My F&W
quick save (...)

Chopped Italian Salad

  • FAST

Antipasto ingredients are sliced and diced to make a fun, flexible chopped salad. We've thrown in our favorites, and so should you. Add the dressing ingredients to the bowl, too, and mix them when you toss the salad—it's the Italian way.

  1. 1 head romaine lettuce (about 1 1/4 pounds), cut into 1-inch squares (about 3 quarts)
  2. 1/4 pound sliced pepperoni, chopped
  3. 1/3 cup drained sliced pimientos (one 4-ounce jar)
  4. 1/3 cup chopped red onion
  5. 1 1/2 cups drained, rinsed, and chopped canned artichoke hearts (one 15-ounce can), or 1 1/2 cups pitted and chopped green or black olives
  6. 3 tablespoons red- or white-wine vinegar
  7. 1/4 cup olive oil
  8. 1/2 teaspoon salt
  9. 1/4 teaspoon fresh-ground black pepper
  10. 1/2 cup grated Parmesan
  1. In a large glass or stainless-steel bowl, combine the romaine, pepperoni, pimientos, onion, and the artichoke hearts or olives. Toss to combine.
  2. Add the vinegar, oil, salt, pepper, and Parmesan to the bowl. Toss thoroughly to combine the ingredients.


• Use chopped salami or prosciutto instead of the pepperoni.

• Add some chopped pepperoncini to spice up the salad.

• Try a cup of drained and rinsed canned chickpeas instead of the artichoke hearts.

• Diced provolone cheese would make a nice addition.

• Stir in about a third of a cup of thin-sliced basil leaves.

Suggested Pairing

The Piedmontese drink more of their native Barbera than they do any other wine because its crisp acidity and bright blackberry flavors are at home with so many dishes. Try a Barbera d'Alba with this salad and you may become a convert yourself.



Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.