23 Classic Antipasto Salad Recipes

You’re staring at the fridge after a long day, knowing you need to put dinner together, but the last thing you want is to stand over a hot stove. Maybe you’ve got company coming, or perhaps you’re just tired of the same old salads that leave you hungry an hour later.

I’ve been there. Some nights, you want something that feels special without requiring hours in the kitchen. That’s where antipasto salads come in. They’re essentially a charcuterie board in a bowl—all those delicious Italian flavors like salami, cheese, olives, and vegetables, tossed together in one satisfying dish.

The beauty of these salads is their flexibility. They work as a light dinner, a side dish, or the main event at a potluck. Most come together in under 20 minutes, and they actually get better as they sit, making them perfect for meal prep. Here are 23 classic antipasto salad recipes to add to your rotation.

1. Classic Italian Antipasto Salad

The one that started it all. This traditional combination of cured meats, cheeses, and marinated vegetables captures everything you love about an Italian appetizer platter.

Recipe Metadata:

Time to Make: 20 minutes

Servings: 6

Ingredients:

1. 6 cups romaine lettuce, chopped
2. 4 ounces provolone cheese, cubed
3. 4 ounces salami, cut into strips
4. 4 ounces ham, cut into strips
5. 1 cup cherry tomatoes, halved
6. 1 cup marinated artichoke hearts, quartered
7. ½ cup pepperoncini, whole or sliced
8. ½ cup black olives
9. ½ cup roasted red peppers, sliced
10. ¼ red onion, thinly sliced

For the dressing:

1. ⅓ cup olive oil
2. 2 tablespoons red wine vinegar
3. 1 teaspoon dried oregano
4. 1 clove garlic, minced
5. Salt and pepper to taste

Recipe Steps:

1. In a large bowl, combine lettuce, provolone, salami, ham, tomatoes, artichokes, pepperoncini, olives, roasted peppers, and red onion.
2. In a small jar, combine olive oil, red wine vinegar, oregano, garlic, salt, and pepper. Shake well to combine.
3. Pour dressing over salad and toss gently to coat.
4. Serve immediately or let sit for 15 minutes to allow flavors to meld.

2. Quick Antipasto Salad Bowl

All the flavor of antipasto in a single bowl that comes together in minutes. Perfect for those nights when you need dinner on the table fast.

Recipe Metadata:

Time to Make: 15 minutes

Servings: 2

Ingredients:

1. 4 cups mixed greens
2. 4 ounces mozzarella balls, halved
3. 3 ounces prosciutto, torn into pieces
4. ½ cup cherry tomatoes, halved
5. ¼ cup kalamata olives
6. ¼ cup sun-dried tomatoes in oil, drained and sliced
7. 2 tablespoons pine nuts
8. 2 tablespoons balsamic glaze
9. 2 tablespoons olive oil
10. Salt and pepper to taste

Recipe Steps:

1. Divide mixed greens between two bowls.
2. Top with mozzarella, prosciutto, cherry tomatoes, olives, sun-dried tomatoes, and pine nuts.
3. Drizzle with olive oil and balsamic glaze.
4. Season with salt and pepper and serve.

3. Grilled Antipasto Salad

Taking this salad to the grill adds a smoky depth that transforms the vegetables. The slight char brings out their natural sweetness.

Recipe Metadata:

Time to Make: 25 minutes

Servings: 4

Ingredients:

1. 2 bell peppers (any color), quartered and seeded
2. 1 large zucchini, sliced lengthwise into ½-inch planks
3. 1 large red onion, cut into ½-inch rounds
4. 2 portobello mushroom caps
5. 8 ounces asparagus, trimmed
6. 3 tablespoons olive oil, divided
7. Salt and pepper to taste
8. 4 ounces fresh mozzarella, torn
9. 4 ounces salami, sliced
10. ¼ cup fresh basil, chopped
11. 2 tablespoons balsamic vinegar

Recipe Steps:

1. Preheat grill to medium-high heat.
2. Toss bell peppers, zucchini, onion, mushrooms, and asparagus with 2 tablespoons olive oil, salt, and pepper.
3. Grill vegetables for 3-4 minutes per side until tender and charred. Remove and let cool slightly.
4. Chop grilled vegetables into bite-sized pieces and place in a large bowl.
5. Add mozzarella, salami, and fresh basil.
6. Drizzle with remaining olive oil and balsamic vinegar. Toss gently and serve warm or at room temperature.

