Pin It I threw this salad together one Sunday afternoon when company was on the way and I had nothing planned. The fridge was full of leftover antipasto tray ingredients from the night before, half a jar of artichokes, and some mozzarella pearls I'd bought on impulse. What started as a panicked improvisation turned into the most-requested dish at every gathering since. It's become my go-to when I want something that looks generous and tastes like I spent hours, but really only took minutes between sips of coffee.
The first time I brought this to a potluck, someone asked if I'd ordered it from a deli. I laughed because I'd tossed it together in my pajamas twenty minutes before leaving the house. That's the magic of antipasto, it carries all the charm of an Italian spread without any of the fuss. Now I keep chickpeas and mozzarella pearls stocked just in case.
Ingredients
- Chickpeas: They add heft and soak up the dressing beautifully, rinse them well or they'll taste tinny.
- Mozzarella pearls: The small ones are key, they distribute evenly and give you creamy bites in every forkful.
- Pepperoni: I quarter the slices so they mix in instead of sitting on top, and the edges crisp slightly if you let the salad sit.
- Cherry tomatoes: Halve them so they release just enough juice to mingle with the dressing without making things soggy.
- Roasted red peppers: The jarred kind works perfectly, just pat them dry so they don't water down the bowl.
- Artichoke hearts: I use the marinated ones and chop them rough, they bring tang and texture all at once.
- Kalamata olives: Pitted and halved, their briny punch is what makes this taste like a real antipasto platter.
- Red onion: Slice it thin and soak it in cold water for five minutes if you want to tame the bite.
- Fresh basil: Tear it by hand right before tossing, it bruises less and smells like summer.
- Olive oil: Use the good stuff, it's the backbone of the dressing and you'll taste the difference.
- Red wine vinegar: Sharp and bright, it balances the richness of the cheese and pepperoni.
- Dried oregano: A little goes a long way, it ties everything together with that classic Italian flavor.
- Garlic powder: I prefer it to fresh garlic here because it disperses evenly without overwhelming.
Instructions
- Combine the salad base:
- Toss the chickpeas, mozzarella, pepperoni, tomatoes, peppers, artichokes, olives, onion, and basil into a large bowl. It should look colorful and a little chaotic, that's how you know it's right.
- Whisk the dressing:
- In a small bowl or jar, whisk together the olive oil, vinegar, oregano, garlic powder, salt, and pepper until it thickens slightly and emulsifies. If using a jar, just shake it hard for ten seconds.
- Dress and toss:
- Pour the dressing over the salad and toss gently with your hands or a big spoon. Make sure every ingredient gets coated, especially the chickpeas.
- Taste and adjust:
- Take a bite and see if it needs more salt, pepper, or a splash of vinegar. Trust your palate, every batch is a little different.
- Let it rest:
- If you have time, cover and chill for 10 to 15 minutes. The flavors bloom and the chickpeas drink up the dressing beautifully.
Pin It I once served this at a backyard cookout and watched three people go back for thirds. One of them asked for the recipe, then texted me a photo of her version the next weekend. That's when I knew it wasn't just easy, it was the kind of recipe that gets passed around and made your own.
Make It Your Own
Swap the pepperoni for cubed salami or leave it out entirely for a vegetarian option. Add chunks of provolone, marinated mushrooms, or even a handful of arugula if you want more greens. This salad is forgiving and loves a little improvisation.
Serving Suggestions
I serve this alongside grilled chicken or as a light lunch with crusty bread. It's also perfect for picnics because it doesn't wilt or get soggy in the cooler. A chilled glass of Pinot Grigio or sparkling water with lemon makes it feel like a real occasion.
Storage and Leftovers
This keeps well in the fridge for up to two days, though the basil will darken a bit. The flavors deepen overnight, so leftovers are never a disappointment. Just give it a quick toss before serving and add a few fresh basil leaves if you have them.
- Store in an airtight container to keep the mozzarella from drying out.
- If making ahead, wait to add the basil until just before serving.
- Let it come to room temperature for ten minutes before serving for the best flavor.
Pin It This salad has earned its place in my regular rotation because it never tries too hard and always delivers. Make it once and you'll understand why it's the dish I reach for when I want to feed people something real.
Recipe Questions & Answers
- → Can I make this salad vegetarian?
Yes, simply omit the pepperoni or substitute with turkey pepperoni or additional vegetables for a vegetarian-friendly dish.
- → How long should the salad chill before serving?
Chilling for 10 to 15 minutes allows the flavors to meld, enhancing the overall taste and texture.
- → What cheese pairs best in this salad?
Creamy mozzarella pearls complement the ingredients perfectly, adding a mild and smooth texture.
- → Are there alternative meats to use?
Yes, turkey pepperoni or cubed salami can be used for variety and a different flavor profile.
- → Which dressing ingredients bring out the best flavors?
The combination of extra-virgin olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper creates a tangy and aromatic dressing that ties all ingredients together.