Save I threw this salad together one afternoon when my fridge was overflowing with odds and ends from a weekend charcuterie board. The salami was getting lonely, the mozzarella pearls were just sitting there, and I had a jar of pepperoncini that had been staring at me for weeks. What started as a way to use up leftovers turned into one of those meals I now crave on repeat. It's crunchy, tangy, and filling in a way that makes you forget you're eating vegetables.
The first time I brought this to a potluck, someone asked if I'd bought it from a fancy deli. I laughed because I'd literally chopped everything in under fifteen minutes while my toddler napped. It's become my go-to when I need something that looks impressive but doesn't require any real cooking. My sister now requests it every time she comes over, and I've stopped pretending it's any effort at all.
Ingredients
- Chickpeas: These add a satisfying bite and make the salad feel like a real meal, plus they soak up the dressing beautifully.
- Cherry tomatoes: Quarter them so every forkful gets a little burst of sweetness, and they release just enough juice to help the dressing cling.
- Cucumber: I like to dice mine small so it blends in rather than dominates, and it adds a refreshing crunch that balances the richness.
- Red and yellow bell peppers: Using both colors makes it look like you tried harder than you did, and they stay crisp even after tossing.
- Red onion: Chop it fine so you get the sharpness without overpowering anyone, and if you're sensitive, a quick rinse under cold water mellows it out.
- Pepperoncini: These tangy little peppers are the secret star, adding just enough brine and heat to keep things interesting.
- Salami: I go for a good quality hard salami and cut it into small cubes so you get a little in every bite without it taking over.
- Mozzarella pearls: They're creamy and mild, and the small size means they distribute evenly, but diced fresh mozzarella works just as well.
- Black olives: Slice them thin so they add a salty, briny note without being too intense.
- Extra virgin olive oil: Use the good stuff here, it's the base of your dressing and you'll taste the difference.
- Red wine vinegar: It brings the brightness that makes everything pop, and it's traditional in Italian dressings for a reason.
- Dijon mustard: Just a teaspoon emulsifies the dressing and adds a subtle depth that rounds out the acidity.
- Garlic: Mince it fine and let it sit in the vinegar for a minute before whisking, it mellows the bite and infuses the dressing.
- Dried oregano: This is what makes it taste unmistakably Italian, and dried works better than fresh here for that classic flavor.
- Fresh basil and parsley: Toss these in at the end for a burst of color and a fresh herbal finish that makes the whole thing come alive.
Instructions
- Prep the salad base:
- Toss all your chopped vegetables, chickpeas, salami, mozzarella, and olives into a large bowl. Give it a quick stir so everything mingles and you can see how colorful it all is.
- Make the dressing:
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon, garlic, oregano, salt, and pepper until it's smooth and emulsified. If you use a jar, you can just shake it hard for thirty seconds and you're done.
- Dress and toss:
- Pour the dressing over the salad and toss everything thoroughly, making sure every ingredient gets coated. Use your hands or two big spoons, just get in there and mix it well.
- Finish and serve:
- Sprinkle the chopped basil and parsley over the top and give it one last gentle toss. Serve it right away, or let it sit in the fridge for up to two hours if you want the flavors to deepen.
Save One summer evening, I packed this salad into a big glass bowl and brought it to a backyard barbecue. By the time I got there, the dressing had worked its way into every corner, and the smell of garlic and oregano hit everyone as soon as I lifted the lid. It disappeared faster than the burgers, and I ended up texting the recipe to three people before I even left. That's when I knew this wasn't just a salad, it was a crowd pleaser.
Make It Your Own
If you want to keep it vegetarian, swap the salami for marinated artichoke hearts or roasted red peppers, both add that same savory richness. I've also thrown in marinated mushrooms when I have them, and they soak up the dressing like little flavor sponges. You could even add a handful of arugula or spinach if you want more greens, just toss it in right before serving so it stays fresh.
Serving Suggestions
I love this as a light lunch on its own, but it also works beautifully as a starter before pasta or grilled chicken. If you're serving it as an appetizer, put out some crusty bread or crackers on the side so people can scoop it up. It's also great alongside grilled fish or steak, the brightness cuts through heavier mains perfectly.
Storage and Leftovers
This salad holds up surprisingly well in the fridge for a day or two, though the vegetables will soften slightly. I actually like it better after a few hours, once everything has marinated together. If you're planning to keep it longer, store the dressing separately and toss it together right before eating.
- Keep it in an airtight container and give it a good stir before serving again.
- If the salad seems dry after sitting, drizzle a little extra olive oil and vinegar over the top.
- The salami and cheese mean this isn't a week long keeper, so enjoy it within two days for best quality.
Save This salad has saved me on busy weeknights and impressed guests at dinners, and it never feels like work. Keep the ingredients on hand, and you'll always have something fresh and satisfying ready in minutes.
Cooking Guide
- → Can I make this salad ahead of time?
Yes, you can prepare this salad up to 2 hours before serving. Combine all ingredients, dress, and refrigerate. This allows the flavors to blend beautifully. For best texture, add fresh herbs just before serving.
- → How do I make this salad vegetarian?
Simply omit the salami or replace it with marinated artichoke hearts, roasted red peppers, or marinated mushrooms. All other ingredients remain the same, and you'll maintain the same satisfying, hearty quality.
- → What type of mozzarella works best?
Fresh mozzarella pearls (bocconcini) are ideal as they provide a tender, creamy texture that contrasts beautifully with the crisp vegetables. If unavailable, dice fresh mozzarella or use cold fresh mozzarella that's been chilled for at least an hour.
- → Can I prepare the dressing in advance?
Absolutely. Mix the dressing ingredients in a jar, seal, and refrigerate for up to 3 days. Shake well before using. This makes preparation even quicker when you're ready to assemble the salad.
- → What can I serve with this salad?
Serve as an appetizer with crusty bread or breadsticks, or enjoy as a light main dish with a simple side of garlic bread. It also pairs wonderfully with grilled chicken or fish for a more substantial meal.
- → How do I prevent the salad from getting soggy?
Ensure all vegetables are thoroughly dried after rinsing and chopping. Store the dressing separately if preparing ahead, and combine just before serving. The vegetables will release moisture over time, so consume within 2-3 hours for optimal crunch.