Chopped Antipasto Salad

Chopped antipasto salad quickly became a staple in my kitchen after a family get-together where I wanted to serve something easy and bold and full of Italian flavor without actually cooking. I had a mix of deli meats and jarred ingredients in the fridge and once I started chopping and tossing everything into a bowl I realized I had something seriously delicious and no one could stop talking about it.

What I adore about this salad is how colorful and satisfying it is and how it brings together crunchy veggies creamy cheese briny olives and savory meats all in one bite. Every time I make it I feel like I’m plating a deli tray right into a fresh green bowl and it’s always a crowd favorite.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Romaine lettuce – The crisp base that holds all the hearty toppings together.
• Cherry tomatoes – Juicy and sweet to balance the savory components.
• Cucumber – Adds crunch and light freshness to the mix.
• Bell peppers – I love using yellow or red for color and sweetness.
• Salami – Savory and bold, it brings that classic antipasto flavor.
• Mozzarella balls – Creamy and soft, they add richness to every bite.
• Kalamata olives – Briny and bold, they tie everything together.
• Red onion – For a sharp and slightly sweet bite.
• Olive oil – A classic dressing base that keeps it light.
• Red wine vinegar – Gives the salad a punchy tang.
• Italian seasoning – Adds herb flavor to the dressing.
• Salt and black pepper – To season everything perfectly.
• Tools You’ll Need
• Cutting board – To chop meats, cheese, and vegetables easily.
• Sharp knife – Essential for cubing and slicing everything cleanly.
• Mixing bowl – Large enough to toss all the chopped ingredients evenly.
• Tongs or serving spoon – I use them to mix and serve the salad without crushing it.
• Measuring spoons – For making the perfect tangy dressing.

Instructions

Step 1:

I start by chopping the romaine lettuce and laying it out in a large mixing bowl or salad platter as the base.

Step 2:

I halve the cherry tomatoes slice the cucumber and dice the bell pepper and red onion into bite-sized pieces.

Step 3:

Then I cut the salami into small cubes and do the same with the mozzarella balls if they’re large or leave them whole if they’re mini.

Step 4:

I toss all the veggies, meats, cheese, and olives together with the romaine until everything looks evenly distributed.

Step 5:

For the dressing I whisk together olive oil red wine vinegar Italian seasoning a pinch of salt and some black pepper in a small bowl.

Step 6:

I pour the dressing over the chopped salad and toss gently to coat everything evenly before serving immediately or chilling for later.

Tips

If I want to prep this ahead of time I chop all the ingredients but keep the dressing separate until just before serving. Sometimes I switch out the salami for pepperoni or add artichoke hearts for extra tang. When I’m going low-carb I serve this without croutons or pasta and it’s still super satisfying.

Ways to Serve

Serve it as a main course for lunch or dinner with crusty bread on the side.

Pair it with pasta or soup as a hearty side salad.

Use it as a colorful appetizer platter at parties.

Pack it for picnics—it travels well and stays crisp.

Frequently Asked Questions

Can I make chopped antipasto salad ahead of time?

Yes! Just wait to add the dressing until right before serving to keep everything fresh.

What meats can I use in chopped antipasto salad?

Salami, pepperoni, prosciutto, or even ham all work well in this salad.

Is chopped antipasto salad gluten-free?

Yes—just be sure the deli meats and cheese are gluten-free and avoid croutons.

Can I make this salad vegetarian?

Absolutely! Just leave out the meat and load up on marinated veggies and cheese.

See You in the Kitchen

I hope you give this chopped antipasto salad a try! It’s so full of flavor and texture and perfect for any occasion from a quick lunch to a festive dinner spread. Let me know how you made it your own and enjoy every delicious bite.

Happy Cooking!

Print