The Best Chopped Antipasto Salad Recipes

ANTIPASTO SALAD RECIPE

Antipasto Salad Recipe image

An Antipasto salad is filled with sliced meats, soft cheeses, green and black olives with bright red cherry tomatoes that is simple to toss together and enjoy in a homemade light lemon olive oil dressing. This is an Italian salad that everyone loves!

Provided by Alyssa Rivers

Categories Salad

Time 15m

Number Of Ingredients 13

Ingredients

3 cups romaine (chopped)
1/2 cup green olives (halved)
1/2 cup medium black olives
1/2 cup cherry tomatoes (halved)
1/2 cup mini pepperoni
1/4 cup jarred roasted red peppers (chopped)
8 ounce Genoa Salami (cut into bite sized pieces)
1/2 cup mozzarella cheese balls
13 ounce artichoke hearts (quartered)
8 ounces provolone cheese (cut into bite size pieces)
1/4 cup olive oil
1/2 lemon juice
1 teaspoon Italian seasoning

Steps:

In a large bowl add the romaine, olives, tomatoes, pepperoni, red peppers, salami, mozzarella, artichoke hearts, and provolone.
To make the lemon olive oil dressing: In a small bowl whisk the olive oil, lemon juice, and Italian seasoning. Pour over the solid and toss.

Nutrition Facts : Calories 407 kcal, Carbohydrate 5 g, Protein 17 g, Fat 35 g, SaturatedFat 11 g, Cholesterol 52 mg, Sodium 1518 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

ANTIPASTI CHOPPED SALAD

Antipasti Chopped Salad image

Turn all the best parts of an antipasto platter into one big dinner salad-no cooking required.

Categories weeknight meals dinner main dish salad

Time 30m

Yield 4-6 servings

Number Of Ingredients 14

Ingredients

1 head romaine lettuce
1/2 small head radicchio
1/2 c. pepperoncini, plus 3 tablespoons brine
1/2 c. roasted red peppers
1 lb. bocconcini, quartered
1 1/2 c. marinated artichoke hearts, drained
8 oz. provolone cheese, cut into 1/2-inch cubes
8 oz. deli-sliced salami, cut into 1/2-inch pieces
4 oz. sliced pepperoni, quartered
1 1/4 tsp. kosher salt
Black pepper, to taste
1/4 c. red wine vinegar
1/2 c. olive oil
Crusty bread, for serving

Steps:

Chop the romaine and radicchio and combine in a large bowl. Finely chop the pepperoncini and roasted red peppers and add to the bowl.
Add the bocconcini, artichoke hearts, provolone, salami, pepperoni, 1 teaspoon salt and a few grinds of pepper to the bowl.
Make the dressing: Whisk the vinegar, pepperoncini brine, the remaining ¼ teaspoon salt and a few grinds of pepper in a medium bowl. Whisking constantly, slowly drizzle in the olive oil until combined.
Toss the salad, then pour in the dressing and toss again. Serve with bread.

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