4. Antipasto Pasta Salad

The perfect potluck dish that combines two favorites: pasta salad and antipasto platters. It’s hearty, colorful, and always the first thing to disappear.

Recipe Metadata:

Time to Make: 25 minutes

Servings: 8

Ingredients:

1. 1 pound rotini or fusilli pasta
2. 6 ounces provolone cheese, cubed
3. 6 ounces salami, diced
4. 6 ounces pepperoni, diced
5. 1 cup cherry tomatoes, halved
6. 1 cup marinated artichoke hearts, chopped
7. 1 cup roasted red peppers, chopped
8. 1 cup sliced black olives
9. ½ cup pepperoncini, chopped
10. ¼ cup fresh parsley, chopped

For the dressing:

1. ⅓ cup olive oil
2. ¼ cup red wine vinegar
3. 2 tablespoons reserved artichoke marinade
4. 2 cloves garlic, minced
5. 1 tablespoon Italian seasoning
6. Salt and pepper to taste

Recipe Steps:

1. Cook pasta according to package directions until al dente. Drain and rinse with cold water to cool.
2. In a large bowl, combine cooled pasta with provolone, salami, pepperoni, tomatoes, artichokes, roasted peppers, olives, pepperoncini, and parsley.
3. In a small bowl, whisk together olive oil, red wine vinegar, artichoke marinade, garlic, Italian seasoning, salt, and pepper.
4. Pour dressing over salad and toss to combine.
5. Refrigerate for at least 1 hour before serving to allow flavors to meld.

5. Chopped Antipasto Salad

Everything cut into uniform, bite-sized pieces so you get a little bit of every ingredient in each forkful. It’s simple but satisfying.

Recipe Metadata:

Time to Make: 20 minutes

Servings: 4

Ingredients:

1. 1 head iceberg or romaine lettuce, finely chopped
2. 4 ounces genoa salami, diced
3. 4 ounces provolone cheese, diced
4. 4 ounces mozzarella cheese, diced
5. 1 cup grape tomatoes, quartered
6. 1 cucumber, seeded and diced
7. ½ cup giardiniera (pickled vegetables), chopped
8. ½ cup pitted green olives, sliced
9. ½ small red onion, finely diced

For the dressing:

1. ⅓ cup olive oil
2. 3 tablespoons red wine vinegar
3. 1 tablespoon lemon juice
4. 1 teaspoon dried oregano
5. 1 teaspoon Dijon mustard
6. Salt and pepper to taste

Recipe Steps:

1. Place chopped lettuce in a large bowl or on a large platter.
2. Arrange salami, provolone, mozzarella, tomatoes, cucumber, giardiniera, olives, and red onion in rows on top of the lettuce.
3. In a small jar, combine olive oil, red wine vinegar, lemon juice, oregano, mustard, salt, and pepper. Shake well.
4. Drizzle dressing over the salad just before serving and toss tableside for a dramatic presentation.

6. Antipasto Salad with Grilled Chicken

Adding grilled chicken turns this antipasto salad into a complete, protein-packed meal that’s substantial enough for dinner.

Recipe Metadata:

Time to Make: 30 minutes

Servings: 4

Ingredients:

1. 2 boneless skinless chicken breasts
2. 2 tablespoons olive oil, divided
3. 1 teaspoon Italian seasoning
4. Salt and pepper to taste
5. 6 cups mixed greens
6. 4 ounces fresh mozzarella, cubed
7. 4 ounces salami, julienned
8. 1 cup cherry tomatoes, halved
9. ½ cup roasted red peppers, sliced
10. ½ cup artichoke hearts, quartered
11. ¼ cup kalamata olives
12. ¼ cup pepperoncini

For the dressing:

1. ¼ cup olive oil
2. 2 tablespoons red wine vinegar
3. 1 tablespoon lemon juice
4. 1 clove garlic, minced
5. 1 teaspoon honey
6. 1 teaspoon dried basil

Recipe Steps:

1. Pound chicken breasts to even thickness. Rub with 1 tablespoon olive oil, Italian seasoning, salt, and pepper.
2. Grill or pan-sear chicken for 5-7 minutes per side until cooked through. Let rest for 5 minutes, then slice.
3. In a large bowl, combine greens, mozzarella, salami, tomatoes, roasted peppers, artichokes, olives, and pepperoncini.
4. In a small jar, combine ¼ cup olive oil, red wine vinegar, lemon juice, garlic, honey, and dried basil. Shake well.
5. Top salad with sliced chicken, drizzle with dressing, and serve.

