I created my Best Antipasto Salad Recipe that combines salami, prosciutto, and pepperoni with mozzarella balls, tomatoes, olives, roasted red peppers, pepperoncini, and red onion plus a quick Italian vinaigrette.

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I love this Antipasto Salad With Easy Italian Vinaigrette because it flips all the usual antipasto stuff into something that actually plays well on a plate. With Genoa salami and ciliegine mozzarella balls it’s packed with salt and chew and little pops of cream, but the real surprise is how the vinaigrette pulls everything together.

I throw it out at summer dinners when I want Italian Dinner Sides or when I need a centerpiece that feels like an Antipasto Platter Salad but wont take hours. Its bold, a little messy and somehow makes guests ask for the recipe, every time.

Ingredients

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Cured pork, savory and fatty, adds protein and umami, high sodium.
Paper thin salty ham, delicate flavor, good protein but not very lean.
Spicy oily cured meat, gives zip and fat, watch sodium.
Small mozzarella balls, mild and creamy, source of calcium and protein.
Sweet juicy cherry tomatoes, bright acidity, add vitamin C and fiber.
Extra virgin olive oil, heart healthy fats, adds richness and mouthfeel, packs antioxidants.
Tangy red wine vinegar that lifts flavors, low calorie, provides bright acidity.
Briny salty olives, healthy fats and antioxidants, but often high sodium.
Sweet smoky roasted peppers, soft texture, add natural sweetness and vitamin A.

Ingredient Quantities

6 cups mixed salad greens or romaine

6 ounces Genoa salami

4 ounces prosciutto

4 ounces pepperoni

8 ounces ciliegine mozzarella balls

1 pint cherry or grape tomatoes

1 cup jarred roasted red peppers (about 8 oz)

1/2 cup mixed Italian olives or black olives

1/3 cup pepperoncini

1 small red onion

3/4 cup extra-virgin olive oil

1/4 cup red wine vinegar

1 tablespoon Dijon mustard

1 clove garlic, minced

1 teaspoon dried oregano

1 teaspoon Italian seasoning

1 teaspoon honey or granulated sugar

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

How to Make this

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1. Prep the meats and cheese: stack the 6 oz Genoa salami and 4 oz pepperoni and roll or stack and cut into bite size pieces, tear the 4 oz prosciutto into ribbons, drain the 8 oz ciliegine mozzarella and halve any larger balls if needed.

2. Prep the veg: wash and spin 6 cups mixed greens or romaine, halve 1 pint cherry or grape tomatoes, drain and slice about 1 cup jarred roasted red peppers, drain 1/2 cup mixed Italian or black olives, slice 1/3 cup pepperoncini, and thinly slice 1 small red onion (soak onion in cold water 5 minutes if you want it milder).

3. Make the vinaigrette: in a jar or bowl combine 3/4 cup extra virgin olive oil, 1/4 cup red wine vinegar, 1 tablespoon Dijon mustard, 1 minced garlic clove, 1 teaspoon dried oregano, 1 teaspoon Italian seasoning, 1 teaspoon honey or sugar, 1 teaspoon kosher salt and 1/2 teaspoon ground black pepper. Shake or whisk until emulsified and taste, adjust salt or honey if needed. Tip: use a mason jar so you can shake it quick and easy.

4. Assemble in a large bowl: add the greens, then scatter the salami, prosciutto, pepperoni, mozzarella, tomatoes, roasted red peppers, olives, pepperoncini and red onion over top.

5. Dress the salad: pour about half the vinaigrette over the salad and toss gently with tongs to coat everything evenly, add more dressing only if needed. You want each bite, not a puddle.

6. Let it rest: let the dressed salad sit 5 minutes if you can so flavors marry, but if making ahead keep the dressing on the side and toss just before serving.

7. Final tweaks and serve: taste and sprinkle extra kosher salt or black pepper if needed, tear a few extra prosciutto ribbons on top for looks, and serve family style.

Equipment Needed

1. Large mixing bowl (to assemble the salad, toss everything together)
2. Cutting board and a sharp chef’s knife for slicing salami, pepperoni, onion and tearing prosciutto
3. Salad spinner or colander to wash and drain the greens and the ciliegine mozzarella
4. Mason jar or small bowl plus a whisk (mason jar’s easiest for shaking the vinaigrette)
5. Measuring cups and measuring spoons for the oil, vinegar and seasonings
6. Kitchen tongs or two large spoons for gentle tossing, you don’t want to squish the tomatoes
7. Small strainer or slotted spoon for draining olives and roasted peppers if needed
8. Serving platter or a large shallow serving bowl to present family style

FAQ

Can I make this salad ahead of time? A: Yes. Make the vinaigrette up to 5 days ahead and keep it chilled, slice the meats and drain the mozzarella a day before, but toss the greens and everything together only right before serving so the lettuce stays crisp.

My vinaigrette won’t come together, any tips? A: Mustard helps emulsify, so whisk it with vinegar first, then slowly drizzle in the oil while whisking. If it still looks separated, add a teaspoon of warm water and whisk again or use a jar and shake hard.

Can I swap or skip meats and cheeses? A: Totally. Substitute with cooked chicken, salami alternatives, or go vegetarian by adding marinated artichokes, roasted chickpeas or extra mozzarella. The key is keeping salty, creamy and crunchy elements balanced.

