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30 Minutes or Less

5-Minute Antipasto Salad

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antipasto salad in a bowl with red wine on the side

This antipasto salad comes together in just 5 minutes! Quick, easy, and exploding with flavor. Loaded with healthy ingredients, and finished off with a 3-ingredient dressing. It’s also entirely gluten-free, with a dairy-free option!

close-up overhead image of antipasto salad on a plate with tomatoes on the side

What You’ll Need To Make Antipasto Salad

Romaine Lettuce – Fresh, crisp, and extra crunchy romaine is the perfect base to this Italian salad. Romaine is hearty, yet super mild, and won’t take away from all the other flavors we have going on in this dish. However, if you don’t have romaine, you can certainly use any other kind of lettuce you’d like. Some fresh arugula would also taste great!

Olives – Feel free to use a variety of your favorite olives in this antipasto salad! I used a combo of green and black olives, which were perfectly briny and delicious. I’ve also made this salad with marinated green olives and it was nothing short of exceptional! Also, if you don’t like olives (first of all, how?!), you can definitely leave them out of this salad altogether.

Salami – I added this Applegate Genoa Salami to my salad, but any brand/type of salami will work here. Smoked salami, spicy salami, thinly sliced salami, etc. will all taste amazing. You can even swap the salami for prosciutto, if that’s more your thing!

Red Wine Vinegar – Either red wine vinegar or white wine vinegar will blend perfectly into our 3-ingredient dressing. The tangy, sour vinegar brings out the abundance of savory flavors in this salad recipe. However, if you don’t have any vinegar on-hand, a tablespoon of lemon juice makes for a great substitution!

fork and spoon lifting antipasto salad out of a bowl

Tips and Tricks

  • This antipasto salad is basically a charcuterie board, served over lettuce. It’s got all the charcuterie things from cured meats to marinated veggies. Therefore, throw any and all of your favorite charcuterie fixings into this simple salad!
  • Make this an Italian-style pasta salad by replacing the lettuce with your favorite cooked pasta! And for a gluten-free pasta salad, use your favorite gluten-free pasta instead.
  • Because this salad holds up so well in the fridge, it’d make a great addition to your weekly meal prep! Simply portion out this salad into four servings, then store the dressing on the side. When ready to eat, remove your pre-portioned salad from the fridge and then dress- that’s it!
close-up image of antipasto salad

Adjust This Recipe To Your Dietary Needs

Make it Vegan: For a vegan meal, leave out the pepperoni, salami, and mini mozzarella balls. You can also replace these three ingredients with your favorite vegan protein, such as chickpeas, white beans, or even lentils.

Make it Dairy-Free: Easily make this antipasto salad dairy-free by leaving out the mini mozzarella balls. I personally took this option and my salad was still insanely flavorful and delicious!

5-Minute Antipasto Salad

5 from 1 vote
Recipe by Samantha Course: MainCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

0

minutes
Total time

5

minutes

Ingredients

  • 3 cups romaine lettuce, chopped

  • 12 ounces jarred artichoke hearts, quartered

  • 1 cup mixed olives, halved

  • 1 pint cherry tomatoes, halved

  • 1/2 pound salami, thinly sliced

  • 1/2 cup pepperoncini, drained and sliced

  • 4 ounces sliced pepperoni

  • 1/4 cup jarred roasted red peppers, chopped

  • 1/4 red onion, thinly sliced

  • 8 ounces fresh mini mozzarella balls, optional

  • For the dressing:

  • 1/4 cup olive oil

  • 1 tablespoon red wine or white wine vinegar

  • 1 teaspoon Italian seasoning

Directions

  • Add all salad ingredients to a large bowl or serving platter.
  • Make the dressing by whisking together all dressing ingredients in a small bowl, then pour over salad. Serve immediately.

Recipe Video

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30 Minutes or Less

Swiss Chard Salad (Vegan, Gluten-Free)

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swiss chard salad on a plate with a fork and sunflower seeds on the side

This Swiss chard salad is light, fresh, and crunchy! It’s loaded with healthy vegetables and dressed with a simple red wine and dijon vinaigrette.

swiss chard salad on a plate with a fork and sunflower seeds on the side

Why Swiss Chard?

