Crunchy Antipasto Chopped Salad

The first time I brought this salad to a summer potluck, my friend Sarah actually stopped mid conversation to ask what was in it. Something about the combination of crisp vegetables, salty salami, and creamy mozzarella just hits differently when everything is chopped into bite sized pieces. It is now the dish I am most requested to bring, and honestly, I never mind because it comes together in about twenty minutes.

I started making this salad regularly during those hectic weeknight dinners when cooking feels impossible but takeout is not quite what we want either. My husband now jokingly calls it kitchen sink salad because I have been known to throw in whatever vegetables need using up from the crisper drawer. The beauty is that almost anything works as long as you keep that balance of salty, fresh, and tangy going strong.

Ingredients

• Chickpeas: These provide satisfying heft and protein while absorbing all that gorgeous dressing
• Cherry tomatoes: Quartering them releases just enough juice to mingle with the olive oil
• Cucumber and bell peppers: The backbone of crunch that makes every bite feel substantial
• Red onion: Use a sharp knife and keep pieces small so the flavor disperses without overwhelming
• Pepperoncini: That tangy heat is non negotiable for the authentic antipasto vibe
• Salami: Look for a good quality Italian salami that will stand up to the bold vegetables
• Mozzarella pearls: Creamy little bites that temper all the salty elements perfectly
• Extra virgin olive oil: The base that brings everything together, so use one you really like
• Red wine vinegar: Provides the necessary acid punch to cut through rich ingredients
• Fresh herbs: Finish with basil and parsley for that just picked garden brightness

Instructions

Prep your vegetables:

Take your time dicing everything into similar sized pieces so each forkful contains a little bit of everything

Combine the base:

Empty that can of chickpeas into your largest bowl and add all the chopped vegetables, olives, pepperoncini, salami, and mozzarella

Whisk the dressing:

In a small bowl, combine olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper until emulsified

Toss it all together:

Pour the dressing over the salad and use your hands or large spoons to coat everything evenly

Add the finishing touch:

Sprinkle fresh basil and parsley over the top right before serving

Save

This salad became our go to dinner last summer when we were too tired to cook but still wanted something substantial and satisfying. I love how it transforms humble pantry ingredients into something that feels special enough for company but casual enough for Tuesday night.

Making It Your Own

The beauty of this salad is its flexibility. I have swapped salami for prosciutto, used feta instead of mozzarella, and added roasted red peppers when I had them. The key is keeping that balance of textures and flavors bright.

Serving Suggestions

This works beautifully as a light main course or as part of a larger spread. I often serve it alongside grilled chicken or fish for an easy summer dinner. It also pairs perfectly with crusty bread for soaking up any leftover dressing.

Storage and Make Ahead Tips

The salad holds up remarkably well, though I recommend adding the fresh herbs right before serving. The flavors actually deepen and improve over time, making it ideal for preparing a few hours ahead.

• Store in an airtight container in the refrigerator for up to two days
• Give it a quick toss before serving to redistribute the dressing
• The vegetables will release some liquid, which actually creates more flavor

Save

There is something genuinely joyful about a salad that requires no cooking yet delivers so much satisfaction. I hope this becomes one of those recipes you turn to again and again.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, this salad actually benefits from sitting for 1-2 hours in the refrigerator. The flavors meld together beautifully, though it's best enjoyed within 24 hours for optimal texture and freshness.

→ What can I substitute for the salami?

For a vegetarian version, try marinated artichoke hearts, roasted red peppers, or marinated mushrooms. You could also use prosciutto, pancetta, or pepperoni if you prefer other cured meats.

→ Is this salad gluten-free?

Yes, all the core ingredients are naturally gluten-free. However, always check labels on cured meats like salami, as some may contain gluten-based fillers or seasonings.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible, or note that the vegetables will soften slightly as they marinate.

→ Can I use dried herbs instead of fresh?

Fresh basil and parsley provide the best flavor and color, but you can substitute 1 teaspoon of dried basil for the garnish. The oregano in the dressing is already dried and works perfectly.