Chopped Antipasto Recipe

Prep vegetables

Wash and dry the romaine lettuce. Remove tough core, then chop or finely slice into 1/2-inch pieces to yield about 6 cups. Trim and chop Belgian endive into 1/2-inch pieces. Peel (if desired), seed and dice the cucumber into 1/2-inch pieces. Seed and dice the tomato into 1/2-inch pieces. Halve the cherry tomatoes if using.

Drain jarred roasted red peppers and slice into 1/2-inch strips. Quarter marinated artichoke hearts if large. Rinse and drain canned chickpeas thoroughly. Pit and halve olives if needed.

Combine romaine, endive, cucumber, diced tomato, roasted red pepper strips, artichoke quarters, chickpeas, and olives in a large mixing bowl. Toss gently to distribute ingredients evenly.

Cut soppressata slices into bite-sized pieces (about 1/2-inch). Cube or dice provolone into small 1/2-inch pieces. Add the chopped soppressata and provolone to the salad bowl and toss gently so meats and cheese are evenly distributed.

In a small bowl or jar, combine rosé wine (if using), red wine vinegar, Dijon mustard, honey, minced shallot and minced garlic. Whisk until combined.

While whisking constantly, slowly drizzle in the extra-virgin olive oil to create an emulsion. Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning or acidity (add up to 1 tsp more honey for sweetness, or 1 tsp more vinegar for brightness).

If not serving immediately, refrigerate vinaigrette up to 24 hours; bring to room temperature and whisk again before using.

Just before serving, drizzle about 3/4 of the vinaigrette (approximately 3-4 tablespoons) over the salad bowl and toss thoroughly so all ingredients are lightly coated. Add more vinaigrette to taste, but avoid overdressing.

Taste and adjust with kosher salt (up to 1/2 tsp total) and freshly ground black pepper. Sprinkle chopped fresh parsley over the salad for brightness.

Transfer salad to a serving platter or divide among 4 plates. Garnish with any reserved roasted red pepper strips, artichoke pieces or extra provolone cubes as desired. Serve immediately.