Homemade Stromboli If you like pizza, I have a feeling you are going to LOVE Stromboli! Stromboli was created by restaurant owner Nazzareno “Nat” Romano in Philadelphia and has been a hit ever since. Strommboli is basically a larg…
This super hearty antipasto salad is full of cured meats, cheeses, and pickled vegetables for an extra flavorful and filling salad.
You know how we’re all kind of obsessed with charcuterie boards right now? Who doesn’t love a selection of savory snacky meats, cheeses, and pickled items, ammiright? Well, the Italian version of that is antipasto and it also happens to make for a really delicious and filling salad. So, if you’re like me and don’t want to eat anything but salads for the remainder of summer, I think you’re going to love this Antipasto Salad.
What is Antipasto?
Antipasto is an Italian appetizer course offering a snacky selection of cured meats, pickled vegetables, cheeses, olives, anchovies and more. The word “antipasto” means “before the meal” so it’s basically an appetizer platter. This gorgeous spread is usually served as part of a formal meal, rather than an everyday spread. You can read more about antipasto here.
So to make an antipasto salad I simply piled all those tasty little bits on top of a bed of greens and added a cheesy Italian dressing. And that’s all I really want in a summer meal. Okay, well, maybe some crusty bread to go along with it. ;)
Antipasto is Flexible, So Get Creative!
The best part about this salad is that it’s so flexible, so you can mix and match the toppings depending on your budget or availability of ingredients. You can use just about any type of salad green that you like, any meat (or no meat), any cheese, and any vegetable. Need some inspo? Here are a few other ingredients that you can swap in or add:
Antipasto on a Budget
This salad can get expensive quick if you’re not careful! If you’re lucky to live near an ALDI store, they have a great selection of meats and cheeses for antipasto or charcuterie boards (and I was lucky enough to grab my mozzarella on clearance!). Watch for sales on those shelf-stable jarred items (olives, pickled peppers, artichoke hearts) and save them up for making antipasto later. And get to know your deli because a lot of delis will mark down sliced meats and cheeses when they get near the sell-by date.
A lot of these ingredients also make great pizza toppings, so whenever you have leftovers from pizza night, those items can be used to make antipasto the next night!
Make a Half Antipasto Salad, If Needed
The recipe below is for a pretty large salad with 8 servings because it uses whole containers of each ingredient. But it’s easy enough to scale the recipe down as needed. All of the toppings stay pretty fresh when stored separately, so you can make half batches, ¼ batches, or even one salad at a time instead of making the entire batch at once and risking things getting soggy.
And remember, you can change the number of servings in the “servings” box below and the ingredient amounts will auto-adjust for you.
- 8 oz. salad greens of choice $0.99
- 1 12oz. jar artichoke hearts $2.45
- 1 pint grape tomatoes $1.79
- 8 oz. mozzarella $0.99
- 8 oz. salami $3.00
- 1 6oz. jar kalamata olives $1.99
- 1 8oz. jar banana peppers $1.69
- 1/2 red onion $0.40
- 8 oz. provolone $1.79
- 1/2 cup extra virgin olive oil $0.84
- 3 Tbsp red wine vinegar $0.30
- 1 Tbsp lemon juice $0.04
- 2 tsp Dijon mustard $0.12
- 1/4 tsp garlic powder $0.02
- 1 Tbsp Italian seasoning $0.30
- 1/2 tsp sugar $0.01
- 1/2 tsp salt $0.02
- 1/4 tsp freshly cracked black pepper $0.02
- 2 Tbsp grated Parmesan $0.22
- Combine the ingredients for the dressing in a bowl or jar (olive oil, red wine vinegar, lemon juice, Dijon, garlic powder, Italian seasoning, salt, pepper, sugar, grated Parmesan). Close the jar tightly and shake or whisk in a bowl until the ingredients are incorporated.
- Cut or slice any meat or cheeses into bite-sized pieces. Drain the olives and any brined vegetables. Thinly slice the red onion and slice the grape tomatoes in half.
- Lay your greens in the bottom of a bowl, then top with your antipasto items. Give the dressing one last whisk or shake, then drizzle over the salad (start with half the dressing and add more as needed). Toss the salad until everything is coated in dressing, then enjoy.
How to Make Antipasto Salad – Step by Step Photos
Combine the ingredients for the dressing in a bowl or jar: ½ cup olive oil, 3 Tbsp red wine vinegar, 1 Tbsp lemon juice, 2 tsp Dijon mustard, ¼ tsp garlic powder, 1 Tbsp Italian seasoning, ½ tsp sugar, ½ tsp salt, ¼ tsp freshly cracked pepper, and 2 Tbsp grated Parmesan. Shake or whisk the ingredients until they are incorporated.