7. Antipasto Salad with Tuna

A classic Italian combination of tuna, white beans, and vegetables that’s both hearty and healthy. It’s a staple in many Italian households.

Recipe Metadata:

Time to Make: 15 minutes

Servings: 3-4

Ingredients:

1. 2 (5-ounce) cans good-quality tuna in olive oil, drained
2. 1 (15-ounce) can cannellini beans, drained and rinsed
3. 4 cups arugula or mixed greens
4. 1 cup cherry tomatoes, halved
5. ½ cup red onion, thinly sliced
6. ½ cup celery, thinly sliced
7. ¼ cup kalamata olives
8. 2 tablespoons capers, drained
9. ¼ cup fresh parsley, chopped

For the dressing:

1. ¼ cup olive oil
2. 3 tablespoons lemon juice
3. 1 clove garlic, minced
4. 1 teaspoon Dijon mustard
5. Salt and pepper to taste

Recipe Steps:

1. In a large bowl, combine arugula, tomatoes, red onion, celery, olives, capers, and parsley.
2. Add cannellini beans and flake the tuna over the top.
3. In a small bowl, whisk together olive oil, lemon juice, garlic, mustard, salt, and pepper.
4. Drizzle dressing over salad and toss gently to combine without breaking up the tuna too much.

8. Antipasto Caprese Salad

A simple twist on the classic Caprese, this version adds a few antipasto ingredients to make it more substantial while keeping that fresh mozzarella and tomato magic.

Recipe Metadata:

Time to Make: 15 minutes

Servings: 4

Ingredients:

1. 1 pound fresh mozzarella, sliced or cubed
2. 3 large ripe tomatoes, sliced or cut into wedges
3. 4 ounces prosciutto, torn into pieces
4. ½ cup fresh basil leaves
5. ¼ cup kalamata olives
6. 2 tablespoons balsamic glaze
7. 2 tablespoons extra virgin olive oil
8. Flaky sea salt and black pepper to taste

Recipe Steps:

1. Arrange mozzarella and tomatoes on a platter, alternating them.
2. Drape prosciutto pieces over and around the cheese and tomatoes.
3. Scatter basil leaves and olives over the top.
4. Drizzle with olive oil and balsamic glaze.
5. Sprinkle with flaky salt and pepper. Serve immediately.

9. Antipasto Salad with Salami Roses

This one’s for when you want to impress. The salami roses make it look fancy, but it’s just as easy to put together as any other salad.

Recipe Metadata:

Time to Make: 25 minutes

Servings: 6

Ingredients:

1. 6 cups mixed greens
2. 8 ounces fresh mozzarella balls
3. 1 cup cherry tomatoes, halved
4. 1 cup marinated artichoke hearts
5. ½ cup roasted red peppers, sliced
6. ½ cup pepperoncini
7. ½ cup pitted Castelvetrano olives
8. 24-30 thin slices salami (for roses)
9. Fresh basil for garnish

For the dressing:

1. ⅓ cup olive oil
2. 3 tablespoons red wine vinegar
3. 1 tablespoon honey
4. 1 clove garlic, minced
5. 1 teaspoon dried oregano

Recipe Steps:

1. Make salami roses: Take 4-5 slices of salami, overlapping them slightly in a line. Roll them up tightly, then gently pull back the outer layers to form petals. Secure with a toothpick if needed.
2. In a large bowl or on a platter, arrange the greens as a base.
3. Scatter mozzarella, tomatoes, artichokes, roasted peppers, pepperoncini, and olives over the greens.
4. Place salami roses on top of the salad.
5. In a small jar, combine olive oil, red wine vinegar, honey, garlic, and oregano. Shake well.
6. Drizzle dressing over the salad just before serving and garnish with fresh basil.

10. Antipasto Salad with Crispy Prosciutto

The crispy prosciutto adds a salty, crunchy element that takes this salad to another level. It’s a small extra step that makes a big difference.

