Traditional antipasto ingredients join forces with lettuce and a few other things in this chopped antipasto salad recipe! Antipasto…it’s not just an appetizer anymore, it can be lunch!
I have an enormous crush on antipasto. Or what I consider antipasto, which (with apologies to all my Italian friends out there) means a giant platter of cheese and smoked meats and veggies that you are encouraged to snack on to your hearts content. However, as I understand it, traditional antipasto usually includes a few things that I don’t like. Olives. Roasted red peppers. PICKLED MUSHROOMS.
So I decided to go rogue and build an antipasto full of only things I like, and since I am breaking all kinds of antipasto rules anyway, to turn it into a salad. Because, why not?
I have no problem whatsoever with the cured meats part, so I cubed up some soppresetta salami and some ham. You can go crazy with this part – pepperoni, chorizo, rolled up pieces of prosciutto all would be wonderful on top of wonderful.
For the veggies, I went with artichoke hearts and cherry tomatoes. You can use plain defrosted artichoke hearts, or you can add a little extra zing with the marinated kind in the jar. The cherry tomatoes gave a little sweetness to an otherwise spicy and salty combo of ingredients, and a fun pop of color. And because this was a salad, a generous amount of crunchy romaine.
Last but not least, the CHEESE. I found these adorable mozzarella pearls in my supermarket, but you can cube up regular mozzarella as well. Next time I am going to try it with torn burrata, and my heart is pounding faster just thinking about it.
Toss the whole thing together with a little balsamic dressing (or if you are using the marinated artichoke hearts, the liquid in the jar will make a lovely dressing in and of itself.
And if you are an olive/roasted red peppers/marinated mushrooms type of person, you go ahead and toss them in as well. I know and love many people like that. Here are some of them:
(Basically I am just going to keep posting pictures of the Southern daughter’s graduation until someone begs me to stop.) In the meantime – antipasto up your salad!Print
Traditional antipasto ingredients join forces with lettuce and a few other things in this chopped antipasto salad recipe!
- 1 head romaine lettuce, rinsed and chopped
- 8 ounces cooked ham steak, cut into 1/2 inch cubes
- 4 ounces hard salami, cut into 1/2 inch cubes
- 1 package frozen artichoke hearts, thawed, or 2 jars of marinated artichoke hearts
- 1 pint cherry tomatoes
- 4 ounces mozzarella cheese, cubed
- Balsamic vinegar salad dressing
- Any or all of the following: olives, roasted red peppers, marinated mushrooms, etc etc!
- Place all ingredients except dressing in a large bowl and toss gently with clean hands.
- Slowly add either salad dressing or the liquid from the marinated artichoke hearts, tasting as you go, until it has the amount of flavor you like.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!