Antipasto Salad

I am always on the lookout for a new salad. Especially during the summer months, a nice cold salad is bright and refreshing. This antipasto salad has wonderful flavours and is a meal in itself. I love an antipasto plate and I cannot believe that I had never thought to turn it into a salad.

This recipe is adapted from Giada De Laurentiis. It is the first recipe from her that I have tried and it is a real winner.

This is the perfect starter to go with an Italian meal. Follow this up with some lasagna or manicotti for a great Italian dinner. This also can go wonderfully well alongside grilled chicken or steak.

Antipasto Salad Recipe

5 from 1 vote
Italian antipasto salad with lettuce, salami, provolone, kidney beans, garbanzo beans, artichoke hearts and tomatoes with an Italian vinaigrette.
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6 -8


  • 1/2 head iceberg lettuce , chopped
  • 1/2 head romaine lettuce , chopped
  • 2 tomatoes , diced into chunks
  • 1 can red kidney beans , drained
  • 1 can garbanzo beans (chick peas), drained
  • 3/4 pound salami , cut into cubes
  • 1/2 pound provolone cheese , cut into cubes
  • 1 12 oz jar of artichoke hearts , drained
  • 3/4 cup olive oil
  • 1/2 cup red wine vinegar
  • 1 lemon , juiced
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 tsp oregano


  • Toss the lettuce, tomatoes, beans, salami, cheese and artichoke hearts together in a large bowl.
  • Make the vinaigrette by mixing the oil, vinegar lemon juice, sugar, salt and oregano together. Pour over the salad and toss until evenly coated.


Did you try this recipe?

Leave a comment and let me know how it turned out. Or, take a picture to share on Instagram and tag me @theblackpeppercorn.

5 from 1 vote

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Recipe Rating

1 comment

  • 5 stars
    Wow, this looks great!! Love that cubed salami. 🙂

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