Antipasto Chopped Salad with Garlic Toast Chips takes all the stuff people love from an antipasto platter and turns it into a chopped salad you can scoop.
You have crisp romaine, diced salami, mozzarella pearls, black olives, roasted red peppers, banana peppers, chickpeas, and Italian dressing all in one bowl.
This one feels fun without making dinner complicated. It has that salty, tangy, crunchy mix that works for lunch, a lighter dinner, or a casual summer meal when you want something fresh but still filling.
The garlic toast chips make it feel more like a snack board and less like a plain salad, which is honestly the whole point of a scoopable salad.
It’s ready in under 30 minutes, serves four, and has 20 grams of protein per serving.
Why You’ll Love This Antipasto Chopped Salad with Garlic Toast Chips
It’s Scoopable
This salad is chopped small, so every bite has a little romaine, salami, cheese, peppers, chickpeas, and dressing. The garlic toast chips make it fun to scoop instead of serving it like a regular side salad.
It Works for Lunch or Dinner
This salad has enough protein and texture to stand on its own. It’s a good option for a quick lunch, a weeknight dinner, or a summer meal with no heavy side dish needed.
It Has Classic Antipasto Ingredients
Salami, mozzarella pearls, black olives, roasted red peppers, banana peppers, chickpeas, and Italian dressing give this salad a bold Italian-style taste without making the recipe hard to follow.
It’s Ready in 28 Minutes
The salad comes together fast, and the garlic toast chips only need a few minutes in the oven.
It Uses Common Kitchen Tools
A baking sheet, basting brush, and large mixing bowl are helpful for this recipe.
Ingredient Substitutions
Turkey Salami
Use turkey salami instead of regular salami if you want a lighter option with the same style of taste.
Part-Skim Mozzarella
Part-skim mozzarella pearls can be used instead of regular mozzarella pearls.
Pita Triangles
Use pita triangles instead of garlic toast chips. Split the pita into thin rounds, cut into triangles, brush with the garlic mixture, and bake for 5 to 7 minutes.
Pepperoncini
Use pepperoncini instead of banana peppers if you want a tangier bite.
White Beans
Use drained and rinsed white beans instead of chickpeas if that’s what you have.
Provolone
Use diced provolone instead of mozzarella pearls for a sharper cheese option.
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Antipasto Chopped Salad with Garlic Toast Chips
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
For the Salad:
- 5 cups romaine lettuce finely chopped
- 4 ounces salami diced
- 1 cup mozzarella pearls halved
- ½ cup sliced black olives
- ½ cup roasted red peppers drained well and finely chopped
- ½ cup banana peppers drained well and finely chopped
- 1 cup chickpeas drained and rinsed
- ⅓ cup Italian salad dressing
For the Garlic Toast Chips:
- 4 slices Italian bread or baguette slices
- 1 tablespoon olive oil
- 1 tablespoon melted butter
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon salt
Instructions
- Preheat the oven to 375 degrees F
- Cut the Italian bread or baguette slices into small triangles or chip-sized pieces.
- Place the bread pieces on a baking sheet in a single layer.
- In a small bowl, add the olive oil, melted butter, garlic powder, dried oregano, and salt. Using a spoon, stir well.
- Using a basting brush, brush the bread pieces lightly with the garlic mixture.
- Bake for 6 to 8 minutes, or until the bread is lightly golden and crisp around the edges.
- Remove the baking sheet from the oven. Let the garlic toast chips cool slightly.
- In a large mixing bowl, add the chopped romaine, salami, mozzarella pearls, black olives, roasted red peppers, banana peppers, and chickpeas.
- Pour the Italian dressing over the salad. Toss until the salad is evenly coated.
- Serve right away with the garlic toast chips for scooping.
Notes
Tips and Tricks
Drain the peppers well – Roasted red peppers and banana peppers can hold extra liquid. Drain them well so the salad doesn’t turn watery. Chop everything small – This is a scoopable salad, so smaller pieces work better. It makes the salad easier to scoop with the garlic toast chips. Serve right away – This salad is best after tossing because the lettuce stays crisp and the toast chips stay crunchy. Keep the chips separate – Do not mix the garlic toast chips into the salad before serving. Serve them on the side so they don’t soften. Use a large bowl – A large mixing bowl gives you enough room to toss the salad without spilling the ingredients.Storing
Store the Salad – Place leftover salad in an airtight container in the refrigerator for up to 2 days. Store the garlic toast chips separately. Store the Garlic Toast Chips – Place cooled garlic toast chips in an airtight container at room temperature for up to 2 days. Reheat the Garlic Toast Chips – Place the chips on a baking sheet. Warm at 300 degrees F for 3 to 5 minutes, or until crisp.Nutrition
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