Crunchy Antipasto Chopped Salad

Summer weekdays call for food that requires zero oven time but still feels special. I first threw this together during a heatwave when cooking was the last thing I wanted to do. The combination of crunchy vegetables, salty salami, and creamy mozzarella hit every craving. Now it is my go to when I want something that tastes like I put in way more effort than I actually did.

My neighbor brought a version of this to a potluck last summer and I honestly could not stop eating it. She told me the secret was cutting everything the same size so nothing dominates. I have served it at three dinner parties since and the bowl is always empty first. People never guess how simple it is to make.

Ingredients

• Chickpeas: These add protein and a creamy texture that balances the crunch
• Cherry tomatoes: Quarter them so they release their juices into the dressing
• Cucumber: English varieties work best because they have fewer seeds
• Red and yellow bell pepper: Using both colors makes the salad visually stunning
• Red onion: Soak the chopped onion in cold water for ten minutes to mellow the bite
• Pepperoncini: These provide a gentle heat that lingers pleasantly
• Salami: Choose a firmer salami so the cubes hold their shape when tossed
• Mozzarella pearls: If you can only find a large ball cut it into small cubes yourself
• Black olives: Kalamata olives add a briny depth that ties everything together
• Extra virgin olive oil: Use a quality oil since the dressing is simple
• Red wine vinegar: Adds brightness without being too sharp
• Dijon mustard: This helps the dressing emulsify and cling to the vegetables
• Fresh basil and parsley: Add these right before serving so they stay vibrant

Instructions

Prep all your vegetables:

Chop everything into uniform pieces about the size of a chickpea so every bite feels balanced

Combine the salad ingredients:

Toss the chickpeas, tomatoes, cucumber, peppers, onion, pepperoncini, olives, salami, and mozzarella in a large bowl

Whisk together the dressing:

Combine the olive oil, vinegar, mustard, garlic, oregano, salt, and pepper until smooth and emulsified

Dress the salad:

Pour the dressing over the vegetables and toss gently until everything is evenly coated

Add the finishing touch:

Sprinkle the fresh basil and parsley over the top right before serving

Save

Last summer I made this for a friend who claimed to hate salads. She took a hesitant bite then proceeded to ask for the recipe before she even finished her plate. Seeing someone discover that salads can be exciting and satisfying was genuinely rewarding.

Make It Your Own

This salad is incredibly forgiving and welcomes substitutions. Sometimes I swap the chickpeas for cannellini beans when I want something creamier. The beauty is in the mix of textures and flavors not in following the recipe exactly.

Perfect Pairings

A crisp white wine like Pinot Grigio cuts through the rich mozzarella and salami beautifully. I also love serving this alongside grilled chicken or fish for a complete meal. crusty bread is essential for sopping up the flavorful juices at the bottom of the bowl.

Storage and Serving

This salad keeps well in the refrigerator for up to two days but the textures soften over time. If you plan to meal prep it wait to add the fresh herbs until right before serving. I actually think it tastes even better after the flavors have had time to marry.

• Store in an airtight container to keep the vegetables crisp
• Give it a quick toss before serving to redistribute the dressing
• Let it come to room temperature for the best flavor experience

Save

This salad has become my signature dish for a reason. It is fresh, satisfying, and always leaves people asking for seconds.

Recipe Help & Answers

→ Can I make this salad ahead of time?

Yes, you can prepare the salad up to 2 hours in advance and refrigerate it. This actually allows the flavors to meld together beautifully. If storing longer, keep the dressing separate and add just before serving to maintain crispness.

→ How do I make this vegetarian?

Simply omit the salami or replace it with marinated artichoke hearts, roasted red peppers, or additional olives. The chickpeas provide plenty of protein to keep the salad satisfying.

→ What dressing alternatives work with this salad?

While the Italian vinaigrette is classic, you can also use balsamic vinaigrette, creamy Italian, or even a lemon vinaigrette. The key is balancing acidity with the salty, savory components.

→ Can I customize the vegetables?

Absolutely. Try adding roasted red peppers, marinated mushrooms, artichoke hearts, or zucchini. Keep a good mix of colors and textures, and adjust quantities to your preference.

→ Is this salad gluten-free?

The base ingredients are naturally gluten-free, but always check your salami, olives, and vinegar labels, as some brands may contain gluten or gluten-containing additives.

→ What's the best way to serve this?

Serve immediately after dressing for maximum crispness, or chill first for a refreshing cold salad. It pairs wonderfully with crusty bread as an appetizer or can be served as a light main course with additional protein.