If you’re craving something crunchy, savory, fresh, and full of personality, this Italian Chopped Salad is about to become your new go-to. Picture all the flavors you love in an Italian deli—the tang of pepperoncini, creamy provolone, zesty salami, briny olives, and a rainbow of crisp veggies—tossed together in a bowl for the ultimate salad experience. Not only is it a meal in itself, but it comes together in 15 minutes flat, which means you can go from chopping board to table before your appetite even has time to ramp up. This Italian Chopped Salad pulls double duty as both a vibrant side and showstopper main, making it perfect for lunches, gatherings, and everything in between.
Ingredients You’ll Need
Italian Chopped Salad keeps things simple, relying on a handful of bold, fresh ingredients that each add their own magic. The combination of vegetables, meats, cheese, and zippy dressing is what sets this salad apart. Here’s what you’ll need and why every single ingredient deserves a spot in your bowl.
- Romaine Lettuce (4 cups, chopped): This sturdy green forms the crisp, refreshing backbone of the salad and holds up beautifully to the dressing.
- Radicchio or Red Cabbage (1 cup, chopped): Adds a vibrant pop of color and a hint of bitterness that keeps every bite interesting.
- Cherry Tomatoes (1 cup, halved): Juicy and sweet, these bring juicy bursts of flavor and a classic Italian vibe.
- Cucumber (1/2 cup, diced): Keeps things extra crunchy and cooling, balancing out richer flavors.
- Red Onion (1/3 cup, thinly sliced): Just a little bit goes a long way for subtle bite and brightness.
- Canned Chickpeas (1/2 cup, rinsed & drained): An extra layer of protein and texture, plus a little earthy creaminess.
- Pepperoncini (1/2 cup, sliced): Tangy, slightly spicy, and utterly addictive—don’t skip these!
- Salami or Pepperoni (1/2 cup, chopped): Adds bold, savory flavor; use your favorite or omit for a veggie version.
- Provolone Cheese (1/2 cup, cubed): Creamy and mild, it complements the zippy dressing and punchy meats.
- Black or Kalamata Olives (1/4 cup, sliced): Salty and briny to round out all the flavors in true antipasto style.
- Parmesan Cheese (1/4 cup, grated): Adds a signature nutty, salty finish to every bite.
- Olive Oil (1/3 cup): A rich, heart-healthy base for your dressing that clings to every ingredient.
- Red Wine Vinegar (2 tablespoons): Bright and tangy to balance out all the richness in the bowl.
- Dijon Mustard (1 teaspoon): An emulsifying powerhouse that ties the dressing together with a subtle zing.
- Garlic Clove (1, minced): Adds punchy, aromatic depth to the vinaigrette.
- Dried Oregano (1/2 teaspoon): Brings just the right touch of herby, classic Italian flavor.
- Salt and Pepper (to taste): Don’t underestimate the simple seasoning—taste and adjust for perfection.
How to Make Italian Chopped Salad
Step 1: Prep the Veggies and Mix-Ins
Start by chopping all your vegetables: romaine, radicchio or red cabbage, cherry tomatoes, cucumber, and red onion. Grab the best, freshest produce you can—the flavors really shine through in an Italian Chopped Salad. Give the chickpeas a quick rinse and drain, then slice the pepperoncini, olives, and cube your provolone cheese. If you’re using salami or pepperoni, chop that as well. Having everything bite-sized ensures each forkful has the perfect medley of tastes and textures.
Step 2: Assemble the Salad
In a really big mixing bowl (larger than you think you’ll need!), combine all the chopped vegetables, chickpeas, salami, cheese, olives, and grated Parmesan. Toss gently to distribute everything evenly. This step makes sure that the flavors are layered together and that every spoonful feels like a celebration of colors and contrasts.
Step 3: Make the Zesty Dressing
In a small bowl or mason jar, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, and a good pinch of salt and pepper. Whisk or shake until everything is well-emulsified and looks creamy instead of separated. The secret to a legendary Italian Chopped Salad is a punchy, homemade vinaigrette—feel free to dip a lettuce leaf in and taste it as you go!
Step 4: Dress and Toss
Pour the dressing over your assembled salad. Using your clean hands or salad tongs, toss everything together gently but thoroughly. You want that tangy dressing to lightly coat every ingredient, ensuring no bite is left behind. If you can spare the patience, let the salad sit for about 15 minutes in the fridge so the flavors really meld. Otherwise, just dig right in!
How to Serve Italian Chopped Salad
Garnishes
This salad is all about the finishing touches. Scatter on a little extra grated Parmesan, some freshly cracked black pepper, or torn basil for a pop of freshness. If you want to kick up the crunch, a handful of homemade croutons never hurts. A drizzle of really good extra-virgin olive oil right before serving can also make everything taste even brighter.
