My Perfect for Sundays Antipasto Salad is the epitome of deliciousness. The combination of ingredients, elevated by my delectable Charred Scallion Dressing, makes this salad truly a masterpiece. This amazingly rich nondairy dressing has gone viral for us on Instagram, and when you make it you will totally see why it’s so popular. It’s a magnificent next-level Magic Elixir.

antipasto salad in an everything bowl

How Teri Found Sunday Salads

Visiting Farina’s Supper Club for my weekly date night with Roy has almost made us feel like part of Joe and Yvonne’s family. I fell in love with their Sunday Salads, so of course I was inspired to create my own version, because that’s just what I love to do! My Antipasto Salad embodies all the joy of sharing food with friends, whether you’re bringing it as a dish to a potluck or serving it at home to circle around on a Sunday. Since it’s a no-cook dish, you can do the prep ahead and store the individual elements in separate jars. It’s so easy to make and super convenient to assemble when you’re ready to eat. Not only that, but it looks spectacular. Here is a photograph of the fabulous Yvonne Farina & me at their opening of Farina’s Belly Flop.

teri & yvonne in teal room

An Easy Salad That Takes No Time!

This salad is fantastic when you’re spending the weekend away and sharing a meal on Saturday night. You can do all your chopping in advance. It’s easy to prep on Friday before you leave and just whip it together at your destination the next day. Assembly is easy. This salad is perfect for any season.

I was so excited to see the viral response to this recipe that we made several versions. There’s a Whole30 and a vegan version. All are delicious and soul satisfying. It’s an amazing entree for a Sunday lunch or early dinner, but if you prefer a more substantial meal, follow it with spaghetti and meatballs, a
steak, or a roasted chicken.

Shredded beef, cherry tomatoes, sliced onions, marinated artichokes, radicchio, yellow peppers, olives, grated cheese, and fresh mozzarella in bowls.
Cream cheese, mozzarella, and parmesan cheese in bowls for cheese-filled recipes. Fresh ingredients for delicious, cheesy dishes.
Fresh mixed greens and vegetables for a healthy salad recipe.

Making This Salad. Let’s Go!

To make your Antipasto Salad, first choose your greens. There are truly no limitations. We used baby romaine and arugula, which are slightly softer lettuces. For more flavor, we also added radicchio. It’s fairly strong, so I prefer thin slices. This variety of greens makes every bite balanced and robust.

Fresh colorful vegetable salad with shredded cabbage and cherry tomatoes.
Start adding prepped ingredients into your bowl.
add the olives
Add remaining ingredients.
september adding dressing to salad
Top the salad off with the dressing.
add the pepperoncini and meats into yellow bowl
Serve & enjoy!

I added saltier flavors like California green olives, salami, pepperoncini, peppadew peppers, and my Marinated Red Onions. I love a more savory salad, and these deep flavors blend perfectly with the greens. Once you’ve added the toppings, consider your cheese options. Since this is a celebration Antipasto Salad, I didn’t hold back. I topped the salad with Manchego, grated parmesan, mozzarella pearls, and parmesan crisps. That may sound like a lot of cheese but this combination perfectly complements the other toppings.

Make sure to also check out my high-protein grinder salad! I like to think of it as a mini antipasto salad.

If you make this Antipasto Salad, make sure you rate and review it below! If you’re looking for more inspiration, sign up for our Friday Favorites newsletter, and follow along on Pinterest and Instagram to join in all the fun!

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antipasto salad in an yellow 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!

The Best Antipasto Salad Recipe To Try Now


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Food is my love language, and this book is a guide to getting you in the kitchen with me, rolling up your sleeves, and reigniting your passion for everyday cooking. Woven throughout the book are my Teri’s Tips as well.

This cookbook is a love letter to my mother because it offers the recipe for a well-lived life.

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