Crunchy Antipasto Chopped Salad (Printable Version)

Vibrant Italian-inspired chopped salad with chickpeas, crisp vegetables, salami, and mozzarella in zesty dressing.

# What You Need:

→ Vegetables & Legumes

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 cup cherry tomatoes, quartered
03 - 1 cup cucumber, diced
04 - 1 cup red bell pepper, diced
05 - 1/2 cup yellow bell pepper, diced
06 - 1/4 cup red onion, finely chopped
07 - 1/4 cup pepperoncini, sliced

→ Meats & Cheeses

08 - 3.5 oz salami, cut into small cubes
09 - 1 cup fresh mozzarella pearls or diced
10 - 1/4 cup pitted black olives, sliced

→ Dressing

11 - 1/4 cup extra virgin olive oil
12 - 2 tablespoons red wine vinegar
13 - 1 teaspoon Dijon mustard
14 - 1 garlic clove, minced
15 - 1 teaspoon dried oregano
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper

→ Garnish

18 - 2 tablespoons fresh basil, chopped
19 - 2 tablespoons fresh parsley, chopped

# How-To Steps:

01 - In a large bowl, combine chickpeas, cherry tomatoes, cucumber, red and yellow bell peppers, red onion, pepperoncini, black olives, salami, and mozzarella.
02 - In a separate small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and black pepper until well combined.
03 - Pour the dressing over the salad and toss thoroughly to coat all ingredients evenly.
04 - Sprinkle with chopped basil and parsley.
05 - Serve immediately, or refrigerate for up to 2 hours for enhanced flavor development.

# Expert Tips:

01 -
  • It's naturally gluten-free and comes together in 20 minutes flat, perfect for those nights when you want something substantial that doesn't tie you to the kitchen.
  • Every bite has texture and flavor contrast—crispy vegetables snapping against creamy mozzarella and salty salami, all unified by a punchy vinaigrette.
  • You can make it ahead and it actually gets better as the flavors meld, so it's secretly ideal for meal prep or bringing to gatherings.
02 -
  • If you prep this more than a couple hours ahead, the salad will get watery as the vegetables release their liquid—either add dressing just before serving or drain any accumulated liquid before tossing.
  • The salami's fat melts slightly into the dressing and creates these little pockets of richness, but only if you don't refrigerate it too cold before serving; let it sit out for 15 minutes if you've chilled it.
03 -
  • Make your dressing in a jar and shake it hard—you'll emulsify the oil and vinegar better than whisking, and you can store any extras without dirtying another bowl.
  • Pat your cucumber and tomatoes dry before chopping if they're extra wet; excess moisture is the enemy of a crisp salad and will dilute your dressing.
Go Back