Chopped Antipasto Salad

5 from 1 vote

Chopped Antipasto Salad is a classic Italian dish that's packed with flavor and texture. This vibrant salad combines romaine lettuce, pepperoncini, Kalamata olives, cherry tomatoes, roasted red pepper slices, marinated artichoke hearts, and mozzarella balls, all tossed in a zesty red wine vinaigrette.

Prep Time20

Total Time20

Course: Salads, Side Dish

Cuisine: American, Italian

Servings:

Calories: 373kcal

Author: Kelly Bloom

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.

Nutrition