Recipe Metadata:

Time to Make: 20 minutes

Servings: 4

Ingredients:

1. 4 ounces prosciutto
2. 6 cups arugula or spring mix
3. 8 ounces burrata cheese or fresh mozzarella
4. 1 cup cherry tomatoes, halved
5. ½ cup figs, quartered (or use grapes when figs aren’t in season)
6. ¼ cup balsamic glaze
7. 3 tablespoons olive oil
8. Salt and pepper to taste
9. Fresh basil for garnish

Recipe Steps:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Lay prosciutto slices in a single layer on the baking sheet. Bake for 8-12 minutes until crispy. Let cool, then break into pieces.
3. Arrange arugula on a serving platter.
4. Tear burrata or mozzarella and place over the greens.
5. Scatter tomatoes and figs around the cheese.
6. Sprinkle crispy prosciutto pieces over the top.
7. Drizzle with olive oil and balsamic glaze. Season with salt and pepper. Garnish with fresh basil.

11. Antipasto Chopped Salad with Pepperoni

Sometimes simple is best. This chopped salad focuses on classic ingredients that work together every single time.

Recipe Metadata:

Time to Make: 20 minutes

Servings: 4-6

Ingredients:

1. 1 head romaine lettuce, finely chopped
2. 1 head radicchio, finely chopped
3. 6 ounces pepperoni, diced
4. 6 ounces provolone cheese, diced
5. 1 cup grape tomatoes, quartered
6. 1 cucumber, seeded and diced
7. ½ cup sliced black olives
8. ½ small red onion, finely diced
9. ¼ cup fresh parsley, chopped

For the dressing:

1. ⅓ cup olive oil
2. ¼ cup red wine vinegar
3. 2 cloves garlic, minced
4. 1 tablespoon Italian seasoning
5. 1 teaspoon Dijon mustard
6. Salt and pepper to taste

Recipe Steps:

1. Combine chopped romaine and radicchio in a large bowl.
2. Add pepperoni, provolone, tomatoes, cucumber, olives, red onion, and parsley.
3. In a small bowl, whisk together olive oil, red wine vinegar, garlic, Italian seasoning, mustard, salt, and pepper.
4. Pour dressing over salad and toss well to combine.
5. Let sit for 5-10 minutes before serving to allow flavors to meld.

12. Antipasto Seafood Salad

A lighter take on antipasto that swaps the meats for seafood. It’s bright, fresh, and perfect for warmer weather.

Recipe Metadata:

Time to Make: 25 minutes

Servings: 4

Ingredients:

1. 1 pound large shrimp, peeled and deveined
2. ½ pound calamari rings and tentacles
3. 2 cups mixed greens
4. 1 cup cherry tomatoes, halved
5. ½ cup kalamata olives
6. ½ cup pepperoncini
7. ¼ cup red onion, thinly sliced
8. ¼ cup fresh parsley, chopped
9. Lemon wedges for serving

For the dressing:

1. ⅓ cup olive oil
2. 3 tablespoons lemon juice
3. 2 cloves garlic, minced
4. 1 teaspoon dried oregano
5. Salt and pepper to taste

Recipe Steps:

1. Bring a pot of salted water to a boil. Add shrimp and cook for 2-3 minutes until pink and opaque. Remove with a slotted spoon.
2. Add calamari to the same pot and cook for 1-2 minutes until opaque. Drain and combine with shrimp.
3. In a large bowl, combine mixed greens, tomatoes, olives, pepperoncini, red onion, and parsley.
4. Add the cooked seafood.
5. In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
6. Pour dressing over salad and toss gently. Serve with lemon wedges.

13. Antipasto Farro Salad

Chewy farro makes this salad extra hearty and adds a wonderful nutty flavor. It’s a great option if you want something more substantial.

Recipe Metadata:

Time to Make: 35 minutes

Servings: 6

Ingredients:

1. 1 cup farro
2. 3 cups water or chicken broth
3. 4 ounces salami, diced
4. 4 ounces mozzarella, cubed
5. 1 cup cherry tomatoes, halved
6. ½ cup roasted red peppers, chopped
7. ½ cup artichoke hearts, quartered
8. ½ cup kalamata olives, halved
9. ¼ cup red onion, finely diced
10. ¼ cup fresh basil, chopped

For the dressing:

1. ¼ cup olive oil
2. 3 tablespoons red wine vinegar
3. 1 tablespoon lemon juice
4. 1 clove garlic, minced
5. 1 teaspoon dried oregano
6. Salt and pepper to taste

Recipe Steps:

1. Rinse farro under cold water. In a saucepan, bring water or broth to a boil, add farro, reduce heat, and simmer for 20-30 minutes until tender but chewy. Drain any excess liquid and let cool.
2. In a large bowl, combine cooled farro with salami, mozzarella, tomatoes, roasted peppers, artichokes, olives, red onion, and basil.
3. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, and pepper.
4. Pour dressing over salad and toss to combine.
5. Refrigerate for at least 30 minutes before serving to allow flavors to blend.

