Name: Antipasto Artichoke Salad with Basil Vinaigrette
Prep time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Italian
Ingredients: 2 cans (14 oz each) artichoke hearts, drained and halved; 1 cup cherry tomatoes, halved; 1 jar (12 oz) roasted red peppers, drained and chopped; 1 cup fresh mozzarella pearls (bocconcini) or cubed provolone; 4 oz salami or prosciutto, chopped; 1/2 cup black olives or Kalamata olives, pitted; 1/4 cup red onion, thinly sliced (optional); 4 cups arugula or romaine lettuce (optional base); 1 cup fresh basil leaves, packed; 1/2 cup extra virgin olive oil; 3 tablespoons red wine vinegar; 1 clove garlic, peeled; 1 teaspoon Dijon mustard; 1/2 teaspoon salt; 1/4 teaspoon black pepper

The Salad That Eats Like a Charcuterie Board

Antipasto Artichoke Salad with Basil Vinaigrette

Hey friends! If you’re the person who hovers over the antipasto platter at parties (guilty!), this salad was made for you. It takes all those incredible Italian flavors marinated artichokes, cured meats, olives, and roasted peppers and tosses them together in a big, colorful bowl.

But the real game-changer here is the Basil Vinaigrette. Instead of a standard Italian dressing, we blend fresh basil leaves right into the vinaigrette, turning it a vibrant green and packing every bite with herbaceous flavor. It’s fresh, punchy, and ties all the salty, savory elements together perfectly.

Whether you’re looking for antipasto salad recipes for a potluck or just a protein-packed cold pasta salad recipe alternative for lunch, this dish delivers. It’s hearty enough to be a meal on its own but elegant enough to serve to guests.

Why It Works

This salad balances salty, savory, and fresh flavors perfectly. The richness of the salami and cheese is cut by the acid of the artichokes and the brightness of the basil vinaigrette. It’s similar in vibe to my Italian Grinder Pasta Salad, but without the pasta, making it lighter and more veggie-forward.

The best part? It requires absolutely no cooking. Just chopping and mixing. It’s the ultimate “I don’t want to turn on the stove” meal.

The Antipasto Lineup

Artichoke Hearts: Canned (water-packed) or jarred (marinated) both work. Marinated adds more flavor, but water-packed is lighter. Drain them well!.
Cured Meats: Salami, prosciutto, or pepperoni. I like to chop them into bite-sized ribbons or cubes.
Cheeses: Fresh mozzarella pearls (bocconcini) or cubed provolone are classic. Feta is a nice salty alternative.
Roasted Red Peppers: Sweet and smoky, these add beautiful color and texture.
Olives: Black olives or Kalamata olives bring that essential brininess.
Greens: Arugula or romaine lettuce makes a great base, but you can also serve it “chunk style” without greens.
Tomatoes: Cherry tomatoes add a pop of sweetness.

The Basil Vinaigrette

This dressing is liquid gold.

Fresh Basil: A whole cup of leaves!
Garlic: For that savory kick.
Vinegar: Red wine vinegar or white wine vinegar.
Olive Oil: Use the good stuff.
Dijon Mustard: Helps emulsify and adds tang.

Toss It Together

Step 1: Prep the Vinaigrette: In a blender or food processor, combine 1 cup fresh packed basil leaves, 1/2 cup olive oil, 3 tablespoons red wine vinegar, 1 clove garlic, 1 teaspoon Dijon mustard, salt, and pepper. Blend until smooth and bright green.

Step 2: Chop: Drain the artichokes, peppers, and olives. Chop everything into uniform bite-sized pieces. Halve the tomatoes and mozzarella pearls.

Step 3: Combine: In a large bowl, mix the artichokes, meats, cheeses, peppers, olives, and tomatoes.

Step 4: Dress: Pour the green basil vinaigrette over the salad mixture. Toss gently to coat everything evenly.

Step 5: Serve: You can serve this as-is for a chunky salad, or spoon it over a bed of fresh arugula or romaine lettuce.

Make It Your Own

Add Pasta: Toss in some cooked tortellini or rotini to turn this into a hearty cold pasta salad.
Veggie Boost: Add cucumbers, red onion, or pepperoncini for extra crunch.
Creamy Twist: Add a spoonful of mayonnaise or Greek yogurt to the dressing for a creamy basil dressing variation.
Pair It: Serve with crusty bread to soak up the extra dressing.