Antipasto Chopped Salad Recipe

A bowl of the antipasto salad with a jar of dressing and some wooden spoon.

4.75 from 4 votes

Antipasto Chopped Salad Recipe

Antipasto Chopped Salad combines romaine lettuce with fresh veggies, chickpeas, olives, mozzarella cheese, salami, and a creamy Italian Dressing. This vibrant salad is full of flavor and can be served as a first course for an Italian meal or as a main dish!

Course Salad

Cuisine Italian

Keyword antipasto chopped salad, creamy Italian Dressing, Italian chopped salad

Prep Time 25

Total Time 25

Servings large salads

Calories 411kcal

Author Sue Ringsdorf

Ingredients

For the salad:

16 cups salad greens (or more) - cleaned and chopped
1/4 cup red onion - sliced thin
1 cup grape tomatoes - halved
8 ounces sliced Bella mushrooms
15 oz. chickpeas - rinsed and drained
1/2 cup black olives - sliced
3-4 ounces salami - sliced in strips
4 ounces mozzarella cheese - cubed
1/2 cup shredded parmesan cheese

For the dressing:

1/2 cup olive oil
1/4 cup red wine vinegar
1 Tablespoon dijon mustard
2 teaspoons sugar
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon red pepper flakes
kosher salt and freshly ground black pepper - to taste

Instructions

Make dressing. Measure all salad dressing ingredients into a mason jar, and shake vigorously. Store in the refrigerator until ready to dress individual servings or the entire salad.
1/2 cup olive oil, 1/4 cup red wine vinegar, 1 Tablespoon dijon mustard, 2 teaspoons sugar, 1/2 teaspoon oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon red pepper flakes, kosher salt and freshly ground black pepper
Prep ingredients. Clean and chop the fresh greens, slice the onion and tomatoes, cube the cheese, slice the salami into strips, and strain the chickpeas and olives.
Combine. Add all salad ingredients to a large salad bowl - the lettuce, mushrooms, tomatoes, red onion, chickpeas, olives, mozzarella and parmesan cheese, and hard salami. Toss salad to combine.
16 cups salad greens (or more), 8 ounces sliced Bella mushrooms, 1 cup grape tomatoes, 1/4 cup red onion, 15 oz. chickpeas, 1/2 cup black olives, 4 ounces mozzarella cheese, 1/2 cup shredded parmesan cheese, 3-4 ounces salami
Serve salad. Add the dressing to individual salads if serving a small group. Otherwise, pour dressing over the entire salad and toss.

Notes

I recommend adding the dressing to individual salads. If you're serving a large group, then you can add it to the entire salad, but you may not need all the dressing.
For additional flavor and texture, you can add cucumbers, roasted red peppers, marinated artichoke hearts, cooked pasta, and jarred pepperoncini peppers. Some Spicy Pickled Onions would also be delicious.

Nutrition