clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
antipasto salad recipe

Antipasto Salad Platter

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Katya
  • Prep Time: 20 min
  • Total Time: 20 minutes
  • Yield: 8-10 1x
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: Italian


Deconstructed antipasto platter in a salad form. It’s incredibly easy to make and serves well as an appetizer or as a side salad.


Units Scale
  • 1 (16 oz.) jar sliced mild banana peppers, drained
  • 8 oz. white mushrooms, quartered
  • 1 1/2 cups cherry tomatoes, halved
  • 2 (8 oz.) mozzarella balls in brine or marinade, drained
  • 1 (12 oz.) jar marinated quartered artichokes, drained
  • 1 (6 oz.) can whole black olives, drained
  • 1/4 cup julienned sun-dried tomatoes in oil
  • 1/4 cup fresh chopped Italian parsley


  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 garlic cloves, minced
  • 1 tsp. Italian seasoning
  • 1/2 tsp. red chili flakes
  • 2 tsp. honey
  • Kosher salt and fresh cracked pepper


  1. Combine the salad ingredients in a large mixing bowl.
  2. Whisk together the dressing ingredients and toss with the salad. 
  3. Cover and refrigerate for at least 24 hours. It tastes the best after it had been marinated! Before serving, taste and add more salt and pepper.


  • Banana peppers: Sliced or whole pepperoncini peppers can be used instead. Pepperoncini is slightly sharper tasting than banana peppers.
  • Tomatoes: Use the sweetest-tasting tomatoes available. I like cherry tomatoes or grape tomatoes on the vine – sometimes referred to as “sugar bombs.”
  • Seasoning: After the salad had time to marinate for 24 hours, taste it and adjust the seasoning, sweetener, or tanginess to your liking since there can be variation in taste with marinated vegetables used.
  • Serving & Leftovers: This salad serves well as an appetizer or as a side salad. If serving as an appetizer, pair it with focaccia bread, breadsticks, sliced baguette, or large baked crackers.  Leftovers will keep well in the fridge for up to 2-3 days.


  • Serving Size: 1/10
  • Calories: 295
  • Sugar: 3.4 g
  • Sodium: 498.9 mg
  • Fat: 23.9 g
  • Carbohydrates: 10.3 g
  • Protein: 12.5 g
  • Cholesterol: 35.9 mg