Our Chopped Antipasto Salad is a classic Italian salad, brimming with diverse flavors and textures. It brings together crisp romaine, pepperoncini, briny Kalamata olives, cherry tomatoes, roasted red pepper slices, marinated artichoke hearts, and mozzarella balls.
With its bright colors, bold flavors, and refreshing crunch, this chopped antipasto salad is perfect for any meal. Serve as a side salad with Broiled Chicken Thighs or Blackened Grouper.
Why You'll Love This Recipe
Italian Chopped Antipasto Salad is a fresh and flavorful salad that's perfect for any meal. It's packed with a variety of delicious ingredients, including cured meats, cheeses, olives, vegetables, and a tangy vinaigrette. It's a great appetizer, side dish, or even a light meal on its own.
- Bursting with Flavor: Every bite is packed with a delicious blend of salty, savory, and tangy notes from a variety of ingredients.
- Highly Customizable: You can easily swap in your favorite meats, cheeses, and vegetables to make it your own.
- Perfect for Any Occasion: It's a fantastic dish for potlucks, picnics, or as a vibrant side to any meal.
Ingredients Overview
This salad comes together in minutes for a delicious combination of tastes and textures. Get creative and customize with your favorite antipasto ingredients for a hearty and filling salad. You can use our Italian Seasoning Substitute, Homemade Pizza Seasoning, or Spaghetti Seasoning for the dry herbs and spices.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make An Italian Chopped Antipasto Salad
This recipe is a great way to incorporate a variety of flavors and textures into one dish. The tangy vinaigrette complements the salty olives, the creamy mozzarella, and the slightly sweet cherry tomatoes.
The addition of roasted red peppers and marinated artichoke hearts adds a touch of smokiness and heartiness to the salad.
Step 1: Combine the chopped romaine lettuce, cherry tomatoes, Kalamata olives, roasted red peppers, artichoke hearts, mozzarella balls, salami, red onion, pepperoncini, and Parmesan cheese in a large bowl.
Step 2: Using a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, Italian seasoning, salt, and pepper until well combined.
Step 3: Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
Step 4: Garnish with crunchy croutons and serve immediately.
Tossed in a homemade Balsamic Herb Vinaigrette, it's an ideal choice for a summer picnic, or as the base for a lunchtime grain bowl.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- Protein Alternatives: While traditional antipasto often features salami and pepperoni, you can easily substitute with other cooked proteins like shredded rotisserie chicken, cubed turkey, or drained and flaked tuna for a different twist.
- Vegetable Additions: Feel free to bulk up the salad with extra vegetables. Cherry tomatoes, sliced bell peppers (red, yellow, or orange), or even blanched green beans would be great additions.
- Cheese Options: Instead of Parmesan, try Provolone, crumbled feta, or shaved Asiago for a different cheesy dimension.
Tips for Success
Here are a few tips for making this recipe:
- Chop Evenly: Aim for uniformly sized pieces of all your ingredients. This ensures every bite has a good mix of flavors and textures, and makes the salad easier to eat and more visually appealing.
- Drain Ingredients Well: Many antipasto ingredients (like olives, roasted red peppers, and artichoke hearts) come packed in brine or oil. Be sure to drain them thoroughly to prevent a watery salad.
- Layer for Flavor: When assembling, consider layering your ingredients instead of just dumping them in. This can help distribute flavors better and makes for a more attractive presentation.
- Dress Just Before Serving: To prevent the salad from becoming soggy, toss it with the dressing right before you plan to serve it. If making ahead, keep the dressing separate and add it at the last minute.
- Chill for Best Flavor: Like many salads, this antipasto salad benefits from chilling in the refrigerator for at least 30 minutes to an hour before serving. This allows the flavors to meld and intensify.
Storage Options
Some recommended storage options for this recipe are:
Lettuce salads that are dressed with vinaigrette or salad dressing do not store well for more than a few hours. It's best to hold off tossing with dressing until right before serving.
- Refrigeration (Assembled Salad): If the salad is already dressed, store it in an airtight container in the refrigerator for up to 1-2 days. Be aware that some ingredients might soften, and the lettuce (if used) can wilt over time.
- Make-Ahead Storage (Components Separated): For best freshness and crispness, prepare and chop all your ingredients (meats, cheeses, vegetables) and store them in separate airtight containers in the refrigerator for up to 3-4 days. Prepare the dressing and store it separately in a sealed jar or container in the refrigerator. Assemble and dress the salad just before serving.
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Frequently Asked Questions
Yes. Prepare the salad ingredients, cover and refrigerate. Toss with the dressing right before serving.
Yes, you can use other types of lettuce, such as iceberg, butter, or any lettuce blend.
Feel free to add ingredients like chickpeas, thinly sliced red onion, sun-dried tomatoes, or even small cubes of ham or chicken for extra protein and flavor.
More Delish Recipes
Get The Recipe!
Chopped Antipasto Salad
Equipment
- Salad Dressing Cruet
- Large Shallow Salad Bowl
Ingredients
- 1 head romaine lettuce chopped
- 1 cup cherry tomatoes halved
- ½ cup Kalamata olives pitted and halved
- 4 ounce roasted red peppers jarred, sliced
- 4 ounce marinated artichoke hearts chopped
- ½ cup fresh mozzarella balls halved
- ½ cup salami diced
- ¼ cup red onion finely chopped
- ¼ cup Pepperoncini sliced
- ¼ cup Parmesan cheese grated
Italian Dressing
- ¼ cup olive oil
- 2 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- ½ teaspoon dried oregano
- 1 teaspoon dried Italian seasoning
- salt to taste
- black pepper to taste
Instructions
- Combine the chopped romaine lettuce, cherry tomatoes, Kalamata olives, roasted red peppers, artichoke hearts, mozzarella balls, salami, red onion, pepperoncini, and Parmesan cheese in a large bowl.1 head romaine lettuce, 1 cup cherry tomatoes, ½ cup Kalamata olives, 4 ounce roasted red peppers, 4 ounce marinated artichoke hearts, ½ cup fresh mozzarella balls, ½ cup salami, ¼ cup red onion, ¼ cup Pepperoncini, ¼ cup Parmesan cheese
- Using a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, Italian seasoning, salt, and pepper until well combined.¼ cup olive oil, 2 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1 clove garlic, ½ teaspoon dried oregano, 1 teaspoon dried Italian seasoning, salt , black pepper
- Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
- Serve immediately or refrigerate for up to 2 hours before serving.
Notes
- Chop Evenly: Aim for uniformly sized pieces of all your ingredients. This ensures every bite has a good mix of flavors and textures, and makes the salad easier to eat and more visually appealing.
- Drain Ingredients Well: Many antipasto ingredients (like olives, roasted red peppers, and artichoke hearts) come packed in brine or oil. Be sure to drain them thoroughly to prevent a watery salad.
- Layer for Flavor: When assembling, consider layering your ingredients instead of just dumping them in. This can help distribute flavors better and makes for a more attractive presentation.
- Dress Just Before Serving: To prevent the salad from becoming soggy, toss it with the dressing right before you plan to serve it. If making ahead, keep the dressing separate and add it at the last minute.
- Chill for Best Flavor: Like many salads, this antipasto salad benefits from chilling in the refrigerator for at least 30 minutes to an hour before serving. This allows the flavors to meld and intensify.
Kelly Bloom says
This chopped salad is so antipasto like! Fast and easy to make, it accompanies most any Italian dish, or is a meal by itself!