How I Found This Salad

I stumbled on this Antipasti Chopped Salad Recipe on a sunlit afternoon at a neighborhood potluck and I have been making it every other week since. If you want to see a version similar to the one that started the habit, take a look at this antipasti chopped salad that inspired me. The first time I served it, people kept coming back for more and someone asked if I could pack them a sandwich with the leftovers. That moment, with the smell of vinegar and roasted peppers in the air, is why this salad has its place in my regular rotation.

What Goes Into It

When I tell friends what to buy, I usually rattle off the list like a grocery song: 1 head Romaine Lettuce, chopped, ½ small head Radicchio, chopped, 1 lb. Bocconcini (small mozzarella balls), quartered, 8 oz. Provolone Cheese, cut into ½-inch cubes, 8 oz. Deli-Sliced Salami, cut into ½-inch pieces, 4 oz. Sliced Pepperoni, quartered, 1 ½ cups Marinated Artichoke Hearts, drained, ½ cup Pepperoncini, finely chopped, ½ cup Roasted Red Peppers, finely chopped, ¼ cup red wine vinegar, ½ cup olive oil, Kosher salt and freshly ground black pepper to taste, and definitely Crusty Bread, for serving. Saying it out loud feels like an invitation to a little Italian deli right in your kitchen.

The color alone is worth the effort. The bright white bocconcini against ruby radicchio and the warm orange of roasted red peppers makes the salad almost too pretty to toss. But of course you toss it.

Putting It Together

Here is how I actually make it, and I’ll weave the steps you need right into it so you can picture the motion. In a large bowl, combine coarsely chopped romaine lettuce and radicchio. Add finely chopped pepperoncini and roasted red peppers. When I chop the lettuce I try to keep the pieces bite-sized so each forkful has greens and texture. Next, add quartered bocconcini, drained artichoke hearts, cubed provolone, chopped salami, and quartered pepperoni. Season with about 1 teaspoon of kosher salt and a few grinds of black pepper.

While the salad sits for a minute, I make the dressing. In a separate bowl, whisk together red wine vinegar, pepperoncini brine, the remaining ¼ teaspoon of salt, and more black pepper. Slowly drizzle in olive oil while whisking until well combined. I have a habit of tasting the dressing and adding a splash more vinegar if it needs brightness. Then I toss the salad ingredients well and pour in the dressing. Toss again until everything is coated. Serve immediately with crusty bread.

You will know it is done right when the flavors feel balanced: the tang of the vinegar and pepperoncini brine cuts through the richness of the bocconcini and provolone, while the salami and pepperoni give savory pops. The lettuce should still be crisp. If the greens are limp or the dressing drowns everything, you either dressed it too early or used too much oil. Taste as you go and adjust.

Little Tricks I Use

I have a few tricks that always make this salad sing. First, drain the marinated artichoke hearts well. I pat them with a paper towel; otherwise the extra liquid waters down the dressing. Second, cut the bocconcini into quarters so the soft cheese distributes easily and you don’t get a whole ball stuck on one fork. Third, when you whisk the red wine vinegar with a bit of pepperoncini brine, you are building the backbone of the salad, so season the mixture before you add oil. I usually start with the ¼ teaspoon of salt in the dressing and 1 teaspoon in the salad as the recipe suggests, but then I adjust after tossing.

Another small habit: I toast slices of crusty bread and rub a clove of garlic over them before serving. The smoky bread is perfect for scooping up the last bits from the bowl. If I am short on time, I’ll slice the salami slightly thinner to make sure every bite has some meat without overwhelming the greens.

When I Make It for Company

This salad is one of my go-to dishes for a relaxed dinner party because it can be assembled quickly and it looks beautiful on the table. If you want to make it ahead, I will prepare everything separately: chop the romaine and radicchio and store them in a paper towel–lined container in the fridge, keep the bocconcini and cheeses in another bowl, and mix the dressing right before guests arrive. When it is time to serve, combine the greens with finely chopped pepperoncini and roasted red peppers, add the cheeses and meats, season with about 1 teaspoon of kosher salt and a few grinds of black pepper, then whisk together the dressing in a separate bowl and slowly drizzle in the olive oil while whisking. Toss and serve with warm crusty bread. Leftovers keep well too; I save any uneaten salad in an airtight container for up to two days, but I like to keep the dressing separate if I know I will have leftovers because the lettuce stays crisper.

A Few Ways to Make It Your Own

If you want to change things up, there are a couple of simple variations I often try. Swap the pepperoni for prosciutto for a slightly more delicate saltiness, or replace the provolone with sharp Asiago to change the cheese profile. For a fresher take, add a handful of chopped basil or arugula to the romaine for peppery notes. If you prefer less heat, reduce the pepperoncini or use mild roasted red peppers only. I have also made a version with chickpeas for extra protein when I wanted a meatless meal.

I sometimes pair this salad with other dishes; it goes well alongside roasted fish or a simple pasta. If you want inspiration for a lighter main, I often serve it with citrus-accented fish dishes like grapefruit salads and baked salmon. One of my favorite combinations is a big bowl of this antipasti salad with warm, garlicky baked salmon and a wedge of lemon.

Conclusion

If you want a recipe that is crowd-pleasing, colorful, and forgiving, this Antipasti Chopped Salad Recipe checks all the boxes. For a version that started my obsession and has similar proportions, see this Italian Antipasto Chopped Salad Recipe – The Delicious Life.