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Simple Antipasto Salad

A quick and colorful antipasto salad packed with salty olives, savory cured meats, tangy pepperoncini, and creamy fresh mozzarella. Ready in just 15 minutes, it's perfect for busy weeknights, backyard gatherings, and everything in between.
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Prep Time 15 minutes
Servings: 6
Calories: 380
Ingredients Method Notes

Ingredients
  

Salad
  • 4 oz sliced salami, halved
  • 4 oz sliced pepperoni, halved
  • 8 oz fresh mozzarella balls (ciliegine), drained
  • 1 cup pitted Kalamata olives
  • 1 cup pitted green olives
  • 1 cup pepperoncini peppers, drained
  • 1 cup cherry tomatoes, halved
  • 1 cup marinated artichoke hearts, drained and roughly chopped
  • 1 cup roasted red peppers, sliced
  • 4 oz sharp provolone, cubed
  • fresh basil leaves, for garnish
Dressing
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • salt and black pepper to taste

Method
 

Prep Your Ingredients
  1. Drain everything that comes in liquid — the artichoke hearts, roasted red peppers, pepperoncini, and mozzarella.
  2. Pat the mozzarella gently with a paper towel so the dressing doesn't get watered down.
  3. Halve the cherry tomatoes and slice the roasted red peppers into strips.
Build Your Base
  1. Grab your largest mixing bowl or a wide, shallow serving platter.
  2. Layer in the salami and pepperoni first, then nestle in the mozzarella balls, olives, artichoke hearts, and roasted peppers.
  3. Scatter the cherry tomatoes and pepperoncini over the top.
Add the Provolone
  1. Tuck the cubed provolone throughout the salad rather than dumping it all in one spot to distribute the sharp, slightly nutty flavor evenly through every forkful.
Make the Simple Dressing
  1. Whisk together the olive oil, red wine vinegar, and dried oregano in a small bowl until well combined.
  2. Taste and adjust for balance of richness and brightness.
  3. Season with salt and black pepper, going light on salt since the cured meats and olives are already salty.
Dress and Garnish
  1. Drizzle the dressing evenly over the salad and give everything a gentle toss, or if serving on a platter, let it cascade over the top.
  2. Tear a handful of fresh basil leaves and scatter them over the surface.
  3. Serve immediately, or refrigerate for up to 30 minutes to let the flavors meld together.

Notes

Substitution Tips: Swap salami for turkey pepperoni to make it lighter. Use bocconcini instead of mozzarella balls if needed. Banana peppers can replace pepperoncini for a milder flavor. Meal-Prep Tip: Chop and prep all ingredients the night before and store separately in the fridge. Toss together and drizzle with dressing just before serving. Common Mistakes: Always drain and pat dry jarred ingredients to avoid a watery salad. Wait to add dressing until 30 minutes before serving if making ahead. Use quality deli olives instead of canned. Cut ingredients to a similar size for balanced bites. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Flavors deepen overnight. Not suitable for freezing. Serve cold straight from the fridge.