This Italian antipasto salad stars lush greens, marinated vegetables, a zesty dressing, and two types of cheese.It's a delicious no-cook summer meal! Jeanine Donofrio Phoebe MoorePublished Jun 7, 2026 Jump to recipe This antipasto salad recipe is exactly what I crave on a hot summer day.Filled with a delicious mix of greens, cheeses, and tangy, briny marinated veggies, it’s refreshing, flavorful, and oh-so simple to toss together.You don’t have to do any actual cooking here.

Just whisk up the zesty homemade dressing, rinse off some chickpeas, and do a little chopping.This vibrant antipasto salad will be ready in 30 minutes or less!What is an antipasto salad?In Italian, the word antipasto literally translates to “before a meal.” Antipasti are small bites like olives, cheeses, and cured meats that you might enjoy with a glass of wine before dinner.You’re probably familiar with an antipasto platter, which is loaded up with appetizers like these.Well…I took everything I love on an antipasto platter and piled it onto greens to make this antipasto salad! It turns these small bites into a fresh, delicious meal on their own (and it makes a great summer side dish too).

Keep reading to learn how to make it! Antipasto Salad IngredientsHere’s what you’ll need to make this antipasto salad recipe: Arugula and radicchio – These bitter greens make up the base of the salad.Other greens would work well too.I love endive instead of radicchio, and if you’

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