Chopped Antipasto Salad

ByJaclyn Shimmel On06/23/202506/23/2025

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If you love Italian meats, cheeses, and bold flavors, this chopped antipasto salad has your name all over it. It’s like your favorite charcuterie board tossed with crisp romaine, fresh mozzarella, kalamata olives, pepperoncini, artichokes, and a quick homemade vinaigrette.

Chopped antipasto salad in a wooden bowl with wooden serving utensils, surrounded by ingredients like romaine, cherry tomatoes, and red onion.

It’s hearty enough to serve as a meal, but also makes an easy appetizer or side dish for just about anything. Think of it as a fun twist on a Greek or Olive Garden-style salad—with more meat and more bite.

There’s hardly any prep since most ingredients come ready to go. You can mix and match whatever you like, whether that means swapping cheeses, skipping the heat, or piling on extra salami.

Round wooden cutting board with neatly separated piles of chopped ingredients including basil, romaine, cucumbers, tomatoes, red peppers, onions, meats, artichokes, and pepperoncini.

I keep the dressing simple and homemade, but any good bottled Italian dressing works in a pinch. Either way, it’s fresh, zesty, and a guaranteed crowd-pleaser.

Why you’ll love this recipe

If you love briny, zesty, and tangy flavors, you’ll love this antipasti chopped salad.
A chopped salad means you get a bit of everything in every bite.
Fuss-free and customizable, perfect for casual gatherings and special occasions.

Ingredients for Chopped Antipasto Salad Recipe

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

Flat lay of antipasto salad ingredients, including labeled mozzarella, pepperoncini, cherry tomatoes, roasted red peppers, kalamata olives, artichoke hearts, cucumber, red onion, romaine, basil, and assorted Italian meats.

Romaine lettuce: Wash and dry the lettuce well so you don’t have any residual water in your salad. Chop it up into bite-sized pieces.
Mozzarella balls: Also known as mozzarella pearls, I like them because they’re small enough that you can just toss them in whole. If you’re cutting up a larger ball of mozzarella, it should be soft and fresh enough to tear apart. Bocconcini also works here.
Mixed Italian meats: I used an “Italian Style Charcuterie” pack (like the one from Dietz & Watson with prosciutto, peppered salami, and hot calabrese), but feel free to mix and match your favorites.
Chopped cherry tomatoes and artichoke hearts: Juicy tomatoes and tangy artichoke hearts give this salad life!
Cucumber and roasted red bell peppers: Crunch from the cucumber with a little smokiness from the red peppers. If using a garden cucumber, the peel is thicker, so I would peel it first.
Pepperoncini: These are pickled hot peppers that add not only a spiciness but also a vinegary flavor. Use more or less depending on how much heat you can handle.
Chopped red onion: Add flavor and extra crunch.
Kalamata olives: Use pitted olives to make your life easier when you’re slicing them. Green olives would work too.
Basil: Julienned basil is the perfect finishing touch.
For the dressing: Avocado oil (or extra virgin olive oil), red wine vinegar, Dijon mustard, salt, pepper, and Italian seasoning.

How to Make Antipasto Chopped Salad

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.

Step 1: Grab a small bowl or a mason jar and add in all the ingredients. Use a whisk for the bowl, or seal the jar tightly and give it a shake until combined. Set that aside.

Side-by-side images showing vinaigrette ingredients before and after whisking together.

Step 2: In a large bowl, toss in all the ingredients for the salad.

Side-by-side image of a white bowl with neatly arranged antipasto salad ingredients on the left, and the fully mixed salad with mozzarella balls and wooden serving utensils on the right.

Step 3: Pour the vinaigrette into the salad bowl and gently toss to combine and make sure all the morsels get coated in the dressing. Serve immediately.

Flat lay of antipasto salad in a large and small bowl with fresh ingredients.

Pro Tip:

Try to cut or chop everything evenly so each bite includes all the flavors and textures. A sharp chef’s knife makes the job quicker and cleaner.

Storage

This salad is best enjoyed fresh. If you have leftovers, store them in an airtight container in the fridge for up to 2 days. The lettuce may wilt, but the flavors stay bold.

Recipe Tips

If you plan to prepare the salad in advance, keep the dressing separate so the lettuce doesn’t get soggy. I would also add the fresh basil just before serving.
You can double or triple the recipe as needed for a crowd.
Whatever ingredients you have leftover, you could make a mini antipasto platter with them. Something for the kids to snack on!

Two small wooden bowls filled with Italian antipasto salad including mozzarella, meats, lettuce, and vegetables.

Additions and variations

Swap the cheese. Provolone cheese, gorgonzola, white cheddar cheese, Parmesan, or feta cheese are great alternatives.
Other meats: Soppressata, mortadella, pancetta, genoa salami, or spicy salami. You could also use other kinds of meat like turkey, chicken, ham, or pepperoni.
Add mix-ins. Bulk it up with beans or vegetables like chickpeas and mushrooms.
Use a different leafy green. Try iceberg lettuce, baby spinach, or kale instead.