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Easy Antipasto Salad for a Crowd

Easy Antipasto Salad for a Crowd

Makes 10-12 servings


  • 1 red bell pepper
  • 1 teaspoon extra virgin olive oil
  • 4 cloves garlic, minced
  • 8 ounces fresh mozzarella pearls
  • 2 heads Romaine lettuce, chopped
  • 2 cups cherry tomatoes
  • 1 cup pepperoni slices, halved
  • 1 cup salami slices, halved
  • Italian dressing


1. Slice a red bell pepper into strips and either very finely dice or pulse in a food processor for several seconds.
2. In a medium bowl mix the pulsed red bell pepper, extra virgin olive oil, garlic, and mozzarella pearls.
3. Set aside for 30 minutes to marinate.
4. In a large bowl, combine the romaine lettuce, cherry tomatoes, pepperoni, salami, and mozzarella pearls.
5. When ready to serve, toss with Italian dressing.
Hack Yes!
1. Cutting a Bell Pepper - First, slice off the top and bottom of the bell pepper. Then make a slice down the side and pull the pepper open. Use your hands or a small knife to remove anything inside the pepper, like the seeds. Then flatten the pepper on a cutting board. Now you can easily cut the pepper into slices and dice if desired.

2. Bringing Food to a Party - When bringing something like this easy antipasto salad to a party, use a cooking tin instead of a bowl to transport your food. The Reynolds Bakeware Pans with Lids and Carriers are perfect for events like Friendsgiving. Also, wait to add the salad dressing until you either get to the party or are ready to eat.
Recipe by Jenny Bullistron of