Chopped Antipasto Salad

Every summer, my family and I look forward to digging into refreshing dishes that capture the essence of the season, and nothing beats a vibrant Chopped Antipasto Salad. I remember the first time I made it; the colorful ingredients lining the cutting board felt like a celebration on their own. Chopped vegetables, flavorful meats, and creamy cheese all come together to create a dish that’s not just a salad but a feast for the senses. I often whip it up for barbecues or casual gatherings, and it never fails to impress. It’s not just about the taste; it’s a dish rich in memories and joy, shared among friends and family. Whether you’re hosting a summer picnic or simply want to treat yourself to something special, this salad is the perfect solution.

Ingredients Overview for Chopped Antipasto Salad

The beauty of the Chopped Antipasto Salad lies in its harmonious blend of ingredients. Each component plays a vital role, from the fresh crunch of romaine lettuce to the savory notes of pepperoni and salami. This salad isn’t just a medley of flavors; it’s a celebration of textures and colors that come together to create a stunning dish. Key players like chicken and fresh mozzarella provide substance, while the dressing ties everything together, enhancing the natural flavors of each ingredient.

• 2 tablespoons extra-virgin olive oil: A flavorful base for the marinade, enhancing the richness of the salad.
• 1 tablespoon Italian seasoning: This blend of herbs adds aromatic depth to the dish.
• 2 cloves garlic, minced: A hint of garlic brings savory notes to the chicken marinade.
• 1 teaspoon fine sea salt: Essential for balancing flavors and enhancing the overall taste.
• 1/2 teaspoon ground pepper: Adds a subtle kick to the salad.
• Pinch red pepper flakes: A touch of heat that elevates the flavor profile.
• 1 lb. boneless skinless chicken breast: The star protein that makes this salad filling and satisfying.
• 2 tablespoons extra-virgin olive oil: Used again in the dressing for added richness.
• 2 teaspoons balsamic vinegar: A perfect counterpoint to the richness of the oil.
• 2 tablespoons fresh basil, finely chopped: Brightens the salad with fresh flavors.
• 1 teaspoon Italian seasoning: Reinforces the flavor profile established in the marinade.
• 1 teaspoon salt: Balances the dressing’s flavors.
• 3-4 cups chopped romaine lettuce: The crisp base that holds everything together.
• 1 cup chopped tomatoes: Sweetness and acidity that lighten the dish.
• 1/2 cup roasted red peppers, chopped: Adds a smoky flavor that complements the salad.
• 1/2 cup red onion, sliced thin: A sharp bite that contrasts the other ingredients.
• 1/2 cup chopped pepperoni of choice: Provides a savory, meaty flavor.
• 1/2 cup chopped salami of choice: Another layer of richness that enhances the salad.
• 1 cup fresh mozzarella, chopped (omit for dairy-free): Creamy and luscious, it ties the salad together.

Directions for Chopped Antipasto Salad

Preparing the Chopped Antipasto Salad is a delightful journey that begins with marinating the chicken. It’s all about layering flavors, and each step brings you closer to that perfect bite. The beauty of this recipe is in the simplicity; it’s not just about the end result, but the joy of creating something fresh and delicious.

1. In a medium bowl, combine the extra-virgin olive oil, Italian seasoning, minced garlic, fine sea salt, ground pepper, and a pinch of red pepper flakes. Whisk together until well blended. Next, add the boneless skinless chicken breast to the mixture, ensuring it’s fully coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 6 hours for deeper flavor. This step is crucial; the longer the chicken marinates, the juicier and more flavorful it becomes.

2. While the chicken is marinating, prepare the dressing. In a small bowl, whisk together another portion of extra-virgin olive oil, balsamic vinegar, finely chopped basil, Italian seasoning, and salt until the mixture is emulsified. Set this aside to allow the flavors to meld.

3. Once the marinating time is up, it’s time to grill the chicken. Preheat your grill or a grill pan over medium-high heat. Cook the marinated chicken for about 4 to 6 minutes per side, depending on the thickness. You want it to reach an internal temperature of 165ºF, ensuring it’s juicy and cooked through. Don’t be afraid to watch closely, as overcooking can dry it out.

4. After grilling, transfer the chicken to a cutting board. Let it rest for a few minutes, allowing the juices to redistribute. Then, dice the chicken into bite-sized pieces. This will make it easy to mix into the salad.

5. In a large mixing bowl or platter, assemble the salad ingredients. Start with the chopped romaine lettuce as your base. Then, layer on the chopped tomatoes, roasted red peppers, red onion, pepperoni, and salami. Each ingredient adds its unique touch, creating a colorful display.

6. Next, drizzle the prepared dressing over the salad ingredients, tossing gently to ensure everything is evenly coated. This is where the magic happens; the dressing brings all the flavors together, creating a cohesive dish that’s both delicious and visually appealing.

7. Finally, top the salad with the diced grilled chicken and sprinkle the fresh mozzarella over the top. Serve immediately for the best flavor and texture. This salad is best enjoyed fresh, as the ingredients are crisp and vibrant.

Tips for Success

When making the Chopped Antipasto Salad, it’s essential to keep a few tips in mind to ensure everything turns out perfectly. These suggestions will help you make the most of this vibrant dish.

