If you’re searching for the perfect blend of crunch, zest, and hearty satisfaction all tossed together in one bowl, look no further than the irresistible Italian Chopped Salad. Brimming with vibrant vegetables, savory meats and cheeses, and a punchy homemade vinaigrette, this salad delivers a medley of flavors and textures that work beautifully for both lively weeknight dinners and dazzling potluck parties. Every bite layers fresh greens with tangy pepperoncini, creamy cheese, and a zippy, herbed dressing—no forkful is ever boring! Whether you’re already a fan or new to this classic, Italian Chopped Salad guarantees a crave-worthy experience you’ll return to again and again.
Ingredients You’ll Need
Ingredients You’ll Need
One of the joys of Italian Chopped Salad is how the simple, everyday ingredients come together for an explosion of flavor and color. Every element adds a unique note—whether it’s crunch, tang, saltiness, or creaminess—resulting in a salad that’s as gorgeous as it is delicious.
- Chopped romaine lettuce (4 cups): The crisp backbone of the salad, providing structure and a refreshing bite.
- Chopped radicchio (1 cup): Adds a pop of purple color and a pleasant, mildly bitter contrast.
- Cherry tomatoes, halved (1 cup): Juicy and sweet, they brighten every mouthful.
- Cucumber, diced (1 cup): For cool crunch and subtle, clean flavor.
- Red onion, thinly sliced (½ cup): Sliced super thin, it adds a gentle sharpness that ties everything together.
- Pepperoncini, sliced (½ cup): Tangy and a little spicy, these pack a flavor punch you won’t want to skip.
- Canned chickpeas, drained and rinsed (½ cup): Nutty and creamy, these little legumes bring heartiness and extra protein.
- Diced salami (½ cup): Savory, meaty bites that instantly evoke the flavors of an Italian deli.
- Diced provolone cheese (½ cup): Mild and creamy, it melts onto your tongue and complements the bolder flavors.
- Sliced black olives (¼ cup): Salty, briny, and adding a Mediterranean flair.
- Grated Parmesan cheese (¼ cup): For a finishing sprinkle of robust, nutty umami.
- Extra virgin olive oil (¼ cup): The base of that luscious, silky dressing.
- Red wine vinegar (2 tablespoons): Lends bright acidity and a classic Italian tang.
- Dried oregano (1 teaspoon): Infuses the dressing with signature herby notes.
- Dijon mustard (1 teaspoon): For a subtle kick and beautiful, creamy emulsification.
- Garlic, minced (1 clove): Because no Italian Chopped Salad dressing is truly complete without a whisper of garlic.
- Salt and black pepper to taste: Essential for balancing and enhancing all the other flavors.
How to Make Italian Chopped Salad
Step 1: Prep the Veggies and Proteins
Begin by gathering all your salad ingredients and chopping everything into roughly uniform bite-sized pieces. The secret to the signature texture of Italian Chopped Salad is ensuring every spoonful offers a little bit of everything, so take a moment with this prep—it’s absolutely worth it!
Step 2: Make the Herby Dressing
In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, Dijon mustard, and minced garlic. Add a generous pinch of salt and black pepper, then taste and adjust as needed. This dressing is punchy, aromatic, and just the right amount of tangy.
Step 3: Toss Everything Together
Transfer all prepared salad components—romaine, radicchio, tomatoes, cucumber, onion, pepperoncini, chickpeas, salami, provolone, olives, and Parmesan—to a large mixing bowl. Pour the dressing over everything, then toss with tongs or clean hands until every piece is well coated. The magic happens as the flavors meld!
Step 4: Serve Fresh and Enjoy
Italian Chopped Salad is at its absolute best when enjoyed immediately, while everything is still crisp and lively. Plate up generous portions right away and watch as it disappears before your eyes.
How to Serve Italian Chopped Salad
Garnishes
You can’t go wrong showering the finished salad with a little extra grated Parmesan and a sprinkle of fresh cracked black pepper. If you’re feeling adventurous, scatter a few torn basil leaves or a pinch of crushed red pepper for color and a gentle kick.
