This hearty salad has all of the flavor of an Italian sub with a fresh, creamy dressing! Enjoy this Chopped Antipasto Salad with a thick slice of bread for a complete meal or serve it as a side or appetizer!

chopped antipasto salad in a meal bowl next to sliced bread

Serves: 2 dinner salads or 4 side salads
Prep Time: 15 minutes

Ingredients:

For the Dressing:

mayonaise
plain greek yogurt
red wine vinegar
finely minced garlic
oregano
salt
pepper
red pepper flakes

For the Salad:

lettuce
red onion
greek peppers (pepperoncini)
ham
salami
pepperoni
provolone
Optional:
- chopped tomatoes
- cucumber
- red bell pepper
- grated parmesan

salad and dressing ingredients on a counter

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step-by-Step Directions:

Step 1: Begin by making the creamy dressing. Combine all dressing ingredients in a small bowl with a whisk and store, covered, in refrigerator until ready to eat.

Step 2: Wash and dry your lettuce. Chop into small pieces. I like to make at least 2 vertical slices, then chop across. Finely dice red onion. Slice greek peppers into thin pieces. Chop up any other ingredients you choose to use. Add chopped ingredients to a large bowl (preferably one with a lid).

lettuce being sliced long ways on a cutting board with a knife

lettuce being chopped into small pieces on a cutting board with a knife

greek peppers being sliced on a cutting board with a knife

Step 3: Cut up all of the deli meat and cheese. There are several ways to make quick work of chopping thin slices. You can roll it up, then cut it lengthwise before cutting horizontally into smaller or pieces. You can also stack several slices together and cut them into strips, then cut the strips in to smaller pieces. Make sure to separate any large chunks that are stuck together, then add them to the bowl.

rolled up ham being sliced on a cutting board

rolled up ham being diced into small pieces on a cutting board

pepperoni being sliced into strips on a cutting board

a bowl with chopped lettuce, greek peppers, salami, ham, cheese, and pepperoni

Step 4: When ready to serve, add dressing. Cover the bowl with the lid and shake ( or toss with serving spoons) until evenly coated. I like to serve this salad in a shallow, wide meal bowl. Yum!

dressing being poured on to salad in a bowl

chopped antipasto salad with dressing in a bowl

Tips:

The greek yogurt helps to lighten up this dressing and add a bit of tanginess. You can use just mayo or sour cream if you prefer.
You can substitute fresh mozzarella for the provolone.
Banana peppers will also work in place of the greek peppers.
Aldi sells an Italian trio kit for a great price that includes pepperoni, salami and provolone.

Chopped Antipasto Salad

Beth

Prep Time 15

Total Time 15

Servings

Ingredients

For the Dressing:

¼ cup mayonaise
¼ cup plain greek yogurt
2 Tbsp red wine vinegar
2 cloves finely minced garlic
1 tsp oregano
¼ tsp salt
¼ tsp pepper
pinch red pepper flakes

For the Salad:

1 head green leaf lettuce (such as romaine)
¼ cup red onion (finely diced)
¼ cup greek peppers (pepperoncini-thinly sliced)
3 oz sliced provolone
2 oz Genoa salami
2 oz pepperoni
2 oz ham

Optional:

tomatoes
cucumber
red bell pepper

Instructions

Begin by making the dressing. Combine all dressing ingredients in a small bowl with a whisk and store, covered, in refrigerator until ready to eat.
Wash and dry your lettuce. Chop into small pieces. I like to make at least 2 vertical slices, then chop across. Finely dice red onion. Slice greek peppers into thin pieces. Chop up any other ingredients you choose to use. Add chopped ingredients to a large bowl (preferably one with a lid).
Cut up all of the deli meat and cheese. There are several ways to make quick work of chopping thin slices. You can roll it up, then cut it lengthwise before cutting horizontally into smaller or pieces. You can also stack several slices together and cut them into strips, then cut the strips in to smaller pieces. Make sure to separate any large chunks that are stuck together, then add them to the bowl.
When ready to serve, add dressing. Cover the bowl with the lid and shake ( or toss with serving spoons) until evenly coated. I like to serve this salad in a shallow, wide meal bowl. Yum!

Notes

- The greek yogurt helps to lighten up this dressing and add a bit of tanginess. You can use just mayo or sour cream if you prefer.
- You can substitute fresh mozzarella for the provolone.
- Banana peppers will also work in place of the greek peppers.
- Aldi sells an Italian trio kit for a great price that includes pepperoni, salami and provolone.
- Nutritional Values are for dinner salad portions made with light mayo.