Chopped Salads with loads of Italian and a homemade vinaigrette, make for one flavorful, and healthy salad perfect for the entire week ahead!
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:
- mason jar (for dressing)
- mason jars (for storage)
- chef’s knife
Chopped Antipasto Salad in Mason Jars
Ingredients
italian vinaigrette
- 1/4 cup red wine vinegar
- 2/3 cup extra-virgin olive oil
- 2 tablespoons water
- 1 1/2 teaspoon garlic powder - granulated
- 1 1/2 teaspoon onion powder
- 1 1/2 teaspoon dried parsley
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried basil spice
antipasto salad
- 3/4 cup Italian Vinaigrette
- 1/2 cup roasted red peppers, chopped
- 1 cup grape tomatoes, halved
- 1 cup cucumber, diced/cubed
- 1/2 cup olives of choice (I use manzanilla olives)
- 1/2 cup pepperoncinis, chopped
- 1/2 cup artichoke hearts (canned), chopped
- 1/2 cup pepperoni of choice, chopped - I use Applegate brand
- 1/2 cup salami or sopressata of choice, chopped - I use Applegate brand
- 1 cup fresh mozzarella, chopped
- 5 cups lettuce, chopped - romaine suggested
Instructions
italian vinaigrette
- 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.
antipasto salad
- 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.
Nutrition
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This salad looks delicious and I’d like to save the recipe for later, but I can’t pin it. That’s how I keep track of all the recipes I want to try. I tend to remember the visual better so photos are really helpful. Please consider allowing pinning from your site.
Hi Kathleen, sorry you were unable to pin! If you hover over any image within the post, you’ll see a logo to pin and can do so from there! But to make it easy, here is a pin I have saved and you can simply re-pin to the board you like. I hope this helps! https://www.pinterest.com/pin/469148486181411489/
Thanks so much! 😊
I am trying to get better with meal prepping during the week. My go to lunch during the week is a salad. I will have to try this one as an alternative to my usual. Let me get some mason jars.
I am trying to get better with meal prepping during the week. My go to lunch during the week is a salad. I will have to try this one as an alternative to my usual.
We have so many mason jars that I really need to utilize by using them for salads! xo Biana
It’s like sometimes I forget their actual intended purpose, lol. But they keep these salads fresh all week!
Love antipasto and love this! Had no idea you could build a salad that would keep. I’m definitely maki g these. My husband will be impressed!
It’s all about those mason jars – keeps everything fresh!
So colorful! And such a good idea; I’ll have to try this soon.
All the colors of the rainbow, right?!
This is such a clever idea! Totally pinning this!
YUM! I know exactly what restaurant chain you’re referring to, and I used to love them too. Now, I can’t even think about going there. This looks amazing, definitely trying this out at home <3
Green Fashionista
Bahahaha, back in the day I was all about their Chicken Alfredo – but I can’t eat there anymore, sadly.
These look great! Adding them to my 2cook list!