14. Antipasto Salad with Mortadella and Pistachios

Mortadella brings a delicate, spa-like flavor to this salad, and the pistachios add wonderful crunch. It feels a little more special.

Recipe Metadata:

Time to Make: 20 minutes

Servings: 4

Ingredients:

1. 6 cups baby arugula
2. 6 ounces mortadella, cut into thin strips
3. 4 ounces fresh mozzarella, torn
4. ½ cup shelled pistachios
5. ½ cup dried apricots, thinly sliced
6. ¼ cup shaved Parmesan cheese
7. 2 tablespoons balsamic glaze

For the dressing:

1. ¼ cup olive oil
2. 2 tablespoons lemon juice
3. 1 tablespoon honey
4. 1 teaspoon Dijon mustard
5. Salt and pepper to taste

Recipe Steps:

1. In a large bowl, combine arugula, mortadella, mozzarella, pistachios, and dried apricots.
2. In a small jar, combine olive oil, lemon juice, honey, mustard, salt, and pepper. Shake well.
3. Drizzle dressing over salad and toss gently.
4. Top with shaved Parmesan and drizzle with balsamic glaze before serving.

15. Antipasto Salad with Soppressata and Pickled Vegetables

Soppressata’s bold, spicy flavor pairs perfectly with tangy pickled vegetables in this robust salad.

Recipe Metadata:

Time to Make: 20 minutes

Servings: 4

Ingredients:

1. 6 cups mixed greens or escarole
2. 6 ounces hot soppressata, thinly sliced and halved
3. 4 ounces sharp provolone, cubed
4. 1 cup mixed pickled vegetables (giardiniera), chopped
5. ½ cup cherry tomatoes, halved
6. ¼ cup sliced pepperoncini
7. ¼ cup fresh parsley, chopped

For the dressing:

1. ¼ cup olive oil
2. 2 tablespoons red wine vinegar
3. 1 tablespoon pickling liquid from giardiniera
4. 1 clove garlic, minced
5. 1 teaspoon dried oregano

Recipe Steps:

1. In a large bowl, combine mixed greens, soppressata, provolone, pickled vegetables, cherry tomatoes, pepperoncini, and parsley.
2. In a small bowl, whisk together olive oil, red wine vinegar, pickling liquid, garlic, and oregano.
3. Pour dressing over salad and toss well.
4. Let sit for 5 minutes before serving to let the flavors come together.

16. Antipasto Orzo Salad

Orzo pasta is the perfect base for an antipasto salad. It’s light, holds the dressing well, and every bite is packed with flavor.

Recipe Metadata:

Time to Make: 25 minutes

Servings: 6

Ingredients:

1. 1 cup orzo pasta
2. 4 ounces salami, diced
3. 4 ounces pepperoni, diced
4. 4 ounces provolone cheese, diced
5. 1 cup cherry tomatoes, halved
6. ½ cup artichoke hearts, chopped
7. ½ cup roasted red peppers, chopped
8. ½ cup sliced black olives
9. ¼ cup red onion, finely diced
10. ¼ cup fresh basil, chopped

For the dressing:

1. ⅓ cup olive oil
2. ¼ cup red wine vinegar
3. 2 cloves garlic, minced
4. 1 tablespoon Italian seasoning
5. 1 teaspoon Dijon mustard
6. Salt and pepper to taste

Recipe Steps:

1. Cook orzo according to package directions. Drain and rinse with cold water to cool.
2. In a large bowl, combine cooled orzo with salami, pepperoni, provolone, tomatoes, artichokes, roasted peppers, olives, red onion, and basil.
3. In a small bowl, whisk together olive oil, red wine vinegar, garlic, Italian seasoning, mustard, salt, and pepper.
4. Pour dressing over salad and toss to combine.
5. Refrigerate for at least 1 hour before serving.

17. Antipasto Salad with Capers and Anchovies

For those who love bold, briny flavors. The capers and anchovies add a depth that makes this salad unforgettable.

