Vegetarian Chopped Antipasto Salad
This gorgeous Vegetarian Chopped Antipasto Salad is one that will check all of the boxes, if you know what I mean. It has salty bits, cheesy bits, crispy bits, briny bits, and it’s down right delicious! After the components get tossed in with my Everyday Kind of Vinaigrette, it will truly have everyone coming back for a second helping. This salad is great when entertaining and can be served as a main, with some warm artisan bread. But it’s wonderful served as a side, with your favorite pasta dish or protein. And I also enjoy stuffing it into pita pockets or doing a wrap or sandwich situation.
Now, you can serve this anytime out of the year, but I want you to definitely keep this in mind for when it’s warm outside and you have no desire to cook or turn on the oven. I’ve added in some of my favorites ingredients, but this salad is super versatile and easy to make your own. Not to mention this baby comes together in only about 20 minutes, which I love. Tap here to see how it all comes together.
Here are some ways to freestyle it:
- use white beans instead of chickpeas
- use red cabbage instead of radicchio
- use Castelvetrano olives instead of kalamata olives
- use fresh mozzarella instead of provolone cheese
Here are some other additions to consider:
- pickled beets
- thinly sliced cremini mushrooms
- marinated artichoke hearts
- palm hearts
- small sweet peppers
- pasta
- sun-dried tomatoes (in olive oil)
- roasted red bell peppers
To make this salad vegan, simply omit the parmesan and provolone cheese or substitute it with vegan parmesan cheese and vegan provolone cheese.
And if you enjoy this Vegetarian Chopped Antipasto Salad, be sure to give my Ruby Red Grapefruit and Radicchio Salad a try. And don’t forget to tag me on Instagram @supperwithmichelle. So, I can see your beautiful creations!
Get the Recipe: Vegetarian Chopped Antipasto Salad
Ingredients
For the Everyday Kind of Vinaigrette:
- ⅓ cup olive oil
- ¼ cup red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon stone-ground Dijon mustard, or regular Dijon mustard
- 1 teaspoon honey, or pure maple syrup
- ½ teaspoon garlic powder
- ½ teaspoon salt, or taste
- ¼ teaspoon ground black pepper
For the Salad:
- 1 medium head romaine lettuce, roughly chopped (about 6 cups)
- 1 15-ounce can chickpeas, drained and rinsed (about 1 ½ cups)
- ½ small head radicchio, roughly chopped (about 1 cup)
- ½ pint cherry tomatoes, halved (about 1 cup)
- ½ medium English cucumber, diced (about 1 cup)
- ½ cup pitted kalamata olives , chopped
- 1 ¼ ounces freshly grated parmesan cheese, about ½ cup
- 4 ounces provolone cheese, sliced or diced
- 5 to 6 pepperoncini, stemmed, seeded, and thinly sliced, about ⅓ cup
- ¼ cup red onions, diced small
Equipment
- Cutting Board
- Chef's Knife
- Large Serving Bowl
Instructions
Make the Everyday Kind of Vinaigrette:
- Combine the olive oil, red wine vinegar, oregano, mustard, honey, garlic powder, salt, and black pepper in a small screw-top jar. Put on the lid and shake vigorously until thoroughly incorporated. Give it a taste and season with more salt and pepper, if needed. Set aside or refrigerate until ready to use. This vinaigrette will keep in the refrigerator for up to 1 week. (The oil will solidify once refrigerated. Let it sit at room temperature for 15 to 30 minutes to allow the oil to liquefy before using.)
Make the Salad:
- Combine the romaine lettuce, chickpeas, radicchio, tomatoes, cucumbers, olives, parmesan cheese, provolone cheese, pepperoncini, and red onions in a large serving bowl. Drizzle on just enough vinaigrette to evenly coat the salad (I usually use all of it) and give it a light toss to combine. Taste and season with salt and pepper, if needed. Serve immediately with any remaining vinaigrette on the side.
Notes
