Save I was standing at the deli counter, watching the woman behind the glass arrange tiny cubes of salami and cheese on wax paper, when it hit me: why not toss all of this into a salad? That afternoon, I dumped everything I'd bought into a bowl with some chickpeas and peppers I had at home. The result was so satisfying, so full of contrasting textures and bright flavors, that I made it three times that week. It's become my go-to whenever I want something that feels indulgent but comes together in minutes.
The first time I brought this to a potluck, someone asked if I'd bought it from a fancy Italian deli. I laughed and told them it took less time than driving there. By the end of the night, three people had texted asking for the recipe. Now I make a double batch whenever I know I'm feeding a crowd, because it never lasts long.
Ingredients
- Chickpeas: They add heartiness and a mild, nutty flavor that soaks up the dressing beautifully; rinse them well to remove any tinny taste.
- Cherry tomatoes: Quartering them releases their juice into the salad, creating little pockets of sweetness that balance the salty meats.
- Cucumber: Choose firm, crisp cucumbers and dice them small so they stay crunchy and don't water down the dressing.
- Red and yellow bell peppers: The mix of colors isn't just pretty, the peppers add a sweet crunch that contrasts with the briny olives and pepperoncini.
- Red onion: Chop it finely so you get a sharp bite without overwhelming any single forkful; if it's too strong, soak it in cold water for five minutes.
- Pepperoncini: These tangy, mildly spicy peppers are the secret ingredient that makes this taste like an authentic antipasto platter.
- Salami: Use a good quality dry salami and cut it into small cubes so every bite gets a bit of that savory, slightly spicy richness.
- Mozzarella pearls: The small balls are ideal because they distribute evenly; if using a block, dice it into pieces about the size of the chickpeas.
- Black olives: Pitted and sliced, they bring a briny depth that ties all the Italian flavors together.
- Extra virgin olive oil: This is the base of your dressing, so use one you'd be happy to dip bread into.
- Red wine vinegar: It adds brightness and a slight tang that cuts through the richness of the cheese and salami.
- Dijon mustard: Just a teaspoon emulsifies the dressing and adds a subtle sharpness that deepens the flavor.
- Garlic: Mince it finely so it blends into the dressing without leaving harsh chunks.
- Dried oregano: This herb is essential for that Italian flavor; crush it between your fingers before adding to release the oils.
- Fresh basil and parsley: Chopped at the last minute, they add a burst of color and a fresh, aromatic finish that makes the whole salad come alive.
Instructions
- Prep the Vegetables and Proteins:
- Drain and rinse the chickpeas, then shake off the excess water so they don't dilute the dressing. Quarter the cherry tomatoes, dice the cucumber and peppers into bite-sized pieces, finely chop the red onion, slice the pepperoncini and olives, and cube the salami and mozzarella.
- Combine the Salad:
- Toss everything into a large mixing bowl, letting the colors tumble together like confetti. The mix should look abundant and inviting, with every ingredient visible.
- Make the Dressing:
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper until it's smooth and emulsified. If using a jar, just shake it vigorously for about thirty seconds.
- Dress and Toss:
- Pour the dressing over the salad and toss gently but thoroughly, making sure every piece gets coated. You'll see the colors brighten as the oil clings to the vegetables.
- Garnish and Serve:
- Sprinkle the chopped basil and parsley over the top just before serving so they stay bright and fragrant. Serve immediately for maximum crunch, or let it chill for up to two hours if you want the flavors to meld.
Save One summer evening, I packed this salad in a big glass bowl and brought it to a friend's backyard dinner. We ate it under string lights while kids ran around with sparklers, and I remember thinking how a simple salad could hold so much joy. It wasn't fancy, but it tasted like celebration.
Make It Your Own
If you want to skip the meat, swap the salami for marinated artichoke hearts or roasted red peppers from a jar. I've also added marinated mushrooms, sun-dried tomatoes, and even cubed provolone when I didn't have mozzarella. The beauty of this salad is that it's forgiving and adaptable, so use what you love or what's sitting in your fridge.
Serving Suggestions
I like to serve this with thick slices of toasted ciabatta or focaccia on the side, perfect for scooping up any dressing left at the bottom of the bowl. It's hearty enough to be a light lunch on its own, or you can pair it with grilled chicken or fish for a more substantial meal. Leftovers, if there are any, make an excellent next-day lunch straight from the fridge.
Storage and Timing
This salad is at its best within a few hours of making it, when the vegetables are still crisp and the herbs are fresh. If you need to prep ahead, keep the dressing separate and toss everything together just before serving. You can chop all the ingredients a few hours in advance and store them in the fridge, then assemble quickly when you're ready.
- Store leftovers in an airtight container in the fridge for up to one day.
- The salad will soften slightly as it sits, but the flavors deepen beautifully.
- Give it a quick toss before serving again to redistribute the dressing.
Save This salad reminds me that the best meals don't have to be complicated. Sometimes all you need is fresh ingredients, a good dressing, and the willingness to let flavors speak for themselves.
Recipe FAQ
- → Can I make this salad ahead of time?
Yes, you can prepare the salad up to 2 hours in advance and refrigerate it. This actually allows the flavors to meld together beautifully. Add the dressing just before serving to keep vegetables crisp, or toss everything together and let it chill for enhanced flavor development.
- → How do I make this vegetarian?
Simply omit the salami or replace it with marinated artichoke hearts for a vegetarian version. You can also add roasted red peppers or marinated mushrooms for extra depth and flavor to compensate for the removed meat.
- → What type of mozzarella works best?
Fresh mozzarella pearls (ciliegine) are ideal for this salad as they provide bite-sized portions and won't get lost among other ingredients. If unavailable, use fresh mozzarella cut into small cubes. Avoid aged or shredded varieties for the best texture.
- → Is this salad gluten-free?
The base ingredients are gluten-free, but you should verify that your salami and other cured meats are certified gluten-free, as some brands may contain gluten. Check all ingredient labels before preparation to ensure complete gluten-free status.
- → How should I store leftovers?
Store covered in the refrigerator for up to 2 days. Keep the dressing separate if possible to prevent vegetables from becoming soggy. If the salad sits for a while, you may want to drain excess liquid before serving or add a splash of fresh vinegar to refresh flavors.