I used to LOVE this one Italian chain for dinner. And then Jason ruined it for me. This chain is about as unauthentic of Italian as you can get, but at the time, I loved the place. I don’t even care. But Jason would point out how this restaurant didn’t even have an Antipasto Salad on the menu. Point taken.
When we lived in Buffalo, NY (until I was 10), we lived in the Italian district (plus, you know I have an Italian momma), and getting quality antipasti was just something you were spoiled with. Loaded with crisp salad veggies, Italian-cured deli meats, and Italian dressing. That’s pretty much the basic expectation of a decent Antipasto Salad, right? That’s why prepping these salads for the week are my fave – plus, I can add extra veggies that I don’t normally get when dining out.
Tossing in olives, chopped pepperoncinis, and artichoke are always part of my homemade Antipasto Salads. I usually add provolone, or mozzarella cheese as well, but sometimes I’ll have feta already on-hand, and I’ll use that instead. I know that isn’t very Italian of me, but it’s damn tasty. Use any cheese you like! If you’re on a Whole 30, or eating Paleo, omit the cheese, and you’re still getting ALLLLLLL the flavors from this savory Chopped Antipasto Salad.
Whisking together a quick Italian Vinaigrette couldn’t be easier. But if you’d rather use store-bought, do what works for YOU. I love prepping these Chopped Antipasto Salads, and storing them throughout the week individual mason jars. You can use any meal prep containers, but mason jars ensure your veggies won’t wilt. You could always reserve 2-3 tablespoons of dressing in a separate container, if you’d rather.
*If you make my homemade dressing (below), make sure to pull your salad out 10-15 minutes before enjoying, so the olive oil will come to room temperature (will solidify in the refrigerator – don’t panic! It’s supposed to do that).
Chopped Antipasto Salad in mason jars are perfect for meal prepping this week – hope you enjoy!
Tools I used to make this recipe:
Cost for this entire meal: $17.47
Per Serving: $3.49
- ¼ cup red wine vinegar
- ⅔ cup extra-virgin olive oil
- 2 tbsp water
- 1½ tsp granulated garlic powder
- 1½ tsp coarse onion powder
- 1½ tsp dried parsley
- 1½ tsp salt
- 1½ tsp dried oregano leaves
- 12 tsp ground black pepper
- ½ tsp dried basil leaves
- ¾ cup Italian Vinaigrette
- ½ cup roasted red peppers, chopped
- 1 cup grape tomatoes
- 1 cup cucumber, diced/cubed
- ½ cup olives of choice (I use manzanilla olives)
- ½ cup pepperoncinis, chopped
- ½ cup artichoke hearts (canned), chopped
- ½ cup chopped pepperoni of choice (I use Applegate)
- ½ cup chopped salami or sopressata of choice (I use Applegate)
- 1 cup fresh mozzarella, chopped (can use any cheese you like)
- 4-5 cups chopped lettuce
- In a small mixing bowl, or pint-size mason jar, combine the dry spices, water, and vinegar, and oll. Shake well, or whisk if using a bowl to combine together.
- Layer each jar in the following order: 3 tbsp dressing, grape tomatoes, tbsp red pepper, cucumber, olives, pepperoncinis, artichoke hearts, pepperoni, salami, and cheese. Add lettuce last. Will last refrigerated up to six days.
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