27+ Irresistible Italian Antipasto Salad Recipes to Elevate Your Table

Italian cuisine is celebrated worldwide for its rich flavors, vibrant ingredients, and culinary artistry, and antipasto salads embody the essence of these qualities.

The term “antipasto” translates to “before the meal,” making these salads the perfect prelude to any Italian feast.

However, their appeal extends far beyond appetizers.

With a delightful blend of fresh greens, savory meats, marinated vegetables, tangy cheeses, and zesty dressings, Italian antipasto salads can serve as satisfying main courses, side dishes, or party staples.

In this roundup of 27+ Italian Antipasto Salad Recipes, you’ll discover an array of creative and mouthwatering options.

From classic renditions featuring cured meats and mozzarella to innovative twists with roasted vegetables and seafood, there’s something for every palate.

Whether you’re hosting a dinner party, preparing a quick weeknight meal, or looking for a dish that impresses, these recipes offer versatility, elegance, and irresistible Italian flavors.

27+ Irresistible Italian Antipasto Salad Recipes to Elevate Your Table

Italian antipasto salads are more than just a starter; they are a celebration of flavor, texture, and tradition.

With endless possibilities for customization, these salads can cater to a variety of tastes and dietary preferences.

Whether you lean toward hearty, protein-packed salads or lighter, veggie-forward creations, this collection of 27+ Italian Antipasto Salad Recipes has you covered.

Bring a taste of Italy to your table with these irresistible salads.

They not only showcase the best of Mediterranean ingredients but also provide an easy way to elevate any meal.

Whether you’re serving them at a festive gathering or indulging on a quiet evening, these antipasto salads are sure to delight.

Dive into these recipes and let the vibrant flavors transport you straight to an Italian piazza. Buon appetito!

Classic Italian Antipasto Salad

A Classic Italian Antipasto Salad is a delightful medley of bold flavors, vibrant colors, and diverse textures. This salad is a perfect starter for any Italian-inspired meal, combining cured meats, cheese, marinated vegetables, and olives for an irresistible taste experience. Whether you’re hosting a dinner party or preparing a family meal, this recipe is sure to impress.

Ingredients:

• 4 cups mixed greens (arugula, romaine, radicchio)
• 1/2 cup cherry tomatoes, halved
• 1/2 cup marinated artichoke hearts, chopped
• 1/4 cup black olives, pitted
• 1/4 cup green olives, pitted
• 1/4 cup roasted red peppers, sliced
• 1/2 cup mozzarella balls (bocconcini)
• 1/4 cup salami, thinly sliced
• 1/4 cup prosciutto, torn into pieces
• 2 tbsp balsamic vinegar
• 3 tbsp extra virgin olive oil
• Salt and pepper to taste

Instructions:

1. Wash and dry the greens thoroughly, then arrange them on a large platter.
2. Layer the cherry tomatoes, artichoke hearts, black olives, green olives, and roasted red peppers evenly over the greens.
3. Distribute the mozzarella balls, salami slices, and prosciutto pieces across the salad.
4. Drizzle the balsamic vinegar and olive oil over the top, ensuring an even coating.
5. Season with salt and freshly cracked black pepper.
6. Toss gently before serving or leave it arranged for a visually stunning presentation.

The Classic Italian Antipasto Salad is a timeless dish that offers a harmonious blend of flavors and textures. It’s versatile enough to pair with any meal or stand alone as a light lunch. The balance of salty, tangy, and creamy elements ensures that each bite is as satisfying as the last.

Mediterranean Antipasto Salad with Grilled Vegetables

This Mediterranean-inspired antipasto salad takes a modern twist on the traditional Italian recipe by incorporating grilled vegetables. The smoky, charred flavors from zucchini, eggplant, and bell peppers complement the classic antipasto elements, creating a wholesome and vibrant dish perfect for summer gatherings.

Ingredients:

• 3 cups baby spinach and arugula mix
• 1 zucchini, sliced into rounds
• 1 eggplant, sliced into rounds
• 1 red bell pepper, quartered
• 1/2 cup cherry tomatoes
• 1/4 cup Kalamata olives
• 1/4 cup marinated feta cheese
• 2 tbsp capers, rinsed
• 1/4 cup thinly sliced pepperoni
• 3 tbsp olive oil (for grilling)
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1/2 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Heat a grill or grill pan over medium heat. Brush zucchini, eggplant, and bell pepper slices with olive oil and grill until tender and slightly charred, about 3-4 minutes per side. Set aside to cool.
2. Arrange the spinach and arugula mix on a serving plate.
3. Add grilled vegetables, cherry tomatoes, Kalamata olives, marinated feta, capers, and pepperoni slices.
4. In a small bowl, whisk together red wine vinegar, olive oil, Dijon mustard, oregano, salt, and pepper.
5. Drizzle the dressing over the salad and toss gently.

