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Antipasto Salad: The Dinner Party Starter Everyone Asks For
TL;DR: This Antipasto Salad combines all the best parts of an Italian antipasto platter into one easy, crowd-pleasing appetizer. It’s perfect for entertaining because most of the ingredients can be prepared ahead of time and the flavours only get better as they mingle.
One thing we’ve noticed at our new TCS At Home kitchen parties is that people don’t think they’re excited about salad.
They’re not. They’re excited about snacks.
The moment guests walk through the door, they want something to nibble on while a drink is poured and introductions are made. That’s where this Antipasto Salad shines. We serve it more like an appetizer than a side dish. A big platter piled high with crisp lettuce, salty salami, provolone, olives, roasted peppers, and our homemade Olive Oregano Dressing.
Everyone gathers around it. People pick at it while chatting. Then somebody asks for a plate. Before long, half the platter has disappeared and dinner hasn’t even started.
This is definitely a go-to salad for us. It has make-ahead properties, and even if you’ve just got the Antipasto Salad Dressing in your fridge, you’re halfway to a great lunch or dinner.
What Is Antipasto Salad?
Antipasto Salad is an Italian-inspired appetizer salad made from the same ingredients traditionally found on an antipasto platter.
The word antipasto literally means “before the meal.” In Italy, antipasti are small bites served before the main course. Think cured meats, cheeses, marinated vegetables, olives, and pickles. The pepperoncini peppers are key (we love Unico brand, and they are super cheap!).
This salad takes all those classic ingredients and turns them into one colourful, shareable dish. You get salty, creamy, crunchy, tangy, and savoury flavours in every bite.
It is essentially a charcuterie board that decided to become a salad. We love that you can have almost all of these ingredients on hand too.
Why This Antipasto Salad Works
The secret is balance.
Every ingredient brings something different to the party.
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Iceberg lettuce provides crunch and freshness
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Salami adds richness and saltiness
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Provolone or mozzarella contributes creaminess
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Marinated vegetables add acidity and brightness
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Parmesan adds savoury depth
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Olive Oregano Dressing ties everything together
- Lastly, let’s talk about how easy and game-changing making homemade croutons is. It’s like adding freshly made garlic bread instead of dusty old croutons from a box.
Nothing is overly complicated and every ingredient has a job.
The Science Behind a Great Antipasto Salad
A great Antipasto Salad works because of acidity.
The vinegar in the dressing helps cut through the richness of the cheese and salami. The marinated vegetables bring additional acidity, which keeps every bite tasting fresh.
The oregano and garlic contain aromatic compounds that dissolve into the olive oil, spreading flavour evenly throughout the salad.
This is also why the salad tastes so good after sitting for a few minutes. The dressing lightly seasons the vegetables and cheese while allowing the flavours to mingle together.
It’s the same reason marinated antipasto platters become more delicious as they sit.
Ingredients
DRESSING:
- 1/4 cup red wine vinegar (or white wine vinegar)
- 1 clove garlic
- 1/2 tsp oregano
- 1/2 tsp celery salt
- 1/2 tsp mustard powder
- 1/2 tsp salt
- 1/2 tsp sugar
- 2 tbsp grated Parmesan cheese
- 1/2 cup olive oil
- 4 black olives, pitted
CROUTONS:
- 1 demi baguette, cut into cubes
- 3 tbsp garlic butter (or 3 tbsp butter plus chopped garlic)
SALAD:
- 1 head iceberg lettuce, cut into large pieces
- 2 roasted red peppers, sliced
- 6 to 8 sun-dried tomatoes, sliced
- 4 large marinated artichoke hearts, quartered or smaller
- 8 pepperoncini, sliced into rings, seeds removed
- 100 g mozzarella or provolone cheese, cubed
- 100 g Genoa salami, thinly sliced, then sliced into strips
- 1/2 cup grated Parmesan cheese (we like Grana Padano)
- Freshly ground black pepper
- Olive Oregano Dressing
- Garlic Butter Croutons (optional but highly recommended)
Instructions
- For the Olive Oregano Dressing: Place all ingredients except the olives and olive oil into a blender.
