This Italian appetizer salad is loaded with lush greens, pickled vegetables, flavorful dressing, and two types of cheese. It’s a delicious summer food that doesn’t even require cooking!
This appetizer salad recipe is exactly what I crave on hot summer days. Filled with a delicious mix of greens, cheese, and tangy pickled veggies, it’s refreshing, flavorful, and super simple to throw together.
There is no need to do any actual cooking here. All you have to do is whip up a flavorful homemade dressing, rinse the chickpeas, and chop them up a bit. This vibrant appetizer salad is ready in under 30 minutes!
What is appetizer salad?
In Italian this word is appetizer It literally translates to “before a meal.” appetizer It’s a simple dish of olives, cheese and cured meats that can be enjoyed with a glass of wine before dinner.
You’re probably familiar with appetizer-filled appetizers like this one. well…I put everything I love into an appetizer and piled it on top of the veggies to make an appetizer salad! These little morsels turn into a fresh and delicious meal on their own (they also make a great summer side dish). Read on to learn how to make it!
Appetizer Salad Ingredients
Here’s what you need to make this appetizer salad recipe:
- Arugula and radicchio – This bitter vegetable becomes the base of the salad. Other green vegetables would also work well. I like endive instead of radicchio. If you want more crunch, you can replace the arugula with shredded romaine lettuce.
- cherry tomatoes – You want a sweet and juicy texture.
- chickpeas – This salad is rich in protein and fiber and is perfect for a light meal. It also adds a satisfying texture.
- Mini mozzarella balls and provolone cheese – Two cheeses are better than one! Fresh mozzarella cheese adds a soft and creamy texture, while provolone adds a more nutty flavor and firmer texture.
- Artichoke Heart – I made this salad using both regular canned artichoke hearts and fancier jarred artichoke hearts. Both work well, adding a bright, salty flavor to the salad.
- roasted peppers – Adds sweetness and soft, smooth texture. Use what comes in a jar or make your own roasted peppers.
- Pepperoncini – I love the very tangy flavor it adds to this salad.
- olive – It’s for salty, salty tastes. I love their meaty Castelvetrano olives, but other green and Kalamata olives are also delicious.
- red onion – I want a spicy and savory taste.
- Fresh basil or parsley – It adds a fresh, aromatic flavor that makes this salad stand out.
Toss everything in a simple red wine vinaigrette made with red wine vinegar, olive oil, honey, Dijon mustard, dried oregano, garlic, salt and pepper. It is rich, tangy and slightly sweet.
Find the full measured recipe below.
How to Make an Appetizer Salad
This appetizer salad recipe is very simple to make.
- Start by making the dressing. Mix ingredients together in a medium bowl or shake in a covered jar to combine.
- Next, prepare the salad ingredients. Cut the mozzarella balls in half and cut the provolone into bite-size pieces. Cut the tomatoes in half and chop the red onion. If you need to chop or mince any ingredients in the jar, chop those ingredients into small pieces as well.
- To assemble the salad: Place most of the arugula on a large plate or large bowl. While you’re at it, tuck in the remaining arugula and arrange the other ingredients into segments on top. Drizzle with dressing, top with herbs and serve!
I love the sectioned and structured composition of this salad. This reminds me of another of my summer favorites: an Italian twist on the French Nicoise salad. But if you prefer a tossed salad, you can just mix everything together!
I love this salad as a light lunch or dinner, served with crusty bread or focaccia. It is also a summer delicacy side dish. Bring it to the BBQ or serve with grilled food!
Storage and pre-production tips
To save: Store leftover salad in an airtight container in the refrigerator for up to 3 days. Arugula may wilt a bit over time, but it’s still delicious!
To get ahead: You can assemble this salad several hours ahead without the arugula wilting. Cover and store in the refrigerator until ready to serve. Drizzle with dressing and add herbs just before serving!
Try more summer salad recipes
If you like this easy appetizer salad recipe, try one of these delicious summer salads:
appetizer salad
serve 4
This Italian antipasto salad recipe makes a delicious summer meal or side dish without any cooking required! Tossed with a rich vinaigrette and stuffed with artichoke hearts, olives, roasted peppers, and tomatoes.
- 4 cup arugula
- 2 cup Torn radicchio or endive
- 1 cup cherry tomatoes, bad things
- 1 cup cooked chickpeas, Drained and rinsed
- 1 cup mini mozzarella balls, bad things
- ½ cup Artichoke Heart, Cut in half or finely chop.
- ½ cup Cube Provolone Cheese
- ½ cup Pepperoncini, Stems removed and thinly sliced (4-5 pieces)
- ½ cup seeded olives
- ½ cup sliced roasted peppers
- ¼ cup thinly sliced red onion
- Fresh parsley or basil
- Sea salt and freshly ground pepper
- red pepper flakes, optional
Prevent your screen from going dark
Make the dressing: In a medium bowl, combine the olive oil, red wine vinegar, honey, Dijon mustard, garlic, oregano, salt, and a pinch of pepper. Alternatively, add all ingredients to a jar with a lid and shake to mix.
Assemble the salad. Place most of the arugula on a serving plate or large salad bowl. Arrange the radicchio, cherry tomatoes, chickpeas, mozzarella, artichokes, provolone, pepperoncini, olives, roasted peppers, and onions on top and add the remaining arugula among the other ingredients. Drizzle with a little dressing and sprinkle with parsley, a pinch of salt and pepper, and red pepper flakes (if using).
Season to taste and serve with remaining dressing.