The Mediterranean Antipasto Salad with Grilled Vegetables is a celebration of summer flavors. The smokiness of the grilled vegetables pairs beautifully with the briny olives and creamy feta. It’s a refreshing and hearty option for any antipasto lover looking to explore beyond the traditional.

Deconstructed Antipasto Salad Platter

For those who enjoy a build-your-own experience, the Deconstructed Antipasto Salad Platter offers the perfect solution. This recipe allows each guest to customize their own salad, making it an interactive and fun addition to any gathering. With a variety of toppings arranged on a platter, it’s a feast for the eyes and the palate.

Ingredients:

• 2 cups arugula
• 2 cups romaine lettuce
• 1/4 cup cherry tomatoes
• 1/4 cup marinated mushrooms
• 1/4 cup marinated artichokes
• 1/4 cup sliced pepperoncini
• 1/4 cup prosciutto slices
• 1/4 cup soppressata slices
• 1/4 cup shredded Parmesan cheese
• 1/4 cup mozzarella cubes
• 1/4 cup balsamic glaze
• Olive oil and vinegar for drizzling

Instructions:

1. Arrange the arugula and romaine lettuce on one side of a large platter or wooden board.
2. Place each topping (tomatoes, mushrooms, artichokes, pepperoncini, meats, cheeses) in separate sections around the greens.
3. Provide small bowls of olive oil, vinegar, and balsamic glaze for guests to dress their salads as they prefer.

The Deconstructed Antipasto Salad Platter is a fun and engaging way to serve this Italian classic. Guests will love personalizing their salads while enjoying the array of flavors. This versatile approach ensures that everyone gets exactly what they want, making it a crowd-pleaser for any occasion.

Rustic Antipasto Salad with White Beans

This Rustic Antipasto Salad with White Beans brings a hearty and protein-packed twist to the traditional recipe. Combining creamy cannellini beans, fresh greens, and classic antipasto ingredients, it offers a satisfying, flavorful option that works as a starter or a light main course. The addition of white beans provides a delightful creaminess, making this dish both comforting and refreshing.

Ingredients:

• 3 cups mixed greens (spinach, arugula, romaine)
• 1 cup canned cannellini beans, rinsed and drained
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup marinated olives (black and green)
• 1/4 cup sliced red onion
• 1/2 cup diced provolone cheese
• 1/4 cup Genoa salami, diced
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1/2 tsp dried basil
• Salt and pepper to taste

Instructions:

1. Arrange the mixed greens on a serving plate.
2. Top with cannellini beans, sun-dried tomatoes, olives, red onion, provolone cheese, and diced salami.
3. In a small bowl, whisk together olive oil, red wine vinegar, dried basil, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to combine.

The Rustic Antipasto Salad with White Beans is a balanced dish that’s as nutritious as it is delicious. The creamy white beans and savory toppings create a delightful harmony of textures and flavors, making it a perfect addition to any meal or as a stand-alone dish for a casual lunch.

Zesty Antipasto Salad with Fresh Herbs

For an antipasto salad bursting with freshness, this Zesty Antipasto Salad with Fresh Herbs is a standout. The combination of classic antipasto elements with aromatic herbs like parsley and basil elevates the flavors to a whole new level. This salad is ideal for garden parties or any occasion where you want to showcase vibrant, herby notes.

Ingredients:

• 3 cups arugula and romaine mix
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, torn
• 2 tbsp fresh parsley, chopped
• 1/2 cup marinated artichoke hearts, quartered
• 1/4 cup Kalamata olives
• 1/4 cup Parmesan shavings
• 1/4 cup capicola ham, sliced thin
• 3 tbsp lemon juice
• 3 tbsp olive oil
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Spread the arugula and romaine mix on a platter or in a salad bowl.
2. Scatter the cherry tomatoes, basil leaves, parsley, artichoke hearts, olives, Parmesan shavings, and capicola over the greens.
3. In a small bowl, whisk together lemon juice, olive oil, garlic powder, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to coat.

This Zesty Antipasto Salad with Fresh Herbs offers a refreshing and aromatic twist on the classic recipe. The bright citrus dressing and fresh herbs make it a lively and fragrant dish that’s perfect for spring and summer entertaining.

