• Skip to main content
  • Skip to primary sidebar
The Little Ferraro Kitchen logo
menu icon
go to homepage
  • Flavorful Summer Recipes
  • Recipe Index
  • Cookbooks
  • About
  • Contact
search icon
Homepage link
  • Flavorful Summer Recipes
  • Recipe Index
  • Cookbooks
  • About
  • Contact
×
Home » Recipes » Salad Recipes

Chopped Antipasto Salad

Published: Jul 18, 2024 by Samantha Ferraro · This post may contain affiliate links · 4 Comments

Jump to Recipe

This vibrant Chopped Antipasto Salad is full of crisp romaine, cherry tomatoes, salami, and cheese and dressed with a tangy Parmesan vinaigrette. Perfect for any gathering!

Chopped antipasto salad recipe with romaine, provolone cheese, salami and olives.
Jump to:
  • About This Recipe
  • 📋 Ingredients
  • 🍋 Substitutions and Variations
  • ⏲️ Instructions
  • 📍 Recipe Tips
  • Recipe FAQs
  • What to Serve with Antipasto Salad
  • More Salad Recipes
  • Chopped Antipasto Salad

About This Recipe

This Chopped Antipasto Salad is a vibrant dish that combines classic antipasto ingredients in one refreshing bowl. Perfect for picnic season, this Italian antipasto salad features crisp romaine lettuce, sweet cherry tomatoes, savory salami, cheese, and more pantry staples.

The salad is dressed with a tangy Parmesan vinaigrette that adds a savory kick to each bite and bursts with salty, crunchy, and savory flavors, making it a crowd pleaser for any gathering.

Serve with a few Puff Pastry Cheese Straws which complement the salad perfectly.

📋 Ingredients

Ingredients for chopped antipasto salad including salami, provolone cheese, olives and sundried tomatoes.
  • Romaine Lettuce: Keep the romaine crisp and cold in the fridge until ready to assemble the salad. You can also add arugula for a spicy kick.
  • Cheese: Any cheese would work in an antipasto salad. This salad has small cubes of mozzarella and slices of provolone cheese.
  • Salami: Look for a good quality salami that is seasoned with spices and black pepper.
  • Tomatoes: Both fresh cherry tomatoes and sundried tomatoes are added to the antipasto salad. Look for sundried tomatoes that are packed in oil which are more plump and flavorful.
  • Onion: Use a mandolin to thinly slice red onion (I'm using crisp red onion from Peri and Sons Farms). If the onion is too strong, soak the sliced onion in cold water for 10 minutes to get some of the bitterness out.
  • Pepperoncini and Olives: This is the time to use whatever's available in your pantry! Pepperoncini are slightly spicy pickled peppers and mild green castelveltrano olives are added to the salad for a bite of saltiness.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

One of the great things about this antipasto salad is its versatility. Add what you have, what's available, in season or in your pantry!

  • Protein: Swap the salami for pepperoni, prosciutto, or add chickpeas or other beans for a meat free option.
  • Cheese: Substitute provolone and mozzarella with feta, goat cheese, or cubed sharp cheddar or gouda.
  • Pantry Staples: Add whatever canned or jarred items you have, such as artichoke hearts, roasted red peppers or capers.

⏲️ Instructions

Layer the chopped antipasto ingredients into a large bowl.

Step 1. Layer all of the salad ingredients in a large bowl.

Whisk the parmesan vinaigrette together.

Step 2. Whisk the vinaigrette until emulsified and keep seperate until you're ready to dress the salad.

📍 Recipe Tips

  • Keep it Crisp: Keep the lettuce crisp by keeping it in the fridge covered with a lightly damp paper towel.
  • Uniform Chopping: Cut the salad ingredients into similar sized pieces for a more consistent texture.
  • Make Ahead: You can prepare the salad and vinaigrette ahead of time. Store them separately in the fridge and combine just before serving to keep everything crisp.
  • Seasoning: Taste and adjust the seasoning of the vinaigrette as needed. The balance of salt, acid, and oil can be adjusted to your liking.
Chopped antipasto salad with salami and olives.

Recipe FAQs

Can the antipasto salad be made ahead of time?

Yes, you can assemble both the salad and make the vinaigrette ahead of time, but keep them separate until right before serving.

What's the best way to store leftovers?

The salad will last in the fridge for up to 2 days. If the antipasto salad has dressing on it, it can wilt the vegetables so it's recommended to not dress the salad until right before serving.

What to Serve with Antipasto Salad

  • Grilled Meats and Fish: grilled tomahawk steak, grilled branzino or grilled sockeye salmon
  • Breads on the Side: garlic focaccia or puff pastry cheese straws

More Salad Recipes

  • Julia Child's Salad Nicoise
  • Homemade Caesar Salad Dressing
  • Grilled panzanella salad combines grilled peppers and onions with sweet cherry tomatoes and grilled bread and tossed with a balsamic vinaigrette.
    Grilled Panzanella Salad
  • Greek quinoa salad with chickpeas, cherry tomatoes, chopped cucumbers, artichoke hearts, olives and cubes of feta cheese. The quinoa salad is tossed with a lemon vinaigrette and fresh mint and fresh dill.
    Greek Quinoa Salad with Chickpeas and Lemon Vinaigrette

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

Chopped antipasto salad with cherry tomatoes, salami, olives and mozzarella.

