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Antipasto salad in a large serving bowl.
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5 from 2 votes

Antipasto salad

This vegetarian antipasto salad is easy to make and super flavorful. It's packed with tomatoes, artichoke hearts, olives, roasted red peppers, white beans and mozzarella all tossed in a red wine vinaigrette.
Prep Time20 minutes
Total Time20 minutes
Course: Salad
Cuisine: Italian
Keyword: antipasto salad
Servings: 6


  • 1 large head romaine lettuce chopped (about 6-8 cups)
  • 1 cup cherry tomatoes chopped
  • ½ cup red onion chopped
  • 1 cup quartered artichoke hearts drained and patted dry
  • ½ cup green olives halved
  • ½ cup kalamata olives halved
  • ½ cup roasted red peppers chopped, drained and patted dry
  • ¼ cup Pepperoncini peppers finely chopped, drained and patted dry
  • 8 oz fresh mozzarella balls halved
  • 1 15 oz can cannellini beans drained and rinsed
  • Red wine vinaigrette
  • Fresh basil for serving


  • Whisk together all dressing ingredients in a small bowl until combined. Or add all ingredients into a mason jar and shake to combine. Taste and add more salt and pepper if needed.
  • Add all salad ingredients to a large bowl and toss to combine.
    Ingredients for antipasto salad being mixed together with two wooden utensils in a large glass mixing bowl.
  • Portion salad into bowls for serving. You can drizzle the dressing over the salad (start with half and add more as desired), taste and add more dressing if desired. Season with additional salt and pepper, to taste. Sprinkle with fresh basil and serve.
    Antipasto salad in a large glass mixing bowl with wooden utensils.


Serving: 1/6 recipe | Calories: 305kcal | Carbohydrates: 20g | Protein: 12g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 13mg | Sodium: 813mg | Potassium: 513mg | Fiber: 6g | Sugar: 3g