Antipasto Salad with Orzo Pasta

This Antipasto Salad with Orzo Pasta is a fusion of a pasta salad and a classic antipasto. The orzo serves as a hearty base, while the traditional antipasto toppings provide bursts of flavor. It’s perfect for picnics, potlucks, or as a versatile side dish.

Ingredients:

• 1 cup orzo pasta, cooked and cooled
• 2 cups mixed greens
• 1/4 cup cherry tomatoes, halved
• 1/4 cup diced roasted red peppers
• 1/4 cup sliced black olives
• 1/4 cup diced mozzarella cheese
• 1/4 cup diced soppressata
• 2 tbsp balsamic vinegar
• 3 tbsp olive oil
• 1 tsp Italian seasoning
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the cooked orzo pasta with the greens, tomatoes, roasted red peppers, olives, mozzarella, and soppressata.
2. In a small bowl, whisk together balsamic vinegar, olive oil, Italian seasoning, salt, and pepper.
3. Pour the dressing over the salad and toss until everything is evenly coated.

The Antipasto Salad with Orzo Pasta is a crowd-pleaser that combines the heartiness of pasta with the bold flavors of antipasto. It’s a versatile and satisfying dish, perfect for any occasion, whether casual or formal.

Caprese Antipasto Salad

The Caprese Antipasto Salad combines the classic flavors of a Caprese salad with the savory elements of an antipasto. Juicy tomatoes, creamy mozzarella, and fragrant basil are elevated by the addition of olives, cured meats, and a tangy balsamic drizzle. This vibrant and flavorful dish is perfect for those who appreciate simple yet bold Italian flavors.

Ingredients:

• 3 cups mixed greens (spinach, arugula, and baby kale)
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh mozzarella balls (bocconcini), halved
• 1/4 cup fresh basil leaves, torn
• 1/4 cup Kalamata olives, pitted
• 1/4 cup thinly sliced prosciutto, rolled
• 2 tbsp balsamic glaze
• 3 tbsp extra virgin olive oil
• Salt and freshly ground black pepper to taste

Instructions:

1. Arrange the mixed greens on a large serving platter.
2. Add the cherry tomatoes, mozzarella balls, basil leaves, and Kalamata olives over the greens.
3. Place the rolled prosciutto slices around the salad for a decorative touch.
4. Drizzle the balsamic glaze and olive oil over the salad.
5. Season with salt and pepper before serving.

The Caprese Antipasto Salad is a delightful fusion of two iconic Italian dishes. Its balance of creamy, tangy, and salty flavors makes it a versatile addition to any meal, perfect as a starter or a light main course.

Antipasto Salad with Marinated Shrimp

For seafood lovers, this Antipasto Salad with Marinated Shrimp offers a unique twist on the traditional antipasto. Tender shrimp marinated in garlic and herbs bring a fresh, oceanic flavor to the dish, blending beautifully with classic antipasto ingredients like olives, artichokes, and roasted peppers. This salad is perfect for summer gatherings or elegant dinners.

Ingredients:

• 1/2 pound large shrimp, peeled and deveined
• 2 cloves garlic, minced
• 2 tbsp lemon juice
• 3 tbsp olive oil
• 1 tsp dried oregano
• 3 cups mixed greens
• 1/4 cup marinated artichoke hearts, chopped
• 1/4 cup roasted red peppers, sliced
• 1/4 cup pitted black olives
• 1/4 cup shaved Parmesan cheese
• Salt and pepper to taste

Instructions:

1. In a small bowl, combine garlic, lemon juice, olive oil, oregano, salt, and pepper. Add the shrimp and let it marinate for 20 minutes.
2. Heat a skillet over medium heat and cook the shrimp for 2-3 minutes on each side until pink and cooked through. Set aside to cool.
3. Arrange the mixed greens on a serving platter.
4. Top with artichoke hearts, roasted red peppers, black olives, and Parmesan cheese.
5. Add the cooked shrimp to the salad and drizzle with any remaining marinade as dressing.

The Antipasto Salad with Marinated Shrimp is a refreshing and elegant dish that’s both light and satisfying. The succulent shrimp and bold antipasto flavors make it a standout choice for any seafood enthusiast.

Antipasto Salad with Grilled Chicken

This Antipasto Salad with Grilled Chicken offers a hearty and protein-rich twist on the classic recipe. Juicy grilled chicken breast pairs beautifully with the savory elements of antipasto, creating a well-rounded dish that can serve as a main course. Packed with bold flavors and fresh ingredients, this salad is both delicious and nutritious.

