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Antipasto Salad with Salami

This antipasto salad is quick to make and even more quick to disappear.

Antipasto Salad with Olives and Salami on plate

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

If you’ve ever had an appetizer for dinner before, it can sometimes be just the perfect size as a meal for one.

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

This salad is especially pretty when presented on a platter where each type of ingredient is displayed.

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

Antipasto Salad with Olives and Salami on plate

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

Here are more salads that can be made ahead of time that you may like “Homestyle Elbow Macaroni Salad“, “Easy Potato Salad with Egg” and “Salami Caprese Pasta Salad with Balsamic Dressing“.

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

Same with other leafy vegetables and herbs 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’s partially frozen.

Serve this delicious salad with your favorite dressing as a main dish, side dish or appetizer.

Let’s check out the ingredients.

Antipasto Salad with Olives and Salami ingredients

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

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

Sliced green bell pepper on cutting board with knife

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

Sliced red onion on cutting board with knife

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

Cut cherry tomatoes on cutting board

Cut the tomatoes in half…

Cut pieces of Romaine lettuce on cutting board with knife

…cut or tear the lettuce into pieces.

Cut pieces of Romaine lettuce on plate

Next,

Add sliced red onions on salad

to a serving platter,

Add sliced red onions on Romaine lettuce on plate

add the lettuce, onion…

Sliced red onions on Romaine lettuce on plate

…and the,

Sliced green bell pepper on salad on plate

bell pepper…

Cut tomatoes on salad on plate

…and,

Salad with lettuce, red onion, green bell pepper and tomatoes on plate

tomatoes.

Add kalamata olives on salad on plate

Then add the olives,

Salami on Antipasto salad on plate

salami,

Salami on Antipasto salad on plate

and,

Add shredded mozzarella cheese on Antipasto salad on plate

top with cheese.

Antipasto Salad with Olives and Salami on plate

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

Antipasto Salad with Olives and Salami on plate

Just before serving, add pepperoncini…

Pour Caesar Dressing on Antipasto Salad with Olives and Salami

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

Antipasto Salad with Olives and Salami on plate

Then, enjoy each and every flavorful, crispy freshness bite.

Antipasto Salad with Olives and Salami on plate

Thank you so much for stopping by CCC!

More Salads That You May Like:

Roasted Beet Salad with Blueberries and Mustard Dressing

Chinese Chicken Salad with Wonton Chips

Spicy and Sweet Shrimp Salad

Salmon and Avocado Salad

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Antipasto Salad with Salami

Antipasto Salad with Salami

This antipasto salad is quick to make and even more quick to disappear.
Print Pin
Prep Time: 15 minutes
(Plus time to chill the salad prior to being served): 1 hour
Total Time: 15 minutes
Course: Appetizer, Salad, Side Dish
Cuisine: Italian
Keyword: Antipasto Salad
Servings: 2

Ingredients

  • 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
  • Pepperoncini
  • Dressing of your choice

Instructions

  • 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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2 Comments

  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.