Chopped Antipasto Salad
Why this recipe works
- Balanced texture: Crisp romaine, firm tomatoes, soft mozzarella and chewy salami give the salad plenty of contrast without needing any cooking.
- Bright dressing: Red wine vinegar, Dijon and oregano cut through the richness of the salami and cheese while complementing the olives and pickled peppers.
- Fast assembly: Everything is chopped, whisked and tossed in one bowl, making it a practical lunch or casual side in about 20 minutes.
Get the most out of this recipe
Ingredient notes
- Dry the lettuce well: Romaine should be thoroughly dried after washing so the vinaigrette clings to the leaves rather than becoming diluted.
- Use firm tomatoes: Cherry tomatoes that are ripe but firm hold their shape better once halved and tossed with the dressing.
- Taste before adding extra salt: Salami, olives and pickled peppers already bring saltiness, so adjust the final seasoning only after the salad is fully tossed.
Make-ahead tips
- Keep the dressing separate: For the best texture, refrigerate the chopped ingredients and dressing separately, then toss just before serving.
- Chop ahead: The salami, mozzarella, olives and peppers can be prepared in advance; leave the lettuce undressed until the last minute.
- Best freshly dressed: Once dressed, the salad is still edible after chilling, but the romaine will soften and lose its clean crunch.
Serving ideas
- Serve with bread: Crusty bread or focaccia works well alongside the tangy vinaigrette and salty antipasto ingredients.
- Serve in a wide bowl: A broad serving bowl helps distribute the chopped ingredients evenly so the heavier pieces do not sink to the bottom.
Equipment you'll need
Ingredients
Instructions
- Wash and dry the romaine lettuce well, then chop it into small, bite-sized pieces. Halve the cherry tomatoes, then roughly chop the olives and pickled banana peppers so everything is a similar size.
- Stack the salami slices and cut into small pieces. Tear or cut the mozzarella into small chunks to match the rest of the salad.
- In a large bowl, whisk together the red wine vinegar, dijon mustard, fine sea salt, black pepper and dried oregano. Whisk in the olive oil until the dressing looks slightly thickened and glossy.
- Add the chopped lettuce, tomatoes, olives, banana peppers, salami and mozzarella to the bowl. Toss thoroughly until everything is evenly coated, then taste and adjust with a pinch more fine sea salt or black pepper if needed.
Recipe notes
Tips
- Dry the romaine lettuce thoroughly so the dressing clings rather than sliding off.
- For the most fork-friendly texture, aim to chop the salad components to roughly the same size.
- If serving later, keep the dressing separate and toss just before eating to prevent the lettuce from wilting.
Substitutions
- Replace red wine vinegar with white wine vinegar for a slightly softer acidity.
- Replace dijon mustard with whole-grain mustard for a coarser texture and milder heat.
- Replace mozzarella with feta cheese for a saltier, tangier finish.
Storage
- Refrigerate up to 2 days
- Store in an airtight container in the fridge. For best texture, refrigerate the dressing separately and toss just before serving; if already dressed, expect the lettuce to soften by day 2.
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Recipe overview
- Servings: 2 servings
- Total time: 20min (20min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Milk Mustard
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