My version of a classic Italian Antipasto Salad! Plenty of pepperoni and cheese on a bed of crunchy vegetables topped with a homemade red wine vinaigrette.

Antipasto Salads kind of feel like anti-salads to me.

In a good way! In the best way possible, actually.

While they contain loads of vegetables, they typically have a few “fun” ingredients such as pepperoni and cheese that make them SO much better than any other salad.

Italian Antipasto Salad ingredients in a clear bowl.

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Because not nearly enough salads have olives these days. And somehow there are as many as, or more, toppings than lettuce in an Antipasto Salad. And who doesn’t love toppings?!

I started with a bed with green leaf lettuce and added mini pepperonis (mini pepperonis are available in my part of the world, so I try to use them whenever possible out of deference to those less fortunate… hi Australia!).

Italian Antipasto Salad in a clear bowl.

I also LOVE black olives (or any olive) and lots of thickly-shredded mozzarella cheese. Juicy tomatoes and thinly sliced onions tie up any loose ends. After all, to qualify as a “salad” I’m aiming for 50% vegetable matter.

Let’s not forget a few obligatory pepperoncini, too.

The simplest red wine vinaigrette make a perfect dressing. Just 5 ordinary pantry ingredients whisked together and you’re set to go! A good red wine vinaigrette doesn’t need anything else.

Italian Antipasto Salad in a clear bowl with some being scooped out.

Italian Antipasto Salad ingredients in a clear bowl. o Salad! Plenty of pepperoni and cheese on a bed of crunchy vegetables topped with a homemade red wine vinaigrette.

Antipasto Salad

My version of a classic Italian Antipasto Salad! Plenty of pepperoni and cheese on a bed of crunchy vegetables topped with a homemade red wine vinaigrette.
5 from 1 vote
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Servings 4 servings
Course Salad
Cuisine Italian
Calories 177

Ingredients 

For the dressing:

  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper

For the salad:

  • 1 head lettuce shredded
  • 1 cup grape tomatoes halved
  • ½ red onion thinly sliced
  • ½ cup pitted black olives sliced
  • ½ cup mini pepperoni
  • ½ cup mozzarella cheese shredded
  • 3 to 4 pepperoncini
  • Salt and freshly ground black pepper

Instructions 

  • To make the dressing: In a small bowl whisk together olive oil, vinegar, Dijon mustard, and oregano. Season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper). Store covered in the refrigerator and use within 4 days.
  • To make the salad: In a large bowl, combine lettuce, tomatoes, onion, olives, pepperoni, cheese, and pepperoncini.
  • Drizzle with Red Wine Vinaigrette and toss until evenly coated. Season to taste with additional salt and pepper.

Nutrition

Calories: 177kcalCarbohydrates: 10gProtein: 9gFat: 12gSaturated Fat: 4gTrans Fat: 1gCholesterol: 26mgSodium: 621mgPotassium: 451mgFiber: 4gSugar: 6gVitamin A: 1445IUVitamin C: 18mgCalcium: 124mgIron: 1mg
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    1. Hey Paul! I just emailed it to you. Sometimes it gets lost in spam. If you don’t see it, please let me know. So sorry about that, and thanks for letting me know.

  1. So delish! Antipasto anything is my favorite! Salads, subs, wraps…YUM! And that red wine vinaigrette has got my mouth watering ;)5 stars

    1. It’s a salad that doesn’t feel like a salad! I always order these when I go out to restaurants. :D Or when I USED to go out to restaurants, pre-kids ha ha. Have a great week Patty and thanks!