Save Last summer my neighbor brought over a massive bowl of chopped salad before a backyard barbecue and I could not stop eating it. The combination of crunchy vegetables salty cured meat and creamy cheese hit every single craving at once. I begged for the recipe and have been making my own version ever since tweaking it until the balance of textures and flavors felt just right. Now it is my go to whenever I need something that feels substantial but still light and refreshing.
I first made this for a crowd when my sister came over with her kids and everyone kept asking what was in it. My nephew who usually picks vegetables out of everything actually went back for seconds. Something about all the different textures and that tangy dressing makes it impossible to resist. Now whenever I have people over it is the first thing they ask if I am making.
Ingredients
- Chickpeas: These creamy little beans are the backbone that makes this salad actually satisfying
- Cherry tomatoes: Quartering them releases juices that mingle with the dressing
- Cucumber and peppers: The crunch is essential and different colored peppers make it beautiful
- Red onion: Finely chopped gives just enough bite without overwhelming
- Pepperoncini: That tangy heat makes everything pop
- Salami: Cubed small so every bite gets some salty richness
- Mozzarella pearls: Creamy pockets that balance all the crunch
- Extra virgin olive oil: Use good quality since it is the base of the dressing
- Red wine vinegar: Provides the perfect acid to cut through the rich ingredients
- Fresh herbs: Do not skip the basil and parsley they make everything taste bright
Instructions
- Prep all your vegetables:
- Take your time cutting everything into similar sized pieces so each bite gets a little of everything
- Combine the salad ingredients:
- Toss the chickpeas tomatoes cucumber peppers onion pepperoncini olives salami and mozzarella in your largest bowl
- Whisk together the dressing:
- Mix the olive oil vinegar Dijon garlic oregano salt and pepper until it comes together into a creamy emulsion
- Dress the salad:
- Pour the dressing over everything and toss really well so no ingredient is left naked
- Add the fresh herbs:
- Sprinkle the basil and parsley on top right before serving for the freshest flavor possible
Save This recipe has saved me so many times when I need to feed people but do not want to cook. My friend Maria came over exhausted from work last week and I put a bowl of this in front of her. She looked at it suspiciously but then texted me the next day asking for the recipe because her husband kept talking about it. There is something about the mix of textures and flavors that just makes people happy.
Make It Your Own
Once you make this a few times you will start having fun with variations. Sometimes I swap the salami for prosciutto or add marinated artichokes when I want something different. The formula stays the same but the possibilities are endless.
Serving Suggestions
This works as a starter with some crusty bread or as a light main with grilled chicken on top. I have served it alongside pasta and it holds its own as a substantial side. It travels well too which makes it perfect for potlucks.
Storage And Meal Prep
The flavors actually improve after a day in the fridge so it is excellent for making ahead. Keep it in an airtight container and give it a good stir before serving. The vegetables will soften slightly but the salad still tastes fantastic.
- Wait to add the fresh herbs until right before serving leftovers
- If the chickpeas seem dry after sitting add a splash more vinegar
- This keeps well for up to three days but the texture is best within two
Save Hope this becomes a staple in your house like it has in mine. Every time I make it I remember that summer afternoon and how something so simple brought everyone together around the table.
Saffron Brook Recipe Q&As
- → Can I make this salad ahead of time?
Yes, you can prepare all components in advance. Keep the dressing separate and toss everything together 1-2 hours before serving for the best flavor development. The salad will stay fresh in the refrigerator for up to 2 hours after dressing.
- → How do I make this salad vegetarian?
Simply omit the salami or substitute it with marinated artichoke hearts for similar texture and Italian flavor. Marinated mushrooms or roasted red peppers also work wonderfully as vegetarian alternatives.
- → What's the best way to prepare the vegetables?
Cut vegetables into uniform, bite-sized pieces for consistent texture throughout. Dice peppers and cucumbers into roughly quarter-inch cubes, quarter the cherry tomatoes, and finely chop the red onion. This ensures even distribution and easier eating.
- → Can I adjust the dressing quantities?
Absolutely. The dressing ratio can be adjusted to your taste preference. Add more olive oil for richness, extra vinegar for acidity, or additional garlic for intensity. Start with the base recipe and modify according to your preference before tossing with the salad.
- → Is this suitable for meal prep?
Yes, this salad is excellent for meal prep. Store the chopped vegetables and other components in separate containers, and keep the dressing in its own container. Assemble individual portions as needed throughout the week, keeping salad fresh and crisp.
- → What are good serving suggestions?
Serve with crusty bread as an appetizer or light lunch. It pairs beautifully with pasta dishes or grilled proteins. The vibrant flavors and satisfying protein content make it perfect for picnics, potlucks, or as a standalone meal.