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Super Italian Chopped Salad Recipe

Super Italian Chopped Salad Recipe

Antipasto ingredients are sliced and diced to make this substantial salad. I like to buy sliced meat from the deli and chop it all up so you can get a bit of everything in each bite. —Kim Molina, Duarte, California
TOTAL TIME: Prep/Total Time: 25 min. YIELD:10 servings


  • 3 cups torn romaine
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 jar (6-1/2 ounces) marinated artichoke hearts, drained and chopped
  • 1 medium green pepper, chopped
  • 2 medium tomatoes, chopped
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 5 slices deli ham, chopped
  • 5 thin slices hard salami, chopped
  • 5 slices pepperoni, chopped
  • 3 slices provolone cheese, chopped
  • 2 green onions, chopped
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons grated Parmesan cheese
  • Pepperoncini, optional


  • 1. In a large bowl, combine the first 11 ingredients. For dressing, in a small bowl, whisk the oil, vinegar, salt and pepper. Pour over salad; toss to coat. Sprinkle with cheese. Top with pepperoncini, if desired. Yield: 10 servings.
Editor's Note: Look for pepperoncinis (pickled peppers) in the pickle and olive section of your grocery store.

Nutritional Facts

3/4 cup equals 185 calories, 13 g fat (3 g saturated fat), 12 mg cholesterol, 444 mg sodium, 11 g carbohydrate, 3 g fiber, 7 g protein.