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Italian Antipasto Chopped Salad


When it comes to salad, we are all about it being healthyish. This Italian-style chopped salad is a toss-up of your favorite antipasti, cubes of Asiago Pressado, Murray’s Genoa Salami and Provolone with a homemade vinaigrette. Colorful and crisp with a little kick, this salad is the perfect starter for your next take on Italian night!

preparation & ingredients

1/4 cup Red Wine Vinegar

1/4 cup lemon juice

1 tsp. Fallot Dijon Mustard

1 ea. garlic clove

1/2 tbsp. dried oregano

1/2 tsp red chili flake

1/2 tbsp. salt

1/2 tsp. freshly ground black pepper

2 tbsp. Northwoods Apiaries Liquid Honey

1 ea. egg yolk

1/2 cup Murray's Italian Extra Virgin Olive Oil

1 each small head of radicchio, shredded

1 each small head of cabbage, shredded

1/2 each small red onion, thinly sliced

1/2 bunch parsley, leaves picked

1 1/2 cups Asiago Pressat0

1 1/2 cups sundried tomatoes, roughly chopped

1 cup Murray's Genoa Salami, diced into medium cubes

15 oz. (1 can) white beans, drained and rinsed

3/4 cups Peppadews

3/4 cups Castelvetrano Olives, sliced into rings

To make the vinaigrette, add all the ingredients except for the olive oil to a blender. Process until smooth, then slowly drizzle in the olive oil until an emulsion forms. Set aside.
To shred the radicchio and cabbage, cut the heads in half, then cut the leaves as thinly as possible.
In a large mixing bowl, combine the remaining salad ingredients with the shredded lettuces and dressing then mix thoroughly. Chiffonade half the parsley and mix this into the salad as well. Garnish the salad with the remaining parsley leaves.

Taste the Crème de la Crème

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