Crunchy Antipasto Chopped Salad

The first time I brought this chopped salad to a neighborhood potluck, my neighbor Maria actually asked for the recipe before she even finished her first bite. Something about the way all those Italian antipasto flavors play together makes people instinctively reach for seconds. I've since learned it works just as well for Tuesday dinner as it does for weekend entertaining.

Last summer my sister was recovering from surgery and couldn't handle heavy meals, so I started bringing over variations of this salad. She said it was the only thing that actually sounded good and made her feel normal again. Now whenever she texts me asking what to make for dinner, I send her this recipe because I know it'll work.

Ingredients

• Chickpeas: These creamy little legumes add substance and make the salad satisfying enough to stand alone as a meal
• Cherry tomatoes: Quartering them releases their juices which mingle beautifully with the dressing
• Cucumber: Look for firm ones without soft spots, they add essential crunch and freshness
• Red and yellow bell peppers: Using both colors makes the salad gorgeous and the slightly different flavors complement each other
• Red onion: Finely chopped is key here, you want the sharp flavor without big raw onion bites
• Pepperoncini: These bring a tangy heat that cuts through the rich cheese and meat
• Salami: Cubing it yourself beats buying pre cubed, you can control the size better
• Mozzarella pearls: They're the perfect size but if you can only find a log, just dice it into small cubes
• Black olives: Kalamata or California work, just make sure they're pitted to save yourself trouble
• Extra virgin olive oil: This is the backbone of the dressing, don't use the cheap stuff
• Red wine vinegar: Adds that classic Italian tang, white wine vinegar works in a pinch
• Dijon mustard: The secret ingredient that helps the dressing cling to every ingredient
• Dried oregano: If you have fresh oregano, use triple the amount but dried works perfectly fine
• Fresh basil and parsley: Add these right before serving so they stay bright and pretty

Instructions

Prep all your vegetables:

Everything needs to be chopped to roughly the same size so you get all the flavors in every bite

Combine the salad ingredients:

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

Whisk together the dressing:

Shake or whisk the olive oil, vinegar, mustard, garlic, oregano, salt, and pepper until it comes together

Toss and serve:

Pour the dressing over the salad, toss thoroughly until everything is coated, then sprinkle with fresh herbs

Save

My daughter recently requested this for her birthday dinner instead of cake, which tells you everything about how much she loves it. There's something joyful about eating a meal that's basically a party on a plate.

Making It Your Own

Sometimes I'll add marinated artichoke hearts if I have them in the pantry, or swap in provolone for the mozzarella when I want something sharper. The beauty of this salad is how forgiving it is, you really can't mess it up as long as you keep those core antipasto flavors in play.

Serving Suggestions

I've learned that a piece of crusty bread alongside this salad turns it from a side into a proper dinner. The bread soaks up all that flavorful dressing at the bottom of the bowl, which might honestly be the best part.

Make Ahead Strategy

You can chop everything and store it in separate containers the night before, then just toss with dressing and herbs right before serving. This has saved me more times than I can count when unexpected guests show up.

• Keep the delicate herbs in a small glass of water like flowers if you're prepping ahead
• The salami actually tastes better if you cube it the day before
• Drain your chickpeas really well or the dressing will get watered down

Save

This salad has become my go to for everything from weeknight dinners to feeding a crowd, and nobody ever needs to know how easy it actually was.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, you can prepare this salad up to 2 hours before serving. Refrigerate it to let flavors meld, though the vegetables will stay crisper if dressed closer to serving time. Add fresh herbs just before serving for best presentation.

→ What vegetables work best in this chopped salad?

Cherry tomatoes, cucumber, and bell peppers provide ideal crunch and moisture balance. Red onion adds sharpness, while pepperoncini contributes tangy heat. Feel free to add artichoke hearts, roasted red peppers, or marinated mushrooms for variety.

→ How can I make this vegetarian?

Simply omit the salami or replace it with marinated artichoke hearts, sun-dried tomatoes, or extra vegetables. The chickpeas already provide substantial protein, making this a satisfying vegetarian option without modifications.

→ What dressing alternatives work well?

Balsamic vinaigrette adds sweetness, while lemon-herb dressing brightens flavors. A creamy Caesar or Greek yogurt-based dressing creates richer results. Store-bought Italian dressing works in a pinch, though homemade offers superior freshness.

→ How long do leftovers keep?

Stored in an airtight container, leftovers remain good for 2-3 days refrigerated. Vegetables will soften over time, and flavors continue developing. For best texture, enjoy within 24 hours or store undressed salad components separately.

→ What protein substitutions can I use?

Prosciutto, mortadella, or ham replace salami beautifully. For non-pork options, try diced chicken breast, turkey pepperoni, or cubed provolone. Chickpeas already provide 16g protein per serving, making meat optional.