If you love an Italian sub but don’t feel like dealing with the bread (or the crumbs, or the regret), this chopped antipasto salad has you covered. It’s loaded with all the good stuff like Italian meats and cheese, and tossed in a creamy Greek yogurt dressing that somehow makes the whole thing feel a little more responsible.

It’s fresh, filling, and comes together fast, which means you can throw it together for lunch, bring it to a party, or call it dinner when cooking feels like too much.

Fresh homemade Italian salad with lettuce, diced ham, salami, pepperoni, cheese, chopped onions, and creamy salad dressing on a white bowl with a blue checkered cloth.

Serves: 2-3 dinner salads or 4 side salads
Prep Time: 15 minutes

Ingredients:

For the Dressing:

¼ cup mayonnaise
¼ cup plain greek yogurt
2 Tbsp red wine vinegar
2 garlic cloves (finely minced)
1 tsp oregano
¼ tsp salt
¼ tsp pepper
pinch of red pepper flakes

For the Salad:

1 head of green leaf or romaine lettuce
¼ cup of finely diced red onion
¼ cup sliced greek peppers (pepperoncini)
2 oz. diced ham
2 oz. diced salami
2 oz. diced pepperoni
3 oz. diced provolone
Optional:
- chopped tomatoes
- cucumber
- red bell pepper
- grated parmesan

ingredients for chopped antipasto salad with creamy greek yogurt dressing on a counter

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step-by-Step Directions:

Step 1: Begin by making the creamy Greek yogurt dressing. Combine all dressing ingredients in a small bowl with a whisk and store, covered, in refrigerator until ready to eat.

Step 2: Wash and dry your lettuce. Chop into small pieces. I like to make at least 2 vertical slices, then chop across. Finely dice red onion. Slice greek peppers into thin pieces. Chop up any other ingredients you choose to use. Add chopped ingredients to a large bowl (preferably one with a lid).

lettuce being sliced long ways on a cutting board with a knife

lettuce being chopped into small pieces on a cutting board with a knife

greek peppers being sliced on a cutting board with a knife

Step 3: Cut up all of the deli meat and cheese. There are several ways to make quick work of chopping thin slices. You can roll it up, then cut it lengthwise before cutting horizontally into smaller or pieces. You can also stack several slices together and cut them into strips, then cut the strips in to smaller pieces. Make sure to separate any large chunks that are stuck together, then add them to the bowl.

rolled up ham being sliced on a cutting board

rolled up ham being diced into small pieces on a cutting board

a bowl with chopped lettuce, greek peppers, salami, ham, cheese, and pepperoni

Step 4: When ready to serve, add dressing. Cover the bowl with the lid and shake ( or toss with serving spoons) until evenly coated. I like to serve this salad in a shallow, wide meal bowl. Yum!

dressing being poured on to salad in a bowl

chopped antipasto salad with creamy Greek yogurt dressing in a bowl

Tips and suggestions to make this your own:

The greek yogurt helps to lighten up this dressing and adds a bit of tanginess and protein. You can use just greek yogurt or just mayo if you prefer.
Substitute fresh mozzarella for the provolone.
Banana peppers will also work in place of the greek peppers.
Aldi sells an Italian trio kit for a great price that includes pepperoni, salami and provolone. It’s perfect for this chopped antipasto salad with creamy greek yogurt dressing.

For more salad recipes, try:

Spanish Salad (1905 Copycat) – If you haven’t tried Spanish olive oil, you’re missing out
Big Mac Salad – Beefy with a tangy dressing