Recipe Metadata:

Time to Make: 20 minutes

Servings: 4

Ingredients:

1. 6 cups romaine lettuce, chopped
2. 4 ounces provolone cheese, cubed
3. 4 ounces salami, julienned
4. 1 can flat anchovy fillets in oil, drained
5. 2 tablespoons capers, drained
6. 1 cup cherry tomatoes, halved
7. ½ cup kalamata olives
8. ½ cup roasted red peppers, sliced
9. ¼ cup fresh parsley, chopped

For the dressing:

1. ¼ cup olive oil
2. 2 tablespoons red wine vinegar
3. 1 tablespoon lemon juice
4. 1 clove garlic, minced
5. ½ teaspoon dried oregano
6. Fresh black pepper to taste

Recipe Steps:

1. In a large bowl, combine romaine, provolone, salami, tomatoes, olives, roasted peppers, and parsley.
2. Arrange anchovy fillets and capers over the top.
3. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, and black pepper.
4. Drizzle dressing over salad and toss gently. Serve immediately.

18. Antipasto Salad with Balsamic Chicken

Marinated and grilled chicken breasts bring a sweet and tangy element to this hearty main-dish salad.

Recipe Metadata:

Time to Make: 35 minutes (plus marinating time)

Servings: 4

Ingredients:

1. 2 boneless skinless chicken breasts
2. ¼ cup balsamic vinegar
3. 3 tablespoons olive oil, divided
4. 2 cloves garlic, minced
5. 1 teaspoon dried basil
6. Salt and pepper to taste
7. 6 cups mixed greens
8. 4 ounces fresh mozzarella, cubed
9. 4 ounces prosciutto, torn
10. 1 cup cherry tomatoes, halved
11. ½ cup artichoke hearts, quartered
12. ½ cup roasted red peppers, sliced
13. ¼ cup fresh basil, chopped
14. Balsamic glaze for drizzling

Recipe Steps:

1. In a shallow dish, combine balsamic vinegar, 2 tablespoons olive oil, garlic, dried basil, salt, and pepper. Add chicken and turn to coat. Marinate for at least 30 minutes.
2. Heat remaining olive oil in a grill pan or skillet over medium-high heat. Cook chicken for 5-7 minutes per side until cooked through. Let rest, then slice.
3. In a large bowl, combine mixed greens, mozzarella, prosciutto, tomatoes, artichokes, roasted peppers, and fresh basil.
4. Top with sliced chicken, drizzle with balsamic glaze, and serve.

19. Antipasto Salad with Roasted Vegetables

Roasting the vegetables brings out their natural sweetness and adds a warm, comforting element to the salad.

Recipe Metadata:

Time to Make: 40 minutes

Servings: 4

Ingredients:

1. 1 red bell pepper, sliced
2. 1 yellow bell pepper, sliced
3. 1 zucchini, sliced into half-moons
4. 1 red onion, sliced into wedges
5. 8 ounces cremini mushrooms, halved
6. 3 tablespoons olive oil, divided
7. Salt and pepper to taste
8. 4 cups arugula
9. 4 ounces salami, julienned
10. 4 ounces fresh mozzarella, torn
11. ¼ cup balsamic glaze

For the dressing:

1. 2 tablespoons olive oil
2. 1 tablespoon balsamic vinegar
3. 1 clove garlic, minced
4. 1 teaspoon honey

Recipe Steps:

1. Preheat oven to 425°F. On a baking sheet, toss bell peppers, zucchini, onion, and mushrooms with 2 tablespoons olive oil, salt, and pepper.
2. Roast for 20-25 minutes until vegetables are tender and lightly browned. Let cool slightly.
3. In a large bowl, combine arugula, salami, and mozzarella. Add roasted vegetables.
4. In a small bowl, whisk together 2 tablespoons olive oil, balsamic vinegar, garlic, and honey.
5. Drizzle dressing over salad and toss gently. Finish with a drizzle of balsamic glaze.

20. Antipasto Salad Wraps

All the flavors of antipasto salad wrapped up in a tortilla for the perfect portable lunch or picnic food.

