If you love Italian meats, cheeses, and bold flavors, this chopped antipasto salad is a delicious, crowd-pleasing choice. It combines the best of a charcuterie board—cured meats, fresh mozzarella, kalamata olives, pepperoncini, and artichokes—tossed with crisp romaine and a bright homemade vinaigrette.
This salad is hearty enough to serve as a main course, yet simple enough to work as an appetizer or side. It’s similar in spirit to a Greek or Olive Garden-style salad but with more cured meats and bolder flavor. Most ingredients are ready to use, so prep is minimal and you can easily swap components—extra salami, a different cheese, or fewer pepperoncini to suit your taste.
The dressing is intentionally simple: a basic vinaigrette of oil, red wine vinegar, Dijon, salt, pepper, and Italian seasoning. If you prefer, a good bottled Italian dressing will also work. Either way, the result is fresh, zesty, and reliably satisfying.
Why you’ll love this recipe
- Bright, briny, and tangy flavors from cheeses, olives, and pickled peppers.
- A chopped salad delivers a balanced bite every time—meat, cheese, veg, and dressing together.
- Very customizable and low-fuss, perfect for casual meals, potlucks, or special occasions.
Ingredients for Chopped Antipasto Salad Recipe
Below are ingredient notes and substitution ideas. Full measurements and step-by-step instructions are included in the printable recipe card at the end of this post.
- Romaine lettuce: Wash and dry thoroughly, then chop into bite-sized pieces so the leaves don’t dilute the dressing.
- Mozzarella balls: Small mozzarella pearls (bocconcini) are ideal because you can toss them in whole. If using a larger ball, tear or cube it into small pieces.
- Mixed Italian meats: Any combination of prosciutto, salami, soppressata, or similar cured meats works. Use what you enjoy.
- Cherry tomatoes and artichoke hearts: Juicy tomatoes and tangy artichokes add freshness and contrast to the meats and cheese.
- Cucumber and roasted red peppers: Cucumber gives crispness; roasted peppers add sweetness and a slight smoky note. Peel thicker-skinned cucumbers if desired.
- Pepperoncini: Pickled peppers that bring mild heat and a vinegary punch—adjust amount to your heat preference.
- Red onion: Thinly chopped for crunch and sharpness.
- Kalamata olives: Pitted and sliced for briny depth. Green olives can be used as an alternative.
- Basil: Julienned basil brightens the salad as a finishing touch.
- Dressing: Avocado oil (or extra virgin olive oil), red wine vinegar, Dijon mustard, salt, black pepper, and Italian seasoning.
How to Make Antipasto Chopped Salad
Simple, three-step method—whisk the dressing, combine the salad ingredients, toss and serve. See the printable recipe card below for exact measurements and timing.
Step 1: In a small bowl or mason jar, combine the vinaigrette ingredients and whisk or shake until emulsified. Set aside.
Step 2: In a large bowl, add the chopped romaine, mozzarella, chopped meats, cherry tomatoes, artichoke hearts, cucumber, roasted red peppers, pepperoncini, red onion, kalamata olives, and basil.
Step 3: Pour the vinaigrette over the salad and gently toss to coat everything evenly. Serve immediately so the lettuce stays crisp.
Pro Tip:
Cut ingredients to similar sizes so each forkful includes a bit of everything. A sharp chef’s knife speeds up prep and gives neater pieces.
Storage
Best enjoyed fresh. Leftovers can be refrigerated in an airtight container up to 2 days; expect the lettuce to soften but the flavors to remain robust. Keep dressing separate if you plan to store for longer to preserve texture.
Recipe Tips
- Prepare the dressing ahead and store it separately to prevent soggy lettuce. Add basil right before serving.
- Scale the recipe up for larger groups—ingredients double or triple easily.
- Leftover components make a handy mini antipasto platter for snacking.
Additions and variations
- Swap the cheese: Provolone, gorgonzola, Parmesan, white cheddar, or feta are all good alternatives.
- Other meats: Try soppressata, mortadella, pancetta, or Genoa salami. You can also use cooked turkey, chicken, or ham for a milder option.
- Mix-ins: Add chickpeas, roasted mushrooms, or other vegetables to bulk up the salad.
- Different greens: Iceberg, baby spinach, or kale can replace romaine for a different texture and flavor.
More Italian-Inspired Recipes
- Penne alla Vodka
- Crockpot Garlic Parmesan Chicken Pasta
- Baking Sheet Pizza
- Chicken Alfredo Casserole
- Baked Manicotti
- Pizza Pasta Casserole
Chopped Antipasto Salad
Author: Jaclyn
Ingredients
Vinaigrette
- ¼ cup avocado oil
- ⅛ cup red wine vinegar
- ½ teaspoon Dijon mustard
- ¼ teaspoon coarse kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon Italian seasoning
Salad
- 2 romaine lettuce heads, chopped
- 12 ounces mozzarella balls
- 8 ounces mixed Italian meats, chopped (prosciutto, salami, calabrese)
- 1 cup chopped cherry tomatoes
- 1 cup chopped artichoke hearts
- 1 English cucumber, chopped
- ½ cup sliced roasted red bell peppers
- ½ cup sliced pepperoncinis
- ½ cup chopped red onion
- ½ cup sliced kalamata olives
- ¼ cup basil, julienned
Instructions
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Whisk the vinaigrette ingredients in a small bowl until well combined. Set aside.
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In a large serving bowl, combine all salad ingredients.
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Pour the vinaigrette over the salad and gently toss to coat evenly.
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Serve immediately.
Notes
Any mixture of Italian cured meats will work—use your favorites.
Nutrition information is based on a typical Italian charcuterie pack with prosciutto, salami, and calabrese.
Nutrition
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