This Antipasto Chopped Salad is by far one of my favorite salads to make, and DEVOUR! It’s absolutely perfect for a backyard barbecue, or party. A definite crowd pleaser. Cut the recipe in half, if needed. A salad this size will feed at least ten to twelve people. Honestly, I got the idea for this salad from Buca di Beppo, many years ago. I just changed it up a bit for my liking. As for the dressing, I knew I did not want to go with a vinaigrette. Basically, I wanted a creamier type of Italian dressing. So, I found a recipe for a copycat version of Olive Garden’s salad dressing on Pinterest from The Country Cook. Click here to view.
Of course, I created a short TikTok video creating this fabulous Antipasto Chopped Salad. Click here to view. Honestly, I am hoping it goes viral. Over 37k views at the time of this post. YEAH! If you have not yet signed up for this social media platform, use my code 5SSIS800K0H06 to create an account.
HOW TO MAKE THE BEST ANTIPASTO CHOPPED SALAD
To start, gather up as many of the fresh ingredients as you can from your local farmer’s market. It’s really great to support local, as often as you can. For this Antipasto Chopped Salad, I used iceberg. However, feel free to substitute with romaine, or any hearty lettuce. Also, you can use any of these, in combination.
When chopping the ingredients, try to make the knife cuts as consistent, as you can. As for the red onion, I decided not to dice them. Oftentimes, a dice is just way too much of a bite. So, I sliced them very thin.
The combination of cheeses and meats, makes this Antipasto Chopped Salad even more spectacular. The subtle flavor from the provolone is a great accompaniment to the salami and pepperoni. The gorgonzola, which you can substitute with blue cheese or feta, lends a rich and creamy flavor element. A sprinkle of freshly grated Parmesan adds a bit of nutty flavor.
For added heat and brininess, pepperoncini did the trick. Leave out if you are averse to heat. Add more if you want to increase the heat level. Also, a sprinkle of crushed red pepper flakes are always in order at my house.
As mentioned above, the dressing was perfect. If you want to prepare this Antipasto Chopped Salad with a lighter dressing, try the vinaigrette I created for my Tuna Crudo. Minus the capers, of course. In fact, the salad was just as good the next day. Leftovers, if there are any, can be stored in the fridge up to two days. However, I would highly recommend not going beyond a day. The lettuce will wilt as it soaks up the dressing. That just leaves the yummy meat and cheese that must be savored.
ENJOY this fabulous Antipasto Chopped Salad. For more salad recipe ideas, check out a few of my favorites, Red Roquefort Salad, Caprese Pasta Salad, Asian Kale Salad, or my Nicoise Salad.
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ANTIPASTO CHOPPED SALAD
- Total Time: 15 minutes
Description
Enjoy this beautiful and tasty Antipasto Chopped Salad at home, or take as a side dish to a barbecue, or party. This recipe makes a lot. So, be sure to cut it in half if you are not feeding a large crowd.
Ingredients
- 1 head iceberg lettuce, rinsed and drained
- 1 english cucumber, diced small
- 2 roma tomatoes, seeded, diced small
- 1/4 red onion, thinly sliced
- 1/2 C pepperoni, diced
- 3/4 C salami, diced
- 1/2 C provolone cheese, diced
- 1/3 C pepperoncini, chopped
- 3 oz. gorgonzola cheese
- 2 TBLS freshly grated Parmesan cheese
- 1 tsp black pepper
FOR THE DRESSING:
- 1 packet Good Seasonings Italian Dressing mixed with package ingredients.
- 1/2 tsp Italian seasoning
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp sugar
- 1/4 tsp garlic powder
- 2 tsp mayo
- 1/4 C light olive oil
- 2 TBLS white vinegar
- 1 1/2 TBLS water
Instructions
- Dice the lettuce and place in a bowl.
- Add in the remaining salad ingredients except the Parmesan cheese and black pepper. Toss.
- Combine all of the ingredients for the dressing in a bowl. Whisk. Slowly add to the salad. You may not need it all. Toss.
- Garnish with freshly cracked black pepper and Parmesan cheese.
- ENJOY!
Notes
SEE POST
- Prep Time: 15 minutes
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