Oh, let me tell you about my absolute go-to summer dish—this vibrant Italian antipasti salad that always steals the show! I first fell in love with it at my cousin’s backyard wedding in Tuscany, where they served huge platters of crisp greens, juicy tomatoes, and those irresistible mozzarella balls. What I adore is how effortlessly it comes together—no cooking, just fresh ingredients dancing together in a bowl. The combo of salty olives, sweet roasted peppers, and that tangy balsamic? Bellissimo! It’s the kind of salad that makes you close your eyes and pretend you’re at a sun-drenched Italian trattoria, even if you’re just at your kitchen table. Trust me, once you try this, it’ll become your party trick too.
Why You’ll Love This Italian Antipasti Salad
Oh, where do I even start? This Italian antipasti salad is the kind of dish you’ll want to make all summer long—and probably well into fall, too. Here’s why it’s a total winner:
- No-cook magic: On hot days when turning on the stove feels like a crime, this salad saves the day. Just chop, toss, and devour.
- Bursting with flavor: Every bite is like a mini trip to the Mediterranean—salty olives, creamy mozzarella, and that sweet-tangy balsamic kiss.
- Crazy versatile: Got extra veggies? Toss ’em in! Prefer prosciutto over salami? Go for it. It’s practically impossible to mess up.
- Instant crowd-pleaser: I’ve lost count of how many times guests have asked for this recipe. It’s that good.
Seriously, if you’re looking for fresh, fast, and foolproof, this Italian antipasti salad is your new best friend.
Ingredients for Italian Antipasti Salad
Here’s everything you’ll need to make this showstopping salad—measurements matter, but don’t stress if you’re a little off. I’ve made this dozens of times, and it always turns out delicious!
- 200g mixed salad greens (I use a blend of arugula and butter lettuce for peppery and sweet notes)
- 100g cherry tomatoes, halved (or quartered if they’re large)
- 50g black olives, pitted and drained (Kalamata olives are my favorite here)
- 50g green olives, pitted and drained (for that briny punch)
- 100g mozzarella balls (ciliegine size works best—about the size of cherries)
- 50g salami, sliced into thin ribbons (fold them for pretty presentation)
- 50g roasted red peppers, sliced (more on these below!)
- 30g fresh basil leaves (about a big handful—don’t skimp!)
- 2 tbsp olive oil (use the good stuff here)
- 1 tbsp balsamic vinegar (adjust to taste—I sometimes add an extra drizzle)
- Salt and pepper to taste (I use flaky sea salt for texture)
Ingredient Notes & Substitutions
No mozzarella? Try fresh ricotta or even cubed provolone. Vegetarian? Skip the salami—grilled zucchini makes a great swap. Jarred roasted peppers work perfectly (just pat them dry), but if you’re feeling fancy, char your own over a gas flame. For a vegan version, marinated artichokes add that same tangy kick as the cheese. The beauty of this salad? It forgives substitutions beautifully—just keep the dressing simple and let those Mediterranean flavors shine!
How to Make Italian Antipasti Salad
Alright, let’s get into the fun part—assembling this gorgeous Italian antipasti salad! It’s so simple, but a few little tricks make all the difference. Follow these steps, and you’ll have a restaurant-worthy dish in minutes.
Step 1: Prep the Greens
First things first: wash those greens! There’s nothing worse than gritty lettuce. I swish them in cold water, then spin them dry in a salad spinner (or pat gently with a kitchen towel). Dry greens mean the dressing clings perfectly instead of sliding off.
Step 2: Combine Ingredients
Now, the artful part! In a big bowl, layer the greens, tomatoes, olives, mozzarella, salami, and peppers. Here’s my secret: tear the basil leaves by hand—it releases more aroma than chopping. And don’t just dump everything in; arrange it so every scoop gets a bit of each ingredient.
