Crunchy Antipasto Chopped Salad

One summer afternoon, I stood in my tiny kitchen staring at a random collection of ingredients from my fridge and realized I had everything needed for something special. That accidental bowl of chopped vegetables, chickpeas, and salami became the salad I now make for every gathering. There is something deeply satisfying about the way all those textures and salty bites come together in one forkful.

I brought this salad to a neighborhood block party last summer and watched three different people ask for the recipe within an hour. My friend Sarah messaged me the next day saying her family had already requested it for their weekly dinner rotation. Something about the combination of crisp vegetables, salty salami, and creamy mozzarella just works on a primal level.

Ingredients

• Chickpeas: These creamy legumes are the backbone that makes this salad feel substantial and satisfying
• Cherry tomatoes: Bursting little pockets of sweetness that balance all the salty elements perfectly
• Cucumber: Adds essential crunch and fresh coolness against the richer ingredients
• Red and yellow bell pepper: The dual colors make the salad visually stunning while contributing sweet crunch
• Red onion: Just enough sharp bite to cut through the mozzarella and salami
• Pepperoncini: These pickled peppers bring a tangy heat that keeps every bite interesting
• Salami: Cubed into small pieces so the salty cured meat distributes evenly throughout
• Mozzarella pearls: Creamy little bites of mild cheese that temper all the bold flavors
• Black olives: Essential briny notes that tie into the Italian antipasto theme
• Extra virgin olive oil: Use the good stuff here because it really does make a difference
• Red wine vinegar: Provides the perfect acid backbone to the dressing
• Dijon mustard: Helps emulsify the dressing and adds a subtle sharpness
• Garlic: One clove is enough to add aromatic depth without overwhelming the other flavors
• Dried oregano: The herb that instantly makes anything taste like an Italian grandmother made it
• Fresh basil and parsley: Tossed in at the end for bright herbal notes that wake up the whole bowl

Instructions

Prep your vegetables:

Drain and rinse those chickpeas really well, then chop everything into uniform small pieces so each forkful has a bit of everything

Combine the salad base:

Pile all your chopped vegetables, chickpeas, salami, mozzarella, olives, and pepperoncini into your largest bowl

Whisk the dressing:

In a small bowl, vigorously whisk together the olive oil, vinegar, mustard, garlic, oregano, salt, and pepper until it looks silky and thickened

Toss everything together:

Pour that zesty dressing over your salad and use salad tossers or your hands to really coat every single piece

Add the fresh herbs and serve:

Sprinkle the chopped basil and parsley over the top right before serving and give it one last gentle toss

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This recipe has become my go to for moments when I need to feed a crowd but want something that feels special without spending hours at the stove. Last week my neighbor texted me at 9pm asking for the recipe because her husband could not stop talking about the leftovers.

Making It Your Own

The beauty of this chopped salad is how easily it adapts to whatever you have on hand. Sometimes I swap the salami for pepperoni or prosciutto, and marinated artichoke hearts make an incredible addition.

Perfect Make Ahead Strategy

You can chop all the vegetables and make the dressing up to a day in advance, but keep them separate until an hour before serving. The chickpeas actually benefit from marinating in the dressing for a bit.

Serving Suggestions

This salad works beautifully as a light main course or as part of a larger spread. I love serving it alongside crusty bread and maybe some grilled chicken for a complete meal.

• Let the salad come to room temperature before serving for the best flavor
• Use a large flat platter instead of a bowl to show off all those beautiful colors
• Have extra pepperoncini on hand for garnish

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Every time I make this salad, I am reminded that the most memorable recipes are often just great ingredients handled with care. This one has earned its permanent place in my regular rotation.

Recipe Q&A

→ Can I make this salad ahead of time?

Yes, this salad actually tastes better after resting. You can refrigerate it for up to 2 hours before serving, allowing the flavors to meld together beautifully. The vegetables stay crisp and the dressing penetrates the ingredients.

→ What can I substitute for the salami?

For a vegetarian version, replace salami with marinated artichoke hearts, roasted red peppers, or additional vegetables like marinated mushrooms. You could also use prosciutto, pepperoni, or ham if you eat other cured meats.

→ How long does this salad keep in the refrigerator?

Best enjoyed within 24 hours for optimal texture. The vegetables may release some moisture over time, but the salad remains tasty for 2-3 days when stored in an airtight container. Add fresh herbs just before serving.

→ Can I use dried herbs instead of fresh?

Fresh basil and parsley provide the best flavor and color, but you can substitute with dried herbs in a pinch. Use 1 teaspoon dried herbs for every tablespoon of fresh. Add dried herbs directly to the dressing instead of as garnish.

→ Is this salad gluten-free?

Yes, naturally gluten-free ingredients make this a safe option for those avoiding gluten. However, always check labels on salami and cured meats, as some varieties may contain gluten-based additives or fillers.

→ What dressing works best with this salad?

The homemade Italian vinaigrette with red wine vinegar and Dijon mustard complements the antipasto flavors perfectly. You can also use store-bought Italian dressing, balsamic vinaigrette, or a simple olive oil and lemon juice combination.