How should I store leftovers? A: Keep dressed salad for up to a day in an airtight container, but it gets soggy. Better to store components separately: greens 1-2 days, meats and cheeses 3-4 days, vinaigrette 5 days in the fridge.

Any tips for serving this for a crowd? A: Arrange components on a big platter family-style so people can pick, or toss everything in a big bowl and serve the dressing on the side. Chill the platter first and offer tongs and toothpicks for easy grabbing.

Can I change the sweetness or acidity of the dressing? A: Yes. Adjust the honey or sugar a little to taste, or add a splash more red wine vinegar if you want it brighter. Taste as you go, vinaigrettes should be a little sharp since the salad ingredients are rich.

Antipasto Salad With Easy Italian Vinaigrette Recipe Substitutions and Variations

Genoa salami: soppressata, hard salami, turkey salami (lighter), or vegan deli slices.
Prosciutto: jamon serrano, thinly sliced coppa, pancetta (crisped), or smoked ham.
Ciliegine mozzarella balls: bocconcini, fresh mini mozzarella from a log, small burrata pieces, or cubed feta for more tang.
Red wine vinegar: white wine vinegar, apple cider vinegar, sherry vinegar, or fresh lemon juice (brighter flavor).

Pro Tips

1. Crisp one or two handfuls of the pepperoni or a few salami slices in a hot nonstick pan until the edges curl and get crunchy, drain on paper towel, then break up and scatter on top. It adds texture and a little toasted fat flavor that the raw meats cant give.

2. Pat the mozzarella dry and let it sit at room temp for 10 minutes before tossing, or briefly marinate the ciliegine in a few tablespoons of the dressing for 10 to 15 minutes. Cold, wet balls dilute the dressing and marinated ones soak up more flavor.

3. Make the dressing a bit milder to start, taste as you go, and add extra vinegar or honey in tiny amounts till it sings for you. If it refuses to come together just give it a quick whisk with a teaspoon of hot water to help emulsify it, then chill for a few minutes so the garlic mellows.

4. Do as much prep ahead as possible but keep the greens separate, pat them dry and store with a paper towel so they stay crisp. Assemble right before serving, or at most dress and let sit 5 minutes, that way nothing gets soggy and the flavors still marry.

Antipasto Salad With Easy Italian Vinaigrette Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

659

kcal

Equipment: 1. Large mixing bowl (to assemble the salad, toss everything together)
2. Cutting board and a sharp chef’s knife for slicing salami, pepperoni, onion and tearing prosciutto
3. Salad spinner or colander to wash and drain the greens and the ciliegine mozzarella
4. Mason jar or small bowl plus a whisk (mason jar’s easiest for shaking the vinaigrette)
5. Measuring cups and measuring spoons for the oil, vinegar and seasonings
6. Kitchen tongs or two large spoons for gentle tossing, you don’t want to squish the tomatoes
7. Small strainer or slotted spoon for draining olives and roasted peppers if needed
8. Serving platter or a large shallow serving bowl to present family style

Ingredients

6 cups mixed salad greens or romaine
6 ounces Genoa salami
4 ounces prosciutto
4 ounces pepperoni
8 ounces ciliegine mozzarella balls
1 pint cherry or grape tomatoes
1 cup jarred roasted red peppers (about 8 oz)
1/2 cup mixed Italian olives or black olives
1/3 cup pepperoncini
1 small red onion
3/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon Italian seasoning
1 teaspoon honey or granulated sugar
1 teaspoon kosher salt
1/2 teaspoon ground black pepper

Directions

Prep the meats and cheese: stack the 6 oz Genoa salami and 4 oz pepperoni and roll or stack and cut into bite size pieces, tear the 4 oz prosciutto into ribbons, drain the 8 oz ciliegine mozzarella and halve any larger balls if needed.
Prep the veg: wash and spin 6 cups mixed greens or romaine, halve 1 pint cherry or grape tomatoes, drain and slice about 1 cup jarred roasted red peppers, drain 1/2 cup mixed Italian or black olives, slice 1/3 cup pepperoncini, and thinly slice 1 small red onion (soak onion in cold water 5 minutes if you want it milder).
Make the vinaigrette: in a jar or bowl combine 3/4 cup extra virgin olive oil, 1/4 cup red wine vinegar, 1 tablespoon Dijon mustard, 1 minced garlic clove, 1 teaspoon dried oregano, 1 teaspoon Italian seasoning, 1 teaspoon honey or sugar, 1 teaspoon kosher salt and 1/2 teaspoon ground black pepper. Shake or whisk until emulsified and taste, adjust salt or honey if needed. Tip: use a mason jar so you can shake it quick and easy.
Assemble in a large bowl: add the greens, then scatter the salami, prosciutto, pepperoni, mozzarella, tomatoes, roasted red peppers, olives, pepperoncini and red onion over top.
Dress the salad: pour about half the vinaigrette over the salad and toss gently with tongs to coat everything evenly, add more dressing only if needed. You want each bite, not a puddle.
Let it rest: let the dressed salad sit 5 minutes if you can so flavors marry, but if making ahead keep the dressing on the side and toss just before serving.
Final tweaks and serve: taste and sprinkle extra kosher salt or black pepper if needed, tear a few extra prosciutto ribbons on top for looks, and serve family style.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.