This is a straightforward homemade version of Olive Garden Antipasto Salad — it’s salty, tangy, packed with cheese and meat, and honestly just hits different straight from the fridge. No stove, no stress. Just chop, toss, chill. Total chaos in a bowl (in the best way).
Jump to RecipeQuick Summary
- Prep time: 15 mins
- Cook time: 0 mins
- Flavor: briny, cheesy, vinegary, bold
- Great for: summer dinners, snacking, pretending you’re in Italy
Why I Like This Recipe
This one? Yeah, it’s my no-cook survival food when I refuse to turn the oven on. Meats, cheeses, a whole lot of olives — it’s like if a deli and a garden had a baby. It’s messy, cold, a little greasy. I love it.
Ingredients
- 8 oz Genoa salami, bite-sized
- 8 oz sopressata (or any hard salami), bite-sized
- 8 oz sharp provolone, bite-sized
- 8 oz fresh mozzarella, bite-sized
- 2 big tomatoes, chopped
- 1 can (14 oz) artichokes, drained, chopped
- ½ jar (12 oz) roasted red peppers, sliced
- ½ cup Kalamata olives, pitted, chopped
- ¼ cup green olives, pitted, chopped
- 1 Tbsp olive oil
- 3 Tbsp red wine vinegar
- Black pepper to taste
- ¼ cup fresh basil, torn up
How To Make Antipasto Salad
- Chop everything: Meats, cheeses, tomatoes, artichokes — bite-sized. Don’t stress about symmetry.
- Red pepper moment: Slice ‘em up, toss them in. Add a splash (like 3 Tbsp) of their juice too.
- Olives: Rough chop both kinds. In they go.
- Dressing time: Olive oil first, then red wine vinegar.
- Season: Black pepper, be generous. Salt? Don’t — the salami’s got you.
- Mix mix mix: Until your bowl’s a beautiful mess.
- Fridge time: Chill it for at least 30 mins if you can wait.
- Basil last: Tear fresh basil right before serving so it doesn’t go sad and slimy.
Tips for Success
- Use the oil from the roasted peppers — adds extra zing.
- Let it chill. It’s better cold, trust.
- Cut things small — bite-sized = better fork balance.
- Add basil last. Always last.
Storage and Reheating
- Fridge: Covered, up to 3 days.
- Freezer: Nope, don’t even try.
- Reheat: LOL, no — it’s a salad.
FAQs
Sure, but it won’t slap the same.
Leave them out. Add pepperoncini or capers maybe?
Yep, just keep basil separate ‘til serving.
Balsamic’s too sweet. Try white wine vinegar or lemon juice.
Ditch the meat, add marinated chickpeas or grilled zucchini.
Common Mistakes and How to Dodge Them
- Adding basil too early. It wilts and looks sad.
- Overdressing. It’s not soup — go light, taste as you go.
- Too big pieces. Make it fork-manageable.
- Skipping the red pepper juice. It adds a tangy punch.
- Not chilling. The flavors need time to mingle. Trust me.
Nutrition Facts (Per Serving)
- Calories: 390
- Total Fat: 31g
- Saturated Fat: 12g
- Cholesterol: 65mg
- Sodium: 1050mg
- Potassium: 290mg
- Total Carbohydrate: 5g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 20g
Antipasto Salad Recipe
Course: DinnerCuisine: Italian-AmericanDifficulty: Easy10
servings15
minutes3990
kcalA no-cook, salty-tangy-chunky salad loaded with meats, cheeses, and pickled things. Cold and chaotic in the best way.
Ingredients
8 oz Genoa salami, bite-sized
8 oz sopressata (or any hard salami), bite-sized
8 oz sharp provolone, bite-sized
8 oz fresh mozzarella, bite-sized
2 big tomatoes, chopped
1 can (14 oz) artichokes, drained, chopped
½ jar (12 oz) roasted red peppers, sliced
½ cup Kalamata olives, pitted, chopped
¼ cup green olives, pitted, chopped
1 Tbsp olive oil
3 Tbsp red wine vinegar
Black pepper to taste
¼ cup fresh basil, torn up
Directions
- Cut salami, cheeses, tomatoes, artichokes into bite-sized pieces.
- Slice red peppers, toss in with 3 Tbsp of their juice.
- Add chopped olives.
- Drizzle with olive oil and vinegar.
- Season with pepper. Mix it up.
- Chill in fridge.
- Right before serving, tear in basil.
Notes
- Cut everything small.
- Don’t add basil early.
- Use pepper juice — trust me.
- Better after it chills a bit.
