Antipasto Salad in a Jar

Antipasto salad in a jar copyright 2014 patty cakes pantryI know that I keep posting about salads in a jar, but I can’t help myself.  I really like making them because they look so pretty.  They taste good, too, and if I’m careful about what I put into them, they can be friendly for my waistline.   The possibilities are limitless.

A few weeks ago, I went out to eat at one of my favorite local  Italian eateries.  I love their antipasto salad, but on this occasion, I shared a pizza with my son.  The lady we were dining with, however, had the antipasto salad.   I was probably staring longingly at her salad while she ate.  Don’t get me wrong.  I thought the pizza was delicious.  I just really love that salad.

As I continued to think about the antipasto salad, I realized that I had everything in my refrigerator and pantry that would be needed to recreate it at home.  Since I’ve been making salads in a jar, I decided to give this one a try.  It turned out very good.

I started by putting some italian salad dressing into the bottom of  a wide mouth quart sized mason jar.

Tomatoes in itialian dressing. copyright 2014 patty cakes pantry

Then, I dropped in 8 – 10 grape tomatoes.

Chopped red onion was sprinkled on top of the tomatoes in the dressing.

Chopped onion added to antipasto salad in a jar. copyright 2014 patty cakes pantry A layer of chopped cucumber came next.

chopped cucumber added to jar. copyright 2014 patty cakes pantryThis was topped with a layer of pimento stuffed olives and black olives.

pimento stuffed and ripe olives. copyright 2014 patty cakes pantryChopped yellow bell peppers were sprinkled over the olives.

chopped yellow bell peppersItalian, dry salami, and sliced pepperoni were cut into strips and layered into the jar.

pepperoni and salami go into antipasto salad in a jarA mixture of shredded mozzarella and Provolone cheeses were sprinkled on top of the meat.

Shredded mozzarella and provolone were added to the salad in a jar. Finally, the remaining space in the jar was filled with lettuce cut into salad sized pieces.

lettuce fills up remaining space in anitpasto salad in a jar.

This completed the assembly.  The lids were applied and the salads placed into the refrigerator.  The salads were eaten the next day and they were delicious.  I really enjoyed my antipasto salad.  I didn’t even notice that I forgot the pepperoncinis.

Antipasto Salad in a Jar
Recipe type: Entree Salad
Cuisine: Italian
Prep time: 
Total time: 
Serves: 1
Antipasto salad is delicious and filling. This salad in a jar version allows you to make your salad a few days ahead and have a semi-healthy grab and go lunch.
  • ¼ cup Italian dressing
  • 8- 10 grape tomatoes
  • ¼ cup chopped red onion
  • ½ cup chopped cucumber
  • ¼ cup pimento stuffed olives
  • ¼ cup black olives
  • ¼ cup chopped yellow bell pepper
  • 2 - 3 slices of dry salami julienned
  • 6 slices pepperoni, julienned
  • ⅓ cup shredded provolone or mozzarella cheese (or a mixture of the two)
  • 1 cup chopped romaine lettuce (You will need enough to fill up any remaining space in the jar..)
  1. Pour dressing into the bottom of mason jar
  2. Add grape tomatoes.
  3. Sprinkle red onion on top of tomatoes and dressing.
  4. Add cucumber to jar to form a layer.
  5. Place olives on top of cucumber.
  6. Layer bell pepper into the jar.
  7. Top bell pepper with strips of meat
  8. Sprinkle shredded cheese on top of meat.
  9. Fill remaining space in the jar with lettuce.



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