Italian Chopped Salad Recipe
There’s something absolutely magical about an Italian Chopped Salad: it’s crisp, colorful, zesty, and loaded with all the flavors you crave in a hearty-yet-refreshing meal. I love how every bite is a celebration of texture — crunchy lettuce, juicy tomatoes, tangy pepperoncini, salty salami, smooth cheese, and those irresistible Italian deli vibes. Bursting with Mediterranean flair, this salad delivers the exact combo of fresh veggies and savory treats you’d find at your favorite Italian spot, but it comes together in just 15 minutes in your own kitchen.
Ingredients You’ll Need
Assembling an Italian Chopped Salad is a breeze, and each ingredient plays a starring role in the symphony of flavors. From crisp greens to zippy dressing, each element brings something delicious — color, crunch, or that dash of Italian soul.
- Romaine Lettuce (2 cups, chopped): The solid, crunchy base that anchors the salad and gives every forkful a refreshing snap.
- Radicchio or Red Cabbage (1 cup, chopped): For a pop of beautiful purple plus a pleasantly bitter edge to balance the creamy elements.
- Cherry Tomatoes (1 cup, halved): These little jewels bring juicy sweetness and vibrant color to each bite.
- Cucumber (1/2 cup, diced): Adds an extra layer of crunch and a mellow freshness that ties everything together.
- Pepperoncini (1/2 cup, sliced): Tangy and feisty, they bring just the right hint of heat and zip.
- Salami or Pepperoni (1/2 cup, chopped): Savory and satisfying, these deli classics provide bold, meaty flavor.
- Provolone or Mozzarella Cheese (1/2 cup, cubed): Soft, creamy, and perfectly melty — these cheeses make the salad taste indulgent.
- Red Onion (1/4 cup, thinly sliced): Sharp and vibrant, a little goes a long way for color and zing.
- Black Olives (1/4 cup, sliced): Briny and earthy, olives lend an unmistakably Mediterranean note.
- Grated Parmesan Cheese (2 tablespoons): The ultimate sprinkle for extra salty umami.
- Olive Oil (1/4 cup): Silky and rich, it forms the backbone of the homemade Italian dressing.
- Red Wine Vinegar (2 tablespoons): Just enough tang to brighten every ingredient in the bowl.
- Dijon Mustard (1 teaspoon): The secret trick for a thick, creamy, absolutely addictive dressing.
- Dried Oregano (1 teaspoon): Gives the dressing its signature Italian flavor.
- Garlic Powder (1/2 teaspoon): For a swell of gentle, savory depth.
- Salt and Pepper (to taste): Essential for bringing every flavor to life — taste and adjust as you go!
How to Make Italian Chopped Salad
Step 1: Prep the Fresh Veggies
Grab your favorite big mixing bowl — trust me, you want plenty of space for tossing. Chop the romaine lettuce and radicchio (or red cabbage) and add them to the bowl. Halve the cherry tomatoes, dice the cucumber, and toss those in as well. Thinly slice the red onion, and slice up your pepperoncini and olives. Every chopped ingredient should be bite-sized, so you get a little bit of everything on your fork.
Step 2: Add the Meats and Cheese
Next, cube the provolone or mozzarella and chop the salami or pepperoni. Drop them right into the bowl with the veggies. These two ingredients are what transform this from a simple salad into the classic Italian Chopped Salad you’d get at a great trattoria. Sprinkle in the grated Parmesan for a layer of salty goodness that clings to every bite.
Step 3: Whisk Up the Zesty Dressing
In a small bowl or a mason jar, combine the olive oil, red wine vinegar, Dijon mustard, dried oregano, garlic powder, and a good pinch each of salt and pepper. Whisk (or shake, if using a jar) until the dressing is smooth, slightly thickened, and flecked with herbs. Pause to taste it — adjust the salt and pepper as needed. This dressing is honestly so good, you’ll want to drizzle it on everything.
Step 4: Toss and Serve
Right before you’re ready to eat, pour the dressing evenly over the salad. Use tongs or two big spoons to toss everything together, making sure each piece is lightly coated. Italian Chopped Salad is all about that perfect bite: a little crunch, a little tang, a little creamy cheese, a pop of cured meat. Serve it up immediately, and watch the bowl empty in record time!
