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.
Servings: 6 servings
Equipment
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
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.