Pin It Last summer, my neighbor Maria brought this salad to our block party and I literally hovered over the bowl until she finally laughed and wrote down the ingredients for me on a paper napkin. Something about the combination of crisp vegetables with that tangy Italian dressing just hits differently on a hot day when you cannot bear to turn on the oven. Now it lives in my regular rotation, especially during those weeks when cooking feels like too much but I still want something that feels special.
I started making this for my weekly meal prep after realizing it actually tastes better after the dressing has time to work its way into all the nooks and crannies of the vegetables. My husband who normally turns his nose up at salad called it the one he actually looks forward to eating.
Ingredients
- Chickpeas: These little beans are the backbone that transforms this from a side salad into something that actually keeps you full for hours
- Cherry tomatoes: Quartering them releases all those juices that mingle with the dressing and create this incredible sauce at the bottom of the bowl
- Cucumber and bell peppers: They provide that essential crunch that makes every bite satisfying instead of just soft textures
- Red onion: Finely chopped so you get the sharp bite without it overwhelming everything else
- Pepperoncini: These bring a gentle heat and tanginess that makes the whole salad pop
- Salami: Cubed small so it distributes throughout instead of clumping together, adding that salty richness
- Mozzarella pearls: Creamy little bites that balance all the sharp and tangy elements perfectly
- Black olives: For that briny depth that makes it taste like it came from an Italian deli
- Extra virgin olive oil: The foundation that carries all the other flavors
- Red wine vinegar: Provides the bright acidity that cuts through the rich ingredients
- Dijon mustard: The secret ingredient that helps the dressing cling to every vegetable
- Garlic: Fresh minced gives you that aromatic punch without being overpowering
- Dried oregano: Dried actually works better here than fresh since it holds up to the robust flavors
- Fresh basil and parsley: Toss these in right before serving to wake everything up with that garden fresh brightness
Instructions
- Prep all your vegetables:
- Grab your biggest cutting board and chop everything into similar sized pieces so no single ingredient dominates any bite
- Combine the base:
- Pile all your vegetables, chickpeas, salami, mozzarella, and olives into a large mixing bowl
- Whisk up the dressing:
- In a small bowl or jar, mix together the olive oil, vinegar, mustard, garlic, oregano, salt, and pepper until it comes together into a silky emulsion
- Toss it all together:
- Pour the dressing over the salad and mix thoroughly until every single piece is coated
- Add the fresh herbs:
- Sprinkle the basil and parsley on top right before serving
Pin It This became my go-to contribution for every potluck and gathering last year because people kept specifically requesting it. There is something about how colorful and inviting it looks that makes people gravitate toward it before anything else on the table.
Make It Your Own
I have played around with adding marinated artichoke hearts or roasted red peppers when I want to switch things up. Sometimes I throw in some fresh spinach or arugula if I want to bulk up the greens.
Serving Suggestions
This works perfectly alongside grilled chicken or fish for a light dinner. I have also served it with crusty bread to soak up that flavorful dressing at the bottom of the bowl.
Storage And Make Ahead Tips
This salad holds up beautifully in the fridge for about two days, though the vegetables will soften slightly as time goes on. I actually prefer it after everything has marinated together for a while.
- Keep the fresh herbs separate if you are making it more than a few hours ahead
- Give it a good stir before serving since the dressing settles to the bottom
- Bring it to room temperature for about 15 minutes before serving if it has been refrigerated
Pin It This salad has saved me on countless busy weeknights and has become the dish everyone actually gets excited about at gatherings. Sometimes the simplest recipes end up being the ones we come back to again and again.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, you can assemble the salad and refrigerate it for up to 2 hours before serving. For best results, add the dressing just before serving or keep it separate and dress the salad right before eating to maintain the crispness of the vegetables.
- → How do I make this salad vegetarian?
Simply omit the salami or replace it with marinated artichoke hearts for a comparable texture and savory element. The rest of the ingredients remain the same, and you'll still have a delicious, protein-rich salad thanks to the chickpeas and mozzarella.
- → What can I substitute for mozzarella?
You can use feta cheese, provolone, or parmesan as alternatives. Each will bring a different flavor profile while maintaining the creamy, savory components that make this salad special.
- → Is this salad gluten-free?
The salad is naturally gluten-free; however, check your salami and cheese labels carefully, as some brands may contain gluten or be cross-contaminated. Verify all packaged ingredients meet your dietary needs.
- → How should I store leftovers?
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The vegetables may soften over time, so consume sooner for the best texture. Keep any remaining dressing separate to maintain crispness.
- → What bread pairs well with this salad?
Serve alongside crusty Italian bread, ciabatta, or focaccia to complement the Italian flavors. The bread is perfect for soaking up the flavorful dressing and makes an excellent accompaniment when serving as an appetizer.