Recipe Metadata:

Time to Make: 15 minutes

Servings: 4 wraps

Ingredients:

1. 4 large flour tortillas or spinach wraps
2. 4 cups mixed greens
3. 4 ounces provolone cheese, sliced
4. 4 ounces salami, sliced
5. 4 ounces ham, sliced
6. ½ cup roasted red peppers, sliced
7. ½ cup pepperoncini, sliced
8. ¼ cup red onion, thinly sliced
9. ¼ cup banana peppers
10. ¼ cup prepared Italian dressing

Recipe Steps:

1. Lay tortillas flat on a work surface.
2. Divide mixed greens evenly among the tortillas, placing them in the center.
3. Layer provolone, salami, and ham over the greens.
4. Top with roasted red peppers, pepperoncini, red onion, and banana peppers.
5. Drizzle each with about 1 tablespoon Italian dressing.
6. Fold in the sides and roll up tightly like a burrito.
7. Slice in half and serve, or wrap in foil for later.

21. Antipasto Salad Skewers

These individual skewers are perfect for parties and gatherings. All the flavors of antipasto in a fun, grab-and-go format.

Recipe Metadata:

Time to Make: 25 minutes

Servings: Makes about 20 skewers

Ingredients:

1. 20 small fresh mozzarella balls (bocconcini)
2. 20 slices salami, folded into quarters
3. 20 pitted kalamata olives
4. 20 pepperoncini
5. 20 cherry tomatoes
6. 20 marinated artichoke heart quarters
7. Fresh basil leaves
8. Wooden skewers

For the drizzle:

1. ¼ cup olive oil
2. 2 tablespoons balsamic glaze
3. 1 teaspoon dried oregano

Recipe Steps:

1. Thread ingredients onto skewers in any order you like. A nice pattern is: olive, folded salami, mozzarella, tomato, artichoke, pepperoncini, with a basil leaf tucked in somewhere.
2. Arrange finished skewers on a serving platter.
3. In a small bowl, whisk together olive oil, balsamic glaze, and oregano.
4. Drizzle over skewers just before serving, or serve the dressing on the side for dipping.

22. Antipasto Salad with Avocado

Creamy avocado adds a rich, buttery element that balances the salty meats and tangy vegetables beautifully.

Recipe Metadata:

Time to Make: 20 minutes

Servings: 4

Ingredients:

1. 6 cups mixed greens or butter lettuce
2. 2 ripe avocados, diced
3. 4 ounces fresh mozzarella, cubed
4. 4 ounces prosciutto, torn
5. 1 cup cherry tomatoes, halved
6. ½ cup artichoke hearts, quartered
7. ¼ cup kalamata olives
8. ¼ cup red onion, thinly sliced
9. ¼ cup fresh basil, chopped

For the lemon dressing:

1. ¼ cup olive oil
2. 3 tablespoons fresh lemon juice
3. 1 clove garlic, minced
4. 1 teaspoon honey
5. 1 teaspoon dried oregano
6. Salt and pepper to taste

Recipe Steps:

1. In a large bowl, gently combine mixed greens, avocado, mozzarella, prosciutto, tomatoes, artichokes, olives, red onion, and basil.
2. In a small jar, combine olive oil, lemon juice, garlic, honey, oregano, salt, and pepper. Shake well.
3. Drizzle dressing over salad and toss very gently to avoid mashing the avocado.
4. Serve immediately.

23. Simple Antipasto Salad for Two

A smaller-batch recipe perfect for date night or when you just want enough for two without a ton of leftovers.

Recipe Metadata:

Time to Make: 15 minutes

Servings: 2

Ingredients:

1. 4 cups romaine lettuce, chopped
2. 2 ounces provolone cheese, cubed
3. 2 ounces salami, cut into strips
4. 2 ounces pepperoni, cut into strips
5. ½ cup cherry tomatoes, halved
6. ¼ cup marinated artichoke hearts, quartered
7. ¼ cup pepperoncini
8. ¼ cup black olives
9. 2 tablespoons red onion, thinly sliced

For the dressing:

1. 3 tablespoons olive oil
2. 2 tablespoons red wine vinegar
3. 1 clove garlic, minced
4. ½ teaspoon dried oregano
5. Salt and pepper to taste

Recipe Steps:

1. Serve with crusty bread on the side if desired.
2. In a medium bowl, combine romaine, provolone, salami, pepperoni, tomatoes, artichokes, pepperoncini, olives, and red onion.
3. In a small bowl or jar, combine olive oil, red wine vinegar, garlic, oregano, salt, and pepper. Whisk or shake well.
4. Pour dressing over salad, toss gently, and divide between two plates.