Marinated Antipasto Salad

Written By Anna Olasin

A Fresh & Flavorful Twist: Marinated Cold Antipasto Salad

If you love bold flavors, vibrant colors, and effortless meals, a marinated cold antipasto salad is about to become your new favorite dish. Inspired by the classic Italian appetizer spread, this salad is packed with a medley of cured meats, cheeses, crisp vegetables, and tangy marinated ingredients—all tossed in a zesty dressing that brings everything together. It’s the perfect make-ahead dish, allowing the flavors to meld beautifully as it chills. Whether you're serving it as a refreshing summer meal, a crowd-pleasing appetizer, or a side for your favorite Italian-inspired feast, this antipasto salad is as easy as it is delicious.

Marinated Antipasto

A vibrant, tangy mix of marinated veggies, cured meats, olives, and cheese—this antipasto salad is bold, briny, and perfect for sharing. Serve it chilled for a no-fuss appetizer or a satisfying side.

Ingredients

For the salad:

  • 1 small container of cherry or grape tomatoes, halved

  • 1 diced Persian cucumber

  • 1 cup black olives, halved

  • 1/2 cup green olives, halved

  • 1 small jar artichoke hearts in water, drained and rough chop

  • 4-5 thick slices of deli salami, cubed

  • 1 cup sharp cheddar cheese cubes, or fresh mozzarella pearls

For the marinade:

  • 1/2 cup vegetable oil (I use vegetable oil in place of olive oil in this recipe as the olive oil will congeal in the fridge)

  • 1/3 cup red wine vinegar

  • 1 tablespoon dijon mustard

  • 2 cloves garlic, minced

  • 1/2 teaspoon kosher salt

  • black pepper to taste

  • 1/2 teaspoon Herbes de Provence or you can use Italian Seasoning (by preference)

Instructions

  1. All of the salad ingredients can be tossed into a large bowl.

  2. Mix all of your dressing ingredients in a small blender to emulsify.

  3. Pour the dressing over the salad and toss with a large spoon or spatula.

  4. Store in an airtight container in the fridge. The longer it sits, the more the tomato juice with mix with the dressing and the flavors will meld.

Serving Suggestion

  • Play around with the dressing! You can substitute white balsamic vinegar, or lemon juice and white wine vinegar if you prefer.

  • When serving, I like to throw some croutons in at the end and give it a quick toss for a bit of added crunch.

  • Want more veggies? Add some chopped up blanched asparagus, or cut fresh blanced green beans.

  • Want more protein? You can add white beans or chickpeas to this recipe. The important thing is to have fun with it :)

Anna Olasin
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