Viral Chopped Italian Antipasto Salad

Serves 4 · 20 min prep

Ingredients

• 2 large romaine hearts
• 6 oz salami slices
• 4 oz provolone cheese
• 1 pint cherry tomatoes
• 1 medium cucumber
• 1/4 medium red onion
• 1/2 cup drained pepperoncini peppers
• 1/2 cup pitted black olives
• 1 (15 oz) can, drained and rinsed canned chickpeas
• 1/4 cup extra-virgin olive oil
• 3 Tbsp red wine vinegar
• 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 grated Parmesan

Instructions

1. 1Wash and thoroughly dry the romaine hearts, then finely chop them into bite-size pieces and place in a very large mixing bowl.
2. 2Stack the salami slices and cut into thin ribbons, then dice the provolone into 1/2-inch cubes; add both to the bowl.
3. 3Halve the cherry tomatoes, dice the cucumber into small cubes, and thinly slice the red onion; add them along with the drained pepperoncini (roughly chopped if large), olives, and rinsed chickpeas.
4. 4In a small jar or bowl, whisk together the olive oil, red wine vinegar, Dijon, oregano, garlic powder, salt, and black pepper until emulsified and slightly thickened.
5. 5Pour three-quarters of the dressing over the salad and toss vigorously with tongs for 30–45 seconds so every piece is coated and the flavors start to meld.
6. 6Taste and add the remaining dressing plus an extra pinch of salt if needed; the salad should taste bright, briny, and well-seasoned.
7. 7Sprinkle the grated Parmesan over the top and give one final gentle toss.
8. 8Divide into four meal-prep containers or serve immediately in shallow bowls. For best texture if packing ahead, keep a little extra dressing on the side and add just before eating.
9. 9The chopped pieces should be uniform so every forkful has meat, cheese, crunch, and tang—classic Italian-sub vibes without the bread.