Best 6 Antipasto Salad Bowls Recipes

Embark on a culinary journey with our tantalizing Antipasto Salad Bowls, a symphony of flavors and textures that will elevate your taste buds. Immerse yourself in a medley of cured meats, tangy cheeses, marinated vegetables, and a symphony of olives, all nestled atop a bed of crisp greens. Drizzle the vibrant balsamic vinaigrette over the masterpiece, creating a harmonious union of tangy and sweet notes. Dive into the Classic Italian Antipasto Salad Bowl, a celebration of traditional flavors, or indulge in the Vegetarian Antipasto Salad Bowl, a vibrant and flavorful plant-based option. Satisfy your cravings for something unique with the Greek Antipasto Salad Bowl, showcasing the vibrant flavors of the Mediterranean. And for a touch of indulgence, the Antipasto Salad Bowl with Grilled Chicken offers a protein-packed twist. Whichever bowl you choose, you're in for a delightful culinary experience.

Let's cook with our recipes!

ANTIPASTO SALAD BOWLS

Antipasto Salad Bowls image

This is a salad recipe of mine that is HIGHLY requested for special occasions! I used to make this in a large platter with all the ingredients just scattered around loosely. But I found my guests constantly picking through the platter to get items they missed! So I finally decided to place each serving in its own lettuce leaf! Now everyone will get every ingredient! This is much more interesting looking and is fun to assemble.

Provided by LILLIANCOOKS

Categories Vegetable

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

1 head iceberg lettuce
1/2 red onion, sliced thin
1 (12 ounce) jar roasted red peppers, whole, then slice into large strips
1 (12 ounce) jar Spanish olives with pimento
1 (12 ounce) jar marinated artichoke hearts, quartered
1 (12 ounce) jar pepperoncini peppers, whole-stems removed
2 tomatoes, med., sliced into rings
1 English cucumber, sliced thin
8 slices cooked deli ham
8 slices hard salami, from the deli
8 slices provolone cheese, from the deli
1 (12 ounce) bottle Italian salad dressing

Steps:

Crack the core of the head of letuce on the counter to loosen. Then remove the core and a few outer lettuce leaves.
Slightly loosen the outer leaves and wash under cold running water. Then gently peel away each whole lettuce leaf being careful not to tear them. I usually get at least 8 large leaves from 1 head of lettuce. Place the leaves on a very large serving platter.
~~~~~~~~TO ASSEMBLE~~~~~~~~~.
Place one slice of each of the deli items in the bottom of each lettuce leaf. This creates a barrier so that all of the marinated ingredients won't make the lettuce soggy, while stored in the fridge.
Then layer all the other ingredients on top of that, in any order you wish. Use about 3 pieces of each item, in each salad bowl. I just try to make it as colorful as possible by not putting similar colored ingredients too close to each other.
Then cover the platter with plactic wrap and refridgerate until ready to serve. When ready to serve make sure to pass the salad dressing to your guests, so they can sprinkle it on their salad.
I have made this salad 24 hours in advance. It keeps very well in the fridge.

Nutrition Facts : Calories 429.7, Fat 31.9, SaturatedFat 9.5, Cholesterol 45.3, Sodium 3311.5, Carbohydrate 22, Fiber 6.6, Sugar 8.7, Protein 18.1

ANTIPASTO SALAD II

Antipasto Salad II image

After searching for a recipe for an antipasto salad that I had envisioned in my head, I gave up and just decided to create one myself. I made this dish for a party and everyone couldn't stop talking about it. The ratio of meat/cheese to veggies can be adjusted to taste.

Provided by Katie Greco

Categories Salad

Time 30m

Yield 10

Number Of Ingredients 13

Ingredients

8 ounces Genoa salami, cut into bite-size pieces
8 ounces sopressata or other hard salami, cut into bite-size pieces
8 ounces sharp provolone cheese, cut into bite-size pieces
8 ounces fresh mozzarella cheese, cut into bite-size pieces
2 large tomatoes, cut into bite-size pieces
1 (14 ounce) can artichokes, drained and cut into bite-size pieces
½ (12 ounce) jar roasted red peppers, drained and sliced
½ cup pitted and coarsely chopped Kalamata olives
¼ cup pitted and chopped green olives
1 tablespoon extra-virgin olive oil
3 tablespoons red wine vinegar
freshly-ground black pepper, to taste
¼ cup shredded fresh basil leaves

Steps:

Combine the Genoa and sopressata salami, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice the roasted red peppers and add them to the bowl, along with about 3 tablespoons of their juice.
Mix in the chopped olives. Drizzle olive oil over the entire dish, followed by the red wine vinegar and black pepper. Salad can be made ahead of time and refrigerated until serving.
Tear the fresh basil leaves into bite-sized pieces and add them to the salad just before serving. Mix thoroughly and serve.

Nutrition Facts : Calories 383.1 calories, Carbohydrate 7.9 g, Cholesterol 73.8 mg, Fat 29.1 g, Fiber 1.6 g, Protein 21.7 g, SaturatedFat 12.7 g, Sodium 1783.5 mg, Sugar 1.6 g

ANTIPASTO SALAD

Antipasto Salad image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 hearts romaine lettuce, chopped
1/2 pound Genoa salami, ask for it in 1 chunk at deli counter, diced
2 cups pickled hot vegetable salad, Giardiniera, coarsely chopped*
12 pitted black olives, coarsely chopped, such as kalamata
12 jumbo green olives, pitted, coarsely chopped
1 small jar, 8 ounces, roasted red peppers, drained and diced
1 small jar, 6 ounces, marinated artichoke hearts, drained
2 tablespoons balsamic vinegar, eyeball it
1/4 cup extra-virgin olive oil, eyeball it
Salt and pepper

Steps:

Combine lettuce, salami, chopped hot pickled vegetables, olives, red peppers and artichoke hearts. Drizzle vinegar and oil over the salad. Toss salad and season with salt and pepper, to your taste.

HOMEMADE ANTIPASTO SALAD

Homemade Antipasto Salad image

This colorful antipasto salad is a tasty crowd-pleaser. Guests love the homemade dressing, which is a nice change from bottled Italian. - Linda Harrington, Windham, New Hampshire

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 50 servings.

Number Of Ingredients 16

Ingredients

2 packages (1 pound each) spiral pasta
4 to 5 large tomatoes, chopped
3 large onions, chopped
2 large green peppers, chopped
2 cans (15 to 16 ounces each) garbanzo beans or chickpeas, rinsed and drained
1 pound thinly sliced Genoa salami, julienned
1 pound sliced pepperoni, julienned
1/2 pound provolone cheese, cubed
1 cup pitted ripe olives, halved
DRESSING:
1 cup red wine vinegar
1/2 cup sugar
2 tablespoons dried oregano
2 teaspoons salt
1 teaspoon pepper
1-1/2 cups olive oil

Steps:

Cook pasta according to package directions. Drain; rinse with cold water. In several large bowls, combine pasta with next 8 ingredients., For dressing, pulse vinegar, sugar, oregano, salt and pepper in a blender. While processing, gradually add oil in a steady stream. Pour over salad; toss to coat. Refrigerate, covered, 4 hours or overnight.

