If you’re searching for a crave-worthy salad that actually feels like a meal, the Italian Chopped Salad is about to become your new obsession. This colorful, hearty dish bursts with a tempting mix of crisp lettuce, crunchy veggies, tangy pepperoncini, savory salami, and creamy provolone, all tossed in a punchy homemade Italian dressing. Every bite is packed with bold Mediterranean flavor and plenty of texture—it’s a salad that always hits the spot, whether you’re making lunch for one or a feast for friends.
Ingredients You’ll Need
One of my favorite things about the Italian Chopped Salad is how easy it is to pull together with just a handful of fresh, vibrant ingredients. Each one brings its own special touch—crunch, color, salty richness, or that signature Italian zing.
- Romaine Lettuce: Offers a crisp, refreshing base that stands up beautifully to hearty add-ins.
- Radicchio: Adds gorgeous burgundy color and just the right amount of bitter bite to balance the richness.
- Cherry Tomatoes: Bring juicy sweetness and a pretty pop of red throughout the salad.
- Cucumber: Gives extra crunch and a cool, mild flavor that pairs well with bold ingredients.
- Red Bell Pepper: Lends a sweet, peppery note and lively color.
- Red Onion: Provides a sharp, tangy edge and slices up beautifully thin for a little bite.
- Chickpeas: Offer satisfying creaminess and plant-based protein.
- Salami: Delivers all the rich, savory flavor you expect from a classic Italian Chopped Salad; sub in turkey or ham for a lighter twist.
- Provolone Cheese: Adds creaminess and depth—try mozzarella for a gentle, milky taste.
- Pepperoncini Slices: Bring that iconic Italian tang and just a hint of heat.
- Black Olives: Contribute a briny, earthy taste to really round out the flavors.
- Olive Oil: Forms the silky, rich base for your homemade dressing.
- Red Wine Vinegar: Adds brightness and a gently tart bite to the mix.
- Dijon Mustard: Helps emulsify the dressing and sneaks in mild heat.
- Garlic: Freshly minced for that irresistible zesty kick.
- Dried Oregano: Gives a classic Italian flavor, perfuming the whole salad.
- Salt & Black Pepper: The essential seasonings to tie the ingredients together.
How to Make Italian Chopped Salad
Step 1: Prep the Veggies and Ingredients
Start by grabbing your largest salad bowl—this salad loves space for tossing. Chop your romaine and radicchio into bite-sized pieces, halve the cherry tomatoes, dice the cucumber and red bell pepper, slice the red onion thinly, and gather all the goodies: chickpeas, salami, provolone, pepperoncini, and black olives. Prepping ahead makes tossing everything together a breeze.
Step 2: Make the Zesty Italian Dressing
In a small bowl or a mason jar, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. Give it a really good whisk (or a firm shake) so the oil and vinegar blend into a glossy, tangy dressing that’s loaded with flavor.
Step 3: Combine Everything in the Bowl
Add all your prepped salad ingredients—romaine, radicchio, cherry tomatoes, cucumber, bell pepper, onion, chickpeas, salami, provolone, pepperoncini, and olives—into the big bowl. Take a moment to admire those eye-popping colors!
Step 4: Dress and Toss
Pour your homemade dressing over the salad. Using clean hands or salad tongs, toss everything thoroughly so that each bite is coated in that crave-worthy vinaigrette. Don’t be shy—give it a big, bold mix so all the flavors and textures are evenly distributed.
Step 5: Serve or Chill
You can serve your Italian Chopped Salad immediately for max crunch, or pop it in the fridge for up to an hour to let the flavors mingle a bit more. Either way, your bowl of deliciousness is ready to steal the show!
How to Serve Italian Chopped Salad
Garnishes
A simple flourish takes the Italian Chopped Salad to the next level. Sprinkle on a few extra pepperoncini slices or a handful of freshly grated Parmesan for salty depth. Chopped fresh parsley, basil, or a twist of cracked black pepper finishes it beautifully. Even a drizzle of good-quality olive oil can make your salad look—and taste—that much more special.
