Save to Pinterest The first time I made this chopped salad, my kitchen counter looked like an explosion of colorful ingredients, and I honestly wasnt sure if throwing everything into one bowl would actually work. My roommate walked in, took one look at the chaos, and said that looks like Italy threw up on your cutting board, which turned out to be the best compliment. We ate the entire bowl standing up, forks in hand, and Ive never made a salad that disappears so quickly since then.
Last summer, I brought this salad to a friends birthday party, and people kept asking who made the antipasto thing. The host confessed later that she put the leftovers in the fridge and ended up eating them straight from the container at midnight, standing in her kitchen in her pajamas.
Ingredients
- Chickpeas: These add protein and a creamy texture that balances the crunch from the vegetables
- Cherry tomatoes: Quartering them releases just enough juice to mingle with the dressing
- Cucumber: Provides refreshing crunch and helps lighten the heavier ingredients
- Red bell pepper: Sweetness that contrasts beautifully with the salty elements
- Yellow pepper: Adds visual appeal and a slightly different sweet flavor profile
- Red onion: Finely chopped so it blends in without overwhelming any single bite
- Pepperoncini: That tangy, slightly spicy kick that makes everything more interesting
- Salami: Cubed small so every forkful gets some salty, cured meat goodness
- Mozzarella pearls: Creamy little pockets that mellow out all the bold flavors
- Black olives: Briny depth that pulls all the Italian flavors together
- Extra virgin olive oil: The foundation that carries all the flavors
- Red wine vinegar: Bright acidity that cuts through the rich ingredients
- Dijon mustard: Emulsifies the dressing and adds a subtle sharp edge
- Garlic: One clove goes a long way in adding aromatic depth
- Dried oregano: That classic Italian herb flavor we all recognize and love
- Fresh basil and parsley: Sprinkled on top for a burst of garden freshness
Instructions
- Prep all your vegetables:
- Take your time dicing everything into uniform pieces so each bite feels balanced and intentional
- Combine the base ingredients:
- Toss the chickpeas, vegetables, pepperoncini, olives, salami, and mozzarella in your largest bowl
- Whisk up the dressing:
- Shake or whisk the oil, vinegar, mustard, garlic, oregano, salt, and pepper until the mixture turns cloudy and thickened
- Toss it all together:
- Pour the dressing over and use your hands or large spoons to really coat everything thoroughly
- Finish with fresh herbs:
- Scatter the basil and parsley over the top right before serving
Save to Pinterest My grandmother wouldve loved how this salad takes all the components of an Italian antipasto platter and makes them accessible, no fancy arranging required. She always said the best dishes are the ones that let the ingredients speak for themselves.
Make It Your Own
Swap the salami for prosciutto, pepperoni, or even marinated artichoke hearts if you want to keep it vegetarian.
Serving Suggestions
Serve alongside crusty bread for mopping up the dressing, or pile it onto a bed of arugula for extra peppery bite.
Storage & Make Ahead
The salad holds up well for a day or two in the fridge, though the basil and parsley are best added fresh. The flavors meld together beautifully overnight.
- Store the dressing separately if making more than a few hours ahead
- Add the fresh herbs right before serving for the brightest flavor
- Give everything a good toss before serving to redistribute the dressing
Save to Pinterest Theres something deeply satisfying about a salad that feels like a party on a platter, and this one never fails to make people gather around.
Recipe FAQs
- → Can I prepare this salad in advance?
Yes, you can prepare the salad components separately and refrigerate for up to 2 hours. Add the dressing just before serving to keep vegetables crisp and prevent the salad from becoming soggy.
- → How do I make this salad vegetarian?
Simply omit the salami or replace it with marinated artichoke hearts or roasted red peppers for added flavor and texture without the meat.
- → What vegetables can I substitute or add?
Feel free to customize with marinated mushrooms, roasted red peppers, zucchini, or celery. Keep the mix colorful and varied for visual appeal and balanced flavors.
- → Is this salad truly gluten-free?
Yes, the base ingredients are gluten-free. However, always check salami and cheese labels as some brands may contain gluten or be processed in facilities with gluten.
- → How should I store leftovers?
Store dressed salad in an airtight container in the refrigerator for up to 1 day. If storing undressed components separately, keep them fresh for up to 3 days.
- → What dressing pairs well with this salad?
The homemade Italian vinaigrette is ideal, but you can also use store-bought Italian dressing or balsamic vinaigrette. Adjust quantities based on your preference for oil and acidity.