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Greek Salad Antipasto

Greek Salad Antipasto

Linda M. Harris
Greek Salad Antipasto is a Mediterranean-inspired appetizer that beautifully combines fresh vegetables, marinated olives, artichokes, savory meats, and creamy cheese.
This dish is perfect for sharing at parties, serving as a light meal, or adding a Mediterranean flair to any meal prep.
With its vibrant colors and bold flavors, it offers a perfect balance of tangy, salty, and savory elements.
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Prep Time 20 minutes
Total Time 20 minutes
Course Appetizer, Salad, Side Dish
Cuisine Greek, Italian, Mediterranean
Servings 6 Servings
Calories 300 kcal

Equipment

  • 1 large platter or salad bowl – for assembling the salad
  • 1 small bowl or jar – for making the dressing
  • 1 whisk – to mix the dressing
  • 1 knife – for chopping vegetables and slicing meats and cheeses
  • 1 cutting board (for prepping ingredients)

Ingredients
  

  • 1 cup Cherry tomatoes halved
  • 1 cup Cucumber sliced
  • ½ cup Kalamata olives pitted
  • ½ cup Red onion thinly sliced
  • ½ cup Pepperoncini peppers sliced
  • 1 can 14 oz Marinated artichoke hearts, drained
  • ½ cup Roasted red peppers sliced
  • 1 cup Mozzarella balls or ½ cup crumbled feta cheese
  • 4 oz Italian dry salami or prosciutto thinly sliced
  • ¼ cup Extra virgin olive oil
  • 2 tbsp Red wine vinegar
  • 1 tbsp Lemon juice
  • 2 cloves Garlic minced
  • 1 tsp Dried oregano
  • Salt and black pepper to taste

Instructions
 

  • Step 1: Prepare the Ingredients
  • Start by washing and slicing all vegetables and ingredients.
    Cut the cherry tomatoes in half, slice the cucumber and red onion, and chop the roasted red peppers.
    Slice the salami or prosciutto, and drain and chop the marinated artichokes.
  • Step 2: Make the Dressing
  • In a small bowl or jar, combine the olive oil, red wine vinegar, lemon juice, minced garlic, oregano, salt, and black pepper.
    Whisk or shake until well combined.
  • Step 3: Assemble the Salad
  • On a large platter or in a bowl, arrange the cherry tomatoes, cucumber, olives, onion,
    pepperoncini peppers, artichokes, roasted red peppers, mozzarella balls, and sliced salami or prosciutto.
  • Step 4: Dress the Salad
  • Drizzle the dressing over the assembled ingredients, ensuring an even coating.
    Toss lightly if desired, but the ingredients can also be left as is for a more traditional antipasto presentation.
  • Step 5: Serve and Enjoy
  • Serve immediately as an appetizer or side dish, paired with crusty bread or pita.
    Enjoy the burst of Mediterranean flavors!

Notes

  • Make-Ahead Tips: You can prepare the vegetables and marinated ingredients ahead of time and assemble the salad just before serving to maintain freshness.
  • Dressing Variations: Feel free to adjust the dressing ingredients based on your personal taste—add more lemon juice for extra zest or a pinch of chili flakes for heat.
  • Dietary Adjustments: Make this salad vegetarian by omitting the meat and adding chickpeas or grilled veggies instead. You can also replace the mozzarella or feta with a dairy-free cheese for a vegan version.
  • Storing Leftovers: If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate to avoid sogginess.
Keyword Greek Salad Antipasto