Save The first time I made this chopped salad, I was late for a potluck and just started throwing ingredients from my fridge into a bowl. Everyone kept asking for the recipe, but the truth was I had just cubed up whatever salami and cheese I had on hand and tossed it with whatever vegetables looked good at the market that morning.
Last summer I brought this to a rooftop dinner party and my friend Sarah literally would not stop talking about it. She said it reminded her of this little Italian market in Boston where she grew up, where they would set out antipasto platters on Saturday mornings and the whole neighborhood would just gather around sampling everything.
Ingredients
- Chickpeas: These creamy little beans are the perfect base because they absorb all that zesty dressing while staying firm enough to stand up to all the chopping and tossing
- Cherry tomatoes: Quarter them so they release just enough juices to mingle with the dressing without making everything soggy
- Cucumber and bell peppers: The crunch factor is non negotiable here, so dice them small enough that you get multiple crisp pieces in every bite
- Red onion and pepperoncini: These bring the sharp bright notes that cut through the rich salami and creamy mozzarella
- Salami: Cubed small so its cured saltiness distributes evenly throughout instead of dominating any single forkful
- Mozzarella pearls: Fresh mozzarella is essential here because those soft milky cubes calm down all the bold tangy flavors
- Italian dressing: Whisk this up right before you serve it so the garlic still has some bite and the olive oil tastes freshly grassy
- Fresh herbs: Basil and parsley scattered on top at the very end make everything look and taste freshly finished
Instructions
- Prep your rainbow of vegetables:
- Drain and rinse those chickpeas until the water runs completely clear, then quarter your tomatoes, dice your cucumber and both colored peppers into neat small cubes, and finely chop that red onion so no piece is too overwhelming
- Add the savory elements:
- Toss in your sliced pepperoncini, black olives, cubed salami, and those precious mozzarella pearls so everything is ready to mingle
- Whisk up the dressing:
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper until it looks glossy and slightly thickened
- Bring it all together:
- Pour that dressing over the salad and toss thoroughly until every single ingredient is glistening and coated
- Finish with fresh herbs:
- Sprinkle chopped basil and parsley over the top right before serving so they stay bright and vibrant
Save My grandmother started making chopped salads like this in the 1980s after a trip to Rome, where she watched street vendors tossing together similar mixtures in enormous wooden bowls. She came home and adapted it with whatever she could find at our suburban grocery store, and it became the dish she brought to every single family gathering for thirty years.
Make It Your Own
Sometimes I swap in marinated artichoke hearts or roasted red peppers from a jar when I want something different. The base formula stays the same, something creamy, something crunchy, something tangy, and something fresh but you can play with the components based on what looks good at the store.
Serving Suggestions
This works as a light main course with some crusty bread, or as part of a bigger spread alongside grilled meats and other sides. I have also served it in endive cups as an appetizer, which feels fancy but takes literally two minutes.
Storage And Meal Prep
If you are planning ahead for lunches or busy weeknights, keep the dressed chickpeas and vegetables separate from the fresh herbs and soft cheese. Combine everything just before eating and you will never know it was not freshly made.
- Store undressed chopped vegetables in an airtight container for up to 3 days
- Dressed chickpeas actually improve over a day or two in the refrigerator
- Never try to revive a soggy leftover salad, just accept that some dishes are best enjoyed fresh
Save There is something so satisfying about a salad that requires no cooking whatsoever, just some mindful chopping and a good whisk. Maybe that is why it has become my go to for nights when I want dinner to feel special without actually spending hours in the kitchen.
Kitchen Help
- → 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, or store the dressing separately and toss together when ready to eat.
- → How do I make this vegetarian?
Simply omit the salami or replace it with marinated artichoke hearts for a vegetarian version. All other ingredients remain the same, and you'll maintain the same delicious antipasto-inspired flavors.
- → What vegetables can I substitute or add?
Feel free to customize with marinated mushrooms, roasted red peppers, or other antipasto vegetables you enjoy. You can also adjust the quantities of peppers and onions based on your preferences.
- → Is this salad gluten-free?
This salad is naturally gluten-free. However, check the labels on salami and olives as some may contain gluten or be processed in facilities with gluten. Always verify ingredients for your dietary needs.
- → What should I serve this with?
Serve as an appetizer with crusty bread, or enjoy as a light main dish alongside garlic bread or focaccia. It pairs beautifully with white wine and makes an excellent addition to summer gatherings or picnics.
- → How do I store leftover salad?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to maintain the crispness of the vegetables. The salad is best enjoyed fresh but remains tasty when properly stored.