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Antipasto Salad


In this antipasto recipe, we turn the ingredients of the antipasto platter into a big healthy salad with the addition of leafy greens and other vegetables for a fun, healthy dinner. Serve with crusty Italian bread.

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  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons red-wine vinegar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground pepper
  • 6 cups torn escarole
  • 2 cups torn radicchio
  • 1 pint cherry tomatoes, halved
  • 1 (15-ounce) can no-salt-added chickpeas, rinsed
  • 1/2 English cucumber, halved and sliced
  • 1 cup slivered fennel
  • 3/4 cup diced fresh mozzarella, about 4 ounces
  • 1/2 cup marinated artichoke hearts
  • 1/2 cup sliced pepperoncini
  • 1/2 cup halved and sliced radishes
  • 1/2 cup sliced salami , about 2 ounces
  • 1/4 cup sliced ripe black olives


Servings 5
Preparation time 30mins
Cooking time 30mins


Step 1

Whisk oil, vinegar, oregano and pepper in a large bowl.

Add escarole, radicchio, tomatoes, chickpeas, cucumber, fennel, mozzarella, artichoke hearts, pepperoncini, radishes, salami and olives.

Toss to coat.

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