Chopped Antipasto Salad

Name: Chopped Antipasto Salad
Prep time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Italian
Ingredients: 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

posted by Katya on Jan 4, 2022 (updated Jan 1, 2023) 1 comment »

Jump To Recipe

1 reviews

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
cucumbers
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
honey
garlic
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.

Optional Add-Ins

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: