Name: Antipasto Salad with Marinated Artichokes & Lots of Greens
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 8 cups mixed greens (romaine, arugula, spring mix); 1 jar (12 oz) marinated artichoke hearts, drained and chopped; 4 oz Genoa salami, chopped or sliced into ribbons; 4 oz pepperoni, sliced; 8 oz fresh mozzarella pearls (bocconcini) or cubed provolone; 1/2 cup roasted red peppers, sliced; 1/2 cup Kalamata or black olives, pitted and halved; 1 cup cherry tomatoes, halved; 1/3 cup pepperoncini peppers, sliced (optional); 1/4 red onion, thinly sliced (optional); 1/2 cup extra virgin olive oil; 3 tablespoons red wine vinegar; 1 teaspoon Dijon mustard; 1 teaspoon dried oregano; 1/2 teaspoon garlic powder (or 1 clove minced fresh garlic); 1/4 teaspoon red pepper flakes; Salt and freshly cracked black pepper to taste

The Salad That Eats Like a Meal

Hey friends! If you love a giant, loaded salad that doesn’t leave you hungry an hour later, this is the one. This Antipasto Salad is basically an entire Italian charcuterie board dumped into a bowl of fresh greens. It’s packed with tangy marinated artichokes, savory cured meats, creamy cheeses, and crisp veggies, all tossed in a zesty homemade vinaigrette.

Antipasto Salad with Marinated Artichokes & Lots of Greens

Unlike my Italian Grinder Pasta Salad, which relies on pasta for bulk, this recipe uses a huge base of mixed greens (like romaine and arugula) to keep it lighter and fresher. It’s perfect for those days when you want something substantial but veggie-forward.

Why It Works

The secret to a great antipasto salad is the mix of textures and flavors. You have the crunch of the romaine, the briny bite of the artichokes and olives, the rich saltiness of the salami, and the creamy softness of the mozzarella.

We tie it all together with a bold vinaigrette that stands up to the strong flavors of the meats and peppers. It’s a complete flavor bomb in every forkful. Whether you’re serving it as a main course for lunch or a side for Sunday dinner, it’s always a crowd-pleaser.

The Loaded Ingredient List

The Greens: A mix of sturdy romaine (for crunch) and peppery arugula or mixed spring greens (for flavor) works best.
Marinated Artichoke Hearts: Use the jarred kind packed in oil and herbs. They add instant flavor without any work. Roughly chop them so they distribute well.
Cured Meats: Genoa salami, pepperoni, or prosciutto. Cut them into ribbons or bite-sized pieces.
Cheeses: Fresh mozzarella pearls (bocconcini) are classic, but cubes of sharp provolone are delicious too.
Olives: A mix of black and green (like Kalamata or Castelvetrano) adds salty pops of flavor.
Roasted Red Peppers: Sweet and smoky strips of jarred roasted peppers add color and moisture.
Tomatoes: Cherry or grape tomatoes for a burst of sweetness.
Pepperoncini: Whole or sliced, these add a tangy, pickled heat that cuts through the rich meats.

The Zesty Italian Vinaigrette

Olive Oil: Extra virgin for the base.
Red Wine Vinegar: Essential for that sharp Italian tang.
Dried Herbs: Oregano, basil, and maybe a pinch of dried red pepper flakes.
Garlic: Fresh minced garlic or garlic powder.
Dijon Mustard: Helps emulsify the dressing so it clings to the greens.

Toss It Together

Step 1: Prep the Greens: Wash and dry your romaine and arugula thoroughly. Chop the romaine into bite-sized pieces. Place them in a massive serving bowl.

Step 2: Chop the Mix-Ins: Drain the artichokes, peppers, and olives. Chop the artichokes and peppers. Halve the tomatoes and olives. Slice the meats and cube the cheese.

Step 3: Make the Vinaigrette: In a jar, shake together 1/2 cup olive oil, 3 tablespoons red wine vinegar, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1 teaspoon Dijon mustard, salt, and pepper.

Step 4: Assemble: Pile all the chopped antipasto ingredients on top of the greens. It should look like a mountain of deliciousness.

Step 5: Dress: Drizzle the dressing over the salad just before serving. Toss well to ensure every leaf and artichoke heart is coated.

Make It Your Own

Add Beans: Toss in a can of rinsed chickpeas or white beans for extra protein and creaminess.
Crunchy Factor: Add homemade croutons or parmesan crisps for texture.
Veggie Load: Sliced cucumbers or red onion add extra fresh crunch.
Wrap It: Use the leftovers (if there are any!) to stuff into a wrap for an easy lunch the next day.

A Salad Worth Celebrating

This Antipasto Salad with Marinated Artichokes & Lots of Greens is hearty, flavorful, and incredibly satisfying. It’s the perfect way to eat your veggies without feeling like you’re eating “rabbit food.” Dig in!