Italian Chopped Antipasto Salad with Salami & Provolone

Antipasto means "before the meal" in Italian, a classic spread of cured meats, cheeses, and briny bites. This chopped salad packs Genoa salami, provolone, chickpeas, and marinated artichokes into crisp greens for a no-cook lunch in every forkful.

Serves 4 · 25 min prep

Estimate for one serving

• 455 cal
• 22g protein
• 24g carbs
• 32g fat
• 8g fiber

Every recipe here is free to read.

Ingredients

• 2 large romaine hearts
• 1 small head radicchio
• 6 oz genoa salami
• 5 oz provolone cheese
• 1 (15 oz) can canned chickpeas
• 1/2 cup jarred roasted red peppers
• 1 (6 oz) jar marinated artichoke hearts
• 1/3 cup pitted kalamata olives
• 1/3 cup sliced pepperoncini
• 1 cup cherry tomatoes
• 3 Tbsp red wine vinegar
• 1/4 cup extra-virgin olive oil
• 1 tsp Dijon mustard
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup torn fresh basil

Instructions

1. 1Rinse and thoroughly dry the romaine and radicchio. Chop both into small bite-size pieces (about 1/2-inch) so every forkful has a little of everything; place in a very large mixing bowl.
2. 2Drain and rinse the chickpeas; pat dry. Dice the salami and provolone into 1/2-inch cubes. Drain and roughly chop the roasted red peppers and artichoke hearts. Halve the cherry tomatoes and roughly chop the olives.
3. 3Add chickpeas, salami, provolone, roasted peppers, artichokes, olives, pepperoncini, and tomatoes to the greens.
4. 4In a small jar or bowl whisk red wine vinegar, olive oil, Dijon, oregano, garlic powder, salt, and pepper until emulsified and slightly thickened. Taste—the dressing should be punchy and savory.
5. 5Pour three-quarters of the dressing over the salad. Using clean hands or two large spoons, toss thoroughly for a full minute so every piece is coated and the flavors start to marry.
6. 6Add the torn basil and remaining dressing; toss once more gently. Let the salad sit 5 minutes so the chickpeas and salami absorb some dressing.
7. 7Taste and adjust salt, pepper, or a splash more vinegar if you want extra brightness. The salad should taste bold, briny, and well-seasoned like a deli antipasto platter.
8. 8Divide among 4 shallow bowls or pack into meal-prep containers. If packing ahead, keep dressing separate and toss within an hour of eating for maximum crunch.
9. 9Serve with an extra grind of black pepper and a few whole pepperoncini on the side for anyone who wants more heat.
10. 10This chopped style travels well for office lunches and stays satisfying without feeling heavy.