Mediterranean Antipasto Salad
This antipasto salad is hearty yet fresh, combining crisp vegetables with briny olives, creamy cheese, and a bright lemon-olive oil dressing. Serve it as a light meal, a side dish, or part of a mezze-style spread.
Prep: 15 minutes
Cook: None
Total: 15 minutes
Serves: 3–4
Ingredients
Salad Base
3 cups romaine lettuce or mixed greens
1 cup cherry tomatoes, halved
½ cup cucumber, sliced
½ cup roasted red peppers, sliced (jarred or homemade)
¼ cup red onion, thinly sliced
Antipasto Add-Ins
¼ cup Kalamata olives
¼ cup green olives
½ cup mozzarella balls or cubed mozzarella
¼ cup feta cheese
¼ cup artichoke hearts, quartered
Optional Protein (choose one)
Grilled chicken slices
Chickpeas or white beans
Turkey salami or grilled halloumi
Mediterranean Dressing
3 tbsp extra-virgin olive oil
1½ tbsp red wine vinegar or lemon juice
½ tsp dried oregano
Salt & black pepper, to taste
Instructions
Prepare vegetables
Add lettuce, tomatoes, cucumber, roasted peppers, and onion to a large bowl.
Add antipasto items
Gently mix in olives, mozzarella, feta, and artichokes.
Make dressing
Whisk olive oil, vinegar (or lemon juice), oregano, salt, and pepper.
Assemble
Drizzle dressing over salad and toss lightly.
Serve
Serve immediately or chill for 10 minutes to enhance flavors.
Tips & Notes
Use high-quality olives and olive oil—they make the biggest difference.
For a low-carb version, skip beans and add extra cheese or chicken.
Great for meal prep—store dressing separately.
Naturally Mediterranean-style and non-spicy, aligned with your taste.
Frequently Asked Questions
Can I make it ahead?
Yes—prep ingredients up to 24 hours ahead and assemble fresh.
What goes well with it?
Crusty bread, grilled fish, or soup.
Can I skip cheese?
Absolutely—it’s still flavorful and fresh.
Nutritional Information
Calories: ~300 kcal
Protein: ~10 g
Carbs: ~14 g
Healthy fats: ~22 g