Add your salad greens to the bottom of a bowl. I’m using spinach and I chopped it slightly first to make bite-sized pieces.
Cut your meats and cheeses into bite-sized pieces. Thinly slice the red onion and slice the grape tomatoes in half.
Drain all of your jarred items (olives, banana peppers, artichoke hearts) and add them to the salad. Slightly chop anything that has larger pieces.
Give the dressing one last shake or whisk, then drizzle it over the salad. Start with half the dressing, then add more as needed.
Toss the salad until everything is coated in dressing, then enjoy!
This post is sponsored by Kroger. The holidays are here and that means it’s time to party! Today, I am going to show you how to make a festive Holiday Cheese Board that will WOW your family and friends. It’s almost too pretty to eat and if …
This post is sponsored by Kroger. The holidays are here and that means it’s time to party! Today, I am going to show you how to make a festive Holiday Cheese Board that will WOW your family and friends. It’s almost too pretty to eat and if you want to be fancy, you can call…
Continuing on with my no-cook lunch box series, today I bring you The Cheese Board Lunch Box! This one goes out to everyone who is perfectly happy nibbling on a charcuterie board for dinner, instead of as an appetizer to dinner. 😉 Just be careful, this lunch box is going to tempt you to drink […]
Continuing on with my no-cook lunch box series, today I bring you The Cheese Board Lunch Box! This one goes out to everyone who is perfectly happy nibbling on a charcuterie board for dinner, instead of as an appetizer to dinner. ;) Just be careful, this lunch box is going to tempt you to drink a glass of wine with lunch!
Where Are the Vegetables??
I know, I know. I’m usually a vegetable-with-every meal type of person, but I think it’s entirely possible to have a cheese board lunch box and still keep balance in your day. Try eating a veggie heavy breakfast bowl, like my Vegetable Breakfast Scrambles, and make sure you include a veggie heavy dinner, like a stir fry, soup, or meal-worthy salad. Or hey, you can always just pack a side salad to go with this box for lunch. :)
What Else Can I Add to My Cheese Board Lunch Box?
As with all of these no-cook lunch box ideas, this Cheese Board Lunch Box is very flexible! Here are some other items you can include with or in place of any of the ingredients I put into my box:
- Apple slices
- A small container of your favorite jam
- A small container of jam
- A small container of pesto
- Dried cherries or cranberries
- Sliced bell peppers
Other Meat Options
I used salami in my cheese board lunch box, but there are so many options with this one. You can use other cured meats, like prosciutto, capicola, soppressata. If all of that is too fancy or too hard to find, regular deli meat is just as great in this box! Roll up the slices into little “cigars” to make the presentation extra pretty and you’ll still feel like you’re eating an extra special lunch.
Wrap the Crackers for Freshness
To keep your crackers nice and crunchy, you’ll probably want to wrap the crackers in an extra fold-top sandwich bag or waxed paper to keep the moisture from the other ingredients out. I didn’t do this (because I’m lazy) and my crackers got a little soft, but I still enjoyed the box quite a bit over the next four days.
What Containers Do You Use?
These containers are made by Pyrex and are my favorite meal prep containers. While they’re not divided, the single compartment makes them very versatile. Also, the lid is simple, snaps on, and has no moving parts to break. There is a link to these containers in the bottom of the recipe card below.
The Cheese Board Lunch Box
- 8 oz. cheese $2.12
- 4 oz. salami $1.99
- 20 crackers $0.74
- 16 dried apricots $1.40
- 1 cup walnuts $1.20
- Slice the cheese. Wrap sets of 5 crackers in fold-top sandwich bags or waxed paper.
- Divide the cheese salami, wrapped crackers, dried apricots, and walnuts between four containers. Refrigerate until ready to eat, or up to five days.
How to Make The Cheese Board Lunch Box
These are all the ingredients I used for the cheese board lunch box (this is all from ALDI). You can use whatever type of cheese or crackers that you like. I chose sharp cheddar and got a box of assorted crackers. Check the list earlier in the post if you want ideas for other items to include.
Slice the cheese and wrap groups of five crackers in a sandwich baggie or waxed paper (I skipped wrapping my crackers). Divide all the ingredients between four containers.
Refrigerate your cheese board lunch boxes until you’re ready to eat, or up to five days! Enjoy!
Italian Tortellini Salad made with cheese tortellini, tomatoes, salami, olives, basil, zesty homemade Italian dressing and more! This hearty pasta salad can be served as a main dish or side dish. Our Greek Tortellini Salad has been a reader favorite fo…
Italian Tortellini Salad made with cheese tortellini, tomatoes, salami, olives, basil, zesty homemade Italian dressing and more! This hearty pasta salad can be served as a main dish or side dish. Our Greek Tortellini Salad has been a reader favorite for years! I am so glad you guys love it. Let me introduce you to…