Chopped Antipasto Salad

This Chopped Antipasto Salad is a vibrant and satisfying dish featuring a mix of Italian-inspired flavors. Packed with salty prosciutto and salami, creamy mozzarella, tangy olives, and marinated vegetables, it’s tossed in a simple white wine vinaigrette for the perfect balance of flavors. Serve it as an appetizer, side dish, or light meal.

Course Appetizer, Salad/Side Dish

Cuisine Italian American

Prep Time 15

Total Time 15

Servings Servings

Calories 690kcal

Author Meghan Birnbaum

Equipment

Large mixing bowl
Small mixing bowl
Whisk
Cutting board
Chef's Knife
Measuring spoons

Ingredients

Salad:

8 ounces salami chopped
8 ounces fresh mozzarella balls
6 ounces prosciutto chopped
2 cups grape tomatoes halved
1 cup pepperoncini peppers drained and chopped
1 14 ounce can artichoke hearts drained and chopped
½ cup Kalamata olives
¼ cup fresh basil cut into ribbons

Dressing:

3 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
¼ teaspoon sea salt to taste
¼ teaspoon black pepper to taste

Get Recipe Ingredients

Instructions

Make the dressing: In a small mixing bowl, whisk together the olive oil, white wine vinegar, sea salt, and black pepper until well combined.
Prepare the salad: In a large mixing bowl, combine the chopped salami, prosciutto, fresh mozzarella balls, halved grape tomatoes, chopped pepperoncini, artichoke hearts, and Kalamata olives.
Toss the salad: Drizzle the dressing over the salad ingredients and toss gently to coat everything evenly.
Garnish and serve: Sprinkle the fresh basil ribbons on top just before serving.
Enjoy immediately as a refreshing appetizer, side dish, or light meal.

Notes

Add crushed red pepper flakes for a touch of heat.
Drizzle with balsamic glaze for extra depth of flavor.
Serve with toasted bread or crostini for a heartier dish.

Nutrition