Chopped Antipasto Salad with White Balsamic Vinaigrette


Antipasta Salad

A main-dish salad full of the flavors of an Italian Antipasto platter….perfect for a summer no-cook meal.  Start with a flavorful rotisserie chicken and be sure to buy the best quality salami and cheeses you can find.  I used an excellent  Black Pepper coated Italian Dry Salami that I picked up at The Fresh Market.  This recipe makes more dressing than you will need for this salad so have a jar ready to store it to use on any type of green salad or pasta salad.   This recipe is from The Marshall Fields Cookbook, by Steve Seigelman.

Chopped Antipasto Salad with White Balsamic Vinaigrette

Serves 4
By author margaret at The Right Recipe


  • 1/2 cup white balsamic vinegar
  • 1 egg
  • 2 tablespoons minced shallots
  • 2 teaspoons Dijon mustard
  • 1 teaspoon salt
  • teaspoon freshly ground black pepper
  • 1 cup olive oil
  • 1 1/2 head romaine lettuce (chopped)
  • 6oz hard salami (julienned, about one cup)
  • 1 rotisserie chicken (meat shredded into-bite sized pieces)
  • 1 cup julienned provolone cheese
  • 1 pint grape tomatoes (halved)
  • 15 oz. can chickpeas (drained and rinsed)
  • 1 bunch fresh basil (leaves thinly sliced)
  • 1/2 cup shaved parmesan cheese
  • salt and pepper to taste


1. For the vinaigrette: Combine first six ingredients in a blender and pulse to combine. With the motor running, add the oil in a slow, steady stream to make an emulsion. Adjust the seasoning with salt and pepper if necessary. Will keep covered and refrigerated, 3 days.
2. For the salad: In a large bowl, combine the lettuce, salami, chicken, provolone, tomatoes, chickpeas, basil and Parmesan and toss lightly. Pour 1/2 cup of the dressing over the salad and season with salt and pepper. Toss well to coat, garnish with extra Parmesan and serve immediately.


  1. says

    I swear you read my mind, since this was all I could think of while I sadly threw salami on top of my salad the other day and tried to think if I had the ingredients required to make that traditional antipasto dressing… now I will!

    Oh, and your bowl is FREAKING AMAZING. I love it.


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