Chopped Antipasto Salad
Crisp, fresh, and overflowing with bold flavor – this chopped antipasto salad serves well on its own or as a side salad.
Chopped antipasto salad recipe is a mashup of two of my favorite salads: Greek Salad and Italian Salad. It’s truly the best chopped salad recipe, with chopped fresh greens and veggies in a bold Italian vinaigrette.
The trick to making the best chopped salad? Chop the ingredients small. That way, you get a bit of everything in every bite!
The whole salad comes together fast, and you can prep it in advance. Simply store the salad separately from the vinaigrette. It will keep well in the fridge for up to 4 days.
Antipasto Salad Ingredients
You’ll need the following ingredients for the salad:
- romaine lettuce
- garbanzo beans
- grape tomatoes
- red onion
- genoa salami
- feta cheese
- red bell pepper
- kalamata olives
This salad is equally delicious with iceberg lettuce or with an addition of chopped baby spinach.
Antipasto Salad Vinaigrette
This antipasto salad is tossed in a bold, zippy, and delicious Italian vinaigrette. It’s super easy to make with basic pantry ingredients. Here’s what you’ll need:
- olive oil
- white wine vinegar
- dried oregano
- fresh lemon juice
How to Make Antipasto Salad
In a small bowl or a liquid measuring cup, whisk together the olive oil, vinegar, oregano, honey, garlic, and lemon juice. Add salt and pepper, to taste, and whisk to combine.
In a large deep bowl, combine the lettuce, garbanzo beans, tomatoes, red onion, salami, feta cheese, cucumbers, bell pepper, and olives. Drizzle the vinaigrette over the salad and toss to combine.
Feel free to add any of the following to the salad:
- canned artichoke hearts
- jarred roasted red peppers
- sliced fresh mushrooms
- mozzarella cheese balls
- sliced pepperoncinis
Storing Antipasto Salad
This is a great salad to make ahead and to enjoy throughout the week. It will last in the refrigerator for up to 4 days when you store the salad separately from the vinaigrette.
Looking for more “big salads”? Here are a few favorites:
- Thai Chicken Salad
- Green Goddess Cobb Salad
- Mexican Tuna Salad with Cilantro Dressing
- Asian Chicken Salad Recipe
- Shrimp Avocado Salad
This chopped antipasto salad is crisp, fresh, and overflowing with bold flavors. It serves well on its own or as a side salad. Recipe yields 6 side servings or 3 to 4 meal-sized servings.
- 2–3 heads romaine lettuce, chopped (12 ounces)
- 1 (15 oz.) can garbanzo beans, drained and rinsed
- 1 cup halved grape tomatoes
- 1/2 cup sliced cucumbers
- 1/2 cup diced red bell pepper
- 1/4 cup thinly sliced red onions
- 3/4 cup Genoa salami, cut into strips
- 1/2 cup feta cheese
- 1/4 cup sliced kalamata olives
- 1/2 cup extra-virgin olive oil
- 2 Tbsp. white wine vinegar or red wine vinegar
- 1 1/2 tsp. dried oregano
- 2 tsp. honey
- 1 garlic clove, minced
- 1 Tbsp. fresh lemon juice, plus more to taste
- In a large serving bowl, combine the salad ingredients together and set aside.
- In a small bowl or a liquid measuring cup, whisk together all of the vinaigrette ingredients. Season with salt and pepper. Taste, and adjust — add more honey if the mixture tastes too acidic, or more lemon juice if it’s not acidic enough. If the mixture is overall too bold for your liking, dilute it with a splash of olive oil, or if it’s just not quite right yet, add more salt and pepper.
- Drizzle the vinaigrette over the salad and toss to combine. Serve immediately.
- Storing Salad: This salad will keep in the fridge for up to 4 days. Simply store the salad separately from the vinaigrette.
- Serving Size:
- Calories: 338
- Sugar: 6.6 g
- Sodium: 463 mg
- Fat: 25.3 g
- Carbohydrates: 23 g
- Protein: 9.4 g
- Cholesterol: 13.9 mg
Keywords: chopped salad, best chopped salad, mediterranean chopped salad