Antipasto Salad


30 min

Antipasto Salad

Antipasto Salad Photo 1




30 min


10 persons




4.00 rating-star (52)


Author: Victoria Bailey
This antipasto salad is colorful and easy to make. After searching for a recipe for an antipasto salad that I had envisioned in my head, I gave up and just decided to create one myself. I made this dish for a party, and everyone couldn't stop talking about it. The ratio of meat, cheese, and veggies can be adjusted to taste.


  • Genoa salami, cut into bite-size pieces : 8 ounces
  • sopressata or other hard salami, cut into bite-size pieces : 8 ounces
  • sharp provolone cheese, cut into bite-size pieces : 8 ounces
  • fresh mozzarella cheese, cut into bite-size pieces : 8 ounces
  • tomatoes, cut into bite-size pieces : 2 piece
  • (14 ounce) can artichokes, drained and cut into bite-size pieces : 1 can
  • (12 ounce) jar roasted red peppers : 0.5 jar
  • pitted and coarsely chopped Kalamata olives : 0.5 cup
  • pitted and chopped green olives : 0.25 cup
  • extra-virgin olive oil : 1 Tbsp
  • red wine vinegar : 3 Tbsp
  • freshly-ground black pepper, to taste : 0 piece
  • fresh basil leaves : 0.25 cup

Metric Conversion

Stages of cooking

  1. Combine Genoa and soppressata salamis, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice roasted red peppers and add them to the bowl with about 3 tablespoons juice from the red pepper jar. Mix in chopped olives.
  2. Drizzle olive oil over salami mixture, followed by red wine vinegar. Season with pepper. Mix thoroughly. Store in the refrigerator until serving time.
  3. Before serving, tear fresh basil leaves into bite-sized pieces and fold them into salad.

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