My rainbow colored homemade antipasto salad is the perfect start to a yummy meal and always hit with friends and family alike!
I mean, when your food looks this good and tastes good, you know you’re on to a winner. There are so many ways you can utilize this salad option and I also use it as a delicious side dish on pizza night!
Plus, it’s super easy to put together! What more could you want?
How to Make Antipasto Salad
- Combine the Genoa and soppressata, provolone, mozzarella, tomatoes, olives, red peppers, and artichokes in a bowl. Mix gently.
- Add in the olive oil and the balsamic vinegar, mixing throughout the meat/vegetables until coated.
- Toss the mixture with the garlic croutons then place into a large bowl. Cover and refrigerate for 2-3 hours, letting the bread soften a bit.
- When you are ready to serve, tear the fresh basil leaves into bite-sized pieces and gently mix them into the salad.
- Serve with the Italian dressing option on the side if desired, letting everyone drizzle the dressing on each individual salad, once they take a plate, or eat as is. Salt and pepper to individual taste.
What is Antipasto Salad?
The word “antipasto” actually comes from the Latin root “anti” which means “before” and “pastus” meaning “meal”. This is a salad or appetizer that originated in Italy and can be made of a variety of meat and vegetables depending on your own preferences!
How Long is Antipasto Salad Good For?
Antipasto salad will last for about a week in the refrigerator, so the leftovers last a while and you can definitely prep and store it in advance which is super useful!
What to Eat with Homemade Antipasto Salad
If you’re not sure what to eat with your antipasto salad, check out my antipasto salad platter for some ideas! As I mentioned, this is a great pizza side dish but it’s so divine when served with lemon asparagus chicken, baked chicken Parmesan casserole, homemade meatballs, garlic chicken, creamy pesto chicken, and more. Why not do some experimentation and see what tickles your taste buds the most?
Is Antipasto Salad Keto?
You’ll be glad to know that antipasto salad is keto-friendly, loaded with flavorsome goodness, and absolutely won’t interfere with a low-carb diet if you leave the bread out! A traditional antipasto salad doesn’t always have the bread. Just be careful to check the carb count in what you serve it alongside.
How Many Calories in Antipasto Salad?
Homemade antipasto salad has around 130-150 calories,10g fat, and 10g carbs per serving. If you’re counting calories you can always reduce that by playing around with the ingredients, but it’s pretty low to begin with!
Other Salad Recipes
Greek Salad with Homemade Greek Salad Dressing: this cold healthy salad is perfect for serving up any time of the year, and it’s also a great easy option for introducing the kids to some yummy salad prep!
Kale & Mixed Bean Salad: a simple but delicious salad that you can whip up in just 5 minutes! Perfect for those mornings when you need a quick lunchtime fix ready to go for later.
The BEST Homemade Caesar Salad: try out my special homemade caesar salad made with mayo to make it extra creamy!
Summer Tomatoes Panzanella Salad: I think my love for colourful salads is becoming pretty obvious by now! This bread-based salad isn’t low-carb friendly but it is definitely tastebud friendly!
Fast & Easy Greek Pasta Salad: this healthy and delicious pasta salad is loaded with vegetables, and it’s sure to become a firm favourite in your household once you give it a go! Also, it has artichoke hearts – need I say more?!
This is honestly one of my new favorite things to eat. You can sub in SO many things, leave the bread out for lower carb, use your favorite meats and cheese, use green olives, the list is endless!
Happy cooking! Hope you love it!
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Homemade Antipasto Salad
Easy, simple and delicious homemade Antipasto Salad using buttery homemade garlic croutons, olives, tomatoes and so much more!
- Prep Time
- 30 minutes
- Total Time
- 30 minutes
- Karlynn Johnston
- 8 ounces ( 220 grams) Genoa salami sliced into bite-size pieces
- 8 ounces ( 220 grams) sopressata sliced into bite-size pieces
- 8 ounces ( 220 grams) provolone cheese cut into bite-size pieces
- 8 ounces ( 220 grams) fresh mozzarella cheese cut into bite-size pieces
- 1 14 oz. can artichokes drained and chopped
- 1 cup Kalamata olives sliced
- 2 large Roma tomatoes chopped into bite sized pieces
- 6 ounces jarred roasted red peppers drained and sliced
- 3 tbsp extra-virgin olive oil
- 3 tbsp red wine vinegar
- 3 cups homemade garlic croutons or dried out bread cubes
- 1/4 cup shredded fresh basil leaves
- freshly-ground black pepper to taste
- flaked sea salt to taste
- 1/2 cup Italian Salad Dressing
Combine the Genoa and sopressata. provolone, mozzarella, tomatoes, olives,red peppers and artichokes in a bowl. Mix gently.
Add in the olive oil and the balsamic vinegar,mixing throughout the meat/vegetables until coated.
Toss the mixture with the garlic croutons then place into a large bowl. Cover and refrigerate for 2-3 hours, letting the bread soften a bit.
When you are ready to serve, tear the fresh basil leaves into bite-sized pieces and gently mix them into the salad.
Serve with the Italian dressing option on the side if desired, letting everyone drizzle the dressing on each individual salad, once they take a plate, or eat as is. Salt and pepper to individual taste.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.