Italian food has a way of making a meal feel like a celebration, and this chopped antipasti salad is exactly the kind of dish that belongs on a family table. It is colorful, generous, and full of bold Italian-inspired flavors, making it a great choice for birthdays, holidays, potlucks, Sunday dinners, or any meal where you want a salad that feels a little more special. Inspired by the popular Buca di Beppo chopped antipasti salad, this version brings together crisp lettuce, fresh vegetables, pepperoni or salami, olives, pepperoncini, and three flavorful cheeses.
This is not a plain side salad. It has the texture, richness, and variety you expect from a classic Italian antipasti platter, but everything is chopped and layered over fresh greens. The romaine adds crunch, the iceberg keeps it refreshing, the tomatoes and cucumber bring freshness, and the olives, pepperoncini, and cured meat add a salty, savory bite. Provolone, feta, and gorgonzola give the salad a creamy, tangy finish that makes every forkful interesting.
To make this chopped antipasti salad, start with a mix of romaine and iceberg lettuce. Wash and dry the lettuce well so the dressing can cling to the leaves instead of becoming watery. Add sliced cucumber, grape tomatoes or diced Roma tomatoes, thinly sliced red onion, black olives, green olives, sliced pepperoncini, pepperoni or salami, diced provolone, crumbled feta, and crumbled gorgonzola. The result is a hearty Italian salad that works beautifully as a side dish or as a satisfying main-course salad.
Chopped Antipasti Salad in a Bowl
Raw onion can sometimes overpower a salad, especially when the slices are thick or the onion is especially sharp. Red onion works well in this recipe because it adds color and a little bite, but it tastes best when it is sliced very thin. For a milder flavor, soak the sliced onion in cold water for 30 minutes before adding it to the salad. This simple step softens the harsh edge while keeping the onion crisp and fresh.
Onions in Mason Jar
A good Italian dressing is the finishing touch for this salad. Use your favorite Italian dressing, or choose a bright, tangy copycat-style Italian dressing if you want a restaurant-style flavor. Because this salad already contains olives, pepperoncini, cured meat, and several cheeses, the dressing should complement the ingredients without overwhelming them. Add the dressing just before serving so the lettuce stays crisp and the toppings remain fresh.
This chopped antipasti salad is especially useful when you need a make-ahead dish. Most of the ingredients can be sliced, drained, and prepared in advance. Keep the lettuce separate from the wetter toppings and dressing until shortly before serving. When it is time to eat, layer everything in a large bowl, toss gently, and serve. It pairs well with grilled chicken, baked potatoes, pasta dishes, pizza, or a simple loaf of crusty bread.
Chopped Antipasti Salad
Chopped Antipasti Salad (Buca di Beppo Copycat)
Marsha Maxwell
Equipment
- Large salad bowl
- Sharp kitchen knife
- Colander or salad spinner
Ingredients
- 1/4 of a large red onion thinly sliced
- 1 small head romaine lettuce
- 1 small head iceberg lettuce
- 1 small cucumber peeled and sliced, slices cut in half
- 2 cups grape tomatoes or diced Roma tomatoes
- 3/4 cup sliced pepperoncini
- 3/4 cup black olives
- 3/4 cup green olives
- 8 oz. sliced pepperoni or salami slices cut in half
- 1/2 cup diced provolone cheese
- 1/2 cup crumbled feta cheese
- 1/2 cup crumbled gorgonzola cheese
Instructions
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Slice the red onion very thinly. Place the slices in a small bowl of cold water and let them soak for 30 minutes. Drain well and set aside.
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Wash and dry the romaine and iceberg lettuce. Tear or chop the lettuce into bite-sized pieces and place it in the bottom of a large salad bowl.
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Layer the cucumber, tomatoes, pepperoncini, olives, pepperoni or salami, provolone, feta, gorgonzola, and drained red onion over the lettuce.
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Toss the salad gently just before serving so the ingredients are evenly distributed.
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Serve with your favorite Italian dressing. Add the dressing at the table or toss it into the salad immediately before serving.
Nutrition
Calories: 281kcal
Carbohydrates: 8g
Protein: 14g
Fat: 22g