Antipasti Chopped Salad (Printable)
Fresh Italian salad with antipasti flavors, ready in 20 minutes.
# What You Need:
→ Salad Components
01 - 2 cups chopped romaine lettuce
02 - 1 cup chopped radicchio
03 - 1 cup halved cherry tomatoes
04 - 1/2 cup chopped marinated artichoke hearts
05 - 1/2 cup diced roasted red peppers
06 - 1/2 cup diced cucumber
07 - 1/3 cup thinly sliced red onion
08 - 1/2 cup pitted halved Kalamata olives
09 - 1/2 cup halved mozzarella balls
10 - 1/3 cup sliced salami strips
11 - 1/4 cup sliced pepperoncini
12 - 1/4 cup cubed provolone cheese
→ Dressing
13 - 1/4 cup extra-virgin olive oil
14 - 2 tablespoons red wine vinegar
15 - 1 teaspoon Dijon mustard
16 - 1 teaspoon dried oregano
17 - 1 small minced garlic clove
18 - 1/2 teaspoon salt
19 - 1/4 teaspoon black pepper
# How To Cook:
01 - Place romaine lettuce, radicchio, cherry tomatoes, artichoke hearts, roasted red peppers, cucumber, red onion, Kalamata olives, mozzarella balls, salami, pepperoncini, and provolone cheese in a large salad bowl. Toss gently to distribute evenly.
02 - Whisk together extra-virgin olive oil, red wine vinegar, Dijon mustard, dried oregano, minced garlic, salt, and black pepper in a small bowl or jar until fully emulsified and smooth.
03 - Drizzle the prepared dressing over the salad mixture. Toss gently but thoroughly to ensure all ingredients are lightly coated with the vinaigrette.
04 - Transfer to individual serving plates or a large platter. Garnish with additional dried oregano or fresh basil leaves if desired. Serve immediately while vegetables remain crisp.
# Expert Tips:
01 -
- Its like eating an entire Italian antipasto platter without needing seven different plates
- The dressing strikes that perfect balance between tangy and smooth that makes you want to lick the bowl
02 -
- This salad does not save well once dressed the lettuce wilts within hours so eat it all
- The salami releases oil as it sits making the salad even better the second day if you store components separately
03 -
- Taste the olives and artichokes before adding salt to the dressing some are plenty salty on their own
- Use the oil from the artichoke jar as part of your olive oil measure it adds incredible depth