Crunchy Antipasto Chopped Salad

Last summer my neighbor returned from Rome raving about these chopped salads she'd eaten at tiny trattorias, everything diced into perfect bite-sized pieces so each forkful held a little universe of flavors. I was skeptical about how satisfying vegetables could really be until I threw this together on a sweltering Tuesday when turning on the oven felt like a personal betrayal. The combination of creamy mozzarella, salty salami, and that bright tangy dressing converted me instantly. Now it's my go-to when I need something that feels substantial but still leaves me light enough to enjoy the evening.

I brought this to a potluck last month and watched three different people ask for the recipe before they'd even finished their first serving. Something about the familiar antipasto flavors combined with the satisfying crunch of fresh vegetables just clicks with people. My friend Sarah texted me the next day saying her family had requested it again for dinner, which is basically the highest compliment a salad can receive.

Ingredients

• Chickpeas: These creamy little legumes add heft and protein that transform this from a side dish into something substantial, plus they soak up that tangy dressing beautifully
• Cherry tomatoes: When quartered they release just enough juice to mingle with the dressing without making everything soggy
• Cucumber: The crisp fresh crunch here balances all the salty elements and keeps each bite feeling light and refreshing
• Red and yellow bell pepper: Using both colors makes the salad gorgeous while adding sweetness that tames the vinegar and onions
• Red onion: Finely chopped so you get that sharp bite distributed throughout rather than in overwhelming chunks
• Pepperoncini: These bring a gentle heat and briny brightness that makes the whole salad come alive
• Salami: Cubed small so every forkful gets that perfect cured meatiness without overpowering the vegetables
• Mozzarella pearls: These tiny balls of fresh mozzarella are already the perfect size, creamy and mild against the tangy dressing
• Black olives: Sliced Kalamata or cured olives add that essential Mediterranean saltiness
• Extra virgin olive oil: Use something good here since the dressing is simple and the oil really shines through
• Red wine vinegar: Provides the perfect acid backbone that cuts through the rich cheese and meat
• Dijon mustard: Just enough to emulsify the dressing and add a subtle depth that plain vinegar can't achieve
• Garlic clove: Minced finely so it disperses evenly throughout the dressing without leaving raw chunks
• Dried oregano: That classic Italian herb that instantly makes everything taste like it came from a grandmother's kitchen
• Fresh basil and parsley: Sprinkled on at the end so their bright fresh flavor pops against the dressed vegetables

Instructions

Prep all your vegetables:

Take your time dicing everything into roughly the same size, about the size of a chickpea, so each spoonful gets a perfect mix of all the flavors.

Combine the salad base:

Use your largest bowl because you'll need room to toss everything thoroughly later, and dump in all those beautiful colorful vegetables along with the chickpeas, salami, cheese, olives and pepperoncini.

Whisk up the dressing:

In a small bowl or jar, combine the olive oil, red wine vinegar, Dijon, garlic, oregano, salt and pepper, whisking until it thickens slightly and looks perfectly emulsified.

Dress and toss:

Pour that vibrant dressing over the salad and use a large spoon to gently fold everything together until every single ingredient is glistening with that tangy coating.

Finish with herbs:

Sprinkle the chopped basil and parsley over the top right before serving, letting their bright green color contrast beautifully with the red and yellow peppers.

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This became my daughter's requested birthday dinner last year, which caught me completely off guard but also made me weirdly proud. There's something about the combination of familiar Italian flavors in a fresh format that just works for everyone, even people who claim to hate salad.

Making It Your Own

Once you master the basic formula of crunchy vegetables, something salty, something creamy, and that tangy dressing, you can swap ingredients based on what's in your fridge or what you found at the farmers market that looked too good to pass up.

Perfect Pairings

I love serving this alongside grilled chicken or fish, but honestly, it's substantial enough to stand alone as a light dinner especially when the weather's too hot for anything heavy. Crusty bread for sopping up that dressing at the bottom of the bowl is absolutely essential in my house.

Make-Ahead Magic

You can chop all the vegetables and make the dressing a day in advance, just store them separately in airtight containers in the refrigerator. The flavors actually meld and become more harmonious after sitting for those few hours.

• Dice the vegetables slightly larger if you plan to make it ahead since they'll soften a bit in the dressing
• Reserve a handful of fresh herbs to add right before serving so they stay bright and perky
• Let the salad come to room temperature for about 15 minutes before serving if you've stored it chilled

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Hope this becomes a staple in your rotation like it has in mine, perfect for those nights when you want something fresh and satisfying without turning on the stove.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, you can assemble the salad and refrigerate it 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 in advance and store it separately.

→ How do I make this vegetarian?

Simply omit the salami or substitute it with marinated artichoke hearts for a similar texture and flavor. The salad remains hearty and delicious with the chickpeas, mozzarella, and vegetables providing ample protein and satisfaction.

→ What vegetables can I substitute or add?

Try adding marinated mushrooms, roasted red peppers, or artichoke hearts for extra flavor and variety. You can also adjust the bell pepper quantities or add fresh spinach for additional greens without changing the overall character of the dish.

→ Is this gluten-free?

The base ingredients are gluten-free, but you must check the labels on your salami and cheese as some brands may contain gluten or have cross-contamination risks. Always verify ingredient labels, especially for processed meats and cheeses.

→ What are the main allergens in this salad?

This salad contains milk from mozzarella and mustard in the dressing. It also contains sulfites from salami, olives, and vinegar. Some brands of salami and cheese may contain soy or gluten, so always check individual ingredient labels before preparing.

→ Can I use a different type of cheese?

Yes, you can substitute mozzarella pearls with diced fresh mozzarella, feta, or provolone depending on your preference. Each cheese will give the salad a different flavor profile while maintaining the Italian antipasto theme.