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Chopped Antipasti Salad

Scott Phillips

Servings: 4 as a main course, 6 to 8 as a starter or side

Loaded with bite-size pieces of cheese, salami, tangy peppers, and tomatoes, this salad channels the flavors of an Italian appetizer platter with hints of the Hungarian flavors Nick grew up with. It’s very juicy, perfect for serving with bread.


  • 8 oz. cured pepperoni, chorizo, or Hungarian sausage, diced
  • 8 oz. Gouda or Havarti, diced
  • 8 oz. button mushrooms, stems trimmed, cut into quarters or sixths
  • 4 medium tomatoes (about 1-1/2 lb.), cored and diced
  • 2 small or 1 large cucumber, peeled if skin is tough, diced (about 3 cups)
  • 3 Hungarian wax peppers, preferably green or yellow, seeded and diced
  • 1 small sweet white onion, diced
  • 2/3 cup grapeseed oil, preferably unfiltered
  • 1/4 cup plus 1 Tbs. red wine vinegar
  • 1 or 2 serrano or jalapeño peppers, seeded and chopped
  • 2 Tbs. paprika, preferably sweet Hungarian
  • 4 medium cloves garlic, finely chopped
  • 1 Tbs. chopped fresh marjoram
  • 1 tsp. kosher salt; more to taste
  • 1/2 tsp. freshly ground black pepper; more to taste

Nutritional Information

  • Calories (kcal) : 430
  • Fat Calories (kcal): 340
  • Fat (g): 38
  • Saturated Fat (g): 11
  • Polyunsaturated Fat (g): 14
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 65
  • Sodium (mg): 890
  • Carbohydrates (g): 10
  • Fiber (g): 3
  • Protein (g): 15


  • Combine all of the ingredients in a large bowl, and let sit, stirring occasionally, until the vegetables begin giving off their liquid, about 30 minutes. The salad should be very juicy. It’s best served the day it’s made, but it can be refrigerated in an airtight container for up to 2 days.


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