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Enjoy a taste of Italy with our small batch Antipasto Salad, featuring salami, Parmesan, and roasted vegetables. Whether you’re looking for a vibrant starter or a light main course, this Italian-inspired dish delivers freshness and flavor in every bite, making it a versatile addition to any meal.
Looking for even more delicious salad options? Our collection of small batch and single serving salad recipes has you covered! Try a hearty Spinach Orzo Salad, a vibrant Italian Chopped Salad, the classic favorite Caesar Salad, a creamy and comforting Macaroni Salad, or a fresh and flavorful Caprese Salad.
Why You’ll Love This Recipe
- Fresh and vibrant: Roasted vegetables and leafy greens deliver delicious flavors and textures.
- Flavor explosion: Salty salami, sharp Parmesan, and a balsamic dressing create the classic antipasto taste.
- Effortless: No complicated steps here — just simple chopping and assembling, making it ideal for quick meals.
- Customizable: Switch up the vegetables or add your favorite antipasto ingredients.
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Ingredients And Substitutions
If you have any ingredients leftover from this roasted antipasto salad recipe, check out our Leftover Ingredients Recipe Finder.
- Red Onion: Adds a sharp bite. Sweet onions can be used for a milder flavor.
- Japanese Eggplant: Known for its tender texture and mild flavor. Zucchini is a great alternative.
- Red Bell Pepper: Provides sweetness and crunch. Any color bell pepper works here.
- Cherry Tomatoes: Offer a burst of sweetness. Diced regular tomatoes can be used instead.
- Olive Oil and Balsamic Vinegar: Base for the dressing, lending moisture and acidity. Red wine vinegar can replace balsamic for a different tang.
- Salami: Adds a savory depth. Prosciutto or any cured meat can substitute.
- Parmesan Cheese: Brings a nutty, salty flavor. Asiago or Pecorino are fine alternatives.
- Spinach and Arugula: Make the salad base. Mixed greens or romaine can be used instead.
How To Make An Antipasto Salad
See the recipe box below for ingredient amounts and full recipe instructions.
Start with a bed of baby spinach and arugula in a large bowl. Skip heavy dressings – a drizzle of olive oil and balsamic vinegar is all you need. Add the warm, roasted vegetables straight from the oven and gently toss to combine. Finish your salad with a sprinkle of thinly sliced salami and shaved Parmesan, then dig in!
Expert Tips
- Roast for flavor: Don’t skimp on roasting time – it brings out the best in the vegetables.
- Use fresh: Crisp greens and freshly shaved Parmesan make a huge difference.
Serving Suggestions
Enjoy this roasted antipasto salad with:
- Crusty bread: Perfect for sopping up the dressing and juices.
- Pasta salad: Serve this alongside a small portion of pasta salad for a heartier meal.
- Soup: This salad pairs beautifully with a minestrone or tomato soup.
- Grilled protein: Top with grilled chicken or fish for a complete meal.
- All on its own: This salad can definitely stand as a satisfying lunch!
Frequently Asked Questions
Roast the veggies in advance, but assemble the salad just before serving.
Leftovers will keep in the fridge for a day or two, but the greens might wilt slightly.
Yes, easily! It’s great for a small lunch gathering.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
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If you’ve tried this small batch antipasto salad recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Small Batch Antipasto Salad
Equipment
Ingredients
- ½ small red onion -sliced
- 1 small Japanese eggplant -peeled, halved lengthwise and cut into cubes
- 1 small red bell pepper -thickly chopped
- ½ cup cherry tomatoes -halved
- 2 ½ tablespoons olive oil -divided
- ¼ teaspoon kosher salt
- ¼ teaspoon coarsely ground black pepper
- 1 cup baby spinach
- 1 cup arugula
- ½ tablespoon balsamic vinegar
- 1 ounce deli-sliced salami -cut into strips
- Parmesan cheese -shaved for topping
Instructions
- Preheat the Oven: Set your oven to 425 degrees Fahrenheit (220 degrees Celsius).
- Prepare the Vegetables: On a large baking sheet, spread out the red onions, eggplant, red peppers, and tomatoes. Drizzle with 2 tablespoons of olive oil, and sprinkle with salt and pepper. Roast in the oven for 20 minutes.
- Prepare the Greens: In a large bowl, mix the spinach and arugula with the remaining ½ tablespoon of olive oil and the balsamic vinegar.
- Combine Salad: Add the roasted vegetables to the bowl with the greens and toss everything together to combine well.
- Serve: Transfer the salad to a serving plate. Top with strips of salami and shaved Parmesan cheese. Gently toss again before serving.
Notes
- Roast for flavor: Don’t skimp on roasting time – it brings out the best in the vegetables.
- Use fresh: Crisp greens and freshly shaved Parmesan make a huge difference.
- Make it a meal: Add grilled chicken, baked chicken or tofu for extra protein.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I love making salads so this is right up my alley. Simple, healthy and delicious!
I love warm veggie salads and these flavors are perfection!
I could eat this everyday and be perfectly happy! Looks delicious!
This sounds like such a flavorful salad! I love the simple dressing too — I do the same thing if I’m the only one having a salad, and a lot of times, that’s all you need. 🙂
This looks like a great salad for lunch! I’ve been eating grilled chicken salads with berries lately but I think I need a change soon. Thanks for the salad idea!
What a simple and flavor-packed salad! Well done!