Side Dishes
Pair Italian Chopped Salad with warm, crusty bread or a simple focaccia if you’re serving it alongside supper. It also sits beautifully next to grilled chicken, roasted fish, or even pizza. For lunch, it’s totally satisfying on its own, but you could add a cup of minestrone or a handful of buttery roasted nuts for fun.
Creative Ways to Present
Try serving this salad in individual glass jars or cups for an eye-catching picnic or party appetizer. Layer the ingredients for a “salad parfait” look, or serve as lettuce wraps if you want a fun, hand-held option. For a potluck, arrange toppings on a big platter so people can “build their own” Italian Chopped Salad, customizing every scoop.
Make Ahead and Storage
Storing Leftovers
Leftover Italian Chopped Salad keeps surprisingly well! Store undressed salad in an airtight container in the fridge for 2 to 3 days. If dressing has already been mixed in, it will still be good for a day or so, though the greens lose a bit of crispness. Keep dressing separate and toss just before eating for the most vibrant results.
Freezing
This salad doesn’t freeze well, which is common with fresh greens and dairy-based ingredients. The textures become mushy and the flavors get muddled. Instead, focus on prepping the heartier ingredients in advance—slice the salami, cube the cheese, and whisk together the dressing—and simply toss everything with fresh greens when you’re ready.
Reheating
Italian Chopped Salad is best enjoyed cold or at room temperature, so there’s no need to reheat. If you’ve stored leftovers in the fridge, just give the salad a gentle toss to redistribute the dressing and wake up the flavors before serving.
FAQs
Can I make Italian Chopped Salad vegetarian?
Absolutely! Just leave out the salami or pepperoni and you’ll still have a salad bursting with flavor and plenty of protein thanks to the chickpeas and cheese. If you want to go fully plant-based, swap in a vegan cheese or add extra chickpeas or grilled marinated tofu for more substance.
How far in advance can I prep the ingredients?
You can chop and store most of the ingredients—such as the lettuce, radicchio, cheese, and meats—a day ahead. Keep wet ingredients like tomatoes and cucumbers separate to avoid sogginess. Toss everything together and dress just before serving for peak freshness.
What can I use instead of pepperoncini?
If you don’t have pepperoncini or want something milder, try jarred banana peppers, roasted red peppers, or mild pickled jalapeños for a different twist. Even marinated artichoke hearts can add a lovely tangy bite similar to pepperoncini.
Is Italian Chopped Salad keto-friendly?
This salad is naturally low in carbs, especially if you omit the chickpeas or swap in more low-carb veggies. The rich meats, cheese, and healthy fats from the olive oil make it a popular choice for those on keto or low-carb diets—just be mindful of portion sizes and optional add-ins.
Can I double or triple this recipe for a crowd?
Definitely! Italian Chopped Salad is fantastic for entertaining because it scales up with almost no extra effort. Just multiply the ingredient quantities as needed and toss everything in a huge bowl. Guests can even dress their own salads at the table for extra fun and freshness.
Final Thoughts
If you’re looking for a dish that packs a punch in flavor, color, and crunch, I can’t recommend Italian Chopped Salad enough. It’s endlessly customizable, unbelievably delicious, and comes together in minutes—what more could you want? Give it a try, and I promise it’ll steal the spotlight at your next meal, whether you’re serving just yourself or a whole happy crowd.
Print
Italian Chopped Salad Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Italian Chopped Salad is a hearty and flavorful dish packed with fresh vegetables, savory meats, and cheese, all tossed in a zesty dressing. It’s a perfect meal on its own or a delicious side dish for any occasion.
Ingredients
Salad:
- 4 cups chopped romaine lettuce
- 1 cup chopped radicchio or red cabbage
- 1 cup cherry tomatoes (halved)
- 1/2 cup cucumber (diced)
- 1/3 cup red onion (thinly sliced)
- 1/2 cup canned chickpeas (rinsed and drained)
- 1/2 cup sliced pepperoncini
- 1/2 cup salami or pepperoni (chopped)
- 1/2 cup provolone cheese (cubed)
- 1/4 cup black olives or Kalamata olives (sliced)
- 1/4 cup grated Parmesan cheese
Dressing:
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove (minced)
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Prepare the Salad: In a large mixing bowl, combine the romaine, radicchio, tomatoes, cucumber, red onion, chickpeas, pepperoncini, salami, provolone, olives, and Parmesan.
- Make the Dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper until emulsified.
- Toss and Serve: Pour the dressing over the salad and toss well to coat evenly. Serve immediately, or chill for 15 minutes for enhanced flavor.
Notes
- For a vegetarian version, omit the salami.
- You can prep ingredients in advance and dress just before serving.
- Croutons or grilled chicken are great add-ons for a heartier meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 330
- Sugar: 3 g
- Sodium: 740 mg
- Fat: 26 g
- Saturated Fat: 7 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 35 mg