Side Dishes
Italian Chopped Salad truly shines alongside warm crusty bread, garlic knots, or even classic minestrone soup. For a lighter spread, serve it as a starter before a plate of roasted chicken or creamy risotto. Its bold flavors are made for sharing!
Creative Ways to Present
Shake things up by serving the salad in large lettuce cups for a hand-held appetizer. For parties or picnics, layer individual portions in mason jars for a fun, portable twist that makes every guest feel special. Or, set up a DIY Italian Chopped Salad bar with all the toppings so everyone can build their own masterpiece.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the salad and dressing separately in airtight containers in the fridge. Undressed, the chopped veggies and meats will stay fresh and crisp for up to 2 days, making this ideal for meal preppers.
Freezing
While Italian Chopped Salad doesn’t freeze well due to its high water content and fresh ingredients, you can prepare and freeze salami, cheese, or even homemade dressing in advance. Just add those to fresh veggies when you’re ready to eat!
Reheating
No reheating required here! This is a strictly fresh, no-cook salad. Enjoy it chilled or at cool room temperature for the best flavor and texture.
FAQs
What makes Italian Chopped Salad different from other salads?
It’s all about the uniform chop—each ingredient is cut into perfect, bite-sized pieces so you get a little bit of everything in every forkful. The bold vinaigrette and savory, deli-inspired ingredients make it crave-worthy and filling.
Can I make Italian Chopped Salad vegetarian?
Absolutely! Simply skip the salami or replace it with marinated artichoke hearts, roasted red peppers, or extra chickpeas for a plant-based version that’s just as satisfying.
What’s the best way to prep Italian Chopped Salad ahead of time?
Chop all the ingredients and store them separately in airtight containers. Mix up the dressing and keep it in a jar. Then toss everything together right before serving so the greens stay crisp and vibrant.
Can I swap out any of the ingredients?
Feel free to get creative! Turkey or ham can stand in for salami, mozzarella works instead of provolone, and you can add favorites like artichokes or roasted red peppers—Italian Chopped Salad is endlessly adaptable.
Is this salad gluten-free?
Yes, everything in Italian Chopped Salad is naturally gluten-free, making it a fantastic option for anyone watching their gluten intake—just double-check labels on your meats and cheeses to be sure.
Final Thoughts
If you’ve never tried making Italian Chopped Salad at home, now’s the moment to dive in—it’s bright, bold, and effortlessly satisfying, whether you serve it alone or as part of a spread. I can’t wait for you to taste how every ingredient sings in this salad. Gather your favorite people, toss a big bowl together, and savor every crunchy, zesty bite!
Print
Italian Chopped Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Non-Vegetarian
Description
This Italian Chopped Salad is a delightful mix of fresh vegetables, savory meats, and cheese, all tossed in a zesty dressing. It’s a hearty and flavorful salad that makes a perfect meal on its own or a delicious side dish.
Ingredients
Salad:
- 4 cups chopped romaine lettuce
- 1 cup chopped radicchio
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- ½ cup red onion (thinly sliced)
- ½ cup pepperoncini (sliced)
- ½ cup canned chickpeas (drained and rinsed)
- ½ cup diced salami
- ½ cup diced provolone cheese
- ¼ cup sliced black olives
- ¼ cup grated Parmesan cheese
Dressing:
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon Dijon mustard
- 1 clove garlic (minced)
- Salt and black pepper to taste
Instructions
- Prepare the Salad: In a large bowl, combine romaine, radicchio, tomatoes, cucumber, red onion, pepperoncini, chickpeas, salami, provolone, olives, and Parmesan.
- Make the Dressing: In a separate small bowl or jar, whisk together olive oil, red wine vinegar, oregano, Dijon mustard, garlic, salt, and pepper until well blended.
- Toss and Serve: Pour the dressing over the salad and toss until everything is evenly coated. Serve immediately for best texture and flavor.
Notes
- You can prep all ingredients ahead and store them separately.
- Toss with dressing just before serving to keep the salad crisp.
- Feel free to substitute turkey or ham for the salami for a lighter version.
Nutrition
- Serving Size: 1½ cups
- Calories: 330
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 26 g
- Saturated Fat: 7 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 30 mg
