Crunchy Antipasto Chopped Salad

My neighbor Maria brought this salad to a summer block party, and I watched people go back for thirds. The colors alone stopped traffic at the picnic table. She told me it was just "stuff from the antipasto tray," but that undersold how good salty salami and creamy mozzarella taste when they meet crunchy chickpeas and peppers. I asked for the recipe on the spot.

I made this the first time for a potluck at work, doubling the recipe and packing it in a giant bowl. By lunchtime, the dressing had soaked into the chickpeas just enough to make them taste like little flavor bombs. A coworker who usually brought sad desk salads asked if I'd teach her how to make it. We stood in the break room the next week, chopping vegetables and laughing about how easy it actually was.

Ingredients

• Chickpeas: These add heartiness and soak up the dressing beautifully, make sure to rinse them well or they can taste a little metallic from the can.
• Cherry tomatoes: Quartering them releases their juice into the salad, which makes the whole thing taste brighter and more alive.
• Cucumber: The crunch is non-negotiable here, and I always leave the skin on for color and a bit of bitterness that balances the richness.
• Red and yellow bell peppers: Using both colors is not just pretty, the yellow ones are sweeter and the red ones have a deeper flavor that plays off the vinegar.
• Red onion: Chop it finely or it will overpower everything, I learned that the hard way at a family dinner.
• Pepperoncini: These bring a tangy, mildly spicy kick that makes the salad feel more complex than it is.
• Salami: I cut mine into small cubes so every forkful has a little bit, and the fat from the salami coats the vegetables in a really satisfying way.
• Mozzarella pearls: Fresh mozzarella is key, the pre-shredded stuff does not have the same creamy texture.
• Black olives: Slicing them thin distributes their salty, briny flavor without overwhelming any single bite.
• Extra virgin olive oil: This is the base of the dressing, so use one you would happily dip bread into.
• Red wine vinegar: It cuts through the richness and wakes up all the other flavors, do not skip it or substitute with something milder.
• Dijon mustard: Just a teaspoon emulsifies the dressing and adds a subtle sharpness.
• Garlic: Mince it fine so it blends into the dressing, big chunks are unpleasant in a cold salad.
• Dried oregano: This is what makes it taste unmistakably Italian, even if you are using ingredients from a regular grocery store.
• Fresh basil and parsley: Chopping them right before serving keeps them bright green and fragrant, wilted herbs look sad.

Instructions

Rinse produce, clean cookware, and fill pots smoothly with flexible spray options for everyday cooking.

Check price on Amazon

Combine the salad base:

Toss the chickpeas, tomatoes, cucumber, peppers, onion, pepperoncini, olives, salami, and mozzarella into a large bowl. The bowl should be bigger than you think you need, or you will end up chasing mozzarella pearls across the counter when you toss everything together.

Make the dressing:

Whisk the olive oil, vinegar, mustard, garlic, oregano, salt, and pepper in a small bowl until it looks smooth and emulsified. If you have a jar with a lid, shake it instead, it is faster and somehow more fun.

Dress and toss:

Pour the dressing over the salad and toss thoroughly, using your hands if you have to, until every ingredient is coated. This is not the time to be delicate.

Finish with herbs:

Sprinkle the basil and parsley over the top just before serving. They add a pop of color and a fresh, grassy note that ties everything together.

Serve or chill:

You can eat it right away, but if you have two hours, let it sit in the fridge so the flavors can get to know each other. It gets even better.

Pin

I brought this to my sister's birthday lunch, and she said it was the first time she had ever seen our uncle go back for more salad instead of more cake. He stood by the table, fork in hand, talking about how it reminded him of the antipasto plates his mother used to make. Food does that sometimes, it sneaks past your defenses and lands you somewhere you did not expect to be.

Making It Your Own

If you want to skip the salami, marinated artichoke hearts are a great swap, they bring the same briny, savory quality without the meat. I have also added roasted red peppers from a jar, which give the salad a smoky sweetness that pairs beautifully with the mozzarella. Some people like to throw in a handful of arugula or baby spinach for extra greens, and while I do not usually do that, it works if you are trying to stretch the servings. The dressing is forgiving, so feel free to adjust the vinegar or oregano based on what you like.

Serving Suggestions

This salad shines as an appetizer when you serve it with crusty bread or focaccia on the side, letting people scoop it up or pile it on top. It also works as a light main dish on hot days when no one wants to turn on the oven. I have packed it in jars for lunch, layering the dressing on the bottom and the greens on top so nothing gets soggy. At picnics, it holds up better than most salads because there is no lettuce to wilt, and it actually tastes better after sitting out for a little while.

Storage and Leftovers

Leftovers keep in the fridge for up to two days, though the vegetables will soften and the salad will lose some of its crunch. I like to eat it cold straight from the container, standing at the counter in the middle of the afternoon. If you know you will have leftovers, consider keeping some of the dressing separate and tossing it on right before you eat, which helps keep everything fresher. The salami and mozzarella can get a little oily as they sit, but that is not necessarily a bad thing, it just tastes richer.

• Add a handful of toasted pine nuts or slivered almonds for extra crunch if you are feeling fancy.
• Swap the mozzarella for cubed provolone or even feta if you want a sharper, saltier cheese.
• If you cannot find pepperoncini, pickled banana peppers or even a few capers will give you that same tangy bite.

Quickly slice, dice, grate, and spiralize vegetables for salads, stir fries, and faster everyday meal prep.

Check price on Amazon

Pin

This salad has become my go-to whenever I need something that looks impressive but does not require much effort. It reminds me that good food does not have to be complicated, just honest and full of flavor.

Recipe FAQ

→ Can this salad be made ahead of time?

Yes, you can assemble the salad and store it in the refrigerator for up to 2 hours before serving. For best results, add the dressing just before serving to keep the vegetables crisp. You can also prepare the dressing separately and toss it in when ready to eat.

→ How do I make this salad vegetarian?

Simply omit the salami or replace it with marinated artichoke hearts for a vegetarian version. You can also add marinated mushrooms, roasted red peppers, or sun-dried tomatoes for additional flavor and texture without the meat.

→ What vegetables can I substitute or add?

Feel free to customize with your favorite vegetables. Try adding celery, radishes, or zucchini. Marinated mushrooms, roasted red peppers, or artichoke hearts work wonderfully. Keep the ratio of crisp vegetables to other ingredients balanced for the best texture.

→ Is this salad gluten-free?

This salad is naturally gluten-free, but check your salami and cheese labels as some brands may contain gluten or be processed in facilities with gluten. Always verify ingredient labels, especially for cured meats and pre-packaged items.

→ What dressing alternatives work well?

The homemade Italian dressing is ideal, but you can also use store-bought Italian vinaigrette or balsamic vinaigrette. For a creamier option, try a light Italian ranch dressing. The key is balancing acidity with richness to complement the salty meats and cheese.

→ How should I store leftovers?

Store the salad in an airtight container in the refrigerator for up to 2 days. The vegetables will gradually soften over time. For best texture, keep the dressing separate and add it just before eating. You can also store components separately and assemble as needed.