Summertime Chopped Antipasto Salad

Summertime Chopped Antipasto Salad|


  • 1 head romaine lettuce, washed and chopped
  • 1 small red onion, peeled and chopped
  • 1 cup grape tomatoes, quartered
  • 1 cup sliced black olives
  • 1 15.5oz can chickpeas, drained (or 1 3/4 cups)
  • 1 cup roasted red peppers (jarred is 100% fine)
  • 4 oz provolone cheese, cubed (or cheese of choice like pepper jack or mozzarella pearls)
  • 8 oz salami, cubed
  • handful basil leaves, cut into thin ribbons
  • handful of fresh parsley, finely chopped
  • optional: 2 tbsp giardiniera peppers, roughly chopped
  • Dressing:
  • 1/4 cup extra virgin olive oil
  • 2 tbsp fresh lemon juice or juice of 1 small lemon+zest
  • 2 garlic cloves, peeled
  • 1 tbsp apple cider vinegar
  • 1 tbsp white vinegar
  • 1 tbsp sugar
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp dried oregano
  • 1 tsp dried parsley


  1. Combine all the dressing ingredients into a blender bowl and blend until everything is processed and smooth. Store separately, covered in the fridge. Shake well before using.
  2. Toss remaining ingredients into a large bowl, add dressing and toss to coat with two large spoons. Serve immediately.


Dressing: I don't like a lot of dressing on my salad so I usually end up with some leftover. The dressing will be good for up to 5 days in the fridge. Just store in a mason jar or a container with a tight fitting lid.

The olive oil may harden while refrigerated. To liquefy, simply leave on the counter for 30 mins and bring to room temp.