Chopped Antipasto Salad

Samantha Ferraro

LittleFerraroKitchen.com

This vibrant Chopped Antipasto Salad is full of crisp romaine, cherry tomatoes, salami, and cheese and dressed with a tangy Parmesan vinaigrette. Perfect for any gathering!
5 from 11 votes
Print Recipe Pin Recipe
Prevent your screen from going dark
Prep Time 15 minutes mins
Total Time 15 minutes mins
Course Lunch, Salad
Cuisine American, Italian
Servings 4 servings
Calories 689 kcal

Equipment

  • Nesting Bowls
  • Microplane

Ingredients
 
 

Salad

  • 1 head of romaine chopped
  • 1 pint cherry tomatoes cut in half
  • ½ red onion thinly sliced
  • 3 ounces salami sliced into strips
  • 3 ounces provolone cheese sliced into strips
  • ½ pound mozzarella cut into ½-inch cubes
  • 1 cup pitted green olives chopped
  • ½ cup sundried tomatoes chopped
  • ½ cup sliced pepperoncini
  • Small bunch of parsley leaves finely chopped

Parmesan Vinaigrette

  • ½ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon grated Parmesan cheese
  • ½ teaspoon Kosher salt
  • Ground black pepper to taste

Instructions
 

  • Prepare the Salad. In a large bowl, combine all of the chopped antipasto salad ingredients.
  • Make the Vinaigrette. In a bowl, whisk together the Dijon mustard, grated Parmesan cheese, red wine vinegar, extra virgin olive oil, salt, and ground black pepper until emulsified. Alternatively, you can add the ingredients to a mason jar and shake until emulsified.
  • Dress the Salad. Pour about half of the dressing over the salad and mix to combine. Add more dressing if desired.

Nutrition

Calories: 689kcalCarbohydrates: 14gProtein: 26gFat: 60gSaturated Fat: 19gPolyunsaturated Fat: 5gMonounsaturated Fat: 34gCholesterol: 77mgSodium: 1925mgPotassium: 728mgFiber: 4gSugar: 5gVitamin A: 2134IUVitamin C: 55mgCalcium: 509mgIron: 2mg
Did you make this recipe?Let us know by leaving a comment and 5 star rating!

More Fresh & Healthy Salad Recipes

  • Lebanese potato salad with sumac, herbs and lemon juice.
    Lebanese Potato Salad with Sumac
  • Caesar pasta salad made with a homemade Caesar dressing, grilled chicken and shaved Parmesan.
    Chicken Caesar Pasta Salad
  • Vietnamese rice noodle salad with grilled lemongrass chicken.
    Rice Noodle Salad with Grilled Chicken
  • This salmon shawarma salad is full of bold flavors with a spiced salmon filet on top of bright greens.
    Salmon Shawarma Salad

Sharing is caring!

  • Facebook
  • Twitter
  • Email
  • Print

Reader Interactions

Comments

  1. DolceSanDiego says

    June 23, 2020 at 6:53 pm

    5 stars
    This Chopped Antipasto Salad is fantastic. The chopping is so well worth the effort. It's also so beautiful. And my go-to salad when entertaining. I substitute the quinoa for Farrow. Sometimes I do both. I find the Gouda cheese doesn't hold up after time to the vinaigrette so use provolone or a dense cheese.

    Reply
  2. DolceSanDiego says

    November 25, 2019 at 4:39 pm

    5 stars
    This salad is outstanding and so beautiful. It's worth all the prep and chopping. You can be creative and add what you have in the refrigerator or pantry; sun dried tomatoes, artichoke hearts, pine nuts, chopped roasted asparagus. It's already complicated with great flavors so don't overdo with too many additional ingredients.

    Reply
    • Samantha says

      November 30, 2019 at 8:03 am

      I certainly agree...thank you for the suggestions!

      Reply
  3. Amy @ Frugale.org says

    January 24, 2016 at 11:28 am

    5 stars
    We try to have an antipasto salad at least 4 times a week. Love it.

    Reply
5 from 11 votes (8 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi, I'm Samantha! I started this blog for my love of world cuisine and cultural flavors! You’ll find everything here from Jewish recipes, Middle Eastern, Italian and more!

More about me →

Summer Favorites

  • Easy lemon orzo salad is tossed with a simple lemon vinaigrette, grilled corn, creamy feta and lots of fresh basil.
    Lemon Orzo Salad with Corn and Basil
  • Italian zucchini flower fritters.
    Zucchini Flower Fritters
  • Grilled chicken shawarma kebabs are served on top of hummus and saffron rice.
    Chicken Shawarma Skewers
  • Cherry tomato pasta with basil and garlic.
    Cherry Tomato Pasta with Garlic and Basil
  • heirloom tomato caprese tart with basil.
    Peach Caprese Tart with Puff Pastry
  • Mediterranean Watermelon Salad
Buy This Book Online
Buy from Amazon Kindle
Buy from IndieBound
Buy from Barnes and Noble
Buy from Amazon
One Pot Mediterranean
Buy now!

Order My Latest Cookbook!

One Pot Mediterranean cookbook cover

Subscribe to receive weekly recipes and a FREE Mediterranean Dinner Meal Plan!

Thank you!

You have successfully joined our subscriber list.

Follow on Bloglovin

Footer

↑ back to top

Featured In

About

  • Privacy Policy
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 · Samantha Ferraro · Little Ferraro Kitchen · All Rights Reserved

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.