How to Serve Italian Chopped Salad
Garnishes
For an extra flourish, I love showering a bit more grated Parmesan or freshly ground black pepper over the top right before serving. You might also sprinkle on some chopped fresh basil or Italian parsley if you have it — they add bright color and a wonderful aroma.
Side Dishes
Italian Chopped Salad does beautifully alongside warm crusty bread, garlic focaccia, or a simple bowl of minestrone. It’s also a classic partner for pasta dishes or grilled chicken — perfect for rounding out a family dinner or effortless gathering.
Creative Ways to Present
Try serving this salad in individual mason jars for picnics, as a composed platter with sections of each ingredient like an antipasto board, or even in tiny lettuce cups for party appetizers. The vivid colors and chunky textures always get attention!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the salad and the dressing separately in airtight containers in the fridge. The undressed salad stays crisp for up to two days, making it perfect for quick lunches or a second round at dinner.
Freezing
Freezing is not recommended for Italian Chopped Salad. The fresh vegetables and cheese lose their crunchy texture and become watery once thawed. Enjoy it fresh for the best experience!
Reheating
There’s no need to reheat this salad since it’s all about that cool, refreshing bite. If you prepped some grilled chicken or roasted vegetables on the side, just warm those up separately and toss with the cold salad for a hearty, delightful meal.
FAQs
Can I make Italian Chopped Salad ahead of time?
Absolutely! You can chop all the veggies and meats up to 24 hours in advance. Just keep the dressing in a separate container and toss everything together right before serving to maintain the perfect texture.
What’s the best meat substitute for a vegetarian version?
For a vegetarian Italian Chopped Salad, swap the salami or pepperoni for a generous handful of cooked chickpeas or white beans. They’ll provide protein and soak up the zesty dressing beautifully.
How can I make it lighter or lower in calories?
Opt for part-skim mozzarella and skip the salami, or use turkey pepperoni instead. You’ll still have all the delicious Italian flavors with a slightly lighter nutritional profile.
Is Italian Chopped Salad gluten-free?
Yes! This salad is naturally gluten-free as long as you double-check your meats and cheeses (sometimes hidden ingredients sneak in). Serve with gluten-free bread or crackers for an entirely wheat-free meal.
Can I use a different cheese?
Definitely — try cubed fontina, grated asiago, or even a bit of crumbled feta for a unique twist. Italian Chopped Salad is easy to customize to your personal cheese favorites.
Final Thoughts
If you’re craving big, bold flavors and crunch in every bite, you have to try this Italian Chopped Salad. It’s a go-to in my kitchen for a reason: crowd-pleasing, healthy, impossibly quick, and bursting with everything we love about Italian-inspired salads. Give it a try, play with your favorite mix-ins, and let this lively salad steal the show at your next meal!
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Italian Chopped Salad Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Italian Chopped Salad is a delightful mix of fresh vegetables, cheeses, and savory meats, all tossed in a zesty homemade dressing. It’s a perfect side dish for any Italian meal or a light and satisfying main course on its own.
Ingredients
Salad:
- 2 cups chopped romaine lettuce
- 1 cup chopped radicchio or red cabbage
- 1 cup cherry tomatoes (halved)
- 1/2 cup cucumber (diced)
- 1/2 cup pepperoncini (sliced)
- 1/2 cup salami or pepperoni (chopped)
- 1/2 cup provolone or mozzarella cheese (cubed)
- 1/4 cup red onion (thinly sliced)
- 1/4 cup black olives (sliced)
- 2 tablespoons grated Parmesan cheese
For the dressing:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Prepare the Salad: In a large bowl, combine romaine, radicchio, cherry tomatoes, cucumber, pepperoncini, salami, cheese, red onion, olives, and Parmesan.
- Make the Dressing: In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, oregano, garlic powder, salt, and pepper until well blended.
- Toss and Serve: Pour the dressing over the salad and toss to coat evenly. Serve immediately.
Notes
- For a lighter version, skip the salami and use part-skim cheese.
- Add cooked chickpeas or grilled chicken for extra protein.
- This salad is great for meal prep—just store the dressing separately.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 3g
- Sodium: 640mg
- Fat: 23g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg
