Antipasti Chopped Salad (Printable Version)
Vibrant Italian-style salad with classic antipasti ingredients, ready in 20 minutes.
# Ingredient List:
→ Salad
01 - 2 cups romaine lettuce, chopped
02 - 1 cup radicchio, chopped
03 - 1 cup cherry tomatoes, halved
04 - 1/2 cup marinated artichoke hearts, chopped
05 - 1/2 cup roasted red peppers, diced
06 - 1/2 cup cucumber, diced
07 - 1/3 cup red onion, thinly sliced
08 - 1/2 cup Kalamata olives, pitted and halved
09 - 1/2 cup mozzarella balls (bocconcini), halved
10 - 1/3 cup salami, sliced into strips
11 - 1/4 cup pepperoncini, sliced
12 - 1/4 cup provolone cheese, cubed
→ 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 garlic clove, minced
18 - 1/2 teaspoon salt
19 - 1/4 teaspoon black pepper
# How to Make:
01 - In a large salad bowl, combine the lettuce, radicchio, cherry tomatoes, artichoke hearts, roasted red peppers, cucumber, red onion, olives, mozzarella, salami, pepperoncini, and provolone cheese.
02 - In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper until emulsified.
03 - Pour the dressing over the salad and toss gently to coat all ingredients. Serve immediately, garnished with extra oregano or fresh basil if desired.
# Expert Tips:
01 -
- Every bite delivers that perfect Italian sub shop flavor without any cooking required
- The dressing comes together in seconds but tastes like it marinated overnight
02 -
- The salad tastes best within an hour of dressing it, after which the lettuce starts to lose its satisfying crunch
- Letting the dressing sit for 10 minutes before tossing allows the garlic to mellow and the flavors to marry beautifully
03 -
- Pat your roasted red peppers and artichoke hearts dry with paper towels before adding them so the dressing clings properly
- Toast a handful of pine nuts or sunflower seeds and sprinkle them on top for the most incredible buttery crunch