Restaurant Style Chopped Antipasti Salad

Indulge in the vibrant flavors of a restaurant-style Chopped Antipasti Salad that brings the essence of Italian cuisine to your table. Bursting with an array of colorful and enticing ingredients, this salad is a feast for the senses. Imagine juicy grape tomatoes, tangy peperoncini, roasted red peppers, and creamy chickpeas dancing together in perfect harmony. Add the savory goodness of Genoa salami and sharp provolone cheese, and you have a salad that truly embodies the spirit of Italy.

The delightful crunch of celery and the refreshing crispness of Romaine lettuce create a perfect balance, while the Creamy Italian Dressing provides a velvety coat that ties all the flavors together. This salad is a culinary masterpiece, capturing the essence of Italian antipasti platters served in the finest restaurants. Whether you serve it as a light meal or a starter, this Chopped Antipasti Salad is sure to transport your taste buds to the heart of Italy.

SERVES 4 AS A LIGHT MEAL

INGREDIENTS:

• 8 ounces grape tomatoes, cut in half (about 2 cups)
• Kosher salt and freshly ground black pepper
• 1 medium red onion, finely sliced (about ¾ cup)
• One 14-ounce can chickpeas, drained and rinsed
• One 6-ounce jar peperoncini, drained and coarsely chopped
• One 6-ounce jar roasted red peppers, drained, rinsed, and chopped into ¼-inch pieces
• 3 stalks celery, peeled and cut into ½-inch dice (about 1½ cups)
• 8 ounces Genoa salami, cut into ¼-inch cubes (about 2 cups)
• 6 ounces sharp provolone cheese, cut into ¼-inch cubes (about 1½ cups)
• 1 head Romaine lettuce, trimmed and chopped into ½-inch pieces (about 3 cups)
• Creamy Italian Dressing (recipe below)

INSTRUCTIONS:

1. In a large bowl, toss the grape tomatoes with ¼ teaspoon salt and a few grinds of black pepper. Place the tomatoes in a colander set in the sink and let them drain for 30 minutes.
2. While the tomatoes are draining, place the finely sliced red onion in a small bowl and cover it with cold water. Let it stand for 30 minutes, then rinse and drain.
3. Carefully dry the drained tomatoes, red onions, chickpeas, peperoncini, and roasted red peppers with paper towels. Transfer these ingredients to the large bowl.
4. Add the diced celery, cubed Genoa salami, and sharp provolone cheese to the bowl with the other ingredients.
5. Chop the Romaine lettuce into ½-inch pieces and add it to the bowl.
6. Pour the Creamy Italian Dressing over the salad and toss everything thoroughly to combine.
7. Season the Chopped Antipasti Salad to taste with additional salt and pepper if desired.
8. Serve the salad immediately, relishing the enticing blend of flavors and textures that celebrate the essence of Italy.

CREAMY ITALIAN DRESSING: 

Create a creamy and luscious dressing to elevate the Chopped Antipasti Salad to new heights of indulgence.

INGREDIENTS:

• ½ cup mayonnaise, preferably homemade
• ¼ cup red wine vinegar
• 2 tablespoons grated Parmigiano-Reggiano cheese
• 2 teaspoons dried Italian seasoning
• 1 teaspoon honey
• 1 medium clove garlic, minced or grated on a Microplane (about 1 teaspoon)
• Kosher salt and freshly ground black pepper

INSTRUCTIONS:

1. In a medium bowl, whisk together the mayonnaise, red wine vinegar, grated Parmigiano-Reggiano cheese, dried Italian seasoning, honey, and minced garlic until the dressing is smooth and well combined.
2. Season the Creamy Italian Dressing to taste with kosher salt and freshly ground black pepper, adjusting the flavors to your preference.
3. The delectable dressing is now ready to enhance the Chopped Antipasti Salad with its creamy richness. Store any leftover dressing in a sealed container in the refrigerator for future use. Enjoy the tantalizing flavors of Italy in every bite!