Step 3: Dress & Toss
Drizzle the olive oil first—it coats the greens lightly—then the balsamic. Toss gently with your hands or salad tongs, just until everything glistens. Over-mixing bruises the greens and makes the mozzarella sticky. Taste, adjust seasoning, and serve immediately for that perfect crisp-tender bite!
Tips for the Best Italian Antipasti Salad
Want to take your Italian antipasti salad from good to unforgettable? Here are my foolproof tricks: Chill everything before assembling—cold ingredients keep the salad crisp and refreshing. If you’ve got time, let the dressed salad sit for 5 minutes (no longer!) to let the flavors mingle. For extra depth, toss in some grilled artichokes or capers. And always, always use fresh basil—it makes all the difference. Trust me, these little touches turn a simple salad into something truly special!
Serving Suggestions
This Italian antipasti salad shines brightest when served family-style on a big platter with crusty bread for scooping up every last bit of dressing. For drinks? A chilled Pinot Grigio or sparkling Prosecco makes it feel like a celebration. I often serve it as a starter before pasta dishes, but honestly? With some good bread, it makes a perfect light lunch all on its own. Sometimes I’ll even add extra salami and call it dinner—no judgment here!
Storage & Reheating
Here’s the truth—this Italian antipasti salad is best eaten fresh, but if you must save some, keep it undressed in the fridge for up to a day (the greens will wilt otherwise). No reheating needed—just pull it out cold and enjoy those crisp leftovers straight from the bowl!
Italian Antipasti Salad FAQs
Got questions about this gorgeous salad? I’ve answered all the ones I get asked most—plus some you didn’t know you had!
Can I make Italian antipasti salad ahead? Absolutely! Prep everything except the dressing and basil up to 4 hours before. Keep it chilled, then add those last-minute touches right before serving. The greens stay crisp, and the flavors still pop.
What other meats work besides salami? Oh, get creative! Prosciutto ribbons, grilled chicken, even spicy soppressata are delicious swaps. My nonna sometimes used leftover roasted pork—just slice it thin. If you are interested in making other easy meals, check out this dump and bake meatball casserole.
Is there a vegan version? Easy! Skip the cheese and meat, then add marinated artichokes, grilled eggplant, and extra olives. A drizzle of lemon juice brightens it up beautifully.
How do I keep leftovers fresh? Honestly? There are rarely leftovers! But if you must, store undressed portions in airtight containers for up to a day (the tomatoes will get weepy after that).
Nutrition Information
Nutritional values will vary based on your specific ingredients and brands—these are just estimates to give you a general idea. As with any fresh dish, the beauty is in customizing it to your tastes! For more information on general salad nutrition, you can check out resources on nutrition guidelines.
Rate This Recipe
Did you make this Italian antipasti salad? I’d love to hear how it turned out! Drop a star rating below or share your creative twists—maybe you added sun-dried tomatoes or swapped in feta? Your ideas might just inspire my next batch! If you are looking for other great recipes, perhaps you’d enjoy this air fryer chicken shawarma recipe.
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Vibrant Italian Antipasti Salad Recipe from Tuscany
- Total Time: 10 mins
- Yield: 4 servings
- Diet: Low Lactose
Description
A fresh and flavorful Italian antipasti salad packed with Mediterranean ingredients.
Ingredients
- 200g mixed salad greens
- 100g cherry tomatoes, halved
- 50g black olives
- 50g green olives
- 100g mozzarella balls
- 50g salami, sliced
- 50g roasted red peppers, sliced
- 30g fresh basil leaves
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Wash and dry the salad greens.
- Combine greens, tomatoes, olives, mozzarella, salami, and peppers in a large bowl.
- Tear basil leaves and add to the bowl.
- Drizzle with olive oil and balsamic vinegar.
- Toss gently to coat.
- Season with salt and pepper.
- Serve immediately.
Notes
- Use fresh ingredients for best flavor.
- Adjust olive oil and vinegar to taste.
- Add grilled vegetables for extra texture.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No-Cook
- Cuisine: Italian