Antipasto Salad

This simple antipasto salad is made with chunks of Italian cold cuts, provolone cheese, pickled giardiniera vegetables, tangy green olives, and pepperoncini that rivals those found at any Italian deli.

No lettuce. No fresh-from-the-farmers-market vegetables. Nope, not here. This antipasto salad is a meat eater’s dream. Inspired by a popular side dish at my fave Italian market, it’s the perfect counterpart to other potluck or gourmet gathering side dishes. Antipasto is considered the first course of the Italian meal and includes things you’d find on a charcuterie board–olives, pickled vegetables, cured meats, and low-moisture white Italian cheeses. Similar to my antipasto salad platter and my Italian chopped salad with marinated chickpeas, this simple antipasto salad features the same classic antipasto flavors you love but skips the greens. It’s brimming with a variety of Italian deli meats mixed with pickled veggies and a simple balsamic dressing. The end result is a lively salad full of tang and nary a wilted salad green in sight.

Why You’ll Love It

• This antipasto salad involves no cooking
• This recipe comes together in just 20 minutes
• Because there are no salad greens, this salad holds up well for picnics and potlucks

What is an Antipasto Salad Made of?

• Mortadella: An Italian cured cold cut with large and small chunks of pork fat studded with pistachios
• Salami: Choose any salami you prefer, Genoa, cotto, Finocchiona, hard salami
• Smoked pastrami: This meat is optional but my favorite deli adds it to their recipe and I enjoy the flavors. Or, try chunks of smoked ham instead.
• Provolone cheese (or try a low-moisture mozzarella sold in a block)
• Mild giardiniera: An Italian medley of chopped, pickled cauliflower, carrots, peppers, celery, and chile peppers. If you like the heat, try the spicy version
• Pepperoncini: Chop the pepperoncini and reserve the brine for the dressing 
• Green olives: Slice flavorful pitted green olives (pimento-free) or try mild Castelvetrano green olives
• Reserved giardiniera brine: This zippy brine adds loads of flavor to our antipasto salad
• Balsamic vinegar: You could use red wine vinegar if you’d prefer, but I think balsamic works best here because of its sweetness
• Extra-virgin olive oil: This gets whisked with our giardiniera brine and balsamic vinegar to make a tangy vinaigrette
• Freshly ground black pepper (for a little pep)

Find the complete recipe with measurements below.

*Note: I don’t add salt because the smoked Italian meats already have plenty, but feel free to add salt to taste if you like.

Tip: Want to make this a pasta salad? Check out my antipasto pasta salad recipe

How to Make Antipasto Salad

• Chop the meats and cheese into bite-size pieces. The goal of this salad is to get more than one taste in each bite so make the chunks the perfect fork-to-mouth size.
• Choose your favorite white, low-moisture Italian cheese. I used provolone here, but mozzarella (the kind you grate, not the kind you use in caprese salads) and Parmesan cheese are delicious too.
• Roughly chop the pickled veggies of the giardiniera and slice the olives. I use a mild giardiniera but if you prefer, use a hot giardiniera with more peppers.
• Reserve the pepperoncini juice for the dressing. The pickled tang of the brine adds a distinct flavor to the balsamic vinegar and olive oil. It’s truly the missing link.
• Toss and let the flavors marry. I think this salad does best when the dressing infuses into the meats so a little downtime before eating is a good thing.

Recipe Substitutions and Variations

You could change out some of the ingredients (or add) any of the below:

• Roasted red peppers
• Sun dried tomatoes
• Marinated zucchini
• Red onions
• Artichokes (I’d suggest marinated artichoke hearts)
• Cherry tomatoes
• Herbs (such as fresh basil or oregano)

FAQ

• Are antipasto and antipasti the same? No, but they’re close. They both refer to Italian appetizers. “Antipasto” is a singular Italian word that means “before the meal,” (an appetizer), and “antipasti” is plural, referring to different types of antipasto (which can be cured meats, cheeses, olives, bread, etc.).
• Why do Italians call it antipasto? “Antipasto” comes from the Latin words “ante (“before”) and “pastus” (“meal”), so that’s why Italians refer to anything eaten before a meal as “antipasto.”
• Does antipasto contain pasta? No, pasta is not typically part of an antipasto, though I do have a delicious antipasto pasta salad recipe, which features typical antipasto items mixed with pasta.

Storage Tips

This antipasto salad will keep stored in a Tupperware container in the refrigerator for about 3 days. I do not recommend freezing this.

What to Serve With Antipasto Salad

• Panzanella
• Italian Salad
• Pesto Pasta Salad
• Caprese Pasta Salad
• Arugula Salad with Sun-Dried Tomatoes and Pine Nuts

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.

More Italian Salads You’ll Love

• Creamy Tuscan Pasta Salad
• THE BEST Italian Pasta Salad with Pepperoni
• Italian Chopped Salad with Marinated Chickpeas
• How to Create the Ultimate Italian Salad Platter
• THE BEST Caprese Salad

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