Hearty Antipasto Salad🥗 Side

Name: Hearty Antipasto Salad
Prep time: 20 min
Yield: 6 servings
Ingredients: 1/2 cup extra-virgin olive oil; 1/4 cup red wine vinegar; 1 tbsp fresh lemon juice; 2 small garlic cloves, finely grated; 1 tsp Dijon mustard; 1 tsp honey; 2 tsp dried oregano; 3/4 tsp fine sea salt; 1/2 tsp freshly ground black pepper; pinch crushed red pepper flakes (optional); 1/4 small sweet onion, thinly sliced into quarter moons; 2 (14-ounce) cans white beans, drained and rinsed; 8 oz cherry tomatoes, halved (about 1 1/2 cups); 1 1/2 cups marinated artichoke hearts, drained and quartered (from a 14- to 15-ounce jar); 1 cup roasted red peppers, chopped (from a 12-ounce jar); 1 cup green or black olives, pitted and halved (from a 6-ounce jar); 8 oz block provolone or mozzarella, cut into 1/2-inch cubes; 4 oz salami, sliced into 1/2-inch strips; 1/4 cup chopped fresh flat-leaf parsley, cilantro, or basil

This vibrant, preparation-free dish combines cannellini beans, grape tomatoes, marinated artichoke hearts, fire-roasted bell peppers, briny olives, provolone cheese, and cured salami, all tossed in a zesty oregano dressing. Ideal for bringing to gatherings or enjoying as a satisfying midday meal.

By Priya Patel, Recipe Curator

Prep: 20 minServes: 6

no-cook salad Italian potluck quick antipasto

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This is Italian delicatessen magic in a bowl—a salad that tastes like you've raided the best antipasto platter at your favorite trattoria. The beauty here is that every ingredient brings bold, ready-to-go flavor, transforming what could be a simple assembly job into something genuinely memorable. When you're pressed for time but still want to bring something impressive to a potluck or serve a crowd-pleasing lunch, this salad delivers all the satisfaction of a composed charcuterie board without any of the fuss.

The secret to success lies in that five-minute marinating step for the onions. Don't skip it—letting them soften in the acidic dressing tames their sharp bite and infuses them with garlicky, herbaceous flavor that permeates the entire salad. When folding everything together, be gentle but thorough; you want the creamy beans to stay intact while ensuring every ingredient gets kissed by that zesty oregano dressing. The salad actually improves after sitting for 30 minutes at room temperature, allowing the flavors to meld beautifully.

Feel free to make this your own based on what's in your pantry. Swap the salami for soppressata or skip the meat entirely for a vegetarian version. Fresh mozzarella pearls work wonderfully in place of provolone, and a handful of torn fresh basil just before serving adds a bright, summery note. Serve it alongside crusty bread for soaking up the flavorful dressing pooled at the bottom of the bowl—that's arguably the best part.

Ingredients

For the Dressing

1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 tbsp fresh lemon juice
2 small garlic cloves, finely grated
1 tsp Dijon mustard
1 tsp honey
2 tsp dried oregano
3/4 tsp fine sea salt
1/2 tsp freshly ground black pepper
pinch crushed red pepper flakes (optional)

For the Salad

1/4 small sweet onion, thinly sliced into quarter moons
2 (14-ounce) cans white beans, drained and rinsed
8 oz cherry tomatoes, halved (about 1 1/2 cups)
1 1/2 cups marinated artichoke hearts, drained and quartered (from a 14- to 15-ounce jar)
1 cup roasted red peppers, chopped (from a 12-ounce jar)
1 cup green or black olives, pitted and halved (from a 6-ounce jar)
8 oz block provolone or mozzarella, cut into 1/2-inch cubes
4 oz salami, sliced into 1/2-inch strips
1/4 cup chopped fresh flat-leaf parsley, cilantro, or basil

Nutrition (Per 6 servings)*

486

Calories

17g

Protein

32g

Carbs

34g

Fat

Fiber

857mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

For the Dressing

In a large bowl, whisk the olive oil, red wine vinegar, lemon juice, grated garlic, mustard, honey, oregano, salt, pepper, and red pepper flakes (if using) until creamy. Toss in the sliced onions and let them sit for 5 minutes to soften.

For the Salad

Add the rinsed beans, tomatoes, artichoke hearts, red peppers, olives, provolone, salami, and parsley. Using a large spoon, fold everything together until well coated. Taste, and add more salt and pepper if needed.