Chopped Antipasto Salad
This easy chopped antipasto salad is packed with bold Italian flavors and makes the perfect hearty lunch and dinner, or a crowd-pleasing salad for a potluck!
Ingredients
For the dressing (See Note 1)
- 1/4 cup avocado oil or extra virgin olive oil
- 1/8 cup red wine vinegar
- 1/2 tsp. Dijon mustard
- 1/4 tsp. Italian seasoning
- 1/4 tsp. EACH coarse salt and black pepper
For the salad
- 2 hearts of romaine, chopped about 6-8 cups
- 12 oz. mozzarella balls
- 8 oz. prosciutto, salami, and calabrese, chopped See Note 2
- 1 cup tomatoes, chopped I used halved cherry tomatoes
- 1 cup artichoke hearts, chopped I used canned (drained) plain artichoke hearts
- 1 cup cucumber, chopped
- 1/2 cup roasted red bell peppers, sliced
- 1/2 cup pepperoncini, sliced
- 1/2 cup red onion, chopped
- 1/2 cup kalamata olives, sliced can use regular black olives, too
- 1/4 cup fresh basil, sliced
Instructions
- Make the dressing: To a bowl or small mason jar, add oil, vinegar, Dijon, Italian seasoning, salt, and pepper. Whisk or shake well until combined. Set aside.
- Add & toss: To a large serving bowl, add all of the salad ingredients. Pour the dressing over the top, toss, and serve right away!
Notes
Note 1: This dressing recipe makes just enough dressing to lightly coat all of the salad ingredients. There are so many flavors going on with the pepperoncini, artichoke hearts, and olives that a lot of dressing isn't needed. However, if you like a more "dressed" salad, just double the dressing recipe...you can also use any leftovers on another salad!
Note 2: This recipe uses a mix of prosciutto, salami, and calabrese, but you can use WHATEVER deli meats your little heart desires! Ham, pepperoni, or even chicken are all great in this salad. Mix and match!