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