Save The first time I brought this chopped salad to a summer potluck, my friend Sarah actually went back for thirds before asking what was in it. Something about that satisfying crunch from the vegetables mixed with the salty salami and creamy mozzarella just makes people forget themselves. I have since learned it is the perfect dish for those nights when you want something substantial but cannot bear to turn on the stove.
Last summer my neighbor had us over for what was supposed to be a quick porch dinner, but we ended up sitting there for three hours picking through this salad and talking. There is something about having everything prepped and ready that makes conversation flow easier somehow.
Ingredients
- Chickpeas: These add such a great creamy texture and make the salad actually filling enough for dinner
- Cherry tomatoes: Quartering them releases just enough juice to mix with the dressing
- Cucumber and peppers: The crunch here is non negotiable, do not let anyone tell you to soften these up
- Salami: Cubed small so you get that savory porky punch in every single bite
- Mozzarella pearls: Buy the pearls if you can find them, otherwise just cube fresh mozzarella yourself
- Pepperoncini: These bring a tangy heat that cuts through all the rich ingredients
- Red wine vinegar and Dijon: This combo makes the dressing bright enough to stand up to all those strong flavors
- Fresh herbs: Basil and parsley at the end make everything taste fresh and gardeny
Instructions
- Prep all your vegetables:
- Chop everything into roughly the same size so nobody gets a giant chunk of red onion in their bite
- Combine everything in a large bowl:
- Toss the chickpeas, tomatoes, cucumber, both peppers, onion, pepperoncini, olives, salami, and mozzarella together
- Whisk together the dressing:
- Combine the olive oil, red wine vinegar, Dijon, garlic, oregano, salt, and pepper until it looks creamy and thick
- Dress the salad:
- Pour the dressing over everything and toss it really well so nothing is sitting naked at the bottom
- Add the fresh herbs:
- Sprinkle the basil and parsley on top right before serving so they stay bright and pretty
Save My mom started making a version of this after we came back from Italy, and it has become the thing I request when I visit home. There is just something about all those chopped vegetables and cured meats that feels like a celebration even on a random Tuesday.
Make It Your Own
I have swapped in marinated artichoke hearts for the salami when my vegetarian sister comes over, and honestly I hardly miss the meat. You can also throw in some roasted red peppers from a jar if you want a smoky element.
Serving Suggestions
This salad pairs beautifully with crusty bread to soak up any extra dressing at the bottom of the bowl. Sometimes I grill the bread for a few minutes to add another layer of texture and warmth.
Storage Tips
If you somehow have leftovers, they will keep for about a day in the fridge but the vegetables will start to lose their crunch. The chickpeas actually get better as they absorb the dressing.
- Store the herbs separately and add them fresh if you are eating this the next day
- Bring the salad to room temperature before serving leftovers, it makes such a difference
- A splash of fresh vinegar perks everything up if it has been sitting overnight
Save Every time I make this now, I think about that summer evening on the porch and how the simplest food often creates the best memories.
Recipe FAQs
- → Can the salami be omitted or replaced?
Yes, for a vegetarian version, omit the salami or substitute it with marinated artichoke hearts to maintain a savory richness.
- → How should the salad be stored if not served immediately?
Refrigerate the salad for up to 2 hours to allow the flavors to meld, but serve soon after tossing to keep the textures crisp.
- → What type of mozzarella works best here?
Mozzarella pearls or diced fresh mozzarella are ideal as they blend smoothly with the salad's colorful ingredients without overpowering the flavors.
- → Can this salad be prepared in advance?
It's best to prepare and toss the salad shortly before serving to preserve the fresh, crunchy textures of the vegetables and chickpeas.
- → What other vegetables can be added for extra flavor?
Marinated mushrooms or roasted red peppers make excellent additions, enhancing the salad's depth and complexity.