Coupon Clipping Cook

Antipasto Salad


Here’s a simple antipasto salad that can be made ahead of time and is perfect as an appetizer or even a meal.

Have you ever ordered an appetizer as a meal before at a restaurant?

Sometimes they really hit the spot.

When it comes to salads, one of my favorites is antipasto salad but only if the ingredients are super, ultra fresh, and the salad is nicely chilled for added crispness.

A good antipasto salad may fall under the less-is-more category when it comes to simple and fresh ingredients that when combined, taste so good together.

This salad is pretty too especially when presented on a platter.

It’s a great salad to make ahead of time.

I guess the tricky part about making this ahead of time is finding enough room in the fridge to store it until serving time.

I have to be careful not to put salads on the top shelf in my fridge because it gets too cold and freezes the lettuce.

Same with other leafy things I buy like cilantro and spinach. It’s so disappointing when reaching for a leafy veggie ingredient in the fridge and it’s ruined because it was too cold.

Okay, back to this wonderful antipasto salad.

So let’s check out the ingredients.


Romaine lettuce, green bell pepper, red onion, cherry tomatoes, kalamanta olives, salami, mozzarella cheese, and pepperoncini.

Here’s how to make it.


Cut the bell pepper into strips…set aside for a moment.


Then thinly slice the onion, cut the slices in half and break apart the onion into half-rings…set aside for a moment.


Cut the tomatoes in half…


…cut or tear the lettuce into pieces.




to a serving platter,


add the lettuce, onion…


…and the,


bell pepper…






Then add the olives,






top with cheese.


In you have time, cover with plastic wrap and let chill in the fridge for about an hour.


Just before serving, add pepperoncini…


…and your favorite dressing (or serve the dressing on the side).


Then, enjoy the delish and crispy freshness.


More salads to enjoy:
Roasted Beet Salad with Blueberries and Mustard Dressing
Chinese Chicken Salad with Wonton Chips
Spicy and Sweet Shrimp Salad
Blackberries, Blue Cheese and Ham Salad
Salmon and Avocado Salad

Antipasto Salad

Yield: Serves 2

Prep Time: 20 minutes | Inactive time: 1 hour

Total Time: 1 hour and 20 minutes


1 bunch of romaine lettuce, torn or cut into pieces
1 green bell pepper, seeded, cut in strips
2 slices of red onion, (thinly sliced, rings cut in half)
12 cherry tomatoes, cut in half lengthwise
12 kalamata olives, pitted
10 slices of salami
1 cup shredded mozzarella
Dressing of your choice


To a serving platter, add the lettuce, onion, bell pepper, tomatoes, olives, and salami. Top with cheese. Cover with plastic wrap and let chill in the refrigerator for an hour. Just before serving, add pepperoncini and your favorite dressing (or serve the dressing on the side).

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  1. Taking the concept of antipasto and turning it into a salad is such a great idea. I love how fresh and healthy this is! Whilst still being REALLY delicious.