This vibrant antipasto salad is a feast for both the eyes and the palate, offering a medley of bold Italian flavors and textures in every bite. Bursting with colorful ingredients—marinated artichoke hearts, juicy tomatoes, crisp bell peppers, briny olives, and creamy cubes of cheese—it’s as beautiful as it is delicious. Savory slices of salami, pepperoni, or other cured meats add a satisfying richness, while a drizzle of zesty vinaigrette ties everything together with a bright, tangy finish.
The best part about this salad is its incredible versatility. You can easily adjust the ratio of meats, cheeses, and vegetables to suit your taste or dietary needs. Add extra mozzarella for a creamier bite, toss in roasted red peppers for a smoky sweetness, or incorporate fresh basil and parsley for a fragrant, herbal touch.
Originally crafted when no recipe matched the vision in my head, this salad quickly became a crowd-pleasing favorite. I first served it at a party, and guests couldn’t stop raving about the combination of flavors and the beautiful presentation. Whether you’re preparing it as a starter for a dinner party, a side dish for a summer barbecue, or a light main course, this antipasto salad is guaranteed to impress and satisfy.
Ingredients
- 8 ounces Genoa salami, cut into bite-sized pieces
- 8 ounces sopressata or other hard salami, cut into bite-sized pieces
- 8 ounces sharp provolone cheese, cut into bite-sized pieces
- 8 ounces fresh mozzarella cheese, cut into bite-sized pieces
- 2 large tomatoes, cut into bite-sized pieces
- 1 (14 ounce) can artichokes, drained and cut into bite-sized pieces
- ½ (12-ounce jar) roasted red peppers
- ½ cup pitted and coarsely chopped Kalamata olives
- ¼ cup pitted and chopped green olives
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons red wine vinegar
- freshly ground black pepper to taste
- ¼ cup fresh basil leaves
Instructions
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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.
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Drizzle olive oil over salami mixture, followed by red wine vinegar. Season with pepper. Mix thoroughly. Store in the refrigerator until serving time.
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Before serving, tear fresh basil leaves into bite-sized pieces and fold them into salad.
