Jul 14 2026
Restaurants›Skinner’s›Antipasto Salad Recipe

Antipasto Salad Recipe

Inspired by Skinner’s
Time30m
Serves4

Salami, pepperoni, onions, green peppers, black olives, tomatoes, and cucumbers tossed in our homemade dressing

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Salad Ingredients

Dressing Ingredients

Method

Salad Preparation

  1. 1

    Prepare the Ingredients

    Slice the salami and pepperoni into bite-sized pieces. Dice the red onion and green bell pepper into small chunks. Halve the tomatoes and slice the cucumber into rounds.

  2. 2

    Combine the Vegetables

    In a large salad bowl, combine the sliced salami, pepperoni, diced onion, green bell pepper, black olives, halved tomatoes, and sliced cucumber.

Dressing Preparation

  1. 3

    Make the Dressing

    In a small mixing bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, Italian seasoning, salt, and black pepper until well combined and emulsified.

  2. 4

    Dress the Salad

    Pour the dressing over the salad mixture in the large bowl. Toss gently to ensure all ingredients are well-coated with the dressing.

Serving

  1. 5

    Serve the Salad

    Let the antipasto salad sit for about 10 minutes to allow the flavors to meld before serving. Enjoy fresh!

More from Skinner’s