Antipasto Chopped Salad with Garlic Toast Chips
Antipasto Chopped Salad with Garlic Toast Chips is a scoopable salad with romaine, salami, mozzarella, chickpeas, and peppers.
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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
Calories: 512kcalCarbohydrates: 37gProtein: 20gFat: 31gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 48mgSodium: 3634mgPotassium: 518mgFiber: 6gSugar: 10gVitamin A: 5562IUVitamin C: 24mgCalcium: 284mgIron: 3mg
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