Italian Antipasto Salad

4.78 from 9 votes

My antipasto salad combines meats, cheese, and crisp greens with a zesty lemon vinaigrette—simple, bold, and full of flavor.

Prep Time20

Total Time20

Course: Salad

Cuisine: Italian, Italian American

Keyword: antipasto salad, antipasto salad recipe, easy antipasto salad, italian antipasto, italian antipasto salad, lemon dressing, meat and cheese salad

Servings: People

Author: Alyssa Rivers

Ingredients

3 cups chopped romaine
½ cup halved green olives
½ cup medium black olives
½ cup halved cherry tomatoes
½ cup mini pepperoni
¼ cup chopped jarred roasted red peppers
8 ounces Genoa salami cut into bite-sized pieces
½ cup mozzarella cheese pearls
1 (13-ounce) can quartered artichoke hearts
8 ounces diced provolone cheese cut into bite-sized pieces

Lemon Dressing

¼ cup olive oil
2 tablespoons lemon juice
1 teaspoon Italian seasoning

Instructions

In a large bowl add 3 cups chopped romaine, ½ cup halved green olives, ½ cup medium black olives, ½ cup halved cherry tomatoes, ½ cup mini pepperoni, ¼ cup chopped jarred roasted red peppers, 8 ounces Genoa salami, ½ cup mozzarella cheese pearls, 1 (13-ounce) can quartered artichoke hearts, and 8 ounces diced provolone cheese.
To make the dressing, whisk ¼ cup olive oil, 2 tablespoons lemon juice, and 1 teaspoon Italian seasoning in a small bowl.
Pour the dressing over the salad, toss to coat, and serve immediately.

Video

Notes

Updated April 15, 2025

Nutrition

QR code

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