The Chopped Antipasto Salad is salty, creamy, crunchy, and filled with textures and color. It's enveloped with a simple, naturally sweet balsamic dressing that perfectly balances the flavors.
1/2cup Marinated mozzarella ballsthe small Ciligiene size
1/2 cupCalabrese salamisliced thin
1/2 cupCapocollosliced thin
1/2 cupProsciuttosliced thin
1/4 cupRed cherry pepperssliced thin
1/2cupmarinated artichokesgrilled
1/2cupOlives, Italian whole, pitted
1/2cupItalian giardinierachopped
1/2cup Roasted red pepperscut into strips
1 cup Pan Roasted mushrooms (recipe below)quartered or marinated mushrooms
1cupBalsamic grilled vegetables cubed
1small head Romaine lettuce washed, dried and sliced thin
1cupCherry or grape tomatoessliced in half
1/4cupFresh basilsliced thin or torn into small pieces
1/4cupParmesan cheesefreshly shredded
Simple Balsamic Vinaigrette
1/4cupGood Balsamic vinegar
1/2cupGood extra virgin olive oil
2teaspoonsDijon mustard
1PinchItalian herbsof dried
1/2teaspoonGarlic powder
Salt and pepperto taste
Prevent your screen from going dark
Instructions
Chopped Antipasto Salad
Chop ingredients to about 1 inch in size.
Slice meats, cheeses, artichoke hearts, roasted red peppers, and romaine thinly.
The meats and cheeses can be rolled up and then sliced to create "ribbons" of meats and cheeses.
The cherry peppers, artichokes, and giardiniera can be chopped lengthwise.
Mushrooms should be quartered, and balsamic grilled vegetables should be cubed. (pan-roasted mushroom recipe below)
Fresh basil can be rolled into a cylindrical shape and sliced into ribbons or chiffonade.
Fresh tomatoes should be halved.
Parmesan cheese should be freshly shredded. I suggest using a fine shred for the Parmesan cheese.
Mozzarella balls do not have to be sliced, but if you use larger-sized fresh Mozzarella, tear it into smaller bite-sized pieces.
Once all the ingredients are prepared, add them to a large bowl.
Simple Balsamic Vinaigrette
In a small bowl, add the vinegar, mustard, dried herbs, garlic powder, salt and pepper.
Use a small whisk to thoroughly combine the Dijon mustard with the vinegar.
Finally, slowly whisk in the olive oil until the dressing is emulsified. Adjust seasoning as needed.
This is just enough to dress the salad and bring all the flavors together.
Add half of the Balsamic dressing to the bowl with the chopped salad ingredients.
Toss gently and adjust the dressing as needed.
Optional: Pan-roasted mushrooms
Saute 8 ounces of cleaned mushrooms with one clove of sliced garlic. Add oil to a pan, add mushrooms and sauté. Second, add 1/4 cup of dry white wine or water and cook until wine or water evaporates. Add extra virgin olive oil as needed. Pan roast for about 10 more minutes until tender. Remove from heat. Serve these pan-roasted mushrooms warm or at room temperature.
Notes
For homemade Balsamic Grilled Vegetables, follow this link.
Nutrition
Calories: 567kcal
Nutritional information is calculated online and should be used as a guide.