Save I threw this salad together one afternoon when unexpected guests showed up and my fridge looked like a deli counter exploded. Chickpeas, mozzarella, pepperoni, a jar of artichokes—everything landed in one bowl. What started as improvisation became the most requested dish at every potluck since. It tastes like an antipasto platter you can eat with a fork, and somehow it always disappears first.
I brought this to a summer picnic once, worried it wouldnt travel well in the heat. By the time we spread the blanket under the trees, the flavors had melted together into something even better than when I packed it. My friend Maria asked for the recipe three times before we even finished eating. Now she brings it to her own family dinners and pretends she invented it.
Ingredients
- Chickpeas: The sturdy backbone of the salad, they soak up the dressing without turning mushy and add satisfying heft.
- Mozzarella pearls: Creamy little pockets of mild richness that balance the sharper flavors, drain them well or your salad will get watery.
- Pepperoni: Brings smoky, spiced depth and a bit of chew, quartering the slices helps distribute the flavor evenly.
- Cherry tomatoes: Juicy bursts of sweetness that brighten every forkful, halving them lets their juice mingle with the dressing.
- Roasted red peppers: Silky and slightly charred, they add a smoky sweetness that feels like summer in a jar.
- Artichoke hearts: Tender and tangy with a subtle brininess, chopping them into smaller pieces ensures you get some in every bite.
- Kalamata olives: Salty, fruity, and bold, they punch up the Mediterranean vibe without overwhelming the bowl.
- Red onion: Sliced thin, it adds a sharp bite that mellows as it sits in the dressing.
- Fresh basil: Tearing the leaves releases their perfume and adds a peppery green note that makes the whole dish smell alive.
- Olive oil: The foundation of the dressing, use the good stuff because you can taste it.
- Red wine vinegar: Tangy and bright, it cuts through the richness and wakes up all the other flavors.
- Dried oregano: Earthy and warm, it ties everything together with classic Italian comfort.
- Garlic powder: Gentle and savory, it seasons the dressing without the harshness of raw garlic.
Instructions
- Gather your ingredients:
- Drain the chickpeas and mozzarella thoroughly, then pile everything into a large bowl—chickpeas, cheese, pepperoni, tomatoes, peppers, artichokes, olives, onion, and torn basil. The colors alone will make you hungry.
- Make the dressing:
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper until it looks glossy and emulsified. Taste it on a piece of tomato to make sure the balance feels right.
- Dress and toss:
- Pour the dressing over the salad and toss gently with your hands or two spoons, making sure every ingredient gets coated. Be gentle with the mozzarella so it doesnt break apart.
- Adjust and rest:
- Taste a spoonful and add more salt, pepper, or vinegar if it needs a boost. Let the salad sit for 10 to 15 minutes if you have time, the flavors will deepen and marry beautifully.
Save The first time I served this at a family dinner, my nephew asked if he could have it for his birthday instead of cake. He was joking, but only halfway. Watching people go back for seconds reminded me that the best recipes are the ones you can make without stress and share without worry.
Make It Your Own
Swap turkey pepperoni or leave out the meat entirely for a lighter version that still feels indulgent. Toss in cubed salami, provolone chunks, or marinated mushrooms if you want to lean into the antipasto theme even harder. I once added a handful of toasted pine nuts and it felt like a completely new dish.
Serving and Pairing
This works as a side dish next to grilled chicken, a light lunch on its own, or a picnic salad that wont wilt in the sun. Pour yourself a glass of cold Pinot Grigio and let the crisp acidity play off the tangy dressing. Crusty bread on the side turns it into a full meal.
Storage and Timing
You can make this a few hours ahead and keep it covered in the fridge, just give it a quick toss before serving. Leftovers keep for a day or two, though the tomatoes and basil will soften over time. If youre planning to store it, consider adding the basil and tomatoes fresh right before you eat.
- Keep it chilled until the last moment if youre bringing it to a gathering.
- Double the batch if youre feeding a crowd, it scales beautifully.
- Bring extra dressing on the side in case it needs a refresh after sitting.
Save This salad has saved me more times than I can count, from last minute dinners to potluck panic. Make it once and youll understand why it never gets old.
Saffron Brook Recipe Q&As
- → Can I make this without pepperoni?
Yes, omit pepperoni for a vegetarian-friendly version or substitute with turkey pepperoni for a leaner option.
- → What type of olives work best?
Kalamata olives provide a briny, rich flavor that complements the other ingredients well.
- → How should I store leftovers?
Keep leftovers in an airtight container refrigerated and consume within 2 days for best freshness.
- → Can the salad be prepared in advance?
Yes, mix ingredients and dressing shortly before serving to maintain texture and flavor balance.
- → What wine pairs well with this salad?
Crisp white wines like Pinot Grigio enhance the bright flavors and complement the savory elements.
- → Is there a recommended serving suggestion?
Serve chilled as a side dish, light lunch, or part of an antipasto platter for an Italian-inspired meal.