Chopped Antipasto Salad
This easy chopped antipasto salad is bold, fresh, and loaded with authentic Italian flavor. Perfect for meal prep lunches or no-cook dinners.
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This chopped antipasto salad is everything you want in a hearty Italian-inspired salad — fresh, bold, and full of flavor. It’s layered with crisp veggies, savory add-ins like salami and olives, and tossed in a zesty vinaigrette for the perfect bite every time.
It’s one of the best easy salads to keep on rotation, especially when you want something satisfying without turning on the stove. The ingredients are simple, the prep is minimal, and it’s easy to customize based on what you have on hand. Scroll down for the full recipe, meal prep tips, and tasty add-in ideas.
Why you’ll love this chopped antipasto salad
- No cooking required. This chopped antipasto salad comes together fast with minimal prep — most of the ingredients are ready to go straight from the jar or package.
- Easy to customize. Whether you like more veggies, extra olives, or a different cheese, this salad is simple to adjust based on what you enjoy or have on hand.
- Bold flavor, balanced base. It tastes like your favorite antipasto platter but delivers more fiber and staying power thanks to ingredients like chickpeas and crisp veggies.
This simple salad is also gluten-free, vegetarian-friendly, and packed with fiber!
Ingredient notes
Scroll down to the recipe card for the full ingredients list and detailed recipe.
- Romaine: I like chopped romaine as the base because of its crunch and neutral flavor, which pairs well with other bold ingredients. You can use any mix of greens you enjoy like iceberg lettuce, baby lettuce, or arugula.
- Canned chickpeas: I like to throw in canned chickpeas for some satiating carbs and fiber. You can leave them out, or swap for white beans or lentils.
- Red onion: Red onion adds a nice punchy flavor. Skip it, or swap for white onion if preferred. You could also use pickled red onions.
- Cherry tomatoes: I like the juicy texture and sweet flavor of cherry tomatoes, but you could also use vine tomatoes or roma tomatoes. Make sure your tomatoes are ripe and flavorful.
- Genoa salami: You can use any salami, hot or mild, or even prosciutto. Make sure it’s sliced or cubed so you can easily pick it up with a fork.
- Marinated artichoke hearts: Look for marinated artichoke hearts in brine, because these pack the most flavor without the mess of oil.
- Parmesan: Shaved parmesan, not grated, has the best texture for this chopped antipasto salad. You could use any cheese you enjoy like mini bocconcini, asiago, pecorino, or gorgonzola. Make sure your cheese is shaved, chopped, or crumbled.
- Olives: I like green olives, but use what you prefer.
- Sun-dried tomatoes: These add a satisfying chew and a delicious sweetness to the salad. I like to buy pre-sliced sun-dried tomatoes in oil because they’re easy and juicy.
- Lightly salted pistachios: For a nice crunch and a nutty flavor. Substitute with sunflower seeds (shells removed) or roasted pumpkin seeds, or leave them out for a nut-free salad.
- Italian vinaigrette: This recipe includes a recipe for a flavorful vinaigrette using olive oil, red wine vinegar, olive brine, Italian seasoning, salt, and garlic. You could also use a store-bought dressing.
Make it easier with these swaps
- Buy shaved parmesan from the deli counter
- Use sliced olives
- Buy sliced sun-dried tomatoes
- Use store-bought Italian dressing
How to make chopped antipasto salad
Step 1: Prepare your dressing.
Step 2: Assemble salad in a large bowl and toss with dressing.
More ingredient ideas
Swap or add ingredients to make this salad your own. Here are some ideas:
- Veggies — roasted red peppers, pepperoncini peppers, pickled red onion, sliced cucumber, mini bell peppers, marinated mushrooms
- Greens — arugula, radicchio, iceberg lettuce, baby lettuce
- Herbs — fresh basil, parsley, chives
- Cheeses — provolone, bocconcini, asiago, fontina, gorgonzola, pecorino
- Meats — spicy salami, prosciutto, deli turkey, mortadella, parma ham
- Dressing — change the vinaigrette to feature balsamic vinegar, lemon juice, or apple cider vinegar
Want an easy protein boost? Serve your antipasto salad with canned tuna, deli turkey, or chopped rotisserie chicken.
Storage and meal prep
Once your salad is dressed, it’s best enjoyed within the hour. It can get soggy if it sits for longer!
For meal prep, mix the salad as normal but store dressing separately. It will stay good in the fridge for up to four days as long as you’ve used fresh ingredients. Dress right before eating. If you’re adding a protein, add that right before eating too.
How to serve
- Top with protein to turn it into a satisfying lunch or dinner.
- Serve as a side with grilled chicken, steak, or fish.
- Add it to pasta night for a fresh contrast with nutritional balance.
Top tips
- Even-sized chopping. Make sure your ingredients are all chopped small in uniform size. This helps combined the flavors of your antipasto ingredients and makes it easier to eat.
- Customize. This is a super flexible recipe, so feel free to swap or add ingredients to make it your own.
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Chopped Antipasto Salad
Ingredients
Salad Base
- 10 cups romaine, sliced into thin strips
- 1 cup canned chickpeas, drained and rinsed
- ¼ red onion, sliced thin
- ½ pint cherry tomatoes, halved
- 6 slices Italian genoa salami, sliced into thin strips
- ½ jar (340-ml) marinated artichoke hearts in brine, drained and chopped
- ⅓ cup shaved parmesan cheese
- ¼ cup sliced green olives
- ¼ cup sliced sundried tomatoes in oil, drained
- 2 Tbsp lightly salted pistachios (shelled), roughly chopped
Italian Vinaigrette
- ¼ cup olive oil
- 2 Tbsp red wine vinegar
- 1 Tbsp olive brine
- 1 Tbsp Italian seasoning
- ½ tsp salt
- 1 clove garlic, minced
Equipment
Instructions
- To a small measuring cup, add all ingredients for Italian Vinaigrette. Use a fork to whisk util combined. Set aside.
- To a large mixing bowl, add all ingredients for the chopped antipasto salad. Pour dressing over top, and toss until coated. Enjoy immediately.
Notes
- 10 cups of romaine is approximately two medium-sized heads of romaine.
- Use pre-sliced ingredients and a store-bought dressing to make life easier.
- For meal prep or leftovers, store dressing separately and toss before serving.
- Easy protein add-ons: deli turkey, canned tuna, canned salmon, cubed tofu (vegetarian option), or chopped rotisserie chicken.
One of the most satisfying and flavor-packed salads I’ve had in a long-time. The perfect lunch or side!