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Antipasto Salad

Antipasto Salad

It’s easy to turn the ingredients of the quintessential antipasto platter into a great big salad with the addition of leafy greens and other vegetables.


about 15 cups

Prep Time

30 minutes

Total Time

30 minutes


  • 1/4cup extra-virgin olive oil
  • 3tablespoons red-wine vinegar
  • 1/2teaspoon dried oregano
  • 1/2teaspoon ground pepper
  • 6cups torn escarole
  • 2cups torn radicchio
  • 1pint cherry tomatoes, halved
  • 115-ounce can no-salt-added chickpeas, rinsed
  • 1/2English cucumber, halved and sliced
  • 1cup slivered fennel
  • 3/4cup diced fresh mozzarella (4 ounces)
  • 1/2cup chopped marinated artichoke hearts
  • 1/2cup sliced pepperoncini
  • 1/2cup halved and sliced radishes
  • 1/2cup sliced salami (2 ounces)
  • 1/4cup sliced ripe black olives


  1. Whisk oil, vinegar, oregano and pepper in a large bowl. Add escarole, radicchio, tomatoes, chickpeas, cucumber, fennel, mozzarella, artichoke hearts, pepperoncini, radishes, salami and olives. Toss to coat.

Nutrition Facts

Per serving (recipe makes about 15 cups)

Calories 324kcal
Carbohydrate Total 22g
Total Sugars 4g
Added Sugars 0g
Fiber 7g
Total Fat 21g
Saturated Fat 6g
Mono Saturated Fat 11g
Cholesterol 26mg
Sodium 581mg
Protein 13g
Potassium 717mg
Calcium 196mg
Folate 116mcg
Omega-6 1g
Vitamin B12 1mcg
Vitamin E 4mg
Zinc 2mg
Vitamin B3 1mg

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