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Chopped Antipasti Salad

by Keith Brunell - Dallas, TX | Written on January 16, 2012

Start the week off on a healthy note by making our Chopped Antipasti Salad for dinner! Feel free to customize the ingredients to your own personal preference.

1 1/4 oz Red Wine Vinegar
1 oz Red Onions, diced ½” pieces
2 tsp Garlic, Finely Minced
1 tsp Dijon Mustard
2 1/2 oz Olive Oil
2 oz Romaine Lettuce, chopped
1 oz Salami Diced ¼” pieces
1 oz Pepperoni diced ¼” pieces
2 oz Roasted Red Peppers, diced ½” pieces
2 oz Broccoli Florets Blanched, ½” pieces
2 oz Canned Garbanzo Beans, drained
1 oz Sharp Provolone, Diced ¼” pieces
1 oz Pepperoncini , sliced ¼”
3 slices Prosciutto, Imported ( Di Parma)
8 Kalamata Olives
1/4 Cup Garlic Croutons
8 Grape Tomatoes, cut in half
2 Tbsp Grated Parmesan Cheese (Reggiano)

1. Mix Red Wine Vinegar, Dijon Mustard, Red Onions, Garlic and Olive Oil to create the Italian Dressing in a large mixing bowl or the bowl that the salad will be served in.
2. Add the Romaine Lettuce, Salami, Pepperoni, Roasted Red Pepper, Broccoli Florets, Garbanzo Beans, Sharp Provolone Cheese, Pepperoncinis, and toss with the dressing from step 1. Then incorporate thoroughly and pull all the ingredients to the top and leave in the same bowl or onto a nice platter.
3. Place the Imported Proscuitto on top and garnish the top of the salad with Kalamata Olives, Grape Tomatoes, Croutons, and Grated Parmesan Cheese.

Print Recipe:Italian Chopped Antipasti Salad

  • Joann Cameron

    Wish you could show a photo

  • Summer

    Thank you so much for this recipe!  This was my favorite thing to order in the restaurant and when they stopped serving it I was so disappointed!  This tastes just like the one at Maggiano’s.  Delicious!

  • Annie

    Thank you thank you thank you!!! I love this salad with Maggiano’s dressing. I wish you bring it back in the regular menu.

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