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Simple Antipasto Salad (The Way My Mom Made It)

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“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.”

Ingredients Nutrition

  • 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)


  1. Remove outer leaves and wash the iceberg lettuce and pat dry.
  2. Chop and shred the iceberg lettuce and place in large bowl.
  3. Chop the 1/4 inch-thick salami slices into bite-sized chunks. Add to the iceberg.
  4. Chop tomatoes, add to the iceberg.
  5. Sprinkle salad with desired amount of shredded mozzarella cheese.
  6. When ready to serve, pour over your favorite Italian dressing and toss to coat.
  7. 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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