Pin It Last summer my neighbor Maria brought over this incredible chopped salad for our backyard barbecue and everyone kept asking for the recipe. She explained how Italian antipasto platters inspired her to chop everything into bite size pieces so each forkful has all the flavors together. Now I make it constantly because it solves that what should I bring problem every single time.
My sister in law actually requests this for every family gathering now. The first time she tried it she stood by the bowl picking out all the mozzarella pearls and salami cubes like a scavenger hunt. I had to laugh because honestly I do the exact same thing when nobody is watching.
Ingredients
- Chickpeas: These little legumes add protein and a creamy texture that balances the crunch from vegetables
- Cherry tomatoes: Quartering them releases just enough juices to mingle with the dressing without making things soggy
- Cucumber: English varieties work best here since they have fewer seeds and crisper flesh
- Red bell pepper: Provides sweetness and that gorgeous ruby color that makes the salad pop on the table
- Yellow pepper: Even though you use less of it, the yellow adds brightness that balances the red onion
- Red onion: Finely chopping keeps the flavor manageable while still delivering that sharp bite
- Pepperoncini: These bring just enough tangy heat without overwhelming the other ingredients
- Salami: Cutting into small cubes ensures every single bite gets some of that cured pork goodness
- Mozzarella pearls: Buying them pre sized saves time but cubing fresh mozzarella works perfectly too
- Black olives: Kalamata add more punch while black olives stay milder for balanced saltiness
- Extra virgin olive oil: This forms the backbone so use something decent since you will really taste it
- Red wine vinegar: Adds the perfect acidic brightness that cuts through the rich cheese and meat
- Dijon mustard: This emulsifies the dressing so it clings to every vegetable instead of pooling at the bottom
- Dried oregano: Dried actually works better than fresh here because it disperses evenly throughout
- Fresh basil and parsley: Adding these last minute keeps them vibrant and prevents them from wilting
Instructions
- Prep your vegetables:
- Dice your cucumber and peppers into uniform pieces about the size of a chickpea so everything stacks neatly on your fork
- Build the salad base:
- Dump everything except the dressing and fresh herbs into your largest bowl and give it a gentle toss to distribute evenly
- Make the dressing:
- Whisk the oil vinegar mustard garlic oregano salt and pepper until the mixture looks thick and creamy rather than separated
- Dress and toss:
- Pour the dressing over the salad and use two large spoons to lift and turn everything until each piece glistens
- Finish with herbs:
- Sprinkle the basil and parsley on top right before serving so they stay bright and fragrant
Pin It This recipe became our emergency contribution for all those last minute invitations. My friend Sarah showed up empty handed to a potluck once so I whipped this up in twenty minutes flat. She texted me the next day saying her husband kept asking when she would make it again.
Make It Your Own
Sometimes I swap in marinated artichoke hearts or roasted red peppers when I want to change things up. The flavors work beautifully with whatever additions you have in the fridge.
Serving Suggestions
This salad transforms into a light main course when served alongside crusty bread. I have also used it as a topping for grilled chicken or stuffed it into pita pockets for an easy lunch.
Storage And Meal Prep
Leftovers keep surprisingly well for a couple of days though the vegetables lose some of their crunch. The flavors actually develop and become more complex overnight.
- Store in an airtight container in the refrigerator for up to three days
- Wait to add the fresh herbs if you plan to keep it overnight
- Give it a good toss before serving leftovers as the dressing tends to settle
Pin It There is something deeply satisfying about a salad that requires no cooking yet delivers so much flavor in every single bite.
Recipe FAQs
- → Can I prepare this salad in advance?
Yes, you can assemble the salad and dressing separately up to 2 hours ahead. Store the dressed salad in the refrigerator to let flavors blend. Keep undressed components separate if preparing further in advance to maintain crispness.
- → How do I make this salad vegetarian?
Simply omit the salami or replace it with marinated artichoke hearts for similar texture and flavor. All other ingredients are naturally meat-free, making this adaptation quick and delicious.
- → What's the best way to dress the salad?
Whisk the dressing ingredients together in a separate bowl until emulsified. Pour over the salad just before serving and toss thoroughly to ensure even coating. This prevents vegetables from becoming soggy.
- → Can I substitute any ingredients?
Absolutely. Try marinated mushrooms, roasted red peppers, or sun-dried tomatoes for variation. You can also swap mozzarella pearls for feta or goat cheese, or adjust vegetables based on seasonal availability.
- → Is this salad truly gluten-free?
While the base ingredients are gluten-free, check your salami and cheese labels as some may contain gluten or be processed in gluten facilities. Always verify packaging for your specific brand choices.
- → How should I serve this dish?
Serve as an elegant appetizer with crusty bread, or enjoy as a light main course. It's also excellent for meal prep and travels well in containers for picnics and lunch boxes.