I am so excited to share this Antipasto Salad. It’s great for a Sunday Dinner. It feels so indulgent and delicious. What makes it so wonderful is that it is easy to assemble. It has quite a few ingredients, but it doesn’t take much time. It’s the perfect for a celebration salad that you can enjoy any time of the year.

close up on the salad

What to put into your Antipasto Salad

To start your antipasto salad, you want to choose your greens. You can use any that you would like. We used slightly softer lettuce baby romaine and arugula. For more flavor, we also added radicchio. It has a strong flavor, so I like thin slices of it. This makes every bite totally balanced and tasty.

antipasto salad prep

For the toppings, I brought in some saltier flavors with California green olives, salami, pepperoncini, peppadew peppers, and Marinated Onions. I love a salad that is more savory, and these deep, beautiful flavors blend perfectly. Once you have your toppings, we can add in cheese. This is a celebration antipasto salad, so I’m not holding back in this department. I used Manchego, grated parmesan, mozzarella pearls, and parmesan crisps on top. It sounds like a lot, but with all of the toppings in this salad, it perfectly complements them.

What Dressing To Use on Your Salad

charred scallion dressing prep

Our antipasto salad is great with just red wine vinegar and Marinated Onion oil. But because we are celebrating with this salad, I decided to add my Charred Scallion Dressing too. You don’t need much, but the little bit of creaminess was the perfect final touch.

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antipasto salad in an everything bowl

Perfect for Sunday Antipasto Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Teri Turner
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Salad
  • Diet: Gluten Free
Print Recipe

Description

This Antipasto Salad is a great celebration salad for the holidays. It’s easy to prep but feels extravagant and indulgent in the best way!

Ingredients

For the Salad:

6 ounces of your choice of greens, we used baby romaine and arugula

Kosher Salt

Marinated Red Onions and its oil

1 can of California green olives, halved

1 cup store bought Parmesan crisps, crumbled

1 cup thinly sliced radicchio lettuce

3 ounces thin sliced salami, slivered

¾ cup cherry tomatoes, halved

¾ cup thinly sliced pepperoncini peppers

½ cup thinly sliced peppadew peppers

½ cup mozzarella pearls, or regular mozzarella cut into bite-size pieces

½ cup (½-inch cubed) Manchego cheese

1/4 cup grated parmesan cheese

3 tablespoons red wine vinegar

Freshly ground black pepper
Charred Scallion Dressing, optional

Instructions

Assemble the Salad:

In a large bowl, add the greens and sprinkle with salt. If your greens are big, tear the leaves into smaller pieces. Sprinkle salt and add about 3 tablespoons of Marinated Red Onion oil and around ½ cup of marinated red onions. Add the olives, Parmesan crisps, radicchio, salami, tomatoes, pepperoncini, peppadew, mozzarella, Manchego, and grated parmesan. Toss to fully combine. Add more marinated onion oil until salad is fully coated and red wine vinegar. Season to taste with more salt and freshly ground black pepper.

 

Serve with the Charred Scallion dressing on the side and enjoy!

 

Note: This salad is also perfect without the Charred Scallion Dressing, but we love it with a few spoonfuls!