Save to Pinterest I threw this salad together on a Saturday afternoon when friends were coming over in an hour and I had nothing ready. I opened the pantry, spotted a can of chickpeas, and remembered the jar of marinated artichokes in the fridge. The mozzarella pearls were left from pizza night, and suddenly I had the idea to raid my antipasto ingredients. It came together faster than I expected, and when I tasted it, I couldnt believe how good it was for something I just improvised.
The first time I brought this to a potluck, someone asked if I ordered it from a restaurant. I laughed and told them it took me twenty minutes, and they didnt believe me. Now its my go to whenever I need something that looks impressive but doesnt stress me out. I love how the chickpeas soak up the dressing and the pepperoni adds little bursts of spice.
Ingredients
- Chickpeas: These give the salad body and protein, and they grab onto the vinaigrette beautifully. Make sure to rinse them well or theyll taste tinny.
- Mozzarella pearls: The creamy contrast to all the tangy, briny ingredients. Drain them completely or the salad gets watery.
- Pepperoni: I quarter the slices so you get a bit in every forkful. It brings that deli counter vibe and a little fat that coats everything.
- Cherry tomatoes: Sweet and juicy, they balance the salty olives and pepperoni. Halve them so they release some juice into the dressing.
- Roasted red peppers: I use the jarred kind for convenience. They add sweetness and a soft, silky texture.
- Artichoke hearts: The marinated ones bring their own tangy brine, which layers into the dressing. Chop them small so they distribute evenly.
- Kalamata olives: Briny and bold, they give the salad that classic antipasto punch. Pit and halve them so no one bites into a surprise.
- Red onion: Slice it thin and soak it in cold water for a few minutes if you want to tame the bite. I like a little sharpness, so I skip that step.
- Fresh basil: Tear it by hand right before tossing. It smells like summer and brightens everything.
- Olive oil and red wine vinegar: The backbone of the dressing. Use good olive oil, it makes a difference you can taste.
- Oregano and garlic powder: Dried oregano has that pizza parlor warmth, and garlic powder dissolves right into the dressing without any harsh raw bite.
Instructions
- Prep the vegetables and proteins:
- Drain and rinse the chickpeas, halve the tomatoes, slice the peppers and onion, chop the artichokes, and quarter the pepperoni. Tear the basil and toss everything into a big bowl.
- Make the dressing:
- In a small bowl or jar, whisk together the olive oil, vinegar, oregano, garlic powder, salt, and pepper until it looks smooth and emulsified. Taste it, it should be tangy and aromatic.
- Toss and adjust:
- Pour the dressing over the salad and toss gently with your hands or a spoon until everything is coated. Taste and add more salt, pepper, or vinegar if it needs it.
- Let it sit:
- If you have time, cover and chill for ten to fifteen minutes. The flavors marry and the chickpeas soak up the dressing, making every bite more flavorful.
Save to Pinterest One summer evening, I made a double batch of this and packed it into mason jars for a beach picnic. We ate it straight from the jars with forks, sitting on a blanket as the sun went down. It held up perfectly in the cooler, and the flavors had deepened by the time we dug in. That night, this salad stopped being just a side dish and became part of the memory.
Make It Your Own
I sometimes swap the pepperoni for cubed salami or add chunks of provolone when I want it even richer. If Im making it for someone who doesnt eat meat, I leave the pepperoni out and toss in marinated mushrooms or sun dried tomatoes instead. It still tastes like an antipasto platter, just in a different direction.
Serving Suggestions
This salad shines as a side next to grilled chicken or fish, but Ive also eaten it as a light lunch with crusty bread on the side. It works at picnics, potlucks, or even as an appetizer if you serve it in small bowls with toothpicks. I like it with a crisp white wine, something cold and a little acidic like Pinot Grigio.
Storage and Leftovers
Leftovers keep in the fridge for up to two days, though the basil will wilt and the tomatoes will get softer. I actually dont mind that, the flavors get even bolder overnight. Just give it a stir before serving and maybe add a drizzle of olive oil to freshen it up.
- Store in an airtight container to keep the mozzarella from drying out.
- If youre meal prepping, keep the dressing separate and toss right before eating.
- Add fresh basil at the last minute for the best color and aroma.
Save to Pinterest This salad reminds me that some of the best dishes come from throwing together what you have and trusting your instincts. It tastes like summer, like easy afternoons, and like the kind of food that makes people ask for the recipe.
Recipe FAQs
- → Can I use a different cheese instead of mozzarella pearls?
Yes, small cubes of provolone or fresh bocconcini work well as alternatives to mozzarella pearls.
- → Is there a vegetarian version of this dish?
Omitting pepperoni or substituting with turkey pepperoni creates a vegetarian-friendly option without sacrificing flavor.
- → How should I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 2 days to maintain freshness and flavor.
- → Can this salad be prepared ahead of time?
Yes, combining ingredients and chilling for 10–15 minutes helps meld flavors, but avoid dressing too far in advance to keep textures crisp.
- → What wine pairs best with this salad?
Crisp white wines like Pinot Grigio complement the tangy and savory notes of the salad nicely.