Antipasto Salad

In Italian, antipasto means "before the meal"––or appetizer. It's typically a platter of cured meats, cheeses, olives, and various pickled vegetables. The appetizer can be served as a platter with each of the foods separated, on small skewers or toothpicks, or mixed into a hearty salad. It's more common in America to have the latter of the three––which is better, health-wise anyway. Anything to get those extra greens in, right? This salad is a perfect appetizer to any Mediterranean meal. It's got plenty of vegetables, meat, and fat––so, it's also perfect as a light lunch. My family always serves this in platter form on holidays and other occasions where everyone's together!


Antipasto Salad

Prep Time: 10 min Cook Time: 0 min Total Time: 10 min Serves: 6-8


Antipasto Salad

  • 2 romaine hearts, chopped

  • ¼lb sopressata, thinly sliced and quartered

  • ¼lb pepperoni, thinly sliced and quartered

  • ⅛lb salami, thinly sliced and quartered

  • 12oz. jar of marinated artichoke hearts, drained and quartered

  • 1 red pepper, roasted (or 12pz. jar of marinated roasted red pepper, drained)

  • 1 cup marinated olives, drained

  • 1 cup grape tomatoes

  • ¼ cup marinated peperoncini, drained and thinly sliced

Red Wine Vinaigrette

  • ½ cup extra virgin olive oil

  • ¼ cup red wine vinegar

  • 1½ tsp dijon mustard

  • ¼ tsp oregano

  • ¼ tsp rosemary

  • sea salt and black pepper to taste


  1. Combine all salad ingredients in a large mixing bowl, make sure the cold cuts don’t all clump together, and set aside.

  2. To make the dressing, combine all ingredients in a blender or small food processor. (If making in advance, store in a cruet––it will separate, so you’ll have to shake it up before pouring it over your salad).

  3. Toss salad with vinaigrette, serve room temperature, and enjoy!

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