Antipasto, meaning ‘before the meal’, is the traditional first course of an Italian feast. Around here though, we believe that a salad can be an entire meal in a bowl that actually fills you up. This Vegetarian Chopped Antipasto Salad, our Hungry Lady Salad Episode 37 is no exception.
For those of you who believe that an Antipasto (or Charcuterie) board is elite, minus the meat, this chopped salad is packed with those same bold flavors and bright colors. I will be making it all Spring and Summer long.
Whether you’re meal prepping for the week or serving straight away, it’s a fantastic salad for lunches – you could even add some chickpeas for additional protein. And I will most certainly be adding this to dinners, pairing it with my Healthy Baked Parmesan, or even my Portobello Mushroom Pizzas. There is so much to look forward to in every bite, and because it’s chopped, you really will get a little bit of everything. It’s just the way I like it.
Watch Me Make My Vegetarian Chopped Antipasto Salad
How To Make My Vegetarian Chopped Antipasto Salad
Step 1. With a whisk, mix together the garlic, oregano, pinch of salt, mustard, vinegar, and olive oil in a large serving bowl.
Step 2. Drain the artichoke hearts in a colander, then cut them into quarters. Using a clean kitchen towel, pat the artichoke hearts dry very well. Reserve.
Step 3. To the bowl of dressing, add the radicchio and romaine lettuce.
Step 4. Top with the pepperoncini, tomatoes, onion, artichoke hearts, mozzarella and olives.
Step 5. Season with a pinch of salt and the black pepper.
Step 6. Toss to fully combine and ensure the salad is evenly coated in the dressing. Serve right away.
Step 7. Enjoy!
What Else Can I Use?
- No radicchio? Use chopped fennel or swiss chard instead.
- If you have iceberg on hand, you can use that instead of romaine.
- Leave out the mozzarella cheese to make this dairy free.
- Shaved parmesan can be used in place of the mozzarella if you prefer it.
- White wine vinegar can be used in place of red wine vinegar.
- Dried basil can be used in place of oregano if that’s what you have.
This Vegetarian Chopped Antipasto Salad is special because:
You’ll get all of the bold, delicious flavor in every single bite
You can make it ahead of time and keep for up to 5 days, just keep the dressing separate!
More Chopped Hungry Lady Salads
If you make my Vegetarian Chopped Antipasto Salad, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
Vegetarian Chopped Antipasto Salad (Gluten-free, Vegetarian)
- 1 large garlic clove peeled and finely grated
- ½ tsp. crushed dried oregano
- Kosher salt
- 2 teaspoons Dijon mustard
- ⅓ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 1 14- oz. can artichoke hearts packed in water
- 1 small head radicchio coarsely chopped
- 3 hearts of romaine coarsely chopped (4-5 cups)
- 8-10 pepperoncini thinly sliced into rounds
- 1 cup grape or cherry tomatoes quartered
- 1 small red onion minced
- ¼ cup pitted green olives quartered
- 2 ounces fresh mozzarella cheese cut in a small dice (about 1 cup)
- ⅛ teaspoon fresh cracked black pepper
- With a whisk, mix together the garlic, oregano, pinch of salt, mustard, vinegar, and olive oil in a large serving bowl. Note: if you are making this salad ahead of time to eat through the week, store the dressing separately from the salad and dress each time you serve it.
- Drain the artichoke hearts in a colander, then cut them into quarters. Using a clean kitchen towel, pat the artichoke hearts dry very well. Reserve.
- To the bowl of dressing, add the radicchio and romaine lettuce.
- Top with the pepperoncini, tomatoes, onion, artichoke hearts, mozzarella and olives.
- Season with a pinch of salt and the black pepper.
- Toss to fully combine and ensure the salad is evenly coated in the dressing.
- Serve right away.