Save to Pinterest My friend Maria brought this to our summer potluck last year and I literally could not stop eating it. The crunch from the vegetables, the salty pop of pepperoncini, and that creamy mozzarella all together creates something magical. Everyone kept asking for the recipe while hovering around the bowl. Now it is my go-to for anything involving gathering people.
I made this for my parents anniversary dinner as a starter and my dad announced it was the best thing I had cooked in years. The conversation paused for a solid five minutes while everyone just happily crunched away. There is something about the combination of textures that makes people instantly comfortable and happy.
Ingredients
- Chickpeas: These create a creamy element while adding protein and heartiness that keeps the salad satisfying
- Cherry tomatoes: Quartering them releases their juices and distributes sweetness throughout every bite
- Cucumber: Adds essential crunch and freshness that balances the salty elements beautifully
- Red and yellow bell peppers: The combination looks gorgeous and contributes different levels of sweetness
- Red onion: Finely chopped so it zings without overpowering everything else
- Pepperoncini: These provide a tangy mild heat that makes the whole dish come alive
- Salami: Cubed small so each piece gives you that perfect salty rich moment
- Mozzarella pearls: The creaminess ties all the sharp tangy flavors together perfectly
- Black olives: Another briny element that deepens the Italian antipasto vibe
- Extra virgin olive oil: Use the good stuff here since it really carries the dressing
- Red wine vinegar: Adds the right amount of brightness without being harsh
- Dijon mustard: The secret to getting the dressing emulsified and clinging to everything
- Garlic: One clove is plenty since it will mellow as the salad sits
- Dried oregano: Dried works better here than fresh because it disperses evenly throughout
- Fresh basil and parsley: Scatter these on right before serving to keep their bright fresh flavor
Instructions
- Prep all your vegetables:
- Take your time cutting everything into similar small pieces so each bite gets a little bit of everything
- Combine the base:
- Toss the chickpeas and all the chopped vegetables in your largest bowl with the olives and pepperoncini
- Add the good stuff:
- Fold in the cubed salami and mozzarella pearls gently so they do not get smashed
- Make the dressing:
- Whisk the olive oil vinegar mustard garlic oregano salt and pepper until completely blended
- Dress it up:
- Pour the dressing over and toss really well until every single piece is coated
- Finish with herbs:
- Sprinkle the fresh basil and parsley on top right before serving
Save to Pinterest My neighbor texted me at 10pm after trying this at a block party demanding I teach her how to make it. She said her husband who hates salad went back for thirds and that has never happened in twenty years of marriage. Now she makes a double batch every Sunday for lunch prep.
Make It Your Own
Sometimes I swap the chickpeas for white beans or add marinated artichokes if I want to stretch the servings. The recipe is incredibly forgiving and welcomes whatever sounds good from the antipasto bar at your grocery store.
Perfect Pairings
This works beautifully alongside grilled chicken or fish but honestly I have eaten it as my entire meal more times than I can count. Crusty bread for sopping up the juices at the bottom of the bowl is non negotiable.
Storage and Serving Tips
Keep any leftovers in an airtight container and give it a quick toss before serving again. The vegetables soften slightly but the flavor just keeps getting better.
- Do not add the fresh herbs until you are ready to serve
- Bring to room temperature for about 20 minutes if refrigerating overnight
- The chickpeas will soak up some dressing so you might want a splash more vinegar the next day
Save to Pinterest There is something joyful about a salad that feels like a party in a bowl. Hope it brings as many happy moments to your table as it has to mine.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, you can prepare this salad up to 2 hours before serving. Keep it refrigerated to allow the flavors to meld together. Add fresh basil and parsley just before serving for maximum freshness and color.
- → How do I make it vegetarian?
Simply omit the salami or replace it with marinated artichoke hearts for similar texture and flavor. The chickpeas and mozzarella provide plenty of protein and substance for a satisfying vegetarian version.
- → What are good substitutions for ingredients?
Try adding marinated mushrooms or roasted red peppers for extra depth. You can swap mozzarella pearls for fresh mozzarella chunks or even provolone. Pepperoni works as a salami alternative, or try marinated olives for different briny flavors.
- → Is this salad gluten-free?
The salad itself is naturally gluten-free, but always check your salami and cheese labels as some brands may contain gluten or be processed in gluten-containing facilities. Verify all ingredient sources for complete gluten-free assurance.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. The dressing may cause vegetables to soften slightly over time, so keep dressing separate if making ahead. Re-whisk the dressing before adding if stored separately.
- → What dressing can I use instead?
A creamy Italian dressing, balsamic vinaigrette, or lemony vinaigrette all complement this salad beautifully. Keep dressings light and acidic to balance the richness of the cheese and salami without overpowering the fresh vegetables.