Pioneer Woman Antipasti Chopped Salad

Pioneer woman antipasti chopped salad is an easy no-cook dinner salad made with salami, pepperoni, provolone and bocconcini, ready in just 30 minutes. And since there's no stove or oven involved, it's a summer go-to for weeknight dinners, potluck spreads or any make-ahead picnic side.

Save the pepperoncini brine, since it's what gives the dressing its tangy kick. And without it, the vinaigrette falls flat against all those salty cured meats and rich cheeses.

Most antipasti salads lean on one or two deli meats, but this one stacks four proteins and two kinds of cheese into every bite. And the marinated artichoke hearts add a briny layer that pushes it well past typical Italian sub salad territory.

Pioneer Woman Antipasti Chopped Salad

0.0 from 0 votes

Course: SaladCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking timeminutes

Calories

1130

kcal

Italian cured meats, fresh mozzarella and provolone chopped and tossed with tangy vegetables in a bright pepperoncini brine vinaigrette, then served cold with crusty bread.

Ingredients

• 1 head romaine lettuce
  

• 1/2 small head radicchio
  

• 1/2 c. pepperoncini, plus 3 tablespoons brine
  

• 1/2 c. roasted red peppers
  

• 1 lb. bocconcini, quartered
  

• 1 1/2 c. marinated artichoke hearts, drained
  

• 8 oz. provolone cheese, cut into 1/2-inch cubes
  

• 8 oz. deli-sliced salami, cut into 1/2-inch pieces
  

• 4 oz. sliced pepperoni, quartered
  

• 1 1/4 tsp. kosher salt
  

• Black pepper, to taste
  

• 1/4 c. red wine vinegar
  

• 1/2 c. olive oil
  

• Crusty bread, for serving

Directions

• Chop the greens: Chop the romaine and radicchio, then combine them in a large bowl. After that, finely chop the pepperoncini and roasted red peppers and add those to the bowl.
• Add the meats and cheeses: Add the bocconcini, artichoke hearts, provolone, salami, pepperoni, 1 teaspoon salt and a few grinds of pepper. Then set the bowl aside while you make the dressing.
• Make the dressing: Whisk the vinegar, pepperoncini brine, the remaining 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Then slowly drizzle in the olive oil while whisking constantly until combined.
• Toss and serve: Pour the dressing over the salad and toss everything together, then serve it right away with crusty bread on the side.

Tools for this recipe

• Victorinox Fibrox 8-inch chef's knife, Pyrex 3-piece glass mixing bowl set, OXO 11-inch balloon whisk, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

What can I use instead of bocconcini?

Fresh mozzarella cut into small cubes works just as well, since bocconcini is really just pre-portioned mozzarella. And if you want something creamier, try burrata torn into chunks, though it won't hold its shape as long once dressed.

How long does this salad keep in the fridge?

Once dressed, it stays good for about a day before the romaine starts to wilt. But if you need it to last longer, keep the chopped ingredients and dressing in separate containers, then toss them right before serving.

Can I prep the ingredients ahead of time?

I chop the vegetables, cube the cheeses and slice the meats a day ahead, then store everything in an airtight container. And I make the dressing separately in a jar, since tossing it all together too early turns the lettuce limp.

Do I need any special tools for this salad?

A large mixing bowl is really all you need, since there's no cooking or special equipment involved. And I like using one that's oversized so I have room to toss everything without launching pepperoni off the counter.

What's the biggest mistake people make with chopped salad?

Cutting the ingredients too large is the main issue, because you want every forkful to have a mix of meat, cheese and vegetables. So keep everything around half an inch and drain the artichoke hearts well, since excess liquid will water down the vinaigrette.