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5 from 1 vote

Antipasto Chopped Salad Recipe

You can present the salad composed in a large, shallow bowl, then drizzle with vinaigrette and gently toss at the table right before serving, or you can dress and toss all the ingredients first and serve in any large bowl. I prefer the composed presentation for obvious reasons, even if I'm presenting and serving this salad to no one else but myself. serves 4 to 8 depending on serving size
Course: Salad
Cuisine: Italian
Keyword: antipasto, chopped salad, mediterranean
Servings: 4


Red Wine Oregano Vinaigrette

  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh lemon juice juice from half a lemon
  • 2 tablespoons dried oregano
  • 2 medium cloves garlic grated or very finely minced
  • ½ teaspoon kosher salt plus more to taste (I used an entire teaspoon!)
  • 1 cup mild olive oil


  • 1 head iceberg or romaine lettuce chopped
  • 1 head radicchio chopped
  • 1 pint small cherry tomatoes, any color cut into quarters
  • 1 avocado chopped
  • 2 Persian cucumber or stalks of celery or both sliced cross-wise ¼-inch thick
  • ½ can chickpeas drained and rinsed
  • ¼ red onion cut length-wise (or ¼ cup pickled onions)
  • ½ cup marinated artichokes
  • ½ cup castelveltrano olives — or other olive you like
  • ¼ cup peppadew peppers chopped—or the more traditional peperoncini
  • ¼ pound aged provolone cheese cut into ⅛-inch-thick slices, then cut into ¼-inch-wide strips
  • ¼ pound Genoa salami cut into ⅛-inch-thick slices, then cut into ¼-inch-wide strips
  • freshly squeezed lemon juice to taste
  • dried oregano
  • salt and pepper to taste


Make the Vinaigrette:

  • Whisk together the vinegar, oregano, lemon juice, garlic, salt and pepper in a medium bowl. Add the oil in a slow, steady stream, whisking constantly to form an emulsified vinaigrette. Taste for seasoning, and adjust salt, pepper and lemon juice as needed.

Assemble the Salad:

  • Slice onion length-wise (top-to-bottom) into paper-thin crescents. Soak the onion slices in a small bowl of cold water for about 10 minutes to take the spicy edge off. Drain water off.
  • Combine shredded lettuce, sliced radicchio, halved/quartered tomatoes, chickpeas, avocado, cucumber, marinated artichokes, olives, and peppadew peppers, and provolone, salami, pepperoncini and red onion in a large, wide bowl. Drizzle about ¼ cup of the vinaigrette over the ingredients in the bowl, then toss gently to combine and coat the vegetables. Taste for seasoning and adjust with additional vinaigrette, salt, and pepper.
  • Serve salad with extra dried oregano and vinaigrette.
  • You will have about 1 cup of vinaigrette left. Cover the leftover vinaigrette tightly and keep in refrigerator up to 3 days.
  • The salad, once dressed, does not keep well. Eat it all now.
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