Pin it Last summer my neighbor returned from Rome raving about some chopped salad she'd eaten at a tiny trattoria near the Pantheon. She couldn't stop talking about how all these Italian antipasto favorites were tossed together in one bowl, each bite hitting you with something different.
I made this for a dinner party when it was too hot to even think about turning on the oven. My friend who normally turns her nose up at salads went back for thirds, standing over the serving bowl picking out all the pepperoncini and salami cubes like a treasure hunt.
Ingredients
- Chickpeas: These little beans create the perfect foundation, adding creaminess and heft that make this salad genuinely satisfying
- Cherry tomatoes: Quartering them releases their juices into the dressing, creating even more flavor as everything sits together
- Salami: Cut into small cubes so every forkful gets some of that salty cured meat punch
- Mozzarella pearls: They're already the perfect size and stay wonderfully tender in the dressing
- Red onion: Finely chopped so you get the sharp bite without it overwhelming everything else
- Pepperoncini: These bring a tangy heat that makes the whole salad come alive
- Fresh herbs: Both basil and parsley add that garden-fresh finish that ties everything together
Instructions
- Prep all your ingredients:
- Drain and rinse those chickpeas really well, quarter your tomatoes, dice the cucumber and peppers into small even pieces, and cube the salami so everything is roughly the same size
- Make the dressing:
- Whisk together the olive oil, red wine vinegar, Dijon, garlic, oregano, salt, and pepper until it thickens slightly and everything is fully combined
- Toss it all together:
- Dump all your chopped vegetables, chickpeas, salami, mozzarella, olives, and pepperoncini into a large bowl, pour over that dressing, and toss until everything is glistening
- Finish with herbs:
- Sprinkle the chopped basil and parsley over the top right before serving
Pin it This has become my go-to contribution to summer potlucks. There's always something deeply satisfying about watching people's faces when they realize it's not just another boring vegetable salad, but this whole Italian antipasto experience happening in their bowls.
Making It Your Own
Sometimes I swap the salami for prosciutto or leave it out entirely and add marinated artichoke hearts instead. The beauty here is that almost anything from the antipasto counter works beautifully.
Getting The Texture Right
I learned the hard way that cutting the vegetables too large makes the salad awkward to eat. Everything should be small enough that you can gather a perfect balanced bite on your fork without chasing ingredients around the bowl.
Serving Suggestions
This salad shines alongside something warm like focaccia fresh from the oven. I've also served it over a bed of arugula for a lighter dinner that still feels complete and satisfying.
- Crusty bread is practically mandatory for sopping up that dressing
- A glass of crisp white wine makes everything feel more like an Italian holiday
- Keep some extra herbs handy to freshen up leftovers the next day
Pin it There's something uncomplicated and joyful about a salad that lets great ingredients shine without much fuss. Every time I make it I'm transported back to that Roman trattoria I've never actually visited.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, you can prepare the salad components separately and store them in the refrigerator. Add the dressing just before serving to keep vegetables crisp, or refrigerate the dressed salad for up to 2 hours for enhanced flavor development.
- → How do I make this vegetarian?
Simply omit the salami or substitute it with marinated artichoke hearts for similar texture and flavor. All other ingredients remain the same, and you'll maintain the satisfying, hearty quality of the salad.
- → What dressing can I use instead?
The Italian vinaigrette complements the antipasto flavors perfectly, but you can also try a creamy Italian dressing or balsamic vinaigrette. Adjust seasonings to your preference while maintaining the Mediterranean-inspired profile.
- → Is this salad gluten-free?
The base salad is gluten-free, but always check labels on processed ingredients like salami, olives, and cheese, as some brands may contain gluten or be processed in shared facilities.
- → What variations can I try?
Add marinated mushrooms, roasted red peppers, or sun-dried tomatoes for extra depth. You can also substitute different cheeses like provolone or add white beans for additional protein and texture.