If you’re craving a vibrant, flavorful salad that bursts with textures and tastes in every bite, this Italian Chopped Salad Recipe is exactly what you need. Fresh iceberg lettuce and radicchio provide the perfect crunchy base, while juicy cherry tomatoes, tangy pepperoncini, and creamy mozzarella bring exciting contrasts. Tossed with a zesty lemon and red wine vinegar dressing, this salad balances bright acidity with rich, savory notes for a dish that feels both light and satisfying. Whether as a lively side or a standout main, this Italian Chopped Salad Recipe will quickly become a go-to favorite in your kitchen.
Ingredients You’ll Need
Simple, fresh ingredients are the heart and soul of this Italian Chopped Salad Recipe. Each one adds something essential—whether it’s crispness, creaminess, or a touch of zing—to build a salad that’s refreshing and layered with flavor.
- Iceberg lettuce, chopped: Provides a cool, crisp crunch for the salad’s foundation.
- Radicchio, thinly sliced: Adds beautiful purple color and a subtle bitterness to balance the greens.
- Red onion, thinly sliced: Offers a sharp bite and slight sweetness when raw.
- Cherry tomatoes, halved: Bursting with juiciness and natural acidity to brighten every forkful.
- Chickpeas, drained and rinsed: Bring a hearty texture and mild nutty flavor while boosting the salad’s protein.
- Pearl mozzarella, halved: Creamy and mild, these little cheese pearls contrast wonderfully with sharper ingredients.
- Provolone cheese, diced: Adds complexity with its smoky, slightly tangy character.
- Pepperoncini, sliced: Packs a tangy, slightly spicy punch that awakens the palate.
- Lemon juice: Introduces fresh citrus brightness to the dressing.
- Red wine vinegar: Brings depth and tang for a perfectly balanced vinaigrette.
- Shallot, finely chopped: Mild and sweet, it softens the dressing’s sharp edges.
- Garlic, minced: Imparts aromatic richness that complements every ingredient.
- Dried oregano: A classic Italian herb that ties the dressing flavors together.
- Extra-virgin olive oil: Smooth and fruity, it emulsifies the dressing for luscious coating.
- Salt and freshly ground black pepper, to taste: Essential seasonings that elevate all the ingredients.
How to Make Italian Chopped Salad Recipe
Step 1: Prepare the Dressing
Start by mixing lemon juice, red wine vinegar, finely chopped shallot, minced garlic, and dried oregano in a small bowl. This combination is the tangy and fragrant base that infuses the salad with authentic Italian flavors. While whisking gently, slowly drizzle in the extra-virgin olive oil until the dressing thickens into a harmonious emulsion. Finish by seasoning with salt and freshly ground black pepper to suit your taste.
Step 2: Assemble the Salad
Grab your biggest salad bowl and toss together the chopped iceberg lettuce, thinly sliced radicchio, red onion, cherry tomatoes, and chickpeas. This beautiful mix delivers a variety of colors and crunch. Then, add the pearl mozzarella halves, diced provolone cheese, and sliced pepperoncini for creamy and tangy layers that elevate the dish.
Step 3: Toss and Combine
Pour the freshly made dressing evenly over the salad ingredients. Use tongs or salad servers to gently toss everything together, ensuring that every bite will be delightfully coated. The goal is a perfect balance where the dressing enhances but never overwhelms the fresh veggies and cheeses.
Step 4: Serve Immediately
Once tossed, transfer the salad to individual plates or a large serving dish, and serve without delay. The textures are at their best when the salad is fresh, so dive in right away and enjoy the medley of flavors and crispness that define this Italian Chopped Salad Recipe.
How to Serve Italian Chopped Salad Recipe
Garnishes
Add a sprinkle of freshly chopped basil or flat-leaf parsley on top just before serving to introduce a burst of green freshness that complements the core ingredients. You can also shave some Parmigiano-Reggiano over the salad to bring a nutty, salty finish that’s impossible to resist.
Side Dishes
This Italian Chopped Salad Recipe pairs beautifully with grilled chicken, crusty garlic bread, or even alongside a rich pasta dish. The crisp acidity and creaminess help cut through richer mains, balancing your meal perfectly.
Creative Ways to Present
For a fun twist, serve the salad layered in clear glass jars with the dressing at the bottom and the lighter greens on top, then shake just before eating. Another idea is to pile it high in hollowed-out bell peppers or lettuce cups for a charming appetizer or picnic option.
Make Ahead and Storage
Storing Leftovers
If you have any salad left after enjoying this Italian Chopped Salad Recipe, store it in an airtight container in the refrigerator. For best texture, keep the dressing separate and toss the salad fresh at serving time. Otherwise, the greens may wilt, and the peppers can lose their crunch.
Freezing
This salad is best enjoyed fresh and not suitable for freezing because of its fresh vegetables and cheese, which tend to become watery or grainy when thawed. Save any freezing space for pasta sauces or soups instead.
Reheating
Since the Italian Chopped Salad Recipe is designed to be served cold and crisp, reheating is not recommended. Enjoy leftovers chilled or at room temperature for the most pleasant experience.
FAQs
Can I substitute other greens for iceberg lettuce?
Absolutely! While iceberg lettuce adds excellent crunch, you can try romaine or butter lettuce for a slightly different texture and flavor. Just keep in mind that the salad’s classic crispiness comes from using iceberg and radicchio together.
Is this salad suitable for vegetarians?
Yes, this Italian Chopped Salad Recipe is completely vegetarian as it contains cheeses and chickpeas for protein without any meat products. It’s a filling, wholesome choice for a meat-free meal or side.
Can I make the dressing ahead of time?
You sure can! The dressing actually benefits from a bit of rest as the flavors meld together. Make it up to a day in advance, storing it in the fridge, and then whisk again before tossing with the salad.
What can I use instead of provolone cheese?
If you’re not a fan of provolone, try substituting it with sharp cheddar or fontina for a similar melt-in-your-mouth effect with a slightly different flavor profile. Just dice it into small cubes for even distribution.
How long does this salad keep fresh after tossing with dressing?
Once dressed, it’s best eaten within a few hours to enjoy the crispness of the lettuce and radicchio. Beyond that, the salad will start to wilt and lose its delightful texture, so plan accordingly for best results.
Final Thoughts
There’s something truly special about how a simple Italian Chopped Salad Recipe can bring so much life to the table. It’s a harmonious blend of fresh, tangy, creamy, and crunchy elements that excite your taste buds and brighten any meal. I encourage you to try making this salad soon—it just might become your new favorite go-to for quick weeknight dinners, gatherings, or whenever you want a deliciously satisfying bite of Italy at home.
Print
Italian Chopped Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Description
This Italian Chopped Salad is a vibrant and refreshing mix of crisp iceberg lettuce, slightly bitter radicchio, and juicy cherry tomatoes combined with creamy mozzarella, tangy provolone, and spicy pepperoncini. Tossed with a zesty lemon and red wine vinegar dressing infused with garlic, shallots, and oregano, this salad delivers a perfect balance of flavors and textures in just 20 minutes. Ideal for a light lunch or as a side dish to any Italian meal, it serves six and brings a burst of Mediterranean freshness to your table.
Ingredients
Salad Ingredients
- 1 head iceberg lettuce, chopped
- 1 cup radicchio, thinly sliced
- 1/2 cup red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup pearl mozzarella, halved
- 1/2 cup provolone cheese, diced
- 1/4 cup pepperoncini, sliced
Dressing Ingredients
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 small shallot, