Antipasto Chopped Salad

Antipasto is the classic Italian first course, traditionally served before the main meal with a spread of cured meats, cheeses, marinated vegetables, and olives. This Antipasto Chopped Salad takes all of those bold flavors and transforms them into a hearty, shareable dish. It’s perfect for summer gatherings, casual weeknight dinners, or anytime you want a salad that eats like a meal. The combination of crisp lettuces, savory meats, creamy cheeses, and tangy vinaigrette brings the spirit of an Italian antipasto platter straight to the table only in salad form.

Watch Chef Glenn demonstrate how to build an antipasto chopped salad with proper knife technique for uniform pieces. Learn the emulsification method for red wine vinaigrette and how to balance acidic, salty, and fatty components. These skills apply to any composed salad.

Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 6

Ingredients

Salad

• 1 head romaine lettuce, chopped small
• ½ head iceberg lettuce, chopped small
• ½ cup Genoa salami, chopped
• ½ cup pepperoni, chopped
• ½ cup provolone cheese, diced
• ½ cup fresh mozzarella pearls, halved
• 1 cup cherry tomatoes, quartered
• ½ cup roasted red peppers, chopped
• ½ cup marinated artichoke hearts, chopped
• ½ cup chickpeas, rinsed and drained
• ¼ cup black olives, sliced
• ¼ cup pepperoncini, sliced
• ¼ red onion, finely chopped
• Fresh parsley, chopped (for garnish)

Red Wine Vinaigrette

• ¼ cup red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp dried oregano
• 1 small garlic clove, minced
• ½ tsp kosher salt
• ¼ tsp black pepper
• ½ cup extra virgin olive oil

Instructions

Make the Vinaigrette

1. In a small bowl, combine red wine vinegar, Dijon mustard, dried oregano, minced garlic, salt, and black pepper.

2. Whisk together until mustard is fully dissolved.

3. Slowly drizzle in extra virgin olive oil in a thin stream while whisking constantly.

4. Continue whisking until vinaigrette is emulsified and slightly thickened.

5. Taste and adjust seasoning if needed. Set aside.

Prepare the Salad

6. In a large salad bowl, combine chopped romaine and iceberg lettuce as the base.

7. Add chopped Genoa salami and pepperoni.

8. Add diced provolone cheese and halved mozzarella pearls.

9. Add quartered cherry tomatoes, chopped roasted red peppers, and chopped artichoke hearts.

10. Add rinsed chickpeas, sliced black olives, sliced pepperoncini, and finely chopped red onion.

Toss & Serve

11. Drizzle the prepared vinaigrette over the salad.

12. Toss gently but thoroughly until all ingredients are evenly coated.

13. Garnish with chopped fresh parsley.

14. Serve immediately while lettuce is crisp.

Wine Pairing

This hearty antipasto salad needs a wine with enough acidity to cut through the richness of cured meats, cheeses, and olive oil vinaigrette. Chianti Classico is the classic pairing with its bright cherry fruit and savory herbal notes (think oregano and black pepper) that mirrors the flavors in the salad, while the wine's structure stands up to the salty, fatty components without being overwhelmed. Look for Chianti with at least 2-3 years of age for smoother tannins. For white wine drinkers, Verdicchio from Le Marche offers crisp citrus and almond notes with bracing acidity that refreshes the palate. Serve Chianti slightly cool (60-65°F) or Verdicchio well-chilled (50°F).

Notes

Chopping Technique

• Uniform small dice (about ¼-inch) ensures every bite has multiple ingredients
• Chop lettuce into bite-sized pieces—no large leaves
• Keep meats and cheeses in similar-sized pieces for visual consistency
• A sharp chef's knife makes the prep work faster and safer
• If serving a crowd, prep ingredients separately and assemble just before serving

Vinaigrette Tips

• Emulsification is key—add oil slowly while whisking constantly
• Dijon mustard acts as an emulsifier and adds depth
• Make vinaigrette up to 3 days ahead and refrigerate (whisk before using)
• If vinaigrette separates, re-emulsify by whisking in 1 tsp cold water
• Taste before dressing salad—vinaigrette should be assertively acidic

Ingredient Substitutions

• Use any Italian cured meats: capicola, soppressata, mortadella
• Swap provolone for fontina or aged Asiago
• Add marinated mushrooms or sun-dried tomatoes
• For vegetarian version, omit meats and add more vegetables and cheeses
• Cannellini beans can replace chickpeas

Serving & Storage

• Dress salad just before serving—lettuce wilts quickly once dressed
• For meal prep, store components separately and assemble daily
• Dressed salad doesn't store well—eat immediately
• Undressed components keep 2-3 days refrigerated
• Double the vinaigrette recipe—it's excellent on other salads

Scaling for a Crowd

• Recipe easily doubles or triples for parties
• Prep all components the night before for easy assembly
• Toss in batches if serving buffet-style to keep lettuce crisp
• Serve vinaigrette on the side for guests who prefer less dressing
• This salad is substantial enough to serve as a light main course