Crunchy Antipasto Chopped Salad

Last summer my neighbor brought over a Tupperware container of what she called "everything salad" from a weekend party. I took one bite and immediately demanded the recipe. The combination of crunchy vegetables, salty meats, and that tangy dressing had me standing at her kitchen island picking out the best bits with my fingers while we laughed about proper serving etiquette.

I started making this for Sunday meal prep and suddenly my husband was volunteering to chop vegetables. Theres something satisfying about dumping everything into one giant bowl and watching it become this colorful masterpiece. My toddler even eats the peppers when theyre cut this small which still feels like a small victory every single time.

Ingredients

• 1 can chickpeas: These add protein and a creamy texture that balances the salty elements perfectly
• 1 cup cherry tomatoes: Quartering them releases their juices into the dressing creating a natural sauce
• 1 cup cucumber: Essential crunch factor leave some skin on for color and texture
• 1 cup red bell pepper: Sweetness that cuts through the salty meats and cheeses
• 1/2 cup yellow pepper: Mostly here because I love how colorful it looks next to everything else
• 1/4 cup red onion: Finely chopped so you get the flavor without any harsh bites
• 1/4 cup pepperoncini: The briny tang that makes this taste like an Italian sub sandwich
• 100 g salami: Cubed small so it distributes evenly throughout every bite
• 1 cup mozzarella pearls: The creamy element that brings everything together
• 1/4 cup black olives: Another layer of salt because antipasto never shies away from bold flavors
• 1/4 cup olive oil: Use the good stuff here since it really shines in simple dressings
• 2 tbsp red wine vinegar: Just enough acidity to wake up all the vegetables
• 1 tsp Dijon mustard: The secret ingredient that keeps the dressing emulsified
• 1 garlic clove: Minced finely because nobody wants an overwhelming raw garlic chunk
• 1 tsp dried oregano: Dried actually works better than fresh here for that classic Italian dressing taste
• 2 tbsp fresh basil and parsley: Toss these on right before serving for fresh pops of green

Instructions

Prep all your vegetables:

Take your time chopping everything into similar sized pieces so each bite gets a little of everything

Combine the base:

Dump all the vegetables chickpeas meats and cheeses into your largest mixing bowl

Whisk the dressing:

Combine the oil vinegar garlic mustard and spices in a small jar and shake until it comes together

Toss and coat:

Pour the dressing over and mix thoroughly making sure nothing is hiding at the bottom dry

Add the fresh herbs:

Sprinkle the basil and parsley on top right before serving so they stay bright and fresh

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This became my go to contribution for every gathering last season. Theres something magical about bringing a dish that disappears completely and having people actually ask for the recipe instead of just being polite. Now it feels like summer in a bowl even in the middle of February.

Make It Your Own

Sometimes I swap in marinated artichoke hearts if I want to make it vegetarian or add roasted red peppers when I have them in the fridge. The beauty of this salad is that it welcomes any antipasto ingredient you throw at it.

Serving Suggestions

Ive served this alongside grilled chicken as a light dinner and scooped it onto crusty bread as an appetizer. It somehow works as both a main dish and a side which is rare in my cooking experience.

Storage And Timing

The flavors actually improve after sitting together for a few hours which makes it ideal for party prep. I usually make it in the morning and let it hang out in the refrigerator until guests arrive. Just keep those fresh herbs separate until the last minute.

• Cut the vegetables slightly larger if making ahead so they dont become mushy
• Bring the salad to room temperature for 15 minutes before serving
• The dressing can be made separately up to 3 days in advance

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Hope this becomes your summer staple like it did for us. Every time I make it now I think of that afternoon standing in my neighbors kitchen discovering that the best recipes often come from the simplest moments.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, you can prepare this salad up to 2 hours in advance. Refrigerate it to let the flavors meld together, though it's best enjoyed within the same day to maintain the crunch of fresh vegetables.

→ What can I use instead of salami for a vegetarian version?

You can substitute the salami with marinated artichoke hearts, sun-dried tomatoes, or roasted red peppers. These additions maintain the savory, briny element that salami provides.

→ How long does the dressing stay fresh?

The homemade dressing can be stored in an airtight container in the refrigerator for up to one week. Give it a good whisk or shake before using again.

→ Can I use dried herbs instead of fresh basil and parsley?

While fresh herbs provide the best flavor and brightness, you can use dried herbs in a pinch. Use about one-third the amount of dried herbs compared to fresh.

→ What other vegetables can I add to this salad?

You can add marinated mushrooms, roasted eggplant, grilled zucchini, or fresh arugula for extra variety and depth of flavor.

→ Is this suitable for meal prep?

Yes, this salad works well for meal prep. Store the dressing separately and toss just before serving to keep vegetables crisp. It will keep for 2-3 days when properly refrigerated.