Say goodbye to plain, boring salads! Instead, make this tangy and rejuvenating Antipasto Salad. It's a low-carb option that will keep you satisfied but boasts tons of flavor to keep your taste buds happy too. Every fork full is filled with salami, pepperoni, artichoke hearts, juicy tomatoes, lettuce, cheese, banana peppers, and tangy olives. It's all drizzled in a homemade balsamic vinegar and mustard dressing.

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Eating salads have always been a part of my normal routine. Especially in the hot summer months when I don't even feel like turning on the stove. They are so easy, and the combinations of flavors are truly endless. Besides, no one wants a boring salad that lacks flavor and texture.

Eating healthy is much easier when you enjoy your food, and with this antipasto salad, it's impossible not to enjoy it. Even my kids are happy to join in on salad nights when we make this. They love being able to customize theirs to fit what they like, and I love that they will actually eat the salad!

One of my favorite parts of this antipasto salad is the dressing. I have to admit; when I have prepared it in the past, I can't resist licking the spoon. Don't judge, because when you try it, you will be in the same boat! It's that amazing.

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WHAT DO I NEED TO MAKE ANTIPASTO SALAD WITH HOMEMADE DRESSING?

There are two sets of ingredients, one for the salad itself and the rest for the dressing. Don't' worry; it's an incredibly easy recipe! Check out what you need to make this antipasto salad:

Salad

Salami
Mini Pepperoni
Olives
Marinated Artichoke Hearts
Grape Tomatoes
Lettuce (any variety)
Mozzarella Cubes
Pepper Jack Cubes
Quick Pickled Banana Peppers
Parsley (optional)

Dressing

Helpful Kitchen Items:

HOW DO I MAKE ANTIPASTO SALAD AND BALSAMIC MUSTARD DRESSING?

These steps are easy-to-follow and will give you a fantastic salad to fill you up.

STEP 1: PREPARE THE DRESSING

Prepare the dressing by whisking together all the ingredients.

STEP 2: ASSEMBLE THE SALAD

Assemble the salad by first adding the lettuce on the bottom. Add meats, cheese, artichoke hearts, tomatoes, quick pickled banana peppers, olives, and parsley together.

STEP 3: TOSS THE SALAD AND ADD DRESSING

Toss salad with tongs. Then, drizzle dressing on top and toss again.

WHAT KIND OF NUTRIENTS ARE IN AN ANTIPASTO SALAD?

There are tons and tons of nutrients in this salad. It's a great low-carb option, that will keep you full of nutrient-rich ingredients. Here is a breakdown of a few of the elements.

Olives: You can use any variety of olives that you want! They are rich with Vitamin E, which is fantastic for your skin. Plus, they have many antioxidants that are great for you too. If you love olives, try my Nicoise Salad on Pumpernickel Toast also.

Marinated Artichoke Hearts: We love eating artichoke hearts because they have such a bold flavor to them. They are also great for increasing your folate, fiber, vitamin K, and vitamin C intake too. Need more artichoke ideas? Try my Easy Instant Pot Artichokes with Butter Sauce.

Grape Tomatoes: Eating tomatoes is perfect for adding some vitamin C, potassium, fiber, and folate to your diet. Plus, they just taste so darn good too. One of my favorite tomato recipes is my Bruschetta with Feta and Tomato recipe.

Cheese: I usually add Pepperjack and Mozzarella cheese to my antipasto salads. Cheese is rich with calcium, protein, riboflavin, zinc, phosphorus, and more. Try out these Easy Cheese and Herb Scones because they are packed with cheese and taste fantastic.

CAN I SAVE LEFTOVER ANTIPASTO SALAD?

Yes, of course! Antipasto salad makes a fabulous meal as leftover too. I do need to mention that you shouldn't add the dressing until right before serving. If you add the dressing and save the salad, you will notice that the lettuce will wilt.

When I am making enough to have leftovers, we will set out all the salad toppings and lettuce like a buffet. Then add all your favorite toppings and drizzle with the dressing. Then anything leftover you can put in the fridge in separate containers. It keeps it fresher and lasts longer.

SO TELL ME…

Do you prefer your salads to be zesty or sweet? Have you ever tried an antipasto salad before? How often do you eat salads?

Thank you so much for stopping by. As always, I would love to hear your thoughts in the comments section below. Have a great weekend!

Antipasto Salad

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Course: Salad

Cuisine: Italian

Prep Time: 15

Servings:

Calories: 372kcal

Ingredients

5 ounces salami
5 ounces mini pepperoni
2 jars olives
Marinated artichoke hearts 12 ounces
Grape tomatoes
Lettuce – Any variety you like
8 ounces Mozzarella Cubes
8 ounces Pepper Jack Cubes
½ - 1 cup Banana Peppers
Parsley optional

Dressing Ingredients

⅓ Cup olive oil
2 Tablespoons Balsamic Vinegar
1 Teaspoon lemon juice
1 Tablespoon Dijon Mustard
2 Cloves Minced Garlic
Salt to taste
Pepper to taste

Instructions

Prepare the dressing by whisking together all the ingredients.
Assemble the salad by first adding the lettuce on the bottom.
Add meats, cheese, artichoke hearts, tomatoes, banana peppers, olives, and parsley together.
Toss salad with tongs. Then, drizzle dressing on top and toss again.

Notes

You can easily swap out any of the ingredients to fit your preferences. Mushrooms, bell peppers, sun-dried tomatoes, green onions, and Colby cheese are all ideas to consider.
For meal prepping, chop and dice all the ingredients and keep them separate until you are ready to serve. The dressing can be made up to a week in advance. You can make as many batches as you want.
This is a very large salad and makes great leftovers. Once the dressing is added it will wilt the lettuce faster as it sits in the fridge.