Crunchy Antipasto Chopped Salad

Last summer, my neighbor Maria brought this to our block party and I honestly could not stop eating it. The crunch of fresh vegetables mixed with that salty cured meat and creamy mozzarella just works somehow. Everyone kept asking her for the recipe, but she just laughed and said it was something she threw together based on what her Italian grandmother used to make. I went home that night and tried to recreate it from memory, making about five different versions before I got the balance right. Now it is my go to whenever I need something that feels impressive but takes almost no effort at all.

I made this for my sister's baby shower last month and three different people asked me to write down the recipe right there. There is something about the variety of textures that makes people think you spent way more time on it than you actually did. My brother in law who normally avoids salad went back for thirds and then texted me the next day asking exactly what went into it. It has become my secret weapon for potlucks because it travels so well and never gets soggy.

Ingredients

• Chickpeas: These creamy little beans add substance and protein while soaking up all that zesty dressing beautifully
• Cherry tomatoes: Look for ones that feel heavy and give slightly when pressed, they will burst with fresh juicy sweetness
• Cucumber: English or Persian cucumbers work best since they have thinner skin and fewer seeds
• Red and yellow bell pepper: Using both colors makes it look gorgeous while adding different levels of sweetness
• Red onion: Soak the chopped onion in cold water for ten minutes if you want to mellow out the sharp bite
• Pepperoncini: These tangy Greek peppers add just the right amount of heat and bright acidity
• Salami: Genoa or hard salami works perfectly here, the cured meat flavor becomes the savory backbone of the whole dish
• Mozzarella pearls: The small balls are ideal but you can also cube a fresh ball with a sharp knife
• Black olives: Kalamata olives have the best briny flavor but any cured black olive will work
• Red wine vinegar: This provides the classic tangy Italian note that cuts through all the rich ingredients
• Extra virgin olive oil: Use the good stuff here since it really carries all the other flavors
• Fresh herbs: The basil and parsley at the end make everything taste bright and garden fresh

Instructions

Prep all your vegetables:

Grab your biggest cutting board and chop everything into uniform bite sized pieces so each forkful has a bit of everything

Build the salad base:

Dump the chickpeas, all your chopped vegetables, pepperoncini, olives, salami, and mozzarella into a really large bowl

Whisk up the dressing:

In a small bowl, combine the olive oil, red wine vinegar, Dijon, garlic, oregano, salt, and pepper until it looks thick and creamy

Toss it all together:

Pour that dressing over the salad and mix thoroughly until every single ingredient is coated and glossy

Finish with fresh herbs:

Sprinkle the chopped basil and parsley right on top and serve immediately or let it hang out in the fridge for a bit

Save

This salad has saved me so many times when unexpected guests show up or I need to bring something to a last minute gathering. The other day my friend Anna came over after work and we just stood in the kitchen eating it straight from the bowl with forks while catching up. There is something about the combination of flavors that makes people feel comfortable and taken care of, like you really put thought into feeding them well.

Make It Your Own

I have tried so many variations of this base recipe and almost all of them work beautifully. Sometimes I swap in marinated artichoke hearts for the salami when my vegetarian friends come over, and honestly I do not miss the meat at all. Roasted red peppers from a jar add this incredible sweetness that plays really nicely against the tangy dressing, and fresh parmesan shaved on top takes it in a whole different direction.

Serving Suggestions

This salad works as practically anything you need it to be, which is probably why I make it so often. I have served it as a starter before pasta, as the main event with some crusty bread, and even as a side next to grilled chicken. The best part is that it actually tastes better after the flavors have had time to meld, so it is perfect for making ahead of time when you are hosting.

Storage Tips

The texture stays surprisingly good in the refrigerator for up to three days, though the herbs will start to look a little tired after day two. If I am making it for meal prep, I leave the fresh herbs off and add them right before I eat each portion. The flavors actually get better as everything marinates together in that zesty dressing.

• Keep it in an airtight container and give it a good stir before serving
• The vegetables will release some liquid, which just makes the dressing more flavorful
• Do not freeze this or you will end up with mushy disappointment

Save

Hope this salad becomes as much of a staple in your kitchen as it has in mine, bringing that perfect crunch to your table whenever you need it most.

Recipe FAQs

→ Can I make this ahead of time?

Yes, you can prepare this salad up to 2 hours in advance. Refrigerate after tossing with dressing to allow flavors to meld. The vegetables will maintain their crunch, and the chickpeas absorb the zesty dressing beautifully.

→ What can I substitute for salami?

For a vegetarian version, replace salami with marinated artichoke hearts, roasted red peppers, or extra vegetables like diced zucchini. You could also use prosciutto, ham, or pepperoni for different meat variations.

→ How long does this salad keep?

Best enjoyed within 2 hours of dressing, but undressed components can be stored separately in the refrigerator for up to 3 days. Keep the dressing in a sealed container and toss just before serving.

→ Can I use dried herbs instead of fresh?

While fresh basil and parsley provide the brightest flavor, you can substitute with dried herbs using one-third the amount. Add dried herbs directly to the dressing rather than as a garnish.

→ Is this salad gluten-free?

Yes, all traditional ingredients are naturally gluten-free. However, always check labels on salami and cured meats, as some may contain gluten-based additives or fillers in their preparation.

→ What other vegetables work well?

Fresh additions like radishes, carrots, or celery add extra crunch. Marinated mushrooms, sun-dried tomatoes, or roasted eggplant contribute deeper Italian flavors and complement the existing ingredients beautifully.