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Restaurants›TAO Downtown Restaurant›Chopped Antipasto Salad Recipe

Chopped Antipasto Salad Recipe

Name: TAO Downtown Restaurants CHOPPED ANTIPASTO SALAD Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 6 cups romaine lettuce; 1 cup salami, thinly sliced and chopped; 1 cup prosciutto cotto (Italian ham), thinly sliced and chopped; 0.75 cup pepperoni, thinly sliced and chopped; 1 cup provolone cheese, cubed or shredded; 0.5 cup black olives, pitted and halved; 0.5 cup green olives, pitted and halved; 0.75 cup marinated artichoke hearts, quartered; 1 cup cherry tomatoes, halved; 0.75 cup roasted red peppers, sliced into strips; 0.25 cup pepperoncini, sliced (or whole, to taste); 0.25 cup grated Parmesan cheese; 0.5 cup mayonnaise; 2 tbs olive oil; 1.5 tbs red wine vinegar; 1 tsp lemon juice, fresh; 1 tsp granulated sugar; 1 tsp garlic, minced; 1 tsp dried oregano; 0.5 tsp dried basil; 0.5 tsp dried parsley; 0.25 tsp crushed red pepper flakes; 0.5 tsp salt; 0.25 tsp black pepper, freshly ground; 2 tbs buttermilk or milk (to thin, optional); 2 tbsp fresh basil leaves, thinly sliced; 2 tbs extra grated Parmesan

Inspired by TAO Downtown Restaurant

Time25m

Serves4

romaine, salami, prosciutto cotto (Italian ham), pepperoni, provolone, black and green olives, artichokes, cherry tomatoes, roasted peppers, pepperoncini, grated parm, creamy Italian dressing

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Ingredients

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Salad

6 cups Romaine lettuce

1 cup salami, thinly sliced and chopped

1 cup prosciutto cotto (Italian ham), thinly sliced and chopped

3/4 cup pepperoni, thinly sliced and chopped

1 cup provolone cheese, cubed or shredded

1/2 cup black olives, pitted and halved

1/2 cup green olives, pitted and halved

3/4 cup marinated artichoke hearts, quartered

1 cup Cherry tomatoes, halved

3/4 cup roasted red peppers, sliced into strips

1/4 cup pepperoncini, sliced (or whole, to taste)

1/4 cup Grated Parmesan cheese

Creamy Italian Dressing

1/2 cup Mayonnaise

2 tbs olive oil

1 1/2 tbs red wine vinegar

1 tsp lemon juice, fresh

1 tsp granulated sugar

1 tsp Garlic, minced

1 tsp Dried oregano

1/2 tsp dried basil

1/2 tsp Dried parsley

1/4 tsp Crushed red pepper flakes

1/2 tsp Celtic sea salt

1/4 tsp Black pepper, freshly ground

2 tbs buttermilk or milk (to thin, optional)

Garnish / Optional

2 tbsp fresh basil leaves, thinly sliced

2 tbs extra grated Parmesan

Method

Salad

Prepare greens

Wash romaine leaves thoroughly, spin or pat dry, then chop into bite-size 1/2- to 1-inch pieces. Place in a large mixing or serving bowl.

Prepare meats and cheese

If not already, stack the salami, prosciutto cotto and pepperoni slices and cut into strips, then roughly chop into bite-size pieces (about 1/2-inch). Cube or shred the provolone into similar bite-size pieces. Add meats and provolone to the bowl with the romaine.

Prepare vegetables and antipasti

Halve the cherry tomatoes. Drain marinated artichoke hearts and quarter them. Drain and slice roasted red peppers into strips. Pit (if necessary) and halve black and green olives. Slice pepperoncini into rings or leave whole if preferred. Add all prepared vegetables, olives, artichokes, roasted peppers and pepperoncini to the bowl with the greens and meats.

Add Parmesan and toss

Sprinkle the grated Parmesan over the assembled salad components. Reserve a small amount (about 1 tablespoon) for final garnish. Toss gently to combine so ingredients are evenly distributed.

Creamy Italian Dressing

In a medium bowl or jar, whisk together mayonnaise, olive oil, red wine vinegar, lemon juice, and granulated sugar until smooth.

Add minced garlic, dried oregano, dried basil, dried parsley, crushed red pepper flakes, salt and black pepper. Whisk to incorporate herbs and seasonings evenly.

If the dressing is too thick, whisk in buttermilk or milk, 1 teaspoon at a time (up to the 2 tablespoons listed) until desired pourable consistency is reached. Taste and adjust seasoning — add a pinch more salt, a squeeze more lemon, or a bit more sugar if you prefer slightly sweeter balance.

For best flavor, chill dressing for 10–15 minutes to let flavors meld. Shake or whisk again before using.

Assembly & Serve

Right before serving, pour the creamy Italian dressing over the chopped antipasto salad — start with about 1/2 cup (adjust to taste) and toss gently to coat all ingredients. Add additional dressing as desired.

Taste and correct seasoning: add more salt/pepper if needed, or a squeeze of lemon for brightness.

Transfer to a serving platter or individual bowls. Garnish with the reserved tablespoon of grated Parmesan and sliced fresh basil. Serve immediately so lettuce stays crisp.