Side Dishes
This salad is hearty enough for a meal on its own, but it also shines alongside other Italian favorites. Pair it with warm garlic bread or focaccia for a cozy lunch, or serve it next to pasta, wood-fired pizza, or grilled chicken for a truly satisfying Italian-inspired spread. The freshness of the salad is the perfect contrast to richer main dishes.
Creative Ways to Present
Italian Chopped Salad is as fun to serve as it is to eat! Try scooping it into lettuce cups for a playful handheld appetizer, or layer small servings in jars for a chic picnic treat. For parties or potlucks, arrange it on a platter with colorful ingredients kept in neat rows, then toss just before serving to wow your guests.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, transfer your Italian Chopped Salad to an airtight container and refrigerate. The veggies and protein hold up surprisingly well for about a day, though it’s best to keep the dressing separate if you’re planning ahead—this keeps everything crisp and vibrant.
Freezing
Salad and freezing aren’t the best of friends! While the dressing and some sturdy components like chickpeas or salami can freeze in a pinch, leafy greens and tomatoes lose their texture after thawing. For best results, enjoy your Italian Chopped Salad fresh or simply refrigerate leftovers.
Reheating
There’s no need to reheat this salad—it’s meant to be served cold or at room temperature. If you made it ahead and chilled it, just give it a quick toss to wake up the flavors before serving again.
FAQs
Can I make Italian Chopped Salad vegetarian?
Absolutely! Simply omit the salami or swap in your favorite vegetarian deli slices or extra chickpeas for a plant-powered version that doesn’t lose any flavor or satisfaction.
How far ahead can I make this salad?
You can prep all the components up to a day in advance—just keep the dressing separate until you’re ready to serve. Once dressed, try to enjoy within a few hours for the best crunch and color.
What protein can I use instead of salami?
Sliced turkey, ham, grilled chicken, or even roasted chickpeas make excellent substitutions. The Italian Chopped Salad is endlessly flexible depending on what you have on hand or your dietary preferences.
What’s the best way to chop the veggies?
Aim for bite-sized, uniform pieces so every forkful is full of flavor and easy to eat. A sharp chef’s knife and a steady chopping board are your best friends for speedy prep.
Can I use store-bought dressing?
If you’re in a hurry, a quality Italian dressing from the store works fine, but trust me—the homemade version has totally next-level flavor and only takes a couple minutes to whisk up.
Final Thoughts
If you want a salad that’s bursting with color, flavor, and real meal-worthy substance, you simply have to try this Italian Chopped Salad. It’s one of those dishes that brings people together—fresh, satisfying, and utterly delicious. I hope you give it a go and make it your own!
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
A hearty and flavorful Italian chopped salad featuring a medley of fresh vegetables, savory meats, and cheese, all tossed in a zesty homemade dressing. This salad is perfect for a light lunch or a side dish at dinner.
Ingredients
Salad:
- 1 large head romaine lettuce, chopped
- 1/2 head radicchio, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/3 cup red onion, thinly sliced
- 1/2 cup canned chickpeas, rinsed and drained
- 1/2 cup salami, chopped
- 1/2 cup provolone cheese, diced
- 1/4 cup pepperoncini slices
- 1/4 cup black olives, sliced
Dressing:
- 1/3 cup olive oil
- 3 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Prepare Salad: In a large bowl, combine romaine, radicchio, tomatoes, cucumber, bell pepper, onion, chickpeas, salami, provolone, pepperoncini, and olives.
- Make Dressing: Whisk together olive oil, vinegar, Dijon mustard, garlic, oregano, salt, and pepper.
- Toss: Pour dressing over salad and toss well.
- Serve: Serve immediately or chill before serving.
Notes
- Substitute turkey or ham for salami or use mozzarella instead of provolone.
- For a vegetarian option, omit the meat.
- This salad is great for meal prep; keep the dressing separate until ready to eat.
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