There’s something magical about the way Italian food brings people together especially in winter. Growing up in my Nonna’s kitchen, the aroma of marinated vegetables, cured meats, and tangy cheeses filled the air every time she prepared her antipasto salad. Though often seen as a summer staple, I promise you, this heartier winter version warms the soul in the most delightful way.
Inspired by my grandmother’s rustic recipes from the hills of Tuscany, this winter antipasto salad blends robust flavors and comforting textures, making it the perfect dish to serve before a hearty pasta or as a satisfying standalone.
What is Antipasto Salad?
“Antipasto” means “before the meal” in Italian, traditionally served as the first course. It’s a vibrant mix of marinated vegetables, olives, cured meats, and cheese all brought together with a drizzle of olive oil or a zesty dressing.
This winter version leans into ingredients that feel more indulgent and warming think roasted red peppers, artichoke hearts, smoked provolone, and rich Italian salami. It’s the kind of dish that makes you pour a glass of red wine and linger a little longer at the table.
Why You’ll Love This Winter Antipasto Salad
- Quick to make: Just 20 minutes, no cooking required.
- Customizable: Swap in your favorite meats or cheeses.
- Flavor-packed: Every bite is salty, tangy, crunchy, and rich.
- Low-carb option: Skip the croutons, and it’s keto-friendly!
For more hearty and comforting dishes, you might enjoy our Million Dollar Chicken Casserole, a rich and creamy bake topped with a buttery crunch.
Ingredients (Serves 5)
Here’s everything you’ll need to create your own winter-ready antipasto salad:
Fresh Ingredients:
- 1 head of romaine lettuce, chopped
- 1 cup radicchio or endive, shredded (for a bitter winter green)
- 1 cup grape tomatoes, halved
- 1 small red onion, thinly sliced
- 1 cup marinated artichoke hearts, quartered
- ¾ cup roasted red peppers, sliced
- ½ cup Kalamata olives, pitted
- ½ cup green olives stuffed with pimentos
- 1 cup cubed smoked provolone cheese
- 100g (3.5 oz) Italian dry salami, sliced
- 100g (3.5 oz) prosciutto, torn into ribbons
For the Dressing:
- ¼ cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- ½ tsp dried oregano
- Salt and black pepper, to taste
How to Make Antipasto Salad
Step 1: Prep the Base
Start by washing and chopping your romaine and radicchio. These two greens offer a beautiful contrast crisp and slightly bitter. Place them in a large salad bowl.
Step 2: Layer the Goodness
On top of the greens, evenly distribute the grape tomatoes, red onion slices, roasted red peppers, artichoke hearts, and both types of olives. Add the cubed smoked provolone and arrange the cured meats in a fan or ribbon pattern for visual appeal.
Step 3: Whisk the Dressing
In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper until emulsified.
Step 4: Dress & Toss
Drizzle the dressing over the salad just before serving, then gently toss so every bite gets a bit of everything.
💡 Chef’s Tip: For an extra wintry touch, try adding sun-dried tomatoes or a sprinkle of toasted pine nuts for some crunch.
Serving Suggestions
This antipasto salad pairs beautifully with:
- Rustic bread or garlic crostini
- Creamy polenta or risotto as a main dish
- A bold red wine, like Chianti or Barbera
Whether served as a starter for a dinner party or a light winter lunch, it offers that savory-satisfying quality we crave when it’s cold outside.
For a delightful pairing, consider serving this salad alongside our Smoked Sausage Pasta, a creamy and cheesy one-pan meal that complements the robust flavors of the antipasto.
Make It Your Own
Antipasto salad is meant to be playful. Here are a few swaps and additions you might love:
- Cheese: Mozzarella pearls, Asiago, or aged Parmesan.
- Meatless: Add grilled eggplant or chickpeas for a vegetarian twist.
- Spicy: Throw in some pepperoncini or a pinch of chili flakes in the dressing.
Frequently Asked Questions (FAQs)
Can I make antipasto salad ahead of time?
Yes! You can prep all the ingredients a day in advance—just store the greens separately and wait to add the dressing until just before serving to keep everything crisp and fresh.
What’s the best dressing for antipasto salad?
A simple red wine vinaigrette is classic, but you can also use balsamic vinaigrette or even a creamy Italian dressing if you prefer a richer flavor.
Can I make this salad vegetarian?
Definitely. Omit the meats and add hearty veggies like grilled zucchini, eggplant, or mushrooms. Chickpeas and sun-dried tomatoes also make great additions.
Is antipasto salad served warm or cold?
It’s typically served cold or at room temperature. For a winter twist, you can lightly warm some of the ingredients like roasted peppers or artichokes before assembling.
How long does antipasto salad last in the fridge?
Stored properly in an airtight container (without the dressing), it can last up to 3 days. Once dressed, it’s best eaten the same day for peak flavor and texture.
External Recipe Inspiration
Here are a few more antipasto-inspired ideas you might love:
- The Mediterranean Dish offers an easy antipasto salad recipe that brings together salami, pepperoni, olives, cheese, giardiniera, and a Dijon vinaigrette for a flavorful Italian salad.
- Allrecipes provides a classic antipasto salad featuring Genoa and soppressata salamis, provolone, mozzarella, tomatoes, and artichokes, drizzled with olive oil and red wine vinegar.
- Once Upon a Chef shares a loaded antipasto salad with marinated olives and artichokes, two types of cheese, pickled red onions, cured meats, and crisp veggies, all tossed in a garlicky Italian vinaigrette.
Antipasto Salad Recipe
Equipment
- Large Mixing Bowl
Ingredients
Salad Ingredients
- 1 cup cherry tomatoes halved
- 1 cup marinated artichoke hearts drained and chopped
- 1 cup mozzarella balls halved
- 1/2 cup kalamata olives pitted
- 1/2 cup sliced salami cut into strips
- 1 cup romaine lettuce chopped
Dressing
- 1/4 cup olive oil extra virgin
- 2 tbsp red wine vinegar
- 1 tsp dijon mustard
- 1/2 tsp oregano dried
- 1 clove garlic minced
- to taste salt and pepper
Instructions
- In a large bowl, combine all salad ingredients: tomatoes, artichokes, mozzarella, olives, salami, and lettuce.
- In a separate small bowl, whisk together olive oil, vinegar, mustard, oregano, garlic, salt, and pepper.
- Pour dressing over salad and toss gently to combine.
- Serve immediately or chill for 10–15 minutes before serving for extra flavor.
Notes
Conclusion: A Celebration of Italian Comfort
This antipasto salad isn’t just a dish—it’s an experience. Each forkful brings a medley of flavors, from tangy olives to savory salami, creamy cheese, and crunchy greens. It’s a celebration of texture, tradition, and the heartwarming spirit of Italian gatherings—especially comforting during the winter season.
Whether you’re making it for family lunch, a cozy dinner with friends, or as a bold starter for your next pasta night, this antipasto salad brings rustic charm and elegance to the table.
Buon appetito, amici!
Share Your Plate
I’d love to hear how your antipasto salad turned out! Did you add your own twist? Share your photos