Chopped Antipasto Recipe

Name: Charlie's Trio Cafes Chopped Antipasto Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 6 cups romaine lettuce, chopped; 1 cup pepperoni, sliced then halved; 1 cup salami, thinly sliced then quartered; 0.5 cup capicola (capocollo), thinly sliced, torn; 1 cup cherry tomatoes, halved; 0.75 cup roasted red peppers, sliced into strips; 0.5 cup marinated artichoke hearts, quartered; 0.5 cup mixed olives (kalamata and green), pitted and halved; 1 cup fresh mozzarella, small cubes or bocconcini halved; 0.5 cup Italian dressing (store-bought or homemade); 1 tbs extra-virgin olive oil (optional, to adjust); 1 tsp red wine vinegar (optional, to adjust); 0.25 tsp salt; 0.25 tsp black pepper, freshly ground; 2 tbs fresh basil or Italian parsley, chopped (optional garnish)

Inspired by Charlie's Trio Cafe

Time20m

Serves4

Pepperoni, salami, capicola, chopped lettuce, cherry tomato, roasted red peppers, olives, artichokes, mozzarella, Italian dressing.

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Ingredients

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Salad Base & Meats

6 cups romaine lettuce, chopped

1 cup pepperoni, sliced then halved

1 cup salami, thinly sliced then quartered

1/2 cup capicola (capocollo), thinly sliced, torn

Vegetables & Cheese

1 cup Cherry tomatoes, halved

3/4 cup roasted red peppers, sliced into strips

1/2 cup marinated artichoke hearts, quartered

1/2 cup mixed olives (kalamata and green), pitted and halved

1 cup fresh mozzarella, small cubes or bocconcini halved

Dressing & Finishes

1/2 cup Italian dressing (store-bought or homemade)

1 tbs extra-virgin olive oil (optional, to adjust)

1 tsp red wine vinegar (optional, to adjust)

1/4 tsp Celtic sea salt

1/4 tsp Black pepper, freshly ground

2 tbs fresh basil or Italian parsley, chopped (optional garnish)

Method

Salad Base & Meats

Prepare lettuce

Wash romaine lettuce thoroughly, spin or pat dry, then chop into bite-sized pieces. Place in a large mixing bowl.

Prepare cured meats

Slice pepperoni and salami into thin rounds (if not pre-sliced). Halve or quarter the rounds so pieces are bite-sized. Tear capicola into small strips. Add all meats to the bowl with the lettuce and toss gently to combine.

Vegetables & Cheese

Prepare vegetables

Halve cherry tomatoes. Drain roasted red peppers and slice into 1/2-inch strips. Quarter marinated artichoke hearts and halve pitted olives. Add tomatoes, roasted peppers, artichokes, and olives to the bowl with lettuce and meats.

Add cheese

Cut fresh mozzarella into small 1/2-inch cubes or halve bocconcini. Add mozzarella to the bowl and fold gently so pieces remain intact.

Dressing & Finishes

Dress the salad

If using store-bought Italian dressing, taste and adjust by whisking in 1 tablespoon extra-virgin olive oil and up to 1 teaspoon red wine vinegar if you prefer brighter acidity. Season dressing with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Pour 1/2 cup dressing over the salad ingredients in the large bowl.

Toss & adjust

Using salad tongs or two large spoons, toss the salad gently but thoroughly so the dressing coats meats, vegetables, and lettuce evenly. Taste a small amount and add additional dressing, a pinch more salt, or a splash more vinegar/olive oil if needed.

Plate & garnish

Transfer the chopped antipasto to a serving platter or divide among plates. Sprinkle chopped fresh basil or parsley over the top as a garnish. Serve immediately alongside crusty bread, if desired.