Crunchy Antipasto Chopped Salad (Print)

Vibrant Italian-inspired salad featuring chickpeas, crisp vegetables, salami, mozzarella, and zesty dressing. Quick, easy, and satisfying.

# Components:

→ Vegetables & Legumes

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 cup cherry tomatoes, quartered
03 - 1 cup cucumber, diced
04 - 1 cup red bell pepper, diced
05 - 1/2 cup yellow bell pepper, diced
06 - 1/4 cup red onion, finely chopped
07 - 1/4 cup pepperoncini, sliced

→ Meats & Cheeses

08 - 3.5 oz salami, cut into small cubes
09 - 1 cup mozzarella pearls or diced fresh mozzarella
10 - 1/4 cup pitted black olives, sliced

→ Dressing

11 - 1/4 cup extra virgin olive oil
12 - 2 tablespoons red wine vinegar
13 - 1 teaspoon Dijon mustard
14 - 1 garlic clove, minced
15 - 1 teaspoon dried oregano
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper

→ Garnish

18 - 2 tablespoons fresh basil, chopped
19 - 2 tablespoons fresh parsley, chopped

# Method:

01 - In a large bowl, combine drained chickpeas, quartered cherry tomatoes, diced cucumber, red and yellow bell peppers, finely chopped red onion, sliced pepperoncini, sliced black olives, salami cubes, and mozzarella pearls.
02 - In a separate small bowl or jar, whisk together extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until well combined and emulsified.
03 - Pour the prepared dressing over the assembled salad ingredients and toss thoroughly to ensure even coating of all components.
04 - Sprinkle chopped fresh basil and parsley over the dressed salad. Serve immediately or refrigerate for up to 2 hours to allow flavors to meld.

# Expert Advice:

01 -
  • It turns a simple weeknight dinner into something that feels like you tried, without actually spending hours in the kitchen.
  • Every bite gives you a different texture, from the snap of cucumber to the softness of mozzarella pearls.
  • You can prep everything in advance and toss it together right before serving, which saved me more than once when friends showed up early.
  • It works as a side dish or a full meal, depending on how hungry everyone is.
02 -
  • If you dress the salad too far in advance, the cucumbers will start to weep and make everything watery, so wait until close to serving time.
  • Taste the dressing before you pour it on, every brand of vinegar and mustard is a little different and you might need an extra pinch of salt or a splash more oil.
  • Do not skip rinsing the chickpeas, the canning liquid can make the whole salad taste weird and slimy.
03 -
  • Let the chopped red onion sit in cold water for five minutes before adding it to the salad, it takes the harsh edge off without losing the flavor.
  • If you are making this for a crowd, prep all the vegetables the night before and store them separately, then toss everything together right before serving so it stays crisp.
  • Use kitchen shears to cut the salami, it is faster than a knife and you will get more uniform pieces without squishing the meat.
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