Simple Antipasto Salad (The Way My Mom Made It)

"From my understanding, this is NOT traditional antipasto, but it's loosely based on the antipasto salad I used to order when I lived in Grand Junction, CO, at a restaurant called Junction Square. I do not remember the exact ingredient amounts so everything's estimated, however, this does use an entire head of iceberg lettuce, so it can easily feed 3-5 I would guess. We always ate this as a main dish, and for lunch. All of the ingredients are easily found in your grocery store's deli and produce departments, and packaged cheese section. Cook time is assembly time."
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by Andi Longmeadow Farm
Ready In:


  • 1 head iceberg lettuce, chopped and shredded
  • 34 - 1 lb hard salami (Hormel Hard Salami or Genoa is good for this, ask your deli to slice into 1/4 inch-thick slices)
  • 2 -4 tomatoes, chopped
  • 12 - 1 cup part-skim mozzarella cheese, shredded
  • 12 cup Italian dressing (my fave is Kraft, and you can use light or fat-free instead)


  • Remove outer leaves and wash the iceberg lettuce and pat dry.
  • Chop and shred the iceberg lettuce and place in large bowl.
  • Chop the 1/4 inch-thick salami slices into bite-sized chunks. Add to the iceberg.
  • Chop tomatoes, add to the iceberg.
  • Sprinkle salad with desired amount of shredded mozzarella cheese.
  • When ready to serve, pour over your favorite Italian dressing and toss to coat.
  • Note: If you know there won't be enough people to finish the salad in one sitting, assemble only a small amount to serve at the time, and keep the rest of the prepared ingredients in separate containers in the fridge and assemble right before eating to prevent sogginess.

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  1. I scaled this down to two servings and made this with slices of mozerella and salami and cut them into quarters with fresh from the garden tomato which we also sliced rather than diced. For the italian dressing, I just splashed some olive oil and red wine vinegar over top with a sprinkle of oregano. Wonderfully light and refreshing. We had this for lunch with your Recipe #261759 which made for an excellent combination.
  2. The afternoon was as busy as a bee around the farm, and we really didn't have time to do a full dinner and quite frankly we just wanted something delicious, enticing, and refreshing. This did double duty as this had the protein, layers of flavors, bright colors, and freshness. Certainly as easy as a Spring Pea to put together, I can see you could add hard boiled eggs, olives, onion, and maybe some itialian seasonings. But this is so good you won't even think about because it will be all gone. I used my own homemade vinaigrette and was crisp and great. Thank you blancpage! Made for *Spring Spectacular* May 2008
  3. This was very nice. I used a vegan salami for this recipe, which meant that I had to go to a vegan store and get a few slices of salami to use. It worked very nicely, although, i did use more cheese than called for (as I love cheese very much).


Newest update March 28, 2008; I am so grateful and excited. A wonderful, generous, kind anonymous person gifted me with PM and I can't wait to use all the features. Thank you! I might add a couple notes or links to my page here such as forums I frequent, fave searches, and helpful info. Update March 2008: I was given the opportunity to join my very first recipe swap (I added the banner below, thanks Um Safia) This swap was really fun, interesting, and helpful. Lots of great recipes to choose from and lots of exposure for my own. I thought I'd update this a bit. It's April of 2007 already (wow!) and I might have written the stuff below at least a year ago, and longer. I live in AZ, with a roommate and a nice boyfriend. My roommate has only tried my cooking once, but my bf, bless his heart, tries really hard to tolerate it, lol! He's a good cook in his own right, but me, I'm still a newbie cook at heart. I still enjoy 'zaar and sometimes spend hours and hours on here, as it's still friendly, helpful, and interesting. :) Also, this is late in saying, but I'm supposed to be on an IBS-safe diet consisting of no dairy, egg yolks, caffeine, red meat, too much fat, everything I love, etc.... so I'm working on it, it's taking me years and years, but I've incorporated this kind of diet into my other eating, and if my tummy gets mad at me, well, I only have me to blame. :/ I've been married for almost two years and it's the first time I get to really cook for someone other than myself. (Hehe, I signed up with here not too long after I wrote this, now I'm separated - not because of my cooking lol - but surprisingly found myself again, acting as 'housewife'.) I'm not a great cook, but I do follow after my mother, who tends to estimte her ingredients and taste as she goes, but she and my sister are two of the best cooks I know. The best rule of thumb for seasonings is always add too little, you can always add more, but can't always take away if there's too much. I mostly try other recipes I find, but now and then experiment with whatever I have available if I can't get to the store or am broke, and sometimes come up with pretty good recipes. I also have a hard time cooking usually, it takes me longer than most people as I am legally blind and have no depth perception so sometimes it's hard for me to measure and prepare food. Any of the recipes I post might be estimated unless otherwise stated. Sorry for the inconvenience. :) I found this place doing one of my recipe searches. It looks like a fun place to get recipes. Take care all and happy cooking! :) <a href="¤t=curriedcurrajongs.jpg" target="_blank"><img src="" border="0" alt="Photobucket"></a> <img src=""> <img src=""> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> <img src=""> <img src=""> Helpful Link for Cookbook help:
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