- Blend on high for about 20 seconds until smooth.
- Reduce speed and slowly drizzle in the olive oil to create an emulsion.
- Add the olives and blend briefly to incorporate.
- Store in the refrigerator for up to one week.
- For the Croutons:
- Melt the garlic butter in a frying pan over medium-low heat.
- Add a small drizzle of olive oil.
- Toss in the bread cubes.
- Stir frequently until golden brown and crisp, about 4 to 5 minutes.
- Cool completely before adding to the salad.
- For the Salad:
- Arrange the iceberg lettuce on a large platter or wide bowl.
- Scatter the roasted peppers, sun-dried tomatoes, artichokes, and pepperoncini over top.
- Add the cheese and salami.
- Drizzle with half of the Olive Oregano Dressing.
- Toss lightly if serving in a bowl, or leave layered on a platter for a dramatic presentation.
- Top with Parmesan cheese, black pepper, and Garlic Butter Croutons.
- Serve immediately.
Notes
Jody and Kirstie’s Hot Tips
• Buy the best salami you can find. It makes a huge difference.
• Assemble the salad platter up to 4 hours ahead, then dress just before serving.
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
William Natter1 year agoWe have taken many classes over several years, and they never disappoint! Kristie & team always have great pointers and tricks to learn in the video. We love the Japanese burgers, and they are always a hit with guests. That's the thing: you make the recipe at home, it doesn't take a long time, and the result is so good that you want to make it again and again. Just try one, you'll see. 🙂James Blashill1 year agoI had such a fantastic experience at the cooking class! My daughter and I had an amazing time — our Bao Buns and Crispy Chicken turned out delicious, and we learned so much throughout the session. It was a fun, inspiring, and rewarding evening. I can’t wait to come back for another class. Highly recommend!ABM Janzen1 year agoOur virtual cooking class experience was top notch! Well organized, wonderfully communicated, and entertaining! A delicious outcome which boosted our confidence to try more challenging recipes in the future. Highly recommend!lori letts1 year agoI have taken a few classes in the past - always find the products delicious, and I enjoy the challenge of trying to keep up 🙂
I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!Kat Garrod1 year agoI've taken several on-line cooking classes from The Culinary Studio and have really enjoyed each one. The recipes are delicious and the instructions are very well laid out. I always learn new cooking tips and skills.Cyn Vavasour1 year agoIt has been most likely a year and a half since I’ve made moussaka. Having the recording available was a godsend. So good and lots of leftovers! Having the recording is priceless!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!Donna Turner1 year agoLove these ladies! Classes are easy to follow, informative, filled with all kinds of tricks & tips and best of all DELICIOUS!! This is our "night out" dining adventure that we can re-do & show off to our family & friends.Linda Brodrecht1 year agoMy husband and I joined the Valentine's Day Date Night cooking class. Very enjoyable experience full of informative tips and thorough explanations followed by a delectable meal. Thank you Kirstie & Jodie. We'll be back!Jeff Eitel1 year agoLots of fun and food turned out great.John H1 year agoI recently did an online Lamb Briyani class. It used some cooking techniques I wasn't familiar with and produced a dish that was as tasty as the best Indian food I've ever had the pleasure of enjoying.R S1 year agoI have done a few classes with the Culinary Studio and always enjoy the classes and the fabulous meals. They deliver the food to my door all prepped for the class if I like (which I do!). Highly recommended.Bruce White1 year agoWe did a virtual zoom cooking class. It was better than cooking classes we have done in a actual class. We really enjoyed our ourselves. We have made the meal a couple of times since the class. We have friends over for the session and have great restaurant quality mealsIain Peck2 years agoThe Culinary Studio is an wonderful online chef duo!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!Liana Kinzie2 years agoOnline classes have allowed me the convenience to open my computer and learn in the comfort of my home and to do the class on my own schedule rather than missing out due to life's interruptions. Classes are paced well and the chef's are ready to answer your cooking questions even if they are unrelated to the class. I have used the recipes frequently in my day to day life and recently at an event where I overhead participants raving about the soup and cookies I had prepared, which were from Culinary Studio class recipes.
