Crunchy Antipasto Chopped Salad (Print View)

A vibrant, satisfying Italian-inspired salad featuring chickpeas, crisp vegetables, salami, and mozzarella in zesty dressing.

# Components:

→ Vegetables & Legumes

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 cup cherry tomatoes, quartered
03 - 1 cup cucumber, diced
04 - 1 cup red bell pepper, diced
05 - 1/2 cup yellow bell pepper, diced
06 - 1/4 cup red onion, finely chopped
07 - 1/4 cup pepperoncini, sliced

→ Meats & Cheeses

08 - 3.5 oz salami, cut into small cubes
09 - 1 cup mozzarella pearls or diced fresh mozzarella
10 - 1/4 cup pitted black olives, sliced

→ Dressing

11 - 1/4 cup extra virgin olive oil
12 - 2 tablespoons red wine vinegar
13 - 1 teaspoon Dijon mustard
14 - 1 garlic clove, minced
15 - 1 teaspoon dried oregano
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper

→ Garnish

18 - 2 tablespoons fresh basil, chopped
19 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - In a large mixing bowl, combine chickpeas, cherry tomatoes, cucumber, red and yellow bell peppers, red onion, pepperoncini, black olives, salami, and mozzarella.
02 - In a separate small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and black pepper until emulsified.
03 - Pour the vinaigrette over the salad and toss thoroughly to ensure all ingredients are evenly coated.
04 - Sprinkle chopped fresh basil and parsley over the salad.
05 - Serve immediately or refrigerate for up to 2 hours to allow flavors to meld.

# Expert Advice:

01 -
  • Every bite delivers a different combination of creamy, tangy, crunchy, and savory.
  • It's ready in twenty minutes and requires zero cooking, perfect for hot days or lazy evenings.
  • You can make it ahead and it actually tastes better after the flavors meld in the fridge.
  • It works as a side, a starter, or a full meal depending on your hunger level.
02 -
  • Don't skip rinsing the chickpeas; the canning liquid can taste metallic and will cloud the dressing.
  • Make the dressing in a jar if you can, it emulsifies better and you can store any leftovers right in the same container.
  • Add the fresh herbs at the very end or they'll wilt and lose their vibrant color.
03 -
  • For extra flavor, let the red onion sit in the vinegar for a few minutes before mixing the dressing, it mellows the sharpness and infuses the vinegar.
  • If you're not serving right away, hold back half the fresh herbs and add them just before bringing the salad to the table.
  • Use a mix of green and black olives if you want more complexity in flavor.
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