If you’re looking to brighten up your table with a colorful, vibrant, and deeply satisfying dish, you simply can’t go wrong with an Italian Chopped Salad. Packed with crisp romaine, hearty chickpeas, bursts of sweet tomatoes, salami, and a zesty homemade dressing, this salad is a celebration of flavors and textures in every bite. Whether you’re serving it for a weeknight dinner, bringing it to a summer cookout, or enjoying it for lunch, this is one of those recipes that never fails to please—fresh, hearty, and just plain fun to eat!
Ingredients You’ll Need
Let’s talk ingredients! Each component of an Italian Chopped Salad not only adds flavor, but also creates the irresistible medley of crunchy, creamy, salty, and tangy. This is why it’s so much more than “just a salad”—every ingredient really counts, so gather up these essentials:
- Romaine Lettuce: Crisp, refreshing, and sturdy enough to stand up to all those toppings—perfect for chopped salads.
- Radicchio: A little bitter, a lot of color—radicchio adds a beautiful purple pop and balances the richness of the meats and cheese.
- Cherry Tomatoes: Sweet and juicy, they burst with flavor in every bite; grape tomatoes work, too!
- Garbanzo Beans (Chickpeas): Creamy and nutty, chickpeas add protein and hearty substance.
- Salami: Savory and salty, it’s the classic Italian deli addition for a touch of indulgence.
- Provolone Cheese: Mild, creamy, and sliceable—add a little or a lot, depending on how cheesy you like it.
- Red Onion: Sliced thin for sharpness and a bit of bite—mellow it with a quick soak in cold water if you want it milder.
- Pepperoncini: Tangy, just a little spicy, and totally irresistible—they make the salad sing with brightness.
- Cucumber: Cool, crunchy, and refreshing, cucumber brings a garden-fresh crispness.
- Kalamata Olives: Briny and bold, these olives are classic in Italian chopped salads, but feel free to use your favorite variety.
- Homemade Italian Dressing: Olive oil, red wine vinegar, oregano, a hint of Dijon, garlic, and a pinch of sugar—shake it up fresh!
- Salt and Black Pepper: Essential for waking up all the flavors and seasoning everything beautifully.
How to Make Italian Chopped Salad
Step 1: Prep the Veggies
Start by washing and drying the romaine lettuce and radicchio really well, then chop everything into bite-sized pieces. Halve the cherry tomatoes, slice your cucumber and red onion nice and thin, and set your crisp veggies aside—you want everything ready to toss so the salad comes together quickly.
Step 2: Get the Good Stuff Ready
Slice the salami into thin strips and do the same with the provolone cheese. Rinse and drain the garbanzo beans, pit and halve the Kalamata olives if they’re whole, and measure out the pepperoncini. Having everything chopped (and evenly sized) is what makes the Italian Chopped Salad so much fun to eat—the perfect bite every time!
Step 3: Make the Dressing
In a small bowl or a mason jar, whisk together olive oil, red wine vinegar, dried oregano, Dijon mustard, minced garlic, salt, black pepper, and a pinch of sugar. Give it a good shake or whisk until everything is emulsified and luscious—taste and adjust as needed. This vibrant dressing is what ties every ingredient together with classic Italian flair.
Step 4: Assemble the Salad
In a large salad bowl, add your chopped romaine and radicchio, then scatter the tomatoes, chickpeas, cucumber, onion, olives, salami, provolone, and pepperoncini over the top. Pour on the Italian dressing and toss gently until everything is evenly coated and glossy. Don’t skimp on tossing—the magic is in getting every leaf and topping kissed by that delicious vinaigrette!
Step 5: Taste and Serve
Pause for a taste-test—does it need another pinch of salt, a crack of black pepper, or a splash more vinegar? Adjust to your liking, then serve immediately. The salad is at its absolute peak when ultra-fresh, with every color shining and the dressing still perky.
How to Serve Italian Chopped Salad
Garnishes
Finish your Italian Chopped Salad with a flourish: freshly grated Parmigiano-Reggiano, a scatter of extra pepperoncini rings, or a handful of torn fresh basil or Italian parsley. A dusting of black pepper or even a light drizzle of good olive oil right before serving adds that final restaurant-worthy touch.
Side Dishes
Because this salad is so hearty, it pairs beautifully with rustic garlic bread, a bowl of soup (think minestrone or tomato-basil), or a simple plate of grilled chicken. I also love it alongside pasta for a more substantial spread; its vibrant crunch helps lighten up any meal.
