Chopped Antipasto Salad

Marcia Paholski


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.


☆☆☆☆☆ 0 votes

30 Min
No-Cook or Other


  • ·
    mixture of lettuce and spinach
  • ·
  • ·
  • ·
  • ·
    marinated mushrooms
  • ·
  • 8 slice
    italian salami
  • 8 slice
    provolone cheese
  • ·
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    green and black olives
  • 1/4 c
    balsamic vinegar
  • 1/2 c
    olive oil
  • 2 Tbsp
  • 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

Printable Recipe Card

About Chopped Antipasto Salad

Course/Dish: Lettuce Salads
Main Ingredient: Vegetable
Regional Style: Italian
Other Tag: Healthy

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