Crunchy Antipasto Chopped Salad

The first time I made this chopped salad, my kitchen counter looked like a rainbow had exploded across it. I was meal prepping for the week and decided to throw together all my favorite antipasto bar ingredients into one bowl. My roommate walked in, took one look at the colorful chaos, and asked if I was starting a restaurant. By the time we both sat down with bowls, I realized I had stumbled onto something magical.

Last summer I brought this to a neighborhood potluck and watched it disappear in minutes. My neighbor Maria, who actually is Italian, cornered me by the dessert table to demand the recipe. She told me her grandmother used to make something similar but would spend hours chopping everything by hand. I confessed I used my food processor for half the ingredients and we both laughed at how traditions evolve.

Ingredients

• Chickpeas: These creamy little legumes add heft and protein while soaking up all that zesty dressing like tiny flavor sponges
• Cherry tomatoes: When quartered they release just enough juice to mingle with the olive oil creating little bursts of sweetness
• Red and yellow bell peppers: I use both colors because it looks gorgeous and the slight sweetness difference adds complexity
• Salami: Cut into small cubes so you get savory bites throughout without overpowering the vegetables
• Mozzarella pearls: These tiny cheese balls are perfect because they are already bite sized and stay creamy even after refrigerating
• Red wine vinegar: Provides that classic Italian tang while Dijon mustard helps emulsify the dressing so it clings to every ingredient
• Fresh herbs: Do not skip the basil and parsley at the end because they add brightness that dried herbs cannot replicate

Instructions

Prep your colorful lineup:

Drain and rinse those chickpeas until the water runs completely clear, then chop all your vegetables into uniform pieces about the size of a chickpea so everything blends together beautifully.

Build your antipasto base:

In your largest mixing bowl, combine chickpeas, tomatoes, cucumber, both bell peppers, red onion, pepperoncini, olives, salami, and mozzarella.

Whisk up the magic:

In a small jar, shake together olive oil, red wine vinegar, Dijon, garlic, oregano, salt, and pepper until the mixture thickens slightly.

Bring it all together:

Pour the dressing over your colorful mountain and toss everything gently but thoroughly until every single ingredient glistens.

Finish with fresh flourish:

Scatter basil and parsley across the top right before serving because their delicate oils wake up the moment they hit the salad.

Save

This recipe saved me during a particularly chaotic week when my brother and his family stayed over unexpectedly. I doubled the batch and kept it in the refrigerator, watching as even the kids went back for third helpings. Something about having everything chopped small made it approachable and satisfying without feeling like they were eating a boring salad.

Make Ahead Magic

This salad is actually better when made a few hours ahead, giving all those bold Italian flavors time to get acquainted. I have made it the night before and brought it to work for lunch, though I recommend adding the fresh herbs right before eating. The vegetables soften slightly but maintain their crunch, and the dressing penetrates deeper into the chickpeas making them extra flavorful.

Vegetarian Twist

When my vegetarian sister visits I simply skip the salami and toss in marinated artichoke hearts instead. The artichokes add that briny tang that pepperoncini usually provide, and sometimes I even add cubed provolone for extra richness. The salad remains completely satisfying without missing the meat component at all.

Serving Suggestions

This salad shines alongside anything grilled but I have also served it as a main course with warm crusty bread to soak up the extra dressing. Sometimes I spoon it into halved bell peppers for an impressive presentation that feels fancy but takes two extra minutes. The contrast between cold crunchy salad and warm bread is absolutely perfect.

• Crusty Italian bread makes the perfect vessel for catching every last drop of dressing
• A glass of crisp white wine cuts through the richness beautifully
• Grilled chicken or shrimp can transform this into a heartier dinner

Save

This chopped salad has become my go to for everything from weeknight dinners to potluck parties because it never fails to make people happy. Simple ingredients coming together to create something greater than the sum of their parts, that is the beauty of Italian cooking at its finest.

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 flavors meld, though it's best enjoyed the same day to maintain the vegetables' crisp texture.

→ What vegetables work well as substitutions?

Feel free to swap in marinated artichokes, roasted red peppers, or fresh spinach. The base combination works with various crisp vegetables depending on seasonal availability.

→ How long does the dressing stay fresh?

The homemade vinaigrette will keep refrigerated in an airtight container for up to one week. Shake well before using if oil separates.

→ Can I use dried herbs instead of fresh?

Fresh basil and parsley provide the best flavor, but you can substitute dried herbs in the garnish. Use one-third the amount of dried herbs compared to fresh.

→ Is this suitable for meal prep?

Yes, though store the dressing separately until serving to keep vegetables crisp. The dressed salad holds up well for up to 24 hours when refrigerated.

→ What can I substitute for salami to make it vegetarian?

Try marinated artichoke hearts, sun-dried tomatoes, or extra olives for a vegetarian version. These additions provide similar savory depth and texture.