Antipasto Salad (Viral Italian Chopped Salad Recipe)

Antipasto salad is the viral Italian chopped salad that turns a classic charcuterie board into a bowl you can eat with a fork. Salami, mozzarella pearls, chickpeas, roasted peppers, and olives get tossed in a zesty Italian dressing that ties every bite together.

This easy antipasto salad is a Pinterest favorite for potlucks, cookouts, and busy weeknights because it actually tastes better after it sits. Make it ahead, stash it in the fridge, and you have a crowd-pleasing salad ready whenever you need it.

Recipe at a Glance

Prep Time: 20 minutes

Cook Time: 0 minutes

Total Time: 20 minutes (plus 30 minutes chilling)

Servings: 8 servings

Category: Salad, Side Dish

Why You’ll Love This Make-Ahead Antipasto Salad

• All the flavors of an antipasto platter in one easy bowl
• Gets better after chilling, so it’s perfect for make-ahead meals
• Hearty enough to serve as a main dish
• No cooking required, just chop and toss
• Feeds a crowd for parties, picnics, and potlucks

Ingredients You’ll Need for Antipasto Salad

• 1 large head romaine lettuce, chopped
• 4 oz salami, cut into bite-sized pieces
• 1 (15 oz) can chickpeas, drained and rinsed
• 8 oz fresh mozzarella pearls
• 1 cup cherry tomatoes, halved
• 1/2 cup roasted red peppers, chopped
• 1/2 cup pitted kalamata olives
• 1/2 cup pepperoncini, sliced
• 1/4 red onion, thinly sliced
• For the dressing: 1/3 cup olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon dried oregano, 1 clove minced garlic, salt and pepper

How to Make Antipasto Salad

1. In a jar, shake together the olive oil, red wine vinegar, Dijon, oregano, garlic, salt, and pepper until emulsified.
2. Add the chickpeas, salami, mozzarella, tomatoes, roasted peppers, olives, pepperoncini, and red onion to a large bowl.
3. Pour half of the dressing over the mixture and toss to coat.
4. Cover and refrigerate for at least 30 minutes so the flavors can meld.
5. Just before serving, add the chopped romaine and the remaining dressing.
6. Toss gently until everything is evenly coated.
7. Taste, adjust the seasoning, and serve cold.

Tips for the Best Antipasto Chopped Salad

• Keep the lettuce separate until serving so it stays crisp.
• Chop all ingredients to a similar size so each forkful has a bit of everything.
• Pat the chickpeas and roasted peppers dry to keep the dressing from getting watered down.
• Marinate the non-lettuce ingredients overnight for even more flavor.

Variations to Try

• Swap salami for pepperoni or prosciutto
• Add marinated artichoke hearts for extra tang
• Make it vegetarian by skipping the meat and doubling the chickpeas
• Stir in cooked rotini to turn it into an antipasto pasta salad

How to Store It

Store the undressed lettuce separately from the marinated mixture. The marinated antipasto mix keeps in an airtight container in the fridge for up to 4 days.

Once combined with the lettuce, eat the salad within a day for the best crunch. It does not freeze well.

Frequently Asked Questions

Can I make antipasto salad ahead of time?

Yes. Mix everything except the lettuce and dressing the day before, then toss with the lettuce and dressing right before serving.

What goes in a traditional antipasto salad?

Cured meats like salami, cheeses like mozzarella, olives, pickled peppers, and vegetables tossed in an Italian vinaigrette are the most common elements.

How long does antipasto salad last in the fridge?

The marinated mixture keeps up to 4 days, but once the lettuce is added, aim to finish it within 24 hours.

What dressing is best for antipasto salad?

A simple red wine vinegar and olive oil Italian dressing with oregano and garlic complements the salty meats and cheese best.

Antipasto Salad

A viral Italian chopped salad with salami, mozzarella, chickpeas, peppers, and olives tossed in a zesty red wine vinaigrette.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Servings: 8 Servings

Calories: 290

Ingredients Equipment Method Notes

Ingredients

  

• 1 large head romaine lettuce chopped
• 4 oz salami cut into pieces
• 1 15 oz can chickpeas, drained and rinsed
• 8 oz fresh mozzarella pearls
• 1 cup cherry tomatoes halved
• 1/2 cup roasted red peppers chopped
• 1/2 cup pitted kalamata olives
• 1/2 cup pepperoncini sliced
• 1/4 red onion thinly sliced
• 1/3 cup olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon dried oregano
• 1 clove garlic minced
• Salt and black pepper to taste

Equipment

• Large mixing bowl
• Jar with lid (for shaking the dressing)

Method

 

1. Shake the olive oil, vinegar, Dijon, oregano, garlic, salt, and pepper together in a jar.
2. Combine everything except the lettuce in a large bowl.
3. Toss with half the dressing and refrigerate 30 minutes.
4. Tip: Overnight marinating makes it even better.
5. Add the romaine and remaining dressing just before serving.
6. Toss gently and serve cold.

Notes

Keep the lettuce separate until serving so it stays crisp.
The marinated mix keeps up to 4 days in the fridge.