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Antipasto Salad

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antipasto salad with romaine, salami, mozzarella, basil, and pickled veggies next to a bowl of creamy parmesan lemon dressing

Take all the greatest Italian salty, briny, tangy, pickly things and toss them with crunchy lettuce and a Parm-lemon dressing and you’ve got the best antipasto salad ever.

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Simply The Most Majorly-Loaded, Best Dressed, Overall Best Antipasto Salad Recipe, Ever.

You may be familiar with the Italian antipasto course. It’s a snacky course that would normally be served at the start of a formal, multi-course meal before the pasta course. What exactly appears on an antipasto platter can vary a lot, but a classic, simple antipasto would include some olives, cured meats, and maybe a bit of cheese. It can be more elaborate, but it’s often meant to be relatively simple—a few really great bites of something to whet the appetite for the main meal. However, when you take the idea of an antipasto and make it into a an antipasto salad, it becomes the meal! Antipasto salad is no starter—oooooh no! It’s definitely the main event.

ingredients in bowls on the counter to make antipasto salad and creamy parmesan lemon dressing

All The Best Antipasto Salad Ingredients

Crisp, crunchy romaine lettuce is the base for this hearty, meaty, main dish salad recipe. Antipasto salad is a great main meal in the summertime when you don’t want to turn on the oven and even standing over the grill sounds like just too much work. To gather the ingredients, you’ll make a pit stop in produce, but most of the antipasto salad ingredients will come from the olive bar and / or the pickled stuff aisle, or whatever you call that aisle—maybe the condiment section? The greatest aisle of them all? Anyway, we digress. Yes, if you’ve ever wanted to just absolutely go to town in the condiment department, this antipasto salad recipe is your chance! This recipe asks only that you load up on marinated artichoke hearts, olives of all kinds, pepperoncini (those are those little pickled peppers with a kick), fresh mozzarella balls, and so on. Once you’ve done that—oh, and grabbed your favorite salami, too—you’re ready to make a salad! Here’s all you’ll need to make this fabulous salad:

  • Romaine lettuce

  • Artichoke hearts

  • Fresh mozzarella

  • Roasted red peppers

  • Salami

  • Olives

  • Pepperoncini

  • Red onion

  • Fresh basil

mayo, lemon juice, olive oil, parmesan, dijon and spices in a bowl to make creamy parmesan lemon dressing
a bowl of homemade creamy parmesan lemon dressing made with lemon juice, olive oil, parmesan, mayo, dijon and spices

A Creamy, Lemony Antipasto Salad Dressing

Ahh yes. What’s a terrific salad without a killer dressing? We love to make dressings from scratch—it’s really the only way to go. It takes seconds to do, and fresh, homemade salad dressings are always, always, always better—and better for you—than store bought salad dressings. No weird homogenized or hydrogenated ingredients or stabilizers here. Nope! Just Parmesan cheese, mayo, olive oil and plenty of lemon juice for a creamy, zingy, delectable dressing that’ll make this antipasto salad into your family’s new forever favorite. Here’s everything you’ll need to make it:

  • Mayo

  • Fresh lemons

  • Extra-virgin olive oil

  • Parmesan cheese. The one and only Parmigiano Reggiano!

  • Garlic. Try grating it with a microplane so that it’ll really meld into the dressing.

  • Dijon mustard

  • Herbs: Italian seasoning, garlic powder, onion powder

a bowl of homemade creamy parmesan lemon dressing made with lemon juice, olive oil, parmesan, mayo, dijon and spices
antipasto salad with romaine, salami, mozzarella, basil, and pickled veggies next to a bowl of creamy parmesan lemon dressing

How to Make A Gorgeous Antipasto Salad

So really, this antipasto salad could also be called a chopped salad—it certainly falls into that category, as it definitely does require a fair amount of chopping. But that’s all you have to do! Like we said this salad is a hot weather dream—no oven, no flames, no heat required. Here’s how to make this beautiful Italian antipasto salad:

  1. Whip up the lemon-Parmesan dressing. Simply whisk all the ingredients together!

  2. Chop chop chop! Chop up everything that needs it.

  3. Toss! Toss the chopped stuff with the dressing. Dig in!

antipasto salad with romaine, salami, mozzarella, basil, red onion, olives, artichoke hearts and pepperoncinis
antipasto salad with romaine, salami, mozzarella, basil, and pickled veggies next to a bowl of creamy parmesan lemon dressing
antipasto salad with romaine, salami, mozzarella, basil, and pickled veggies next to a bowl of creamy parmesan lemon dressing

You’ve Got the Chops!

You can definitely make this easy antipasto salad—it’s super easy and most of the work is done by the lovely people who make the salami, cure the olives, age the cheese and so on. You just take all of their wares and toss them together for a no-fail salad recipe! When you mix up this salad, let us know how it goes over with the crew! Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating!

Antipasto Salad

April 13, 2022

  • Serves:6
  • Prep Time: 15 min
  • Cook Time: 0 min
  • Calories:379

Ingredients

Creamy Parmesan Lemon Dressing

  • 1/2 cup mayonnaise
  • 2 tablespoons lemon juice, plus more as needed
  • 1 tablespoon extra-virgin olive oil
  • 1/3 cup freshly grated Parmesan cheese
  • 2 garlic cloves, minced or grated
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Kosher salt
  • freshly cracked black pepper

Salad

  • 1 large head of romaine lettuce, chopped
  • 1 (12-ounce) jar artichoke hearts, drained and quartered
  • 8 ounces small fresh mozzarella cheese balls, cut in half
  • 1 (6-ounce) jar roasted red peppers, drained and chopped
  • 4 ounces salami and/or pepperoni, cut into thin strips
  • 3/4 cup mixed olives, halved and pitted
  • ½ cup pepperoncini peppers, thinly sliced
  • ¼ small red onion, thinly sliced
  • 15 fresh basil leaves, ribboned, for serving

Method

  1. Make the dressing. In a small bowl, combine the mayonnaise, lemon juice, olive oil, Parmesan, garlic, mustard, Italian seasoning, garlic powder, and onion powder.Season with salt and pepper. Whisk together to combine well. Taste and adjust seasonings as desired.

  2. Make the salad. In a large serving bowl, combine the romaine, olives, salami, red peppers, mozzarella, artichoke hearts, pepperoncinis and red onion. Toss to mix.

  3. Drizzle the desired amount of dressing over the salad and toss to coat. Garnish with basil and serve.

Nutrition Info

  • Per Serving
  • Amount
  • Calories379
  • Protein15 g
  • Carbohydrates13 g
  • Total Fat30 g
  • Dietary Fiber4 g
  • Cholesterol31 mg
  • Sodium676 mg
  • Total Sugars4 g

Questions & Reviews

Avg: 5