Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

chopped antipasto salad

mpaholski avatar
Recipe by
Marcia Paholski
@mpaholski
The Viillages, FL

I don't care for salad that you need to cut! I found that if I chop the veggies it adds so much to the whole taste. I started doing this and the comments were so positive. It also helps if you serve it in a chilled dish.

►
yield 8 serving(s)
prep time 30 Min
method No-Cook or Other

Ingredients For chopped antipasto salad

  • mixture of lettuce and spinach
  • tomatoes
  • cucumber
  • onion
  • marinated mushrooms
  • celery
  • 8 slice
    italian salami
  • 8 slice
    provolone cheese
  • croutons
  • green and black olives
  • 1/4 c
    balsamic vinegar
  • 1/2 c
    olive oil
  • 2 Tbsp
    water
  • 2 clove
    crushed garlic
  • salt and pepper to taste
  • finely chopped fresh basil and chives

How To Make chopped antipasto salad

  • 1
    wash all veggies. Chop all greens into small pieces and mix together. Remove seeds from cucumbers and chop. Thinly slice onion and quarter slices. Cut salami and cheese into small pieces. If using cherry tomatoes cut in half. If whole tomatoes cut into wedges and cut wedges in half. The key is that everything is bite size. No knives are needed. .
  • 2
    Layer all in large bowl.
  • 3
    mix dressing one day prior and chill. Remove from refrigerator 1 hour prior to serving. Add croutons and dress. Serve immediately
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Chopped Antipasto Salad:

ADVERTISEMENT
ADVERTISEMENT