• Storage: How to store leftovers? If you have any salad left after serving, it’s best to store it in an airtight container in the fridge. However, it’s important to note that the salad doesn’t store well with the dressing mixed in, so keep it separate to maintain freshness.
• Freezing: Can you freeze this? Freezing is not recommended for this salad, as the fresh ingredients will lose their texture and flavor. Instead, prepare it fresh whenever you’re ready to enjoy it.
• Variations: Feel free to mix it up! You can add other vegetables like cucumbers or bell peppers for extra crunch. You might also experiment with different cheeses or use grilled vegetables instead of meats for a vegetarian option.
• Presentation: For an impressive presentation, layer the ingredients in a clear glass bowl. This will showcase the vibrant colors and textures of the fresh ingredients, making it visually appealing.
• Seasonal Adjustments: Feel free to adjust the ingredients based on what’s in season or available at your local farmer’s market. Fresh, seasonal produce will enhance the flavor profile of your salad.

Serving Options for Chopped Antipasto Salad

The Chopped Antipasto Salad is more than just a dish; it’s a versatile option that can be served in numerous ways. Here are some ideas for pairing and serving this delightful salad:

• Lunch: Serve it as a standalone lunch option, perfect for those hot summer days when you want something light yet satisfying.
• Dinner: Pair it with grilled chicken or fish for a complete dinner that feels indulgent yet healthy.
• Picnics: This salad is ideal for picnics and outdoor gatherings. Pack it in a cooler, and it will stay fresh for hours.
• Potluck Dishes: Bring it to potlucks and parties, where it’s sure to be a crowd-pleaser.
• Storage Tips: If you have leftovers, try to store the salad and dressing separately to keep the ingredients fresh for an extra day or two.
• Seasonal Pairings: This salad goes well with summer fruits, grilled meats, and even as a side for barbecued dishes.

FAQ

Conclusion

The Chopped Antipasto Salad is a delightful and colorful dish that brings together a variety of flavors and textures, making it perfect for any occasion. I encourage you to try making this salad yourself; it’s not only easy and quick to prepare, but it also serves as a refreshing meal during the hot summer months. Whether you’re enjoying it solo or sharing it with friends, this salad is sure to become a favorite in your culinary repertoire!

Chopped Antipasto Salad

The ultimate summer dish, the Chopped Antipasto Salad combines fresh vegetables, savory meats, and tangy cheese for a refreshing meal. Perfect for summer gatherings or as a light lunch, it’s a flavor-packed dish that’s both satisfying and easy to prepare. Enjoy this vibrant salad tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Servings: 4 servings

Course: Dinner, Side Dishes

Cuisine: Italian

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon Italian seasoning
• 2 cloves garlic, minced
• 1 teaspoon fine sea salt
• 1/2 teaspoon ground pepper
• Pinch red pepper flakes
• 1 lb. boneless skinless chicken breast
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons balsamic vinegar
• 2 tablespoons fresh basil, finely chopped
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 3-4 cups chopped romaine lettuce about 1 large head
• 1 cup chopped tomatoes
• 1/2 cup roasted red peppers, chopped
• 1/2 cup red onion, sliced thin
• 1/2 cup chopped pepperoni of choice
• 1/2 cup chopped salami of choice
• 1 cup fresh mozzarella, chopped (omit for dairy-free)

Equipment

• Baking Sheet
• Frying Pan
• Cutting Board
• Whisk
• Chef's Knife

Method

 

1. In a medium bowl, combine the extra-virgin olive oil, Italian seasoning, minced garlic, fine sea salt, ground pepper, and a pinch of red pepper flakes. Whisk together until well blended. Next, add the boneless skinless chicken breast to the mixture, ensuring it's fully coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 6 hours for deeper flavor. This step is crucial; the longer the chicken marinates, the juicier and more flavorful it becomes.
2. While the chicken is marinating, prepare the dressing. In a small bowl, whisk together another portion of extra-virgin olive oil, balsamic vinegar, finely chopped basil, Italian seasoning, and salt until the mixture is emulsified. Set this aside to allow the flavors to meld.
3. Once the marinating time is up, it’s time to grill the chicken. Preheat your grill or a grill pan over medium-high heat. Cook the marinated chicken for about 4 to 6 minutes per side, depending on the thickness. You want it to reach an internal temperature of 165ºF, ensuring it's juicy and cooked through. Don’t be afraid to watch closely, as overcooking can dry it out.
4. After grilling, transfer the chicken to a cutting board. Let it rest for a few minutes, allowing the juices to redistribute. Then, dice the chicken into bite-sized pieces. This will make it easy to mix into the salad.
5. In a large mixing bowl or platter, assemble the salad ingredients. Start with the chopped romaine lettuce as your base. Then, layer on the chopped tomatoes, roasted red peppers, red onion, pepperoni, and salami. Each ingredient adds its unique touch, creating a colorful display.
6. Next, drizzle the prepared dressing over the salad ingredients, tossing gently to ensure everything is evenly coated. This is where the magic happens; the dressing brings all the flavors together, creating a cohesive dish that’s both delicious and visually appealing.
7. Finally, top the salad with the diced grilled chicken and sprinkle the fresh mozzarella over the top. Serve immediately for the best flavor and texture. This salad is best enjoyed fresh, as the ingredients are crisp and vibrant.

Notes

• Tip 1: If you have any salad left after serving, it’s best to store it in an airtight container in the fridge.
• Tip 2: Freezing is not recommended for this salad, as the fresh ingredients will lose their texture and flavor.
• Tip 3: Feel free to mix it up! You can add other vegetables like cucumbers or bell peppers for extra crunch.
• Tip 4: For an impressive presentation, layer the ingredients in a clear glass bowl.
• Tip 5: Feel free to adjust the ingredients based on what’s in season or available at your local farmer's market.

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Meet Margot Vance

Founding Savor Feasts was my way of celebrating the art of generous cooking. I believe that food should be abundant, flavorful, and memorable. I personally cook, test, and photograph our recipes to ensure they bring a sense of occasion to your table, whether it is a simple dinner or a grand holiday celebration.