Antipasto Salad

Antipasto Salad tops a bed of Italian blend lettuces with a melange of charcuterie, savory olives,  peppers, and  tomatoes.
Antipasto Salad

Antipasto Salad

By Sue Lau | Palatable Pastime

Antipasto Salad is my recipe of the day with the blogging group Sunday Funday. We get together on  Sundays  to  post recipes on a topic chosen by  whoever  hosts  that week.  This week,  Rebekah is hosting  and  has asked us to post “Recipes with Heart”. And we have.

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Antipasto Salad

The  hearts in my recipe come from a  jar of lovely Roman marinated artichoke hearts. You might wonder how those differ  from ordinary marinated artichoked. Well,   these are a premium type,  being  smaller and  more tender. Plus they have the stem intact. You  can see one there in the upper right of the bowl, looking very much  like a rosebud. They were delicious.

I also used a 12 ounce package of  antipasto charcuterie for the salads. It came with four types: pepper salami, capicolla, prosciutto, and dry salami. I’m  not sure if  it was 3 ounces each,  as the prosciutto was likely  less weight.

However,  you  can use any type  of salamis,  hams or other meats, as well as whichever  artichoke hearts you have.

I  opted for  marinated  varieties where I could. Since I was short on time. But  you can also  marinate your own in salad dressing.

I  used my  recipe for Olive Garden Salad Dressing on  this. It goes very well,  but use  your favorite Italian dressing. My Creamy Parmesan dressing  is also a good choice.

Sunday Funday

Recipes with Heart

Sunday Funday

Palatable Pastime: Antipasto Salad
Food Lust People Love: Baked Nutty Truffles
Sneha’s Recipe: Crispy Veg Heart Cutlet
A Day in the Life on the Farm: Hearts of Palm and Avocado Salad
Amy’s Cooking Adventures: Heart Shaped Garlic Knots
Making Miracles: Heart Shaped Pizza Pocket
Mayuri’s Jikoni: Heart Shaped Raspberry Rolls

Antipasto Salad

Antipasto Salad

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Antipasto Salad

Antipasto Salad

Sue Lau
5 from 1 vote
Prep Time 15 minutes
Course Salad
Cuisine Italian
Servings 4
Calories 875 kcal


  • 18 ounces Italian blend lettuces or salad mix
  • 3 ounces pepper salami
  • 3 ounces dry salami
  • 3 ounces prosciutto
  • 3 ounces cappicola
  • 4 jarred grilled piquillo peppers (sliced)
  • 20 pitted Sicilian olives (in savory herb marinade)
  • 1/3 cup roasted garlic cloves
  • 12 ounce jar Roman style marinated artichoke hearts
  • 12 ounce container marinated fresh mozzarella cheese (ciliegine)
  • 8 pepperoncini
  • 1/3 cup shaved Parmesan cheese
  • 16 ounces grape tomatoes
  • cracked black pepper (to taste)
  • 2 tablespoons chopped Italian parsley
  • 1/2 cup Italian dressing


  • Arrange lettuce in salad bowls and top with ingredients.
  • Serve with Italian dressing as desired.


From the kitchen of for the dressing, I used my recipe for Olive Garden dressing


Calories: 875kcalCarbohydrates: 27gProtein: 44gFat: 67gSaturated Fat: 25gPolyunsaturated Fat: 8gMonounsaturated Fat: 23gTrans Fat: 1gCholesterol: 139mgSodium: 3242mgPotassium: 904mgFiber: 5gSugar: 9gVitamin A: 4419IUVitamin C: 98mgCalcium: 620mgIron: 4mg
Keyword artichoke heart recipes
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Antipasto Salad

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