Italian Chopped Salad

This Italian Chopped Salad is fresh, crunchy, and bursting with bold Mediterranean flavors. I love how the combination of crisp vegetables, savory meats, cheese, and tangy dressing comes together in one hearty, colorful bowl. It’s the kind of salad I can serve as a main dish for lunch or a side at dinner, and it always feels satisfying without being heavy.

Why You’ll Love This Recipe

I like this salad because it’s quick to make, vibrant, and full of texture. The mix of romaine, salami, mozzarella, and chickpeas creates the perfect balance of protein, crunch, and creaminess. I enjoy how the zesty Italian vinaigrette ties everything together and makes every bite refreshing. It’s also versatile—I can switch out ingredients depending on what I have on hand, and it always works.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Romaine lettuce

• Radicchio

• Cherry tomatoes

• Red onion

• Chickpeas (canned and rinsed)

• Genoa salami or pepperoni

• Mozzarella cheese (fresh pearls or diced)

• Parmesan cheese (shaved or grated)

• Pepperoncini peppers

• Black olives

• Cucumber

• Italian dressing (homemade or store-bought)

• Salt and black pepper

Directions

1. I start by chopping the romaine, radicchio, cucumbers, and tomatoes into bite-size pieces.

2. I slice the red onion thinly and cut the salami into small strips.

3. I combine the lettuce, radicchio, cucumbers, tomatoes, onion, chickpeas, salami, mozzarella, olives, and pepperoncini in a large salad bowl.

4. I drizzle the Italian dressing over the top and toss everything well until it’s evenly coated.

5. I finish with a sprinkle of parmesan and freshly ground black pepper before serving.

Servings and timing

This recipe makes about 4 servings as a main dish or 6 servings as a side. It usually takes me around 20 minutes to prepare from start to finish, which makes it a perfect choice for a quick meal.

Variations

• I sometimes swap the romaine for kale or mixed greens for a different base.

• I replace salami with grilled chicken or turkey pepperoni if I want a lighter protein option.

• I add roasted red peppers or artichoke hearts for extra Mediterranean flair.

• I switch mozzarella for provolone or fontina for a stronger cheese flavor.

• I make a vegetarian version by skipping the meat and adding extra beans or roasted chickpeas.

storage/reheating

I usually store leftovers in an airtight container in the refrigerator for up to 2 days. To keep the salad fresh, I like to store the dressing separately and add it right before eating. Since this is a cold salad, I don’t reheat it, but if the proteins are separate (like chicken), I warm those up before tossing them back in.

FAQs

Can I make this salad ahead of time?

Yes, I often prep the vegetables and proteins in advance and store them separately. I just add the dressing right before serving to keep the salad crisp.

What dressing works best for Italian chopped salad?

I prefer a zesty Italian vinaigrette, either homemade with olive oil, vinegar, lemon juice, and herbs, or a good-quality store-bought version.

Can I make this salad vegetarian?

Yes, I skip the salami and add more beans, roasted chickpeas, or grilled vegetables to make it completely vegetarian.

How do I keep the salad from getting soggy?

I keep the dressing separate until serving time and store the chopped vegetables in airtight containers with a paper towel to absorb excess moisture.

Can I use a different type of cheese?

Yes, I sometimes use provolone, feta, or even gorgonzola if I want a sharper, more intense flavor.

Conclusion

I love how this Italian Chopped Salad is fresh, versatile, and easy to prepare. It works as a light meal on its own or as a colorful side dish for family dinners or gatherings. With simple ingredients and bold flavors, it’s a recipe I keep coming back to whenever I want something satisfying yet refreshing.

Print