Antipasto Chopped Salad

Antipasto Chopped Salad

Hearty enough for a meal, all this salad needs on the side is a few long, thin breadsticks. Recipe provided by Jill Silverman Hough.

  • prep
  • 4 servings


  • 1/3 cup olive oil

  • 3 tablespoons fresh lemon juice

  • 2 cloves garlic, minced

  • 6 cups 3/4-inch diced iceberg lettuce (about 1/2 head)

  • 1 cup halved Lindsay® Black Ripe Olives - Sliced

  • 1 cup halved Lindsay® Organic Green Ripe Olives

  • 1 cup or 1 8.5-ounce jar drained California Sun-Dry® Julienne Cut Sun-Dried Tomatoes

  • 1 cup sliced mushrooms (larger mushrooms halved)

  • 1 cup 1/2-inch diced provolone cheese

  • 1 cup 1/2-inch diced salami

  • 3/4 cup sliced celery

  • 1/2 large red bell pepper, cut into 1/2-inch dice

  • 1/2 red onion, cut into 1/2-inch dice

  • 1/2 cup torn fresh basil leaves

  • 1/2 cup fresh parsley leaves

  • Salt and black pepper, to taste

Cooking Directions

  1. In small bowl, whisk together olive oil, lemon juice, and garlic. Set aside.

  2. In large bowl, toss remaining ingredients. If you like things spicy, toss in some Lindsay® Sliced Golden Greek Pepperoncini.

  3. Add dressing; add salt and pepper to taste.


  • Calories708
  • Fat65g
  • Protein17g
  • Cholesterol45mg
  • Total Carbs31g
  • Fiber3g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.