Crunchy Antipasto Chopped Salad

The first time I made this chopped salad was during a heatwave when turning on the oven felt like a personal betrayal. My neighbor had dropped off an abundance of garden vegetables and some leftover salami from a party, and suddenly this antipasto inspired bowl happened. Everything gets chopped into bite sized pieces, tossed with a zesty dressing, and suddenly dinner is sorted without breaking a sweat. Now it is my go to when I want something vibrant and satisfying but absolutely no cooking.

Last summer I brought this to a potluck and watched it disappear in record time. People kept asking what was in the dressing, and honestly, it is just a simple whisked together situation that lets all those Italian antipasto flavors shine. My friend Sarah who claims to hate salads went back for thirds, which I consider a personal victory.

Ingredients

• Chickpeas: These creamy legumes add protein and substance, making the salad satisfying enough to stand alone as a meal
• Cherry tomatoes: Quartering them releases their juices and lets their sweetness mingle with the tangy dressing
• Cucumber and bell peppers: The crunch factor here is essential, providing texture contrast against the softer mozzarella and salami
• Red onion: Finely chopped so you get that sharp bite without overwhelming any single bite
• Pepperoncini: These bring a gentle heat and bright acidity that makes the whole bowl feel alive
• Salami: Cubed small so every forkful gets some of that savory cured meat flavor
• Mozzarella pearls: Fresh and creamy, they are like little flavor sponges soaking up that zesty dressing
• Black olives: Briny and rich, they round out all the fresh vegetables with that Mediterranean depth
• Italian dressing: Whisked together with olive oil, red wine vinegar, Dijon, garlic, and oregano, it ties everything together
• Fresh herbs: Basil and parsley scattered on top bring a garden fresh finish that makes the whole bowl taste like sunshine

Instructions

Organize kitchen cleaning supplies and cooking essentials on the wall to keep prep areas tidy and accessible.

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Prep your vegetables:

Drain and rinse those chickpeas, then quarter the tomatoes and dice the cucumber and both peppers into bite sized pieces

Chop the savory elements:

Cube the salami into small pieces, halve or quarter the mozzarella pearls, and slice those olives

Combine everything:

Toss all the vegetables, beans, meats, and cheese in a large bowl until the colors look like a confetti celebration

Make the dressing:

Whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper until emulsified

Dress and serve:

Pour the dressing over the salad, toss thoroughly to coat every single ingredient, then scatter with fresh herbs and serve

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This recipe became a staple during our summer balcony dinners. There is something about the variety of textures and flavors that makes people linger at the table longer, picking through the bowl and talking. It has turned into the dish I make when I want feeding people to feel effortless and generous.

Make It Your Own

I have learned that this salad is beautifully forgiving. Swap salami for prosciutto or pepperoni, throw in marinated artichokes, or add roasted red peppers from a jar. The core magic is in the mix of textures and that bright Italian dressing.

Serving Suggestions

Serve this alongside grilled chicken or fish for a complete dinner, or pile it onto crusty bread for an open faced sandwich situation. It also works beautifully as a starter, setting a fresh and vibrant tone for whatever comes next.

Storage & Prep

The dressed salad keeps well for about two days in the fridge, though the vegetables will soften over time. For the best texture, I recommend storing the components and dressing separately and tossing them together when ready to serve.

• Chop all vegetables in advance for a super fast weeknight assembly
• Double the dressing and keep it in a jar for quick salads all week
• The flavors actually improve after a short marination time, so do not be afraid to make it ahead

Keeps spoons and utensils off counters while cooking, catching drips and keeping your stovetop clean.

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There is something deeply satisfying about a salad that feels like a meal and a party all at once. Hope this becomes your summer answer to what is for dinner.

Frequently Asked Questions

→ Can I make this salad ahead of time?

Yes, you can prepare all ingredients in advance and store them separately. Combine everything with the dressing just before serving, or refrigerate the assembled salad for up to 2 hours. This allows flavors to meld beautifully.

→ How do I make this vegetarian?

Simply omit the salami or replace it with marinated artichoke hearts for a similar briny, savory element. The chickpeas and mozzarella provide ample protein to keep the salad satisfying.

→ What vegetables can I substitute?

Feel free to swap vegetables based on preference. Zucchini, radishes, or fennel work well. Consider adding roasted red peppers or marinated mushrooms for depth and variety.

→ Is this gluten-free?

The base salad is naturally gluten-free. However, always check salami and cheese labels for potential gluten or soy cross-contamination, as processing varies by brand.

→ How should I store leftover salad?

Store undressed ingredients in separate containers for up to 3 days. Keep dressing in an airtight jar for up to 5 days. Combine shortly before serving to maintain crispness.

→ Can I scale this for a larger gathering?

Absolutely. Simply multiply all ingredient quantities by the number of servings needed. The dressing ratio remains consistent, making it easy to prepare for any crowd size.