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.B Ellert2 years agoTo Chefs Kirstie & Jody! My family and I have thoroughly enjoyed the recipes and techniques we have acquired by following your live sessions and on-demand courses available on your website. You have a casual and an informative style that is very appealing. Most importantly both of you thrive on good food and beverage as much as we do! Bravo - we hope your future includes many more years of teaching and developing new dishes. Thank you. 🙂• Provolone gives a more traditional antipasto flavour, while mozzarella offers a milder option.
• Store a few jars of roasted peppers, artichokes, and sun-dried tomatoes in your pantry for effortless entertaining.
• Make a double batch of dressing. You’ll use it on everything from grilled vegetables to pasta salad.
Substitutions
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Swap Genoa salami for soppressata, capicola, or prosciutto.
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Use romaine lettuce instead of iceberg.
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Replace provolone with bocconcini or mozzarella.
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Add chickpeas for extra protein and texture.
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Include cucumber, cherry tomatoes, or red onion for additional freshness.
What to Know and Avoid
Don’t overdress the salad. Start with half the dressing and add more as needed.
Avoid watery vegetables if making the salad ahead. They can dilute the dressing and soften the lettuce.
Season carefully. The salami, Parmesan, olives, and marinated vegetables already bring plenty of salt.
Storage Recommendations
Store leftover salad in an airtight container in the refrigerator for up to 2 days.
Store the dressing separately whenever possible.
Croutons should be stored at room temperature in an airtight container for up to one week.
The dressing will keep refrigerated for up to one week.
FAQ
What is the difference between antipasto salad and a regular salad?
Antipasto Salad uses classic Italian antipasto ingredients such as cured meats, cheeses, olives, and marinated vegetables. It is more substantial and flavourful than a traditional green salad.
Can you make Antipasto Salad ahead of time?
Yes. Assemble all ingredients several hours ahead and refrigerate. Add the dressing and croutons just before serving.
What cheese is best in Antipasto Salad?
Provolone is the traditional choice, but mozzarella, bocconcini, and even aged cheddar work well.
How long does Antipasto Salad last?
The dressed salad is best enjoyed the same day. Undressed components can be stored separately for 2 to 3 days.
Can Antipasto Salad be served as a meal?
Absolutely. Add grilled chicken, shrimp, or chickpeas and it becomes a complete lunch or light dinner.
Key Takeaways
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Antipasto Salad combines the best parts of an Italian antipasto platter into one easy appetizer.
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The balance of salty, creamy, crunchy, and tangy ingredients makes every bite interesting.
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Most components can be prepared ahead, making it ideal for entertaining.
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Homemade Olive Oregano Dressing brings the entire salad together.
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A great Antipasto Salad proves that simple ingredients often create the most memorable dishes.
Want More Entertaining Recipes?
If you love recipes like this, you’ll love our TCS At Home kitchen parties. We bring two Red Seal chefs, the ingredients, the recipes, and the fun. You bring the guests. Learn more about bringing The Culinary Studio into your home.
About the Authors
Jody O’Malley and Kirstie Herbstreit are the Red Seal certified chef co-owners of The Culinary Studio in Waterloo, Ontario. Jody is a Stratford Chefs School graduate (2002) and Kirstie trained at SAIT in Calgary (2003). Together, they bring over 20 years of professional cooking experience and 15 years building one of Canada’s leading culinary education businesses. They teach home cooks the science and techniques behind great food, not just the recipes, and co-host the Chef Over Your Shoulder podcast alongside Amy Schlueter.
Antipasto Salad