Swiss chard is a nutritional POWERHOUSE! It’s jam-packed with vitamins, minerals, and antioxidants. But before I really get into how healthy this Swiss chard salad is for you, let’s first talk about its taste. Swiss chard is sort of a cross between kale and spinach. It’s not quite as tough as kale, but also not as light as spinach. Swiss chard is most commonly cooked or sautéed to help break down its hearty texture. Though, like any raw fruit or vegetable, when you cook Swiss chard, you lose much of its nutritional benefits.

Admittedly, Swiss chard can be tough to chew when raw. HOWEVER, the method in the Swiss chard salad recipe below provides this veggie with the right ingredients and steps to break down on its own – without any exposure to heat. I don’t know about you, but to me, that’s a total win WIN. Swiss chard is a warm-weather vegetable, peaking from early spring to late fall. Unlike other lettuces, it can withstand hotter temperatures making it the last-man-standing during brutal July/August heatwaves. My parents have harvested a large amount of this hearty green vegetable over the last few months. And aside from its health benefits, that was one of the main reasons why I came up with this easy salad recipe!

Ok now back to the nutritional benefits! Swiss chard is full of:

  • Calcium (builds strong bones and teeth)
  • Vitamin C (aids in growth, development, and repair of all body tissues)
  • Iron (gives you energy and is vital to growth and development)
  • Vitamin E (big time antioxidant and protects body against free radicals)
  • Magnesium (supports a healthy immune system and muscle function)
  • Potassium (maintains heartbeat and a healthy blood pressure)
  • Vitamin A (great for skin health and cell growth!)
  • Folate (helps convert carbs into energy)
  • Vitamin K (positively contributes to bone, cognitive, and heart health)
  • Fiber (regulates hunger and blood sugar)

What You Need To Make Swiss Chard Salad

Sunflower Seeds – The sunflower seeds give this easy vegan salad recipe an irresistible crunch! Raw, cooked, unsalted, or salted will all taste equally as delicious in this dish – so use whichever kind you’d like. I went with roasted and salted sunflower seeds and they tasted incredible. This easy-to-find seed acts as a healthier crouton in this Swiss chard salad recipe. However, if you don’t have sunflower seeds, feel free to use any kind of seed or nut you’d like!

Red Wine Vinegar – The acidity in this vinegar is what helps to break down the fibers in swiss chard, therefore making it easier to eat and digest. Red wine vinegar is delightfully tangy, a little fruity, and has just a touch of sweetness. Additionally, I should probably mention just a few of the health benefits of red wine vinegarl. Red wine vinegar has been proven to lower blood pressure and blood sugar, as well as cholesterol. Therefore, as if the swiss chard wasn’t enough, this dressing addition makes this salad even healthier!

Swiss Chard Salad (Vegan, Gluten-Free)
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Swiss Chard Salad (Vegan, Gluten-Free)

0 from 0 votes
Recipe by Samantha Russo Course: SidesDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Chilling Time

15

minutes
Total time

20

minutes

This Swiss chard salad is light, fresh, and crunchy! It’s loaded with healthy vegetables and dressed with a simple red wine and dijon vinaigrette.

Ingredients

  • 1 bunch Swiss chard, chopped

  • 1/2 cucumber, sliced

  • 1 bell pepper, thinly sliced

  • 4-5 radishes

  • 1/4 cup sunflower seeds, see Notes

  • For the vinaigrette:

  • 3 tablespoons olive oil

  • 2 tablespoons red wine vinegar, see Notes

  • 1 tablespoon maple syrup or honey

  • 1 teaspoon Dijon mustard

  • 1/2 teaspoon salt

Directions

  • Mix all vinaigrette ingredients together in a large bowl then add in the vegetables and toss to coat. Cover and refrigerate for 15-20 minutes before serving.

Recipe Video

Notes

  • Sunflower Seeds: Feel free to use whatever kind of seed or nut you’d like in place of the sunflower seeds in this recipe! Pumpkin seeds, chopped walnuts, or sliced almonds would also make great additions.
  • Red Wine Vinegar: If you don’t have red wine vinegar, you can use white wine vinegar, apple cider vinegar, or balsamic vinegar instead.

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