Crunchy Antipasto Chopped Salad

Last summer my neighbor Teresa brought this to our block party and I literally hovered over the bowl until she finally laughed and wrote the recipe down for me on the back of a napkin. Now it is my go to for every potluck because people actually hunt me down for the recipe afterward.

I made this for my sister who claims to hate salads and she went back for thirds. The combination of crunchy vegetables salty salami and creamy mozzarella wins everyone over even self declared salad skeptics.

Ingredients

• Chickpeas: These add protein and a buttery texture that balances the crunch of vegetables
• Cherry tomatoes: Quarter them so they release their juices into the dressing
• Cucumber: English varieties work best because they have fewer seeds
• Red and yellow bell peppers: Use different colors for visual appeal and slightly different sweetness levels
• Red onion: Soak the chopped onion in ice water for 10 minutes if you want it milder
• Pepperoncini: These add a tangy heat that cuts through the rich ingredients
• Salami: Look for a dry salami that holds its shape when cubed
• Mozzarella pearls: If you can only find a log cut it into small cubes
• Black olives: Kalamata olives add a nice earthy flavor
• Extra virgin olive oil: Use a quality oil since it is a main flavor component
• Red wine vinegar: Provides the classic Italian dressing tang
• Dijon mustard: Helps the dressing emulsify and cling to the vegetables
• Garlic: Mince it finely so you do not bite into large chunks
• Dried oregano: Rub it between your fingers before adding to release the oils
• Fresh basil and parsley: Add these right before serving to keep them bright and vibrant

Instructions

Prep all your vegetables:

Drain and rinse the chickpeas then quarter the tomatoes and dice the cucumber and peppers into uniform pieces about the same size as the chickpeas

Mix the base ingredients:

In a large bowl combine the chickpeas tomatoes cucumber both peppers onion pepperoncini olives salami and mozzarella

Whisk the dressing:

In a small jar combine the olive oil vinegar mustard garlic oregano salt and pepper then shake vigorously until thickened

Dress and toss:

Pour the dressing over the salad and toss thoroughly until everything is evenly coated

Add the fresh herbs:

Sprinkle the basil and parsley over the top right before serving

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My daughter now requests this for her birthday dinner every year instead of cake. That is how good it is.

Make It Your Own

Sometimes I add marinated artichoke hearts or roasted red peppers when I want to change things up. The recipe is very forgiving and adapts well to whatever you have in the refrigerator.

Serving Suggestions

This works as a light main course or serve it alongside grilled chicken or fish. I also like to scoop it onto toasted baguette slices for an easy appetizer.

Storage Tips

The salad keeps well in the refrigerator for up to two days though the vegetables will soften slightly. Actually I think it tastes even better the next day when all the flavors have had time to really get friendly with each other.

• Store in an airtight container
• Bring to room temperature before serving leftovers
• Add fresh herbs if they look sad

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I hope this becomes a staple in your house like it has in mine. Happy chopping.

Recipe Questions & Answers

→ Can I make this salad ahead of time?

Yes, you can prepare this salad up to 2 hours in advance. Refrigerate it to let the flavors develop, but add fresh basil and parsley just before serving to maintain their bright appearance and taste.

→ What can I substitute for the salami?

For a vegetarian version, replace salami with marinated artichoke hearts, roasted red peppers, or additional vegetables. Prosciutto or ham also work well if you prefer different cured meats.

→ How long does this salad keep?

This chopped salad is best enjoyed within 24 hours. After that, the vegetables may become soggy from the dressing. Store in an airtight container in the refrigerator and toss gently before serving.

→ Can I use dried herbs instead of fresh?

You can substitute dried basil and parsley for the fresh garnish, but use one-third the amount since dried herbs are more concentrated. Fresh herbs provide better flavor and visual appeal for this dish.

→ Is this salad gluten-free?

The salad ingredients are naturally gluten-free, but always check labels on salami and processed items, as some may contain gluten-based additives or seasonings.

→ What other vegetables can I add?

Try adding marinated mushrooms, celery, radishes, or shredded carrots for extra crunch and flavor. Arugula or spinach can also be mixed in for more greens.