Italian Antipasto Salad Recipe

About the Recipe

Bring the flavors of a classic Italian antipasto platter to your table with this fresh and colorful Italian Antipasto Salad. Loaded with chickpeas, marinated-style vegetables, mozzarella, savory meats, and a zesty homemade vinaigrette, this easy salad is perfect for lunch, dinner, potlucks, or meal prep. Every bite is packed with bold Italian flavors, making it a satisfying gluten-free meal or side dish.

Prep Time

15 minutes

Cook Time

0 minutes

Total Time

15 minutes

Yield

6 servings

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Ingredients

Salad

2 (15-ounce) cans chickpeas, rinsed and drained

1 (14-ounce) can artichoke hearts, drained and quartered

2 cups baby spinach, packed

8 ounces fresh mozzarella balls, quartered

½ cup grape tomatoes, halved

4 ounces sliced salami or pepperoni, quartered

¼ cup sliced black olives

¼ cup sliced peperoncini

¼ cup red onion, thinly sliced

Italian Vinaigrette

¼ cup extra-virgin olive oil

¼ cup red wine vinegar

½ teaspoon Italian seasoning

1 garlic clove, minced

1 tablespoon Dijon mustard

½ teaspoon red pepper flakes

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

Preparation

Step 1: Prepare the Vinaigrette

In a large serving bowl, whisk together the extra-virgin olive oil, red wine vinegar, Italian seasoning, minced garlic, and Dijon mustard until well combined.

Add the red pepper flakes, kosher salt, and black pepper. Whisk again until the dressing is smooth and emulsified.

Step 2: Assemble the Salad

Add the chickpeas, artichoke hearts, baby spinach, mozzarella balls, grape tomatoes, salami or pepperoni, black olives, peperoncini, and red onion to the bowl with the vinaigrette.

Step 3: Toss and Serve

Gently toss all ingredients until evenly coated with the dressing.

Allow the salad to rest for 5 to 10 minutes before serving so the flavors can meld together.

Serve immediately or refrigerate until ready to enjoy.

Notes

For a heartier meal, serve this antipasto salad over romaine lettuce or mixed greens.

Marinated artichoke hearts can be substituted for canned artichoke hearts for even more flavor.

This salad can be prepared several hours in advance and stored in the refrigerator. Toss again before serving.

For a gluten-free antipasto salad, always verify that the salami, pepperoni, Dijon mustard, and other packaged ingredients are certified gluten-free.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.