Get the Recipe: 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!
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
This salad can be prepared ahead of time and stored covered in the refrigerator. Simply wait until you're ready to serve and then put the vinaigrette on.
Calories: 258kcal, Carbohydrates: 11g, Protein: 9g, Fat: 21g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Cholesterol: 18mg, Sodium: 638mg, Potassium: 506mg, Fiber: 4g, Sugar: 4g, Vitamin A: 9607IU, Vitamin C: 22mg, Calcium: 256mg, Iron: 2mg