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Colorful antipasto chopped salad with salami, mozzarella pearls, chickpeas, and olives in a large bowl

Antipasto Salad

A viral Italian chopped salad with salami, mozzarella, chickpeas, peppers, and olives tossed in a zesty red wine vinaigrette.
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Prep Time 20 minutes
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.