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Italian Antipasto Salad

This Italian Antipasto Salad tossed in a homemade light lemon olive oil dressing is packed with so much flavor, color, and texture.
Servings 6 servings
Author Danielle


Lemon Herb Dressing

  • Juice of one lemon
  • 1/3 cup olive oil
  • 1/2 tsp. salt more or less to taste
  • Pepper desired amount
  • 1/2 tsp. Italian seasoning
  • 1-2 garlic cloves finely minced
  • 1 1/2 teaspoons honey
  • Dashes Worcestershire
  • 1 tsp. honey dijon or reg dijon


  • 5 cups chopped romaine about 3 heads of romaine
  • 1 pint cherry tomatoes
  • 6 ounces sliced spiced salami like pepperoni or Volpi Sopressata
  • 4 ounces haravti cubed
  • 1 avocado sliced
  • 1/4 cup kalamata olives
  • 1/4 cup sliced pepperonis
  • 3 tablespoons crushed pistachios


  1. For the dressing, add all of the ingredients to a salad shaker and shake until emulsified and well-combined.
  2. For the salad, add the romaine to a salad bowl. Top with remaining ingredients.
  3. When ready to swerve, toss with desired amount of dressing.
  4. Serve and enjoy!

Recipe Notes

You can change any of the salad topping measurements to your liking (i.e., if you like more cheese, add more or if you like less salami, add less!) This salad is customizable to your liking.