Antipasto Salad (The “All-Toppings” Chopped Italian Salad)
Healthy Living Specialist
If you are the type of person who digs around the lettuce to find the tasty bits in a salad, this Antipasto Salad is your dream come true. It skips the leafy greens entirely, delivering a bowl full of pure flavor: cured salami, marinated artichokes, briny olives, and creamy cheese. It is essentially a charcuterie board in a bowl, tossed in a zesty homemade Italian vinaigrette that I perfected during my time at Tuscany’s Villa San Michele cooking school.
As seen in the photos, this is a vibrant, textural masterpiece. The bright red grape tomatoes and yellow pepperoncinis pop against the savory meats and olives. Because there is no lettuce to wilt, this salad stays crunchy and fresh for days, making it the ultimate potluck side dish or meal-prep lunch. I often prepare a large batch on Sunday evenings to enjoy throughout the week.
Secrets to the Perfect Antipasto Salad
Why It Works
This recipe works because of the salty-acidic balance – a fundamental principle I teach in all my Mediterranean cooking classes. The salami and olives provide a deep, savory saltiness, which is cut perfectly by the sharp bite of red wine vinegar and the pickled tang of pepperoncinis. The texture is key here; by chopping everything into uniform, bite-sized pieces, you get a little bit of every flavor in a single forkful. The rustic texture of the artichoke hearts absorbs the dressing, acting as flavor sponges for the Italian herbs.
My Story With This Recipe
I first developed this recipe while catering a series of gallery openings in Florence. The challenge was creating an elegant dish that could sit at room temperature for hours while maintaining its integrity. After countless iterations and tastings with local producers, this version emerged as the clear winner.
What started as a catering solution has become one of my most requested recipes, both in my cooking classes and here on Cozy Bites Kitchen. The key breakthrough came when I started treating each ingredient as equally important – no mere garnishes, only star players.
Olivia Greene’s Professional Tips
- Ingredient Selection: Choose high-quality, whole milk mozzarella packed in water, not the pre-shredded variety. The texture and moisture content make a significant difference in the final dish.
- Temperature Control: Remove the salad from refrigeration 20 minutes before serving. Cold temperatures dull flavors, and the oils in the dressing can solidify.
- Artichoke Preparation: Pat your marinated artichoke hearts thoroughly dry before chopping. Excess oil will prevent the dressing from properly coating the other ingredients.
- Vinegar Quality: Invest in a good-quality red wine vinegar – I recommend using aged varieties from Modena for their complex, smooth flavor profile.
Serve this hearty salad alongside a loaf of crusty focaccia or as a side to our Classic Chicken Parmesan. For an authentic Italian experience, pair it with a crisp Verdicchio or Pinot Grigio from the Marche region.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4-5 days. The oils may solidify slightly when cold, so let the container sit on the counter for 10 minutes or give it a good stir before serving again.
Substitutions
Meat: Pepperoni, prosciutto, or ham cubes can be used instead of (or in addition to) salami. Vegetarian: Omit the meat and add chickpeas or white beans for protein. Cheese: Fresh mozzarella balls (bocconcini) look beautiful and save you the effort of chopping block cheese.
Ingredients
4 oz, thin sliced, cut into triangles or strips
1 cup, canned or jarred (quartered)
1 lb, halved
1 cup, pitted (whole or halved)
1/2 cup, pitted and halved
1/2 cup, sliced rings
1 cup, cubed (Mozzarella, Provolone, or Gouda)
1 handful, chopped
1/4 cup (Extra Virgin)
1 tbsp
1, minced
1 tbsp
To taste
Shopping Tip
For best results, gather all ingredients before you start cooking. Fresh ingredients will give you the most flavorful results.
Instructions
Wash and slice the grape tomatoes in half. Drain the artichoke hearts, olives, and pepperoncinis well to prevent a watery salad.
Cut the salami slices into quarters or bite-sized strips. Cube your block cheese into small 1/2-inch dice.
In a small jar or bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried Italian seasoning, salt, and pepper until emulsified.
In a large mixing bowl, combine the salami, artichokes, tomatoes, black olives, green olives, pepperoncinis, cheese cubes, and chopped fresh parsley.
Drizzle the dressing over the salad mixture. Toss gently with large spoons until everything is evenly coated and glistening as shown in the photo.
(Optional) Let the salad sit in the refrigerator for 20-30 minutes before serving to allow flavors to meld.
Serve chilled or at room temperature.
Serve this recipe straight from the kitchen for the best taste and texture. It's sure to become a favorite that you'll make again and again.
Frequently Asked Questions
→ What type of ingredients work best for this dish?
Use the freshest ingredients available for the best flavor and texture results.
→ Can I make substitutions?
Yes, feel free to swap ingredients based on your preferences or dietary needs.
→ How do I store leftovers?
Store in the refrigerator and reheat gently to maintain the best texture.
Antipasto Salad (The “All-Toppings” Chopped Italian Salad)
From Olivia Greene: As a Mediterranean-trained chef who spent three years working in trattorias across Italy, antipasto has a special place in my heart. This re
Ingredients
Instructions
Wash and slice the grape tomatoes in half. Drain the artichoke hearts, olives, and pepperoncinis well to prevent a watery salad.
Cut the salami slices into quarters or bite-sized strips. Cube your block cheese into small 1/2-inch dice.
In a small jar or bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried Italian seasoning, salt, and pepper until emulsified.
In a large mixing bowl, combine the salami, artichokes, tomatoes, black olives, green olives, pepperoncinis, cheese cubes, and chopped fresh parsley.
Drizzle the dressing over the salad mixture. Toss gently with large spoons until everything is evenly coated and glistening as shown in the photo.
(Optional) Let the salad sit in the refrigerator for 20-30 minutes before serving to allow flavors to meld.
Serve chilled or at room temperature.
Rate This Recipe
Tools You'll Need
- Chef's Knife
- Cutting Board
- Large Mixing Bowl
- Whisk
- Small Jar (for dressing)
Recipe Tags
About the Author
Olivia Greene
Healthy Living Specialist
Olivia's journey to healthy eating began after feeling sluggish from years of processed foods. She's passionate about fresh, seasonal ingredients and creating recipes that nourish both body and soul. Her approach isn't about restriction—it's about celebrating whole foods in creative, delicious ways that leave you energized.
"Healthy eating should make you feel amazing, not deprived. I'm here to show you it can be both nourishing AND crave-worthy."
Specialties:
Hi, I'm Sarah!
I'm Sarah Mitchell, founder of Cozy Bites Kitchen and mom of two. What started as my personal mission to create simple family recipes has grown into a team of five passionate recipe creators. Together, we bring you diverse perspectives, expertise, and flavors for every occasion.
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