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4.75 from 8 votes

Italian Antipasto Salad

My antipasto salad combines meats, cheese, and crisp greens with a zesty lemon vinaigrette—simple, bold, and full of flavor.
Prep Time20 minutes
Total Time20 minutes
Course: Salad
Cuisine: Italian, Italian American
Keyword: antipasto salad, antipasto salad recipe, easy antipasto salad, italian antipasto, italian antipasto salad, lemon dressing, meat and cheese salad
Servings: 8 People
Author: Alyssa Rivers

Ingredients

  • 3 cups chopped romaine
  • ½ cup halved green olives
  • ½ cup medium black olives
  • ½ cup halved cherry tomatoes
  • ½ cup mini pepperoni
  • ¼ cup chopped jarred roasted red peppers
  • 8 ounces Genoa salami cut into bite-sized pieces
  • ½ cup mozzarella cheese pearls
  • 1 (13-ounce) can quartered artichoke hearts
  • 8 ounces diced provolone cheese cut into bite-sized pieces

Lemon Dressing

Instructions

  • In a large bowl add 3 cups chopped romaine, ½ cup halved green olives, ½ cup medium black olives, ½ cup halved cherry tomatoes, ½ cup mini pepperoni, ¼ cup chopped jarred roasted red peppers, 8 ounces Genoa salami, ½ cup mozzarella cheese pearls, 1 (13-ounce) can quartered artichoke hearts, and 8 ounces diced provolone cheese.
  • To make the dressing, whisk ¼ cup olive oil, 2 tablespoons lemon juice, and 1 teaspoon Italian seasoning in a small bowl.
  • Pour the dressing over the salad, toss to coat, and serve immediately.

Video

Notes

Updated April 15, 2025

Nutrition

Calories: 363kcal | Carbohydrates: 4g | Protein: 17g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 1329mg | Potassium: 255mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1971IU | Vitamin C: 6mg | Calcium: 276mg | Iron: 1mg

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