be prepared up to 2 days in advance and stored in an air-tight conatiner in the fridge. Do not add dressing until ready to serve.

Nutrition

Serving: 2cupsCalories: 505kcalCarbohydrates: 9gProtein: 30gFat: 39gSaturated Fat: 17gPolyunsaturated Fat: 20gTrans Fat: 1gCholesterol: 100mgSodium: 1974mgFiber: 3gSugar: 3g
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