Antipasto Salad w/ Lots of Greens

This Antipasto Salad is inspired by the viral TikTok trend, but with my own spin on it! This salad has all the classics plus lots of greens for a fresh take on antipasto. You can also turn this recipe into a pasta salad - check the notes on the bottom for more info!

Course Appetizer, Salad

Cuisine Italian

Keyword basil, black pepper, castelvetrano olives, garlic, heirloom tomatoes, olive oil, olives, oregano, parmesan, red wine vinegar

Prep Time 25

Resting Time 15

Servings as a side

Calories 257kcal

Ingredients

Italian Dressing

4 Tbsp Extra Virgin Olive Oil
3 Tbsp Red Wine Vinegar
1 Tbsp Dijon Mustard
1 Tsp Honey or more, to taste
1/2 Tsp Dried Oregano
1/2 Tsp Dried Basil
1 Clove Garlic grated
1 1/2 Tbsp Grated Parmesan
1/2 Tsp Salt
Black Pepper to taste
Red Pepper Flakes optional, to taste

Antipasto Salad

2 Cups Cherry Tomatoes
1 Cup Marinated Artichoke Hearts drained, about 1 jar
3/4 Cup Pitted Castelvetrano Olives in Brine drained
3/4 Cup Mozzarella see note
1 Cup Salumi of Choice omit if vegan/vegetarian
2 1/2 Cups Arugula packed
1/2 Cup Fresh Basil packed
1 15 oz Can Chickpeas rinsed and drained, about 1 1/2 cups

Instructions

First, make the vinaigrette by combining all the ingredients together in a bowl. Whisk well until incorporated. Taste, and adjust seasonings to your liking (i.e. add more salt, more herbs, etc.)
Prep all of your ingredients for the salad. For the heirloom tomatoes, cut them in half and add to a mixing bowl.
For the artichoke hearts, drain them from their brine and cut into bite-sized chunks.
For the olives, likewise drain them from their brine, and cut them into halves or quarters (depending on your preference).
If using a block of mozzarella, cut it into bite-sized pieces until you have 3/4 of a cup.
For the salumi (if using), cut it into bite-sized strips.
For the arugula and basil, chop each finely, so that you can get arugula and basil in every bite.
For the chickpeas, drain the water from the can, rinse the chickpeas with fresh water, and dry gently with a clean towel or paper towel.
Add all of the ingredients to a large bowl, then mix with the vinaigrette. Let it sit for at LEAST 10-15 minutes - it makes a HUGE difference in the flavor. You need to give the ingredients time to mix and get to know each other.
Serve and enjoy!

Notes

I used the regular store-bought Kraft parmesan for this recipe - you know, the one you can find on the shelves near the pasta. I don't usually use this, but I love the fine grain of the parmesan that really lends itself well to dressings. You can of course use freshly-grated parmesan instead!
I highly recommend tracking down Castelvetrano olives for this recipe - they have the perfect flavor and texture for it. But if not, regular green olives will do the trick!
At most grocery stores, you can buy a "block" of mozzarella cheese, which is what I used. If you can't find that, shredded mozz will be delicious too.
I used heirloom cherry tomatoes for this recipe, but you can use regular ones as well!
This salad will keep in the fridge for about 3-4 days.
If you want to turn this into a pasta salad, double the dressing amounts and add 1 lb of pasta to the recipe. Mix everything together at the end, and you'll have a delicious pasta salad!

Nutrition

https://wellandfull.com/2025/07/antipasto-salad-w-lots-of-greens-from-the-viral-tiktok-trend/

Tried this recipe?Let me know @wellandfull or tag #wellandfull! :)