Save I threw this together on a scorching afternoon when the thought of turning on the oven felt unbearable. I had a jar of artichoke hearts in the pantry, mozzarella pearls left over from a cheese board, and a sudden craving for something salty and bright. The chickpeas were a last-minute addition, mostly because I wanted substance without heat. It turned out to be one of those accidental wins that I now make on repeat.
I brought this to a backyard barbecue once, and it vanished before the burgers even hit the grill. A friend kept asking if I had catered it, which made me laugh because the whole thing took less time than finding parking. I watched people go back for seconds with the kind of quiet intensity that told me it was a keeper.
Ingredients
- Chickpeas: These give the salad body and a mild nutty flavor that balances the sharper ingredients. Rinse them well to get rid of any metallic canned taste.
- Mozzarella pearls: Soft, creamy, and mild, they melt into the dressing without overpowering anything. If you only have big mozzarella balls, just tear them into smaller pieces.
- Pepperoni: Adds a salty, slightly spicy kick that makes the whole thing feel indulgent. Quartering the slices helps distribute the flavor evenly.
- Cherry tomatoes: Sweet and juicy, they burst when you bite into them and brighten up every forkful. Halving them lets the dressing seep in.
- Roasted red peppers: These bring a smoky sweetness that feels almost luxurious. The jarred kind works perfectly and saves you from roasting your own.
- Marinated artichoke hearts: Tangy and tender, they add a briny depth that makes the salad taste more complex than it really is. Chop them so they mix in well.
- Kalamata olives: Rich and fruity, they give little pops of saltiness throughout. Pitting and halving them makes them easier to eat.
- Red onion: Sliced thin, it adds a sharp bite that mellows as the salad sits. If raw onion is too much for you, soak the slices in cold water for five minutes first.
- Fresh basil: Tearing it by hand releases oils that smell like summer. It wilts just slightly in the dressing and tastes worlds better than dried.
- Extra-virgin olive oil: The backbone of the dressing, it coats everything with richness. Use something you would happily dip bread into.
- Red wine vinegar: Sharp and tangy, it cuts through the fat and wakes up all the other flavors. Do not skip it or swap it for something sweet.
- Dried oregano: This is the flavor that makes it taste unmistakably Italian. A little goes a long way, so measure carefully.
- Garlic powder: It blends into the dressing more smoothly than fresh garlic and does not overpower. Fresh garlic can make it too sharp if you are not careful.
Instructions
- Combine the salad:
- Toss everything into a large bowl, making sure the chickpeas and mozzarella do not clump together. The colors alone will make you hungry.
- Make the dressing:
- Whisk the oil, vinegar, oregano, garlic powder, salt, and pepper in a small bowl until it looks smooth and emulsified. If you have a jar with a lid, shake it instead and save yourself a dish.
- Dress and toss:
- Pour the dressing over the salad and toss gently with your hands or a big spoon. You want everything lightly coated, not drowning.
- Taste and adjust:
- Take a bite and see if it needs more salt, pepper, or a splash more vinegar. Trust your palate, not the recipe.
- Chill if desired:
- Let it sit in the fridge for 10 to 15 minutes so the flavors can get to know each other. You can also eat it right away if you are impatient, which I usually am.
Save The first time I packed this for lunch, a coworker leaned over and asked if I was eating a charcuterie board out of a container. In a way, I was. It felt like I had smuggled something indulgent into an ordinary Tuesday, and it made the afternoon feel a little less mundane.
How to Make It Your Own
Swap the pepperoni for cubed salami or prosciutto if you want something a little fancier. You can also skip the meat entirely and add more olives or marinated mushrooms for a vegetarian version that still feels hearty. I have thrown in cubed provolone before, and it worked beautifully.
What to Serve It With
This works as a side dish next to grilled chicken or fish, but it also stands on its own as a light lunch. I have served it alongside crusty bread and called it dinner more times than I can count. A crisp white wine like Pinot Grigio cuts through the richness perfectly.
Storing and Prepping Ahead
You can prep all the ingredients and keep them separate in the fridge for up to two days. Mix everything together and add the dressing just before serving so nothing gets soggy. Leftovers keep for about a day, but the basil will lose its brightness and the tomatoes will start to weep.
- If you are bringing this to a picnic, pack the dressing separately and toss it right before serving.
- Cold chickpeas can be a little firm, so let the salad sit at room temperature for a few minutes before eating.
- Taste it again after it has been in the fridge, you might want to add a pinch more salt or a drizzle of olive oil.
Save This salad reminds me that good food does not have to be complicated or precious. Sometimes the best meals are the ones you throw together without thinking, the ones that taste like sunshine and do not ask for much in return.
Recipe Questions & Answers
- → What ingredients give this salad its distinct flavor?
The combination of chickpeas, creamy mozzarella pearls, zesty pepperoni, and marinated vegetables like olives and artichokes provides layered, Mediterranean-inspired flavors.
- → Can I make this without pepperoni?
Yes, substituting turkey pepperoni or omitting the meat entirely works well for a vegetarian-friendly variation while maintaining the salad's vibrant taste.
- → What dressing is used for this salad?
A tangy Italian-style vinaigrette made with extra-virgin olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper enhances the salad's flavors.
- → How long should the salad chill before serving?
Chilling for 10 to 15 minutes allows the flavors to meld, but it can also be served immediately for a fresher texture.
- → What occasions suit this salad best?
This salad is perfect as a light lunch, appetizer, side dish, or picnic option, pairing nicely with crisp white wines like Pinot Grigio.