Save There's something about standing in the kitchen on a lazy afternoon, opening the pantry and finding a can of chickpeas staring back at you, when suddenly everything clicks into place. I had fresh mozzarella that needed using, some pepperoni from a charcuterie board still sitting in the fridge, and that jar of roasted red peppers that always seemed to find its way into my cart. I tossed them together almost out of curiosity, drizzled on a quick vinaigrette, and what emerged was this bright, satisfying salad that didn't taste like I'd just thrown things together—it tasted intentional, Italian, alive.
I made this for a potluck once and watched it disappear faster than the pasta salad, which honestly shocked me because it's technically just a salad. A colleague came back for seconds and said it reminded her of what she'd eaten at a small restaurant in Rome, and suddenly I understood why this wasn't just lunch—it was a memory you could taste.
Ingredients
- Chickpeas (1 can, 15 oz): They're your protein foundation, and rinsing them well removes that starchy liquid that would make the salad gummy.
- Mozzarella pearls (1 cup): Make sure to drain them well or they'll weep liquid into the salad; buy them fresh if you can.
- Pepperoni (3 oz, sliced or quartered): The salty, spicy backbone that makes people ask what's in this.
- Cherry tomatoes (1 cup, halved): Their sweetness balances the briny olives and vinegar perfectly.
- Roasted red peppers (1/2 cup, sliced): Use jarred ones in a pinch, but taste yours first—some brands are sweeter than others.
- Marinated artichoke hearts (1/2 cup, chopped): They bring a subtle funk and earthiness that deepens everything around them.
- Kalamata olives (1/3 cup, halved): Don't skip pitting them yourself if they're unpitted—biting into a pit is a learning experience you don't want.
- Red onion (1/4 cup, finely sliced): Thin slices are crucial here; they should feel delicate, not sharp.
- Fresh basil (1/4 cup, torn): Tear it by hand instead of cutting to keep it bright; scissors bruise the leaves.
- Extra-virgin olive oil (3 tbsp): This is worth buying something you actually like because it's the foundation of your dressing.
- Red wine vinegar (1 1/2 tbsp): It should smell tart and clean; old vinegar will taste flat.
- Dried oregano, garlic powder, salt, and pepper: Toast the oregano in a dry pan for thirty seconds before mixing the dressing if you want it to sing.
Instructions
- Gather and prep your vegetables:
- Halve the tomatoes, slice the red peppers and onion, chop the artichokes into bite-sized pieces. Having everything ready before you start makes the actual assembly feel effortless.
- Combine everything in a large bowl:
- Add the drained chickpeas, drained mozzarella, pepperoni, tomatoes, peppers, artichokes, olives, red onion, and basil to your bowl. It'll look like a lot of small pieces, but they're meant to mingle.
- Make your dressing:
- In a small bowl or jar, whisk the olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper until the oil and vinegar stop fighting each other and blend into something cohesive. Taste it on a tomato and adjust seasoning before committing to the whole batch.
- Dress and toss gently:
- Pour the dressing over everything and toss slowly, so you don't break up the mozzarella pearls or crush the tomatoes. The goal is even coating, not soup.
- Taste and rest:
- Taste before serving and fix the seasoning if it needs it. If you have time, chill for ten to fifteen minutes so the flavors become friends instead of strangers.
Save I realized something while eating this salad one summer evening—that the best meals aren't the most complicated ones, they're the ones where every component has a reason to be there. This salad doesn't apologize for being simple, and somehow that's what makes it feel special.
Why Antipasto Flavors Work Together
Antipasto is about contrast and conversation: the salty meets the fresh, the rich plays off the tart, and everything balances without any single flavor taking over. When you build a salad with these same principles, you're not just assembling ingredients, you're creating something that actually tastes better the longer it sits because the flavors are negotiating with each other in the dressing. The chickpeas ground everything and make it substantial, but the mozzarella and pepperoni keep it feeling luxurious and intentional rather than like bean salad.
How to Make It Your Own
This recipe is more like a template than a strict instruction. If you find yourself looking at marinated mushrooms or thinking about adding salami, that instinct is probably right—antipasto is about abundance and personal preference. I've made this with white beans when I didn't have chickpeas, subbed balsamic for red wine vinegar when that's what was open, and added crispy chickpeas one time for extra crunch when I was feeling experimental. The only thing I'd caution against is letting go of the vinaigrette entirely because that's what pulls all the disparate flavors into something cohesive.
Serving and Storage Thoughts
This salad works cold straight from the fridge, sits beautifully on a picnic blanket, and doesn't wilt or get soggy the way some salads do because there's no delicate greens to break down. It's equally at home on a weeknight dinner table, a potluck table, or packed into a lunch container for the next day. Just keep the dressing separate if you're storing it longer than a couple hours, and remember that it'll taste better if you let the flavors settle than if you eat it immediately.
- Leftovers keep for two to three days in an airtight container in the fridge.
- If the flavors seem muted after sitting overnight, taste and add a touch more vinegar or a pinch of salt.
- This isn't a salad that needs garnish, but a handful of fresh basil on top never hurts.
Save This salad has become my default when I want something that tastes like I've thought about it but doesn't require me to prove anything in the kitchen. It's comfort food that doesn't pretend to be more than it is, which somehow makes it exactly enough.
Recipe FAQ
- → Can I make this salad vegetarian?
Yes, simply omit the pepperoni or replace it with vegetarian-friendly alternatives like marinated mushrooms or extra vegetables.
- → What type of cheese works best in this salad?
Mozzarella pearls add a creamy texture and mild flavor that complements the savory ingredients perfectly.
- → How should I store leftovers?
Keep leftovers refrigerated in an airtight container for up to two days to maintain freshness and flavor.
- → Can I prepare the dressing ahead of time?
Yes, whisk the vinaigrette ingredients together in advance and store in the fridge for up to 3 days.
- → What is a good pairing for this salad?
This salad pairs wonderfully with crisp white wines like Pinot Grigio or light Italian breads for a complete meal.