Nutrition Facts : Calories 214 calories, Fat 15g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 514mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.

ANTIPASTO SALAD BOWLS

ANTIPASTO SALAD BOWLS image

This is a salad recipe of mine that is HIGHLY requested for special occasions! I used to make this in a large platter with all the ingredients just scattered around loosely. But I found my guests constantly picking through the platter to get items they missed! So I finally decided to place each serving in its own lettuce leaf!...

Provided by Lillian Russo

Categories Vegetable Appetizers

Time 45m

Number Of Ingredients 13

Ingredients

1 head of iceberg lettuce
1 small red onion-sliced thin
1 small jar of roasted red peppers-whole-then slice into large strips
1 small jar of spanish olives w/pimento
1 jar of marinated artichoke hearts-quartered
1 small jar of pepperoncinis-whole-stems removed
2 medium tomatoes-sliced into rings
1 english cucumber-sliced thin
8 cooked ham slices-from the deli department
8 hard salami slices-from the deli
8 provolone cheese slices-from the deli
1 bottle of italian salad dressing- i use my own dressing which can be found here...
https://www.justapinch.com/recipe/easy-tortellini-salad-by-lillian-russo-lilliancooks

Steps:

1. Crack the core of the head of letuce on the counter to loosen. Then remove the core and a few outer lettuce leaves.
2. Slightly loosen the outer leaves and wash under cold running water. Then gently peel away each whole lettuce leaf being careful not to tear them. I usually get at least 8 large leaves from 1 head of lettuce. Place the leaves on a very large serving platter.
3. ~~~~~~~~TO ASSEMBLE~~~~~~~~~
4. Place one slice of each of the deli items in the bottom of each lettuce leaf. This creates a barrier so that all of the marinated ingredients won't make the lettuce soggy, while stored in the fridge.
5. Then layer all the other ingredients on top of that, in any order you wish. Use about 3 pieces of each item, in each salad bowl. I just try to make it as colorful as possible by not putting similar colored ingredients too close to each other.
6. Then cover the platter with plactic wrap and refridgerate until ready to serve. When ready to serve make sure to pass the salad dressing to your guests, so they can sprinkle it on their salad.
7. I have made this salad 24 hours in advance. It keeps very well in the fridge.

TUNA ANTIPASTO SALAD BOWL

Tuna Antipasto Salad Bowl image

When the weather gets hot, we make a big salad for supper several times a week. This part antipasto, part tuna pasta salad, is my husband's favorite. With some crusty bread, it is a meal all in itself. It is easily adaptable to your family's preferences. I sometimes add other kinds of marinated vegetables and/or strips of mozzarella cheese or provolone cheese.

Provided by SweetBasil

Categories Salad Vegetable Salad Recipes

Time 2h15m

Yield 8

Number Of Ingredients 9

Ingredients

8 cups salad greens, washed and torn into bite-size pieces
1 (15 ounce) can garbanzo beans, drained and rinsed
1 (15 ounce) can whole pitted black olives, drained
1 (14 ounce) jar marinated artichoke hearts, drained and quartered
2 (5 ounce) cans tuna, drained
8 ounces cooked and chilled shell pasta
1 cucumber, thinly sliced
1 cup chopped tomato
1 ½ cups Italian-style salad dressing, or to taste

Steps:

Toss salad greens, garbanzo beans, black olives, artichoke hearts, tuna, shell pasta, cucumber, and tomato together in a large bowl. Cover and refrigerate salad until lettuce is crisp and mixture is chilled, at least 2 hours.
Toss salad with salad dressing immediately before serving.

Nutrition Facts : Calories 372.8 calories, Carbohydrate 33.3 g, Cholesterol 9.4 mg, Fat 21.9 g, Fiber 7.1 g, Protein 15 g, SaturatedFat 2.9 g, Sodium 1508.9 mg, Sugar 5.2 g

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make your salad bowls even more delicious. Look for ripe vegetables, crisp lettuce, and flavorful cheese.
Make your own dressing: A homemade dressing will give your salad bowls a unique and personal touch. There are endless possibilities for dressings, so you can find one that suits your taste.
Don't be afraid to experiment: There are no rules when it comes to antipasto salad bowls. Feel free to add or remove ingredients to create a salad bowl that you love.
Meal prep: Antipasto salad bowls are a great option for meal prep. You can make a big batch of salad bowls on the weekend and enjoy them throughout the week for lunch or dinner.

Conclusion:

Antipasto salad bowls are a healthy, delicious, and versatile meal that can be enjoyed for lunch or dinner. With endless possibilities for ingredients and dressings, you can create a salad bowl that suits your own taste. So next time you're looking for a quick and easy meal, give antipasto salad bowls a try.