Ingredients:

• 1 large chicken breast, seasoned and grilled
• 4 cups mixed greens (romaine, spinach, and arugula)
• 1/4 cup cherry tomatoes, halved
• 1/4 cup marinated olives
• 1/4 cup diced provolone cheese
• 1/4 cup roasted red peppers, sliced
• 1/4 cup sliced pepperoncini
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1/2 tsp dried Italian seasoning
• Salt and pepper to taste

Instructions:

1. Grill the chicken breast until fully cooked, then let it rest for 5 minutes before slicing into thin strips.
2. Arrange the mixed greens on a serving platter.
3. Add the cherry tomatoes, olives, provolone cheese, roasted red peppers, and pepperoncini over the greens.
4. Top the salad with the sliced grilled chicken.
5. In a small bowl, whisk together olive oil, red wine vinegar, Italian seasoning, salt, and pepper.
6. Drizzle the dressing over the salad and toss gently before serving.

The Antipasto Salad with Grilled Chicken is a robust and satisfying dish that’s perfect for a healthy lunch or dinner. The combination of fresh vegetables, tangy accents, and savory grilled chicken ensures a well-rounded and flavorful meal.

Antipasto Salad with Tortellini

This Antipasto Salad with Tortellini is a hearty and flavorful dish that combines tender cheese-filled pasta with classic antipasto ingredients. Perfect for potlucks, picnics, or as a complete meal, the tortellini adds a satisfying texture that takes this salad to the next level.

Ingredients:

• 2 cups cooked cheese tortellini, cooled
• 2 cups mixed greens (arugula, spinach, and romaine)
• 1/4 cup cherry tomatoes, halved
• 1/4 cup diced salami
• 1/4 cup mozzarella pearls
• 1/4 cup marinated artichoke hearts
• 1/4 cup sliced black olives
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 1/2 tsp Italian seasoning
• Salt and pepper to taste

Instructions:

1. Place the mixed greens in a large salad bowl.
2. Add the cooked tortellini, cherry tomatoes, salami, mozzarella pearls, artichoke hearts, and olives.
3. In a small bowl, whisk together olive oil, red wine vinegar, Italian seasoning, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine.

The Antipasto Salad with Tortellini is a delightful fusion of pasta and salad that’s packed with bold flavors and textures. Whether served as a side dish or a main course, it’s sure to impress your guests with its hearty and satisfying appeal.

Roasted Vegetable Antipasto Salad

This Roasted Vegetable Antipasto Salad brings a smoky, caramelized twist to the traditional antipasto. Featuring roasted zucchini, bell peppers, and eggplant, it’s a colorful and nutrient-packed dish that’s perfect for showcasing seasonal produce. The roasted vegetables add depth of flavor and a touch of warmth to this vibrant salad.

Ingredients:

• 1 cup roasted zucchini, sliced
• 1 cup roasted bell peppers, diced
• 1/2 cup roasted eggplant, cubed
• 3 cups mixed greens (baby spinach and arugula)
• 1/4 cup marinated olives
• 1/4 cup shaved Parmesan cheese
• 1/4 cup cherry tomatoes, halved
• 3 tbsp balsamic glaze
• 3 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss zucchini, bell peppers, and eggplant with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and caramelized. Let cool.
2. Arrange the mixed greens on a serving platter.
3. Top with roasted vegetables, olives, Parmesan cheese, and cherry tomatoes.
4. Drizzle balsamic glaze over the salad just before serving.

The Roasted Vegetable Antipasto Salad is a feast for the senses, with its smoky roasted vegetables and tangy balsamic glaze. This versatile dish can be served warm or cold, making it a fantastic option for any season or occasion.

Antipasto Salad with Grilled Vegetables and Goat Cheese

This Antipasto Salad with Grilled Vegetables and Goat Cheese is an elegant and flavorful dish that pairs smoky grilled vegetables with creamy goat cheese. The unique combination of textures and flavors makes it a standout choice for entertaining or as a luxurious starter.

Ingredients:

• 1 zucchini, sliced lengthwise
• 1 red bell pepper, halved
• 1 yellow squash, sliced lengthwise
• 3 cups mixed greens (arugula, spinach, and baby kale)
• 1/4 cup crumbled goat cheese
• 1/4 cup marinated artichoke hearts
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat a grill or grill pan over medium-high heat. Brush the zucchini, red bell pepper, and yellow squash with olive oil and season with salt and pepper. Grill for 3-4 minutes per side until charred and tender. Let cool slightly.
2. Chop the grilled vegetables into bite-sized pieces.
3. Arrange the mixed greens on a large platter.
4. Add the grilled vegetables, goat cheese, and artichoke hearts over the greens.
5. Drizzle with olive oil, balsamic vinegar, and garlic powder before serving.

