Chopped Antipasto Recipe

Wash and dry lettuce

Rinse romaine leaves under cold water, shake off excess water and spin or pat dry. Chop or roughly slice the romaine into bite-size pieces until you have about 6 cups packed.

Prep tomatoes and onion

Halve the grape tomatoes. Peel the red onion and slice very thinly, then separate into half-rings. Measure 1/4 cup thinly sliced red onion.

If banana peppers are whole or jarred, drain and slice into rings or half-rings to measure 1/2 cup. Slice black olives if not pre-sliced to measure 1/2 cup.

Stack pepperoni slices and roughly chop or slice into bite-size pieces until you have 1 cup. If using pre-chopped pepperoni, measure 1 cup.

If using small bocconcini, drain and halve or quarter to equal 1 cup. If using a ball of fresh mozzarella, press out excess moisture and dice into roughly 1/2-inch pieces.

In a small bowl or jar, combine 2 tablespoons red wine vinegar, 3 tablespoons extra-virgin olive oil, 1/2 teaspoon Dijon mustard, 1/2 teaspoon minced garlic, and 1/4 teaspoon honey or sugar (if using).

Season with 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon dried oregano or Italian seasoning. Whisk vigorously or shake in a jar until fully emulsified and slightly thickened. Taste and adjust seasoning or acid (add up to 1/2 tablespoon more oil or 1/2 teaspoon more vinegar as desired).

In a large mixing bowl, combine the chopped romaine (6 cups), halved grape tomatoes (1 cup), sliced red onion (1/4 cup), banana peppers (1/2 cup), and sliced black olives (1/2 cup). Toss gently to mix.

Add the chopped pepperoni (1 cup) and diced or halved mozzarella (1 cup) to the bowl. Toss lightly to distribute evenly through the salad.

Pour about three-quarters of the vinaigrette over the salad (reserve some to allow diners to add more). Toss thoroughly but gently so the cheese doesn't break apart—use tongs or two large spoons to lift and turn the salad until everything is coated.

Taste and adjust: add more vinaigrette, salt, or pepper if needed. Sprinkle the optional grated Parmesan (2 tablespoons) over the top if using.

Divide the chopped antipasto among 4 plates or serve family-style in a large bowl. Offer extra vinaigrette on the side. Serve immediately so the romaine stays crisp.