Pin It My neighbor Maria showed up at my door one summer afternoon with a container of this salad, still cold from her Italian grandmother's kitchen. She'd made it for a family gathering and brought extras, insisting I taste what a real antipasto salad should be. One bite and I understood—it wasn't just ingredients tossed together, it was the memory of long tables, laughter, and the way Italian food brings people closer without trying.
I made this the night before a picnic and packed it in a mason jar—layers of salad, dressing sealed at the bottom. When we opened it hours later on a blanket by the lake, everything had mingled into something even more flavorful than the fresh version. My friend asked for the recipe on the spot, right there between bites.
Ingredients
- Chickpeas (1 can, drained and rinsed): These are your hearty base, packed with protein that makes this feel like a real meal, not just salad filler.
- Mozzarella pearls (1 cup, drained): Fresh and mild, they stay tender and creamy—don't skip the draining step or your salad gets watery.
- Pepperoni (3 oz, sliced or quartered): Use good quality pepperoni with visible fat specks; it's the flavor backbone.
- Cherry tomatoes (1 cup, halved): The juiciness matters here, so find the ripest ones you can and cut them fresh, not hours ahead.
- Roasted red peppers (1/2 cup, sliced): Buy jarred if you're short on time, but taste for quality—they should taste like actual peppers, not vinegar.
- Marinated artichoke hearts (1/2 cup, chopped): These bring a subtle tang and tender bite that rounds out all the richness.
- Kalamata olives (1/3 cup, pitted and halved): Their brininess is essential, so don't reduce this thinking they're optional.
- Red onion (1/4 cup, finely sliced): Slice thin enough that it softens slightly but stays crisp—it's the sharp note the salad needs.
- Fresh basil (1/4 cup, torn): Add this just before serving or it browns and loses its brightness.
- Extra-virgin olive oil (3 tbsp): This dressing leans on quality oil, so use something you actually like tasting on its own.
- Red wine vinegar (1 1/2 tbsp): The acidity cuts through the richness perfectly; don't substitute unless you taste first.
- Dried oregano (1 tsp): Rub it between your palms first to release the oils—it makes a difference.
- Garlic powder (1/2 tsp): A whisper of garlic without the raw bite that fresh would bring.
- Salt and pepper (1/4 tsp each): Taste as you go—the olives and pepperoni are salty, so start here.
Instructions
- Gather everything fresh:
- Drain and rinse your chickpeas—don't skip this, the starchy liquid makes the salad murky. Pat your mozzarella pearls dry on paper towels so they don't weep into the bowl.
- Build your salad bowl:
- Toss the chickpeas, mozzarella, pepperoni, tomatoes, red peppers, artichokes, olives, red onion, and basil together in a large bowl. Handle it gently so the mozzarella stays whole and pretty.
- Make a quick dressing:
- In a separate small bowl or jar, whisk together the olive oil, vinegar, oregano, garlic powder, salt, and pepper until the oil and vinegar stop separating. You'll see it come together with a few good whisks.
- Dress and taste:
- Pour the dressing over everything and toss with a light hand—you're coating, not crushing. Taste a bite and adjust the salt or vinegar if needed; every palate is different.
- Chill and serve:
- Let it sit in the fridge for at least 10 minutes so the flavors marry, though honestly even 30 minutes makes it noticeably better. The longer it sits, the more the ingredients get to know each other.
Pin It The first time I served this to my book club, one of the quietest members came back for thirds and kept saying, "This is what I want to eat all summer." Watching people genuinely enjoy something you put on the table—that's the kind of small magic that makes cooking worthwhile.
When to Make This
This is a year-round salad, but summer is when it truly shines—when tomatoes are at their peak and you want something cold and satisfying without heating up the kitchen. It's equally at home on a weeknight dinner table as it is at a garden party, which is exactly why it's become my most reliable go-to.
Endless Ways to Customize
Start with this base and the salad welcomes additions without complaint. Add cubed provolone or fresh mozzarella blocks for more cheese, toss in marinated mushrooms or sun-dried tomatoes for earthy depth, or use turkey pepperoni if you want something milder. Leave the meat out entirely if you're cooking for vegetarians and nobody will miss it because there's already so much going on.
Serving and Pairing
Serve it as a light lunch on its own, bring it to a potluck where it stays fresh in the cooler, or set it out as an appetizer before grilled fish or chicken. It pairs beautifully with crisp white wines like Pinot Grigio, but it's equally happy with sparkling water and lemon on a hot afternoon.
- Make it in a mason jar for portable lunches that keep for a few days in the fridge.
- Double the dressing recipe if you like yours extra tangy and glossy.
- Toss in fresh spinach or arugula at the last second if you want green leafiness without the salad being salad.
Pin It This salad reminds me that the best meals are often the simplest ones, built on quality ingredients and the small kindness of sharing food with people you care about. Make it, serve it cold, and watch it disappear.
Questions About This Recipe
- → Can I make this salad vegetarian?
Yes, substitute turkey pepperoni or omit the meat altogether to keep it vegetarian-friendly while maintaining rich flavors.
- → What dressing is used for this salad?
A tangy Italian vinaigrette made with extra-virgin olive oil, red wine vinegar, dried oregano, garlic powder, salt, and freshly ground black pepper.
- → How long should the salad chill before serving?
Chill for 10–15 minutes to allow the flavors to meld beautifully, though it can be served immediately if preferred.
- → What are good additions to vary the salad?
Add cubed salami, provolone cheese, or marinated mushrooms for variety and enhanced flavors.
- → Is this dish gluten-free?
Yes, it’s naturally gluten-free, but check pepperoni labels for possible gluten traces if sensitive.