Antipasto ingredients are sliced and diced to make a fun, flexible chopped salad. We've thrown in our favorites, and so should you. Add the dressing ingredients to the bowl, too, and mix them when you toss the salad—it's the Italian way.

How to Make It

Step 1

In a large glass or stainless-steel bowl, combine the romaine, pepperoni, pimientos, onion, and the artichoke hearts or olives. Toss to combine.

Step 2

Add the vinegar, oil, salt, pepper, and Parmesan to the bowl. Toss thoroughly to combine the ingredients.

Step 3


Step 4

• Use chopped salami or prosciutto instead of the pepperoni.

Step 5

• Add some chopped pepperoncini to spice up the salad.

Step 6

• Try a cup of drained and rinsed canned chickpeas instead of the artichoke hearts.

Step 7

• Diced provolone cheese would make a nice addition.

Step 8

• Stir in about a third of a cup of thin-sliced basil leaves.

Step 9

Wine Recommendation: The Piedmontese drink more of their native barbera than they do any other wine because its crisp acidity and bright blackberry flavors are at home with so many dishes. Try a Barbera d'Alba with this salad and you may become a convert yourself.

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Ratings & Reviews

Sandi218's Review

August 17, 2012
Love it - use prosciutto for pepperoni. They used to have a similar recipe posted that had more variations. It was great. It was called Chopped Antipasto Salad, but I guess they've taken it down.

steponme's Review

March 23, 2012
Great antipasto style salad. I did not make the dressing this time, but will do so next time. I used bottled, lite ceasar dressing.

AllyBK's Review

November 26, 2010
I have made this salad several times and it is always a hit. It is easy and tasty.

peaches09's Review

May 25, 2010
This is an excellent salad! Great for potlucks, or as a main dish for a weeknight dinner. It's easy to make. Also try the variations - all are delicious!! (Turkey pepperoni works fine in this salad.)