RESTAURANT-STYLE
CHOPPED ANTIPASTI
SALAD
SERVES 4 AS A LIGHT MEAL
8 ounces grape tomatoes, cut in half (about 2 cups)
Kosher salt and freshly ground black pepper
1 medium red onion, finely sliced (about ¾ cup)
One 14-ounce can chickpeas, drained and rinsed
One 6-ounce jar peperoncini, drained and coarsely
chopped
One 6-ounce jar roasted red peppers, drained, rinsed, and
chopped into ¼-inch pieces