Name: Antipasto Chopped Salad
Total time: 20 min
Yield: 8
Ingredients: 3 tablespoons extra-virgin olive oil; 1 tablespoon white wine vinegar; 1 tablespoon chopped parsley; 1 1/2 teaspoons fresh lemon juice; 1/2 garlic clove, minced; 1/2 teaspoon dried basil; 1/8 teaspoon crushed red pepper; Pinch of dried oregano; Kosher salt; Pepper; One 15-ounce can chickpeas, drained; 1 heart of romaine (8 ounces), sliced; 1/2 small head of radicchio, sliced; 1 small English cucumber, chopped; 4 1/2 ounces soppressata, diced; 4 ounces provolone cheese, diced; 4 ounces black olives, pitted and chopped; 1/2 small red onion, thinly sliced; 1/4 cup chopped peperoncini peppers; 1/4 cup packed celery leaves

In a large bowl, whisk the olive oil with the vinegar, parsley, lemon juice, garlic, basil, crushed red pepper, and oregano. Season with salt and pepper. Add the chickpeas, romaine, radicchio, cucumber, soppressata, provolone, black olives, onion, peperoncini, and celery leaves; toss to coat.

F&W Cooks

Our 22 Best Crock Pot and Slow-Cooker Recipes

50 Affordable Wines You Can Always Trust

Antipasto Chopped Salad

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Antipasto Chopped Salad

Your Profile