Antipasto Chopped Salad


Preparation15 minutes
Cook time0 minutes
ServingsServes 4-6


  • 1 heart of Romaine, finely chopped
  • 1 14.5oz can of Chickpeas
  • 1 6oz oz Jar Artichoke Hearts, quartered
  • 1 4oz oz Jar of Peperoncini Rings
  • 8oz of Bocconcini, quartered
  • 8oz of Soppresata, diced
  • 1/2 cup of Chopped Roasted Bell Peppers
  • 1/2 cup of Black Olives, halved
  • Dressing:
  • 1/4 cup of Olive Oil
  • 2 Tbsp of Red Wine Vinegar
  • 1/2 tsp of Sugar
  • 1 tsp of Italian Seasoning
  • 2 Tbsp of Freshly Grated Parmigiano Reggiano Cheese
  • 1 Clove of Garlic, finely minced


    To make the dressing, add the oil, vinegar, sugar, Italian seasoning, parmigiano, garlic, salt and pepper. Tighten the jar with a lid and shake for about 30 seconds, allow the dressing to sit for about 10 minutes.

    When ready to serve, add all of your salad ingredients into a large bowl, drizzle over the dressing (add just half of the dressing and serve the rest on the side).

    Toss well and serve!

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