Take everything you love about Italian antipasto or a charcuterie board and chop it up into a salad! A big glug of zesty Italian dressing gets poured over chopped antipasto salad chock full of salami, soppressata, picante provolone cheese and crispy veggies. This main course salad is one to whip up for game day or an easy weeknight meal.

white bowl of sliced salami, chopped celery, banana peppers, provolone, lupini beans, red onions and chopped lettuce
Antipasto chopped salad is the main course salad you’ll make on repeat.

Throwing together a big, huge salad for dinner is one of my favorite things to eat. Seriously, if I had my way, we’d have salad for dinner probably 3 nights a week. I’m not talking greens in a bowl (although I will never turn up my nose to a bright green arugula saladever).

I’m talking salads that are packed full of meats, cheeses, farro or pasta, crunchy veggies, and a really luscious, mouth-puckering, vinegar-heavy dressing.

Which is why I call salads like this super impressive antipasto chopped salad “main course salads”. They are —and rightly so— always the star of the show.

And they’ll fill you and your people up.

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The beginnings of a great antipasto salad start here

tossed antipasto salad in a white bowl with rings of peppers, salami and lots of parmesan

There are a few things about this Italian antipasto salad that we need to talk about:

  • Don’t be alarmed that the the measurements for the salad itself are a little loosey-goosey. What that means is you can add more or less of each ingredient to your liking. (Don’t worry – the dressing measurements are on point. It’s so good you just might want to drink it or maybe just dunk some really crispy focaccia bread in it.)
  • Your favorite chef’s knife is going to get a little workout because there’s some chopping and slicing that’s going to be happening. And that’s okkkkkkk!

Not your typical Italian antipasto salad

ingredients for antipasto salad with salami, soppressata, olives, sun dried tomatoes, cheese, and more.

I set out to create an antipasto chopped salad recipe that was a little different than the usual pepperoncini and salami salads (not that there’s anything wrong with those).

Instead, I went for a variety of flavors and textures:

Sharp. Brought by the sharpest provolone or fontinella you can find. I love the Picante Provolone from Boar’s Head you can get at the deli (or in the linked charcuterie pack) and pretty much always have it in my deli drawer.

Briny. In case you haven’t met them in my mediterranean farro salad, allow me to introduce you to lupini beans. They’re bright gold in color and have a firm texture with a great briny flavor that is perfect in this salad. And they’re great to snack on!

Crispy. Chopped up celery and shredded romaine bring the crispy, crunchy texture.

Savory. Thanks to thin slices of savory salami and spicy sopressata, a big handful of rich sun dried tomatoes and finally crispy diced pancetta.

Sweet and spicy. It wouldn’t be an antipasto salad without a little sweet heat. And banana peppers and sweet cherry peppers totally bring them both! (And they both come in mild, sweet and hot versions!)

How to make antipasto chopped salad

cooked diced pancetta in a skillet for antipasto salad
Crisp up some diced pancetta in a small skillet and set aside. (I get mine at Trader Joe’s or the Italian grocer),
wooden board with red onions and lettuce being sliced for antipasto salad with fresh garlic and celery nearby
Thinly slice the romaine, along with the red onion and diced the celery.
a wooden board with sliced salami and soppressata with a knife
Slice the salami and sopressata very thin to match the texture and size of the lettuce.
cubing provolone cheese for antipasto salad.
Cube the provolone cheese into small pieces so it’s easy to eat and pick up with a fork.
white bowl with whisked oil and vinegar Italian salad dressing
Whisk up the olive and canola oils together and then add the vinegars and seasonings before tossing with the salad.
white bowl of antipasto salad with tongs and peppers on top
Toss about 1/3 of the dressing with the salad. Sprinkle over parmesan. Taste and add more dressing as needed.

Chopped salad tips

  • Chop the veggies in a uniform size and shape, if possible. That way it’s easier to eat and grab a lot of different ingredients on your fork at the same time.
  • Sectioning the ingredients in the serving bowl is not only prettier, it also lets you see how much you have of everything and where you might need more of something.
  • Drizzle over about 1/3 of the dressing to start and then toss. You still want everything to have that amazing crunch so add more as you go.

Make ahead and storage hints

To make ahead: Chop up and prep ingredients and dressing up to 2 days ahead. Store each ingredient in its own container or plastic bag and refrigerate. Assemble the salad per the recipe.

Refrigerate leftovers in an airtight container up to 3 days.

Made this recipe?

I’d love it if you’d share your review and leave a star rating and comment!


tossed antipasto salad in a white bowl with rings of peppers, salami and lots of parmesan
5 from 2 votes

Antipasto Salad with Zesty Italian Dressing

Take everything you love about Italian antipasto or a charcuterie board and chop it up into a salad! A big glug of Italian dressing gets poured over chopped antipasto salad chock full of salami, sopressata, picante provolone cheese and crispy veggies. This main course salad is one to whip up for game day or an easy weeknight meal.
Makes approximately 2 cups of salad dressing.
Prep Time:5 minutes
Total Time:5 minutes
Servings 8

Ingredients
 

For the salad

For the Dressing

Instructions

For the salad

  • In a small skillet over medium heat, cook pancetta until crispy. About 4 minutes. Drain on a paper towel lined plate and set aside.
  • Wash and dry the lettuce. Stack the leaves one on top of each other and use a sharp knife to thinly slice the lettuce. If the leaves are really large, cut them lengthwise down the middle first before slicing crosswise.
    Add the lettuce to a large bowl
  • Thinly slice the salami, sopressata and sun dried tomatoes. Cube the cheese and dice the celery.
    Prep the rest of the ingredients (draining pepper rings; olives, if using; and lupini beans.

For the dressing

  • Add both oils to a medium sized mixing bowl. Whisk in the remaining ingredients until an emulsion is formed and the seasoning is all mixed. Taste and correct for seasoning.
    ½ c canola oil, ½ c olive oil, 2-3 minced garlic cloves, ½ c red wine vinegar, ½ cup white vinegar, 1 tsp kosher salt, 1 tsp black pepper, 1 tsp dry mustard, 1 teaspoon oregano, 1 teaspoon thyme, 2 T sugar, ¼ teaspoon crushed red pepper flakes
  • Add the ingredients, one by one, in sections to the large serving bowl. Toss with about ⅓ of the dressing. Taste for seasoning. Sprinkle on some freshly grated parmesan and toss again with more dressing as needed. Garnish with more peppers.

Notes

  • Can be made up to a week ahead. Store in a mason jar or airtight container.
Course: Salad, Salad Dressing
Author: Lori Murphy
Did you make this recipe? Tag @josieandnina or tag #josieandnina!
5 from 2 votes (2 ratings without comment)

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