Save to Pinterest Last summer, my neighbor brought this salad to our block party and I found myself standing by the bowl, picking out all the crispy pepperoncini and salami cubes like I was treasure hunting. The combination hit every craving at once, salty, tangy, fresh, and somehow satisfying in that way only Italian-American antipasto flavors can be. I begged for the recipe right there between bites and have been making it weekly ever since.
My teenage son, who typically considers salad to be food punishment, accidentally ate half the bowl while I was photographing it for Instagram. Now he requests it specifically and even helps chop the vegetables because he learned that smaller pieces mean more dressing coverage per bite. Watching him actually enjoy something so healthy feels like a small parenting victory.
Ingredients
- Chickpeas: These creamy little beans add protein and substance without making the salad feel heavy
- Cherry tomatoes: Quartering them releases just the right amount of juices into the dressing
- Cucumber: Provides essential crunch and cool contrast to the salty meats
- Red and yellow bell pepper: The dual colors make it gorgeous while adding sweetness
- Red onion: Finely chopped so the flavor disperses without overwhelming
- Pepperoncini: These tangy peppers are the secret ingredient that makes it taste like restaurant antipasto
- Salami: Cut into small cubes so every bite gets some of that cured meat richness
- Mozzarella pearls: Much easier than cubing fresh mozzarella and they stay perfectly firm
- Black olives: Sliced Kalamata work beautifully here
- Extra virgin olive oil: Use the good stuff since the dressing is simple
- Red wine vinegar: Adds that classic Italian acidic brightness
- Dijon mustard: Helps the dressing emulsify and cling to all the chopped vegetables
- Garlic clove: Minced finely so no one gets an overwhelming raw bite
- Dried oregano: The dried version actually disperses better than fresh in this application
- Fresh basil and parsley: Add these last so they stay bright and pretty
Instructions
- Prep all your vegetables:
- Chop everything into uniform small pieces so the texture is consistent throughout the salad
- Combine the base:
- In your largest bowl, toss together the chickpeas, vegetables, pepperoncini, olives, salami, and mozzarella until evenly distributed
- Make the dressing:
- Whisk together the olive oil, vinegar, mustard, garlic, oregano, salt, and pepper until it comes together into a smooth emulsion
- Dress the salad:
- Pour the dressing over and toss thoroughly because every single piece needs coating
- Add the fresh herbs:
- Sprinkle the basil and parsley on top right before serving
Save to Pinterest I brought this to a potluck last month and three different people asked for the recipe within ten minutes. One friend admitted she usually hates chickpea salads but could not stop eating this one, which felt like the ultimate compliment.
Make It Your Own
Swap the salami for prosciutto or coppa if you want something more delicate. Fresh mozzarella works but drain it well or your salad will become watery.
Serving Suggestions
This makes an incredible appetizer alongside crusty garlic bread or serve it as a light main dish with some grilled chicken on the side. It also holds up beautifully for outdoor picnics and summer gatherings.
Storage And Prep
The dressed salad keeps well for two days in the refrigerator though the vegetables will soften slightly. I prefer to store it undressed and add the dressing right before serving.
- Chop all vegetables the night before and keep them in separate containers
- Make the dressing in a jar and shake it vigorously before using
- Add the fresh herbs only when serving or they will turn dark and sad
Save to Pinterest There is something deeply satisfying about a salad that eats like a meal but leaves you feeling light and energized. This one has become my go-to for busy weeknights when I want something that feels special but comes together in minutes.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes! You can prepare this salad up to 2 hours in advance and refrigerate it. The flavors actually improve as they meld together. Just add the fresh basil and parsley garnish right before serving for maximum freshness and flavor.
- → How do I make this vegetarian?
Simply omit the salami or replace it with marinated artichoke hearts or roasted red peppers. The chickpeas provide plenty of protein and heartiness to make this a satisfying vegetarian meal.
- → What can I substitute for mozzarella?
Fresh mozzarella pearls work best for texture, but you can use feta cheese, provolone, or even crumbled goat cheese for different flavor profiles. Each option brings its own Italian character to the salad.
- → Is this salad truly gluten-free?
The base ingredients are naturally gluten-free, but always check your salami and cheese labels, as some brands may contain gluten or be processed in facilities with gluten. Use certified gluten-free salami to ensure complete safety.
- → What other vegetables can I add?
Try adding marinated mushrooms, artichoke hearts, roasted red peppers, or even crispy chickpeas for extra crunch. You can also include fresh spinach or arugula as a base for serving this as a hearty main course.
- → How long does the dressing last?
The Italian dressing keeps for up to one week when stored in an airtight container in the refrigerator. You can make a larger batch and use it on other salads, grilled vegetables, or as a marinade for meats throughout the week.