The Antipasto Salad with Grilled Vegetables and Goat Cheese is a refined and flavorful dish that’s sure to impress. The smoky grilled vegetables and tangy goat cheese create a perfect balance, making this salad a standout addition to any meal or event.

Antipasto Salad with Orzo Pasta

This Antipasto Salad with Orzo Pasta combines the heartiness of pasta with the classic flavors of Italian antipasto. The tiny, tender orzo absorbs the tangy dressing, creating a salad that’s as satisfying as it is delicious. Perfect for picnics, potlucks, or a quick dinner, this dish offers a balanced mix of fresh vegetables, savory meats, and creamy cheese.

Ingredients:

• 1 cup cooked orzo, cooled
• 2 cups mixed greens
• 1/4 cup diced salami
• 1/4 cup mozzarella pearls
• 1/4 cup cherry tomatoes, halved
• 1/4 cup marinated artichoke hearts, chopped
• 1/4 cup Kalamata olives, pitted
• 2 tbsp red wine vinegar
• 3 tbsp olive oil
• 1 tsp Italian seasoning
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked orzo, salami, mozzarella, cherry tomatoes, artichoke hearts, and olives.
2. Arrange the mixed greens on a serving platter.
3. Spoon the orzo mixture over the greens.
4. In a small bowl, whisk together red wine vinegar, olive oil, Italian seasoning, salt, and pepper.
5. Drizzle the dressing over the salad and toss lightly to combine.

The Antipasto Salad with Orzo Pasta is a versatile and crowd-pleasing dish. Its hearty yet refreshing combination makes it an excellent choice for any occasion, whether it’s a family dinner or a festive gathering.

Antipasto Salad with Fresh Fennel and Orange

This Antipasto Salad with Fresh Fennel and Orange is a refreshing take on the traditional antipasto. The crisp fennel and juicy orange slices add a zesty brightness to the dish, complemented by savory meats and marinated olives. This salad is a delightful blend of sweet and savory flavors, perfect for spring and summer meals.

Ingredients:

• 1 bulb fennel, thinly sliced
• 1 large orange, peeled and segmented
• 2 cups arugula
• 1/4 cup thinly sliced prosciutto
• 1/4 cup marinated green olives
• 2 tbsp lemon juice
• 3 tbsp olive oil
• 1/2 tsp honey
• Salt and pepper to taste

Instructions:

1. Arrange the arugula on a serving platter.
2. Scatter the fennel slices and orange segments over the greens.
3. Add the prosciutto slices and olives.
4. In a small bowl, whisk together lemon juice, olive oil, honey, salt, and pepper.
5. Drizzle the dressing over the salad and toss gently before serving.

The Antipasto Salad with Fresh Fennel and Orange offers a light, citrusy twist that’s both vibrant and refreshing. The interplay of sweet, tangy, and savory flavors makes this salad a standout addition to any meal.

Antipasto Salad with Balsamic Chicken

This Antipasto Salad with Balsamic Chicken is a protein-packed dish that’s both hearty and flavorful. Juicy chicken marinated in balsamic vinegar pairs perfectly with the bold flavors of antipasto, making it a satisfying main course or an impressive starter for any Italian-inspired meal.

Ingredients:

• 2 chicken breasts, marinated in balsamic vinegar, olive oil, garlic, and Italian seasoning
• 3 cups mixed greens (spinach, romaine, and arugula)
• 1/4 cup roasted red peppers, sliced
• 1/4 cup mozzarella pearls
• 1/4 cup pitted black olives
• 1/4 cup cherry tomatoes, halved
• 2 tbsp balsamic glaze
• Salt and pepper to taste

Instructions:

1. Cook the marinated chicken breasts in a skillet or grill pan over medium heat until fully cooked. Let rest for 5 minutes, then slice into strips.
2. Arrange the mixed greens on a serving platter.
3. Add the roasted red peppers, mozzarella pearls, black olives, and cherry tomatoes over the greens.
4. Top with the sliced balsamic chicken.
5. Drizzle with balsamic glaze and season with salt and pepper before serving.

The Antipasto Salad with Balsamic Chicken is a robust and satisfying dish that’s perfect for any occasion. The tangy balsamic chicken and savory antipasto elements come together beautifully, making it a favorite for both casual and formal gatherings.

Note: More recipes are coming soon!