Antipasto Chopped Salad
This Antipasto Chopped Salad is perfect when you want something light, delicious, and easy to make. It’s full of fresh vegetables, artichoke hearts, and mozzarella cheese, all coated in a flavorful Italian dressing.
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I love to make salads in the summer. You don’t have to heat the house or make a mess and you can enjoy a light and refreshing meal that’s great for cooling off on a warm day.
If you are looking for more delicious salads that are perfect for summer, you may also enjoy this Amish Broccoli Salad or this Pimento Potato Salad recipe.
Ingredients
This is a quick overview of the ingredients that you will need to make this recipe. You can find the full list in the recipe card at the bottom of the post.
- romaine lettuce
- cherry tomatoes
- Kalamata olives
- roasted red peppers
- marinated artichoke hearts
- fresh mozzarella balls
- salami diced
- red onion
- pepperoncini
- grated Parmesan cheese
- olive oil
- red wine vinegar
- Dijon mustard
- fresh garlic cloves
- dried oregano
- Salt and black pepper to taste
Instructions
This is a quick overview of the instructions to make this recipe. You can find the full steps in the recipe card.
Add all the salad ingredients to a large mixing bowl.
In a small bowl or measuring cup mix the dressing ingredients until combined. Pour over the salad when ready to serve.
Storage
Storage – This salad is best enjoyed fresh. However, you can make the dressing ahead and store it in the fridge for up to one week in an airtight container.
If you don’t think that you are going to eat the entire salad, then only pour the dressing on individual servings so that the leftover salad doesn’t become soggy.
Wendy’s Test Kitchen Tips
- You can add more or less of the ingredients to suit your tastebuds.
- For even sized pieces use a vegetable chopper for all of the salad ingredients.
- I like to use a cold bowl to keep the salad chilled and fresh. Place your bowl in the freezer or fridge for 20-30 minutes before adding the salad to it.
FAQs
This salad is packed full of lettuce, peppers, artichoke hearts, mozzarella cheese, and Italian dressing.
Related
Looking for other salad recipes like this antipasto chopped salad recipe? Try these:
Antipasto Chopped Salad
Equipment
- Large bowl
- small bowl
Ingredients
- 1 head romaine lettuce chopped
- 1 cup cherry tomatoes halved
- ½ cup Kalamata olives pitted and halved
- ½ cup roasted red peppers sliced
- ½ cup 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
Dressing
- ¼ cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic minced
- ½ tsp dried oregano
- Salt and pepper to taste
Instructions
- In a large salad bowl, 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 small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper until well combined.
- 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
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
