Crunchy Antipasto Chopped Salad

Last summer I found myself at a neighbors potluck holding a paper plate, completely mesmerized by this colorful chopped salad. I kept going back for small taste after taste, trying to decode what made it so incredibly addictive. Something about the crunch against the creamy mozzarella, that hit of tangy pepperoncini cutting through rich salami. I finally cornered the host and begged for the recipe, which she scribbled on the back of a napkin while laughing at my enthusiasm.

I made this for my book club last month and watched three people who swear they hate salad go back for seconds. Theres something about the antipasto flavors that feels familiar and comforting, like an Italian market in a bowl. One friend texted me at 11pm that night asking for the recipe because she was still thinking about it.

Ingredients

• Chickpeas: These creamy legumes add protein and substance while absorbing all the zesty dressing flavors
• Cherry tomatoes: When quartered they release just enough juice to help coat everything in natural sweetness
• Cucumber and bell peppers: The essential crunch factor that keeps every bite interesting and fresh
• Red onion: Finely chopped so you get sharp bites without overwhelming the other flavors
• Pepperoncini: These mild Greek peppers add a crucial tangy heat that makes the salad sing
• Salami: Cubed small so the salty pork flavor permeates without dominating
• Mozzarella pearls: Creamy little bites that mellow out all the acid and salt
• Black olives: Earthy brininess that anchors the bright vegetable flavors
• Red wine vinegar and Dijon: This combination creates that perfect sharp yet creamy emulsion
• Fresh basil and parsley: Added at the end so their bright herbal notes stay front and center

Instructions

Prep all your vegetables:

Drain and rinse those chickpeas until the water runs completely clear, then quarter your tomatoes and dice your cucumber and peppers into small uniform pieces

Build the base:

Toss all the chopped vegetables, chickpeas, olives, pepperoncini, salami and mozzarella into your largest mixing bowl

Whisk up the magic:

In a small bowl or jar, combine your olive oil, red wine vinegar, Dijon, garlic, oregano, salt and pepper until it comes together into a creamy emulsion

Bring it all together:

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

Finish with herbs:

Scatter the fresh basil and parsley over the top right before serving for pops of green and bright flavor

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This has become my go to for summer gatherings because it holds up perfectly on a buffet table. I love watching people approach it skeptically then get completely hooked after one bite.

Making It Your Own

Sometimes I swap in marinated artichoke hearts or roasted red peppers if I have them in the fridge. The beauty is this salad forgives all sorts of variations and still tastes incredible.

Make Ahead Magic

This actually improves after sitting in the fridge for a few hours. Just hold back the fresh herbs and add them right before serving to keep everything looking vibrant and fresh.

Serving Suggestions

I love setting this out with crusty bread to catch all that flavorful dressing at the bottom of the bowl. It works as a light dinner with some grilled chicken or as the star of any appetizer spread.

• Serve it chilled straight from the fridge on hot days
• Let it sit at room temperature for 20 minutes before serving for maximum flavor
• Make double the dressing and save half for a quick salad later in the week

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Every time I serve this, someone asks for the recipe before they even finish their first helping.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, this salad actually tastes better after resting for 1-2 hours. The dressing marinates the vegetables and melds the flavors. However, add the fresh basil and parsley just before serving to prevent wilting.

→ What vegetables work best in this chopped salad?

The recipe uses cherry tomatoes, cucumber, red and yellow bell peppers, red onion, and pepperoncini for crunch and color. You can also add celery, radishes, or roasted red peppers depending on what's in season.

→ How do I make this vegetarian?

Simply omit the salami or substitute it with marinated artichoke hearts. You could also add diced provolone or increase the mozzarella for extra protein. The salad remains just as satisfying and flavorful.

→ What can I serve with this salad?

Pair with crusty Italian bread or garlic knots for a complete meal. It also works well alongside grilled chicken, fish, or as part of an Italian-inspired spread with bruschetta and olives.

→ How long does this salad keep in the refrigerator?

Store in an airtight container for up to 3 days. The vegetables will soften slightly but remain tasty. For best texture, keep the dressing separate and toss just before serving if making more than a day ahead.