Antipasto Chopped Salad




Serves 6

1 cup (drained) Gills’ Diced Pickled Red Onions, plus more for garnish, plus 1/4 cup pickling liquid
2/3 cup olive oil
1/4 cup red wine vinegar
1 1/2 tsp Dijon-style mustard
4 cloves garlic, minced
Salt and pepper to taste
3 qts large diced iceberg lettuce (about 1 large head)
2 cups thinly sliced celery
2 cups pitted, halved black or green olives, or a combination
2 cups diced provolone cheese
2 cups diced salami
1 cup (drained) chickpeas
1 cup diced red bell pepper
1 cup (drained) oil-packed julienned sundried tomatoes
1/2 cup coarsely chopped fresh basil
1/2 cup coarsely chopped fresh parsley
2 tbsp coarsely chopped fresh oregano


1. Whisk together pickling liquid, oil, vinegar, mustard, and garlic.

2. Add salt and pepper to taste, then cover and refrigerate until ready to use.

3. For each serving, toss about 2 1/2 tbsp onions, 2 cups lettuce, 1/3 cup celery, 1/3 cup olives, 1/3 cup provolone, 1/3 cup salami, 2 1/2 tbsp chickpeas, 2 1/2 tbsp bell pepper, 2 1/2 tbsp tomatoes, 4 tsp basil, 4 tsp parsley, 1 tsp oregano, and about 3 tbsp vinaigrette and arrange on a serving plate.

4. Serve garnished with more onions.

Antipasto Chopped Salad