Creative Ways to Present
Try serving your Italian Chopped Salad family-style on a big platter for dramatic effect—it’s a real showstopper! Or, layer it into individual mason jars for lunch on the go—a picnic-perfect option. For parties, spoon onto crostini as salad-topped bruschetta bites or tuck into butter lettuce cups for a fun, hand-held appetizer.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the Italian Chopped Salad in an airtight container in the refrigerator. For best texture, keep the dressing separate and toss right before serving to keep everything crisp. Leftovers are best enjoyed within 1-2 days—after that, the veggies can get a bit soggy.
Freezing
Freezing is not recommended for Italian Chopped Salad; delicate greens and fresh vegetables will lose their crunch and turn watery once thawed. For the freshest flavor, always enjoy this salad straight from the fridge!
Reheating
No reheating necessary (and definitely not recommended)—this salad is meant to be chilled, fresh, and bursting with cool crispness. If leftovers come straight from the fridge, just give them a gentle toss to redistribute the dressing and dig in.
FAQs
Can I use a store-bought dressing for this salad?
Absolutely! If you’re short on time, a good-quality bottled Italian dressing will work just fine. Still, nothing beats the punchy flavor of homemade—especially for a standout Italian Chopped Salad.
What other meats or cheeses can I use?
Feel free to mix things up! Try pepperoni, prosciutto, or even diced roast chicken for the meat. For cheese, mozzarella pearls, fontina, or even sharp cheddar can be delicious twists in your Italian Chopped Salad.
Can I make this salad vegetarian?
Definitely—just skip the salami, double up on the chickpeas, and maybe add more cheese or some grilled artichoke hearts for heartiness. Your Italian Chopped Salad will still be just as satisfying and full of bold flavors.
How do I keep the salad from getting soggy if I make it ahead?
Prep all your ingredients and layer them in a bowl, but keep the dressing on the side. Toss it all together right before serving and your Italian Chopped Salad will stay perfectly crisp!
What’s the best way to chop the veggies for this salad?
Uniformity is key for the ultimate Italian Chopped Salad experience! Aim for even, bite-sized pieces so every forkful is loaded with all the good stuff—no ingredient left behind.
Final Thoughts
With its lively crunch, rainbow of colors, and punchy flavors, Italian Chopped Salad is a dish you’ll find yourself craving again and again. It’s versatile, fun, and always a hit with friends and family. Try it out and bring a little Italian sunshine to your next meal!
Print
Italian Chopped Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: Chopping, Tossing
- Cuisine: Italian
- Diet: Vegetarian
Description
A colorful and hearty salad filled with crisp veggies, creamy chickpeas, savory salami, provolone cheese, and a tangy homemade dressing that ties everything together beautifully.
Ingredients
- 1 head romaine lettuce, chopped
- 1/2 head radicchio, chopped
- 1 cup cherry tomatoes, halved
- 1 cup garbanzo beans (chickpeas), rinsed and drained
- 4 oz salami, sliced into thin strips
- 4 oz provolone cheese, sliced or cubed
- 1/2 red onion, thinly sliced
- 1/4 cup pepperoncini, sliced
- 1 cucumber, sliced
- 1/4 cup Kalamata olives, pitted and halved
- For the dressing: 1/4 cup olive oil, 2 tbsp red wine vinegar, 1 tsp dried oregano, 1 tsp Dijon mustard, 1 clove garlic, minced, pinch of sugar, salt and pepper to taste
Instructions
- Wash and dry the romaine lettuce and radicchio. Chop into bite-sized pieces and set aside.
- Prepare the veggies: halve the cherry tomatoes, slice the cucumber and red onion, and set aside.
- Slice the salami and provolone cheese. Rinse and drain the chickpeas, and pit and halve the Kalamata olives.
- For the dressing: whisk together olive oil, red wine vinegar, dried oregano, Dijon mustard, minced garlic, sugar, salt, and pepper until well combined.
- In a large bowl, add the chopped lettuce and radicchio, then scatter the cherry tomatoes, chickpeas, cucumber, onion, olives, salami, provolone, and pepperoncini over the top.
- Pour the dressing over the salad and toss gently to coat all ingredients evenly. Taste and adjust seasoning if needed.
- Serve immediately or refrigerate for later (dress just before serving to maintain crispness).
Notes
- For a vegetarian version, skip the salami and increase the chickpeas or add more cheese.
- For extra flavor, sprinkle some freshly grated Parmigiano-Reggiano on top before serving.
- Make the dressing in advance and store it in the fridge for up to a week.
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