Save to Pinterest The first time I made this chopped salad, I was trying to use up a random collection of ingredients from my fridge, and somehow it became the most requested dish at every gathering since. My friend Sarah actually texted me the next day saying she dreamed about the crunchy vegetables and that tangy dressing. There is something deeply satisfying about all those colorful chopped vegetables piled high in a bowl, just waiting to be scooped up.
Last summer I brought this to a poolside potluck, and within ten minutes, three different people had asked for the recipe. I love watching peoples faces light up when they take that first bite, the crunch of fresh peppers mixing with the pop of cherry tomatoes and the tangy pepperoncini. My cousin now insists I bring it to every family celebration.
Ingredients
- Chickpeas: These add protein and a buttery texture that balances the crisp vegetables. Rinse them thoroughly so the dressing clings properly.
- Cherry tomatoes: Quarter them rather than halving so every bite gets tomato sweetness without them overwhelming other ingredients.
- Cucumber: English cucpebers work beautifully since they have fewer seeds and thinner skin.
- Red and yellow bell peppers: Using both colors makes the salad visually stunning and adds slight sweetness variations.
- Red onion: Finely chopped so you get just a hint of sharpness without it overpowering everything else.
- Pepperoncini: These add a gentle heat and bright acidity that makes the whole salad pop.
- Salami: Cut into small cubes rather than strips so they distribute evenly throughout.
- Mozzarella pearls: The small size means creamy cheese in every single bite without needing to cut anything.
- Black olives: Kalamata olives add a rich brininess that ties all the Italian flavors together.
- Extra virgin olive oil: Use a good quality one since the dressing is simple and the oil flavor really comes through.
- Red wine vinegar: Provides the perfect sharp acidic balance to the rich cheese and meat.
- Dijon mustard: This emulsifies the dressing and adds a subtle depth.
- Fresh garlic: One clove minced finely adds aromatic punch without being overwhelming.
- Dried oregano: The classic Italian herb that makes everything taste like an Italian grandmother made it.
- Fresh basil and parsley: Added at the end so their bright flavors stay vibrant and fresh.
Instructions
- Combine the salad ingredients:
- In a large bowl, add chickpeas, quartered cherry tomatoes, diced cucumber, red and yellow bell peppers, red onion, pepperoncini, black olives, cubed salami, and mozzarella pearls.
- Make the zesty dressing:
- In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until fully combined.
- Toss everything together:
- Pour the dressing over the salad and toss thoroughly until every single ingredient is coated in that tangy Italian dressing.
- Add fresh herbs:
- Sprinkle chopped basil and parsley over the top right before serving to keep them bright and beautiful.
- Serve or chill:
- Serve immediately for the crunchiest texture, or refrigerate up to two hours to let the flavors meld together even more.
Save to Pinterest This salad has become my go-to for those nights when I want something satisfying but not heavy, standing at the counter eating straight from the bowl while the sun sets. Something about all those colors and textures makes even a regular Tuesday feel like a celebration.
Make It Your Own
The beauty of this chopped salad is how adaptable it is to whatever you have on hand or what your family loves most. I have added marinated artichoke hearts, roasted red peppers from a jar, and even some crisp pancetta when I wanted to make it extra special.
Serving Suggestions
This salad works beautifully as a starter alongside crusty bread, but I have also served it as a light main dish for summer dinners. It travels well to potlucks and actually tastes even better after the ingredients have had time to hang out together.
Storage And Prep
You can chop all the vegetables a day ahead and store them separately, then toss everything together right before serving. The dressed salad keeps well in the refrigerator for about two days, though the vegetables will soften slightly as they sit.
- Wait to add the fresh herbs until just before serving to keep them from wilting
- If taking this to a party, pack the dressing separately and toss on site
- Bring the salad to room temperature for about 15 minutes before serving for the best flavor
Save to Pinterest Hope this chopped salad brings as much joy to your table as it has to mine over the years. Happy cooking.
Recipe Questions
- → Can I make this salad ahead of time?
Yes, you can prepare and refrigerate this salad for up to 2 hours before serving. The flavors actually deepen as it sits, making it perfect for meal prep or entertaining.
- → How do I make this vegetarian?
Simply omit the salami or replace it with marinated artichoke hearts for a protein-rich alternative. The chickpeas and mozzarella provide plenty of substance and richness.
- → What dressing works best?
The zesty Italian dressing made with red wine vinegar, olive oil, garlic, and oregano complements the antipasto flavors perfectly. You can also use store-bought Italian dressing if preferred.
- → Can I add other vegetables?
Absolutely. Marinated mushrooms, roasted red peppers, artichokes, or fresh spinach work wonderfully. Stick with vegetables that hold up well and complement the Italian flavor profile.
- → Is this salad gluten-free?
The salad itself is gluten-free, but always check labels on salami and cheese, as some brands may contain gluten or be processed in facilities with gluten.
- → What's the best way to serve this?
Serve immediately for maximum crispness, or chilled for a refreshing option. Pair with crusty bread as an appetizer, or enjoy as a satisfying light main course.