Antipasti Chopped Salad Italian Style (Print version)
Vibrant Italian-style salad with artichokes, peppers, olives, and mozzarella tossed in zesty herb dressing.
# What you need:
→ Salad Components
01 - 2 cups chopped romaine lettuce
02 - 1 cup chopped radicchio
03 - 1 cup halved cherry tomatoes
04 - 1/2 cup chopped marinated artichoke hearts
05 - 1/2 cup diced roasted red peppers
06 - 1/2 cup diced cucumber
07 - 1/3 cup thinly sliced red onion
08 - 1/2 cup pitted halved Kalamata olives
09 - 1/2 cup halved mozzarella balls (bocconcini)
10 - 1/3 cup sliced salami strips
11 - 1/4 cup sliced pepperoncini
12 - 1/4 cup cubed provolone cheese
→ Dressing
13 - 1/4 cup extra-virgin olive oil
14 - 2 tablespoons red wine vinegar
15 - 1 teaspoon Dijon mustard
16 - 1 teaspoon dried oregano
17 - 1 small minced garlic clove
18 - 1/2 teaspoon salt
19 - 1/4 teaspoon black pepper
# Directions:
01 - Place romaine lettuce, radicchio, cherry tomatoes, artichoke hearts, roasted red peppers, cucumber, red onion, Kalamata olives, mozzarella balls, salami, pepperoncini, and provolone cheese in a large salad bowl. Toss ingredients gently to distribute evenly.
02 - Whisk together extra-virgin olive oil, red wine vinegar, Dijon mustard, dried oregano, minced garlic, salt, and black pepper in a small bowl or jar. Continue whisking until mixture emulsifies and thickens slightly.
03 - Pour dressing over salad mixture. Toss gently but thoroughly to coat all ingredients evenly. Serve immediately. Optionally garnish with additional dried oregano or fresh basil leaves before serving.
# Expert advice:
01 -
- Every forkful delivers that perfect antipasto bar experience without the assembly line stress
- The dressing clings to all those craggy textures and salty bits, making each bite better than the last
02 -
- This salad needs to be eaten right after dressing, otherwise the salt draws out moisture and you end up with soup at the bottom of the bowl
- Room temperature ingredients make a huge difference in how the flavors bloom
03 -
- Chop everything into similar sized pieces so every forkful gets the full experience
- Let the dressing sit for ten minutes before tossing so the garlic mellows slightly