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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Antipasto salad in a bowl with spoons

Antipasto Salad

Posted by: Ari Laing

This quick and simple antipasto salad is loaded with Italian cold cuts, fresh mozzarella cheese, marinated veggies, olives, and then tossed with a seriously flavorful Italian vinaigrette. You'll love this no cook recipe for summer cookouts, picnics, or easy meal prep. Serve mixed with potatoes or pasta for a summer salad that guests will fight over! GF

recipe +-

Posted by: Ari Laing
Antipasto salad in a bowl with spoons
Print Recipe
5 from 1 vote

Antipasto Salad

This quick and simple antipasto salad is loaded with Italian cold cuts, fresh mozzarella cheese, marinated veggies, olives, and then tossed with a seriously flavorful Italian vinaigrette. You'll love this no cook recipe for summer cookouts, picnics, or easy meal prep. GF
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Course: Dinner, Lunch
Cuisine: American, Italian
Keyword: Italian cold cuts, Italian viniagrette, mozzarella cheese
Servings: 8 servings
Calories: 366kcal
Author: Ari Laing

Ingredients

  • 4 oz (¼ lb) salami thinly sliced and cut into ¼-½" pieces
  • 4 oz (¼ lb) mortadella thinly sliced and cut into ¼-½" pieces
  • 4 oz (¼ lb) pepperoni cut into ¼" pieces
  • 8 oz fresh mozzarella cut into ¼" pieces
  • 7 oz olives about 1 cup
  • 4 oz roasted red pepper strips about ½ cup
  • ½ sweet onion minced or grated
  • 2 Tbsp basil thinly sliced, for serving

For The Italian Vinaigrette

  • ¼ cup extra virgin olive oil
  • 2 Tbsp red wine vinegar
  • 1 Tbsp fresh lemon juice
  • 1 clove garlic minced
  • 1 tsp Dijon mustard
  • 1 tsp dried oregano
  • ½ tsp granulated sugar
  • ½ tsp Kosher salt

Instructions

  • Combine ingredients. Add sliced or cubed Italian meats, mozzarella, olives, roasted red peppers, and onion in a large mixing bowl.
    Dressing antipasto with italian viniagrette
  • Make the dressing. Place all vinaigrette ingredients in a measuring cup and whisk until blended. Alternatively, you can place everything in a mason jar, seal tightly with a lid, then shake vigorously.
    Italian vinaigrette in a measuring cup
  • Dress the salad, then serve or marinate. Pour the Italian vinaigrette on top, then toss to evenly coat. Add thinly sliced basil, toss once more, then taste and adjust seasoning as needed. Either serve immediately or cover and refrigerate until needed. Antipasto salad will keep for 1 week.
    Italian antipasto salad with mortadella

Notes

  • If you're planning to serve this as an antipasto pasta salad or potato salad, we recommend doubling the Italian vinaigrette. You may not need all of it, but both pasta and potatoes will absorb a lot of the liquid, and nobody wants a dry salad!

Nutrition

Calories: 366kcal | Carbohydrates: 5g | Protein: 16g | Fat: 32g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 1659mg | Potassium: 204mg | Fiber: 1g | Sugar: 2g | Vitamin A: 394IU | Vitamin C: 9mg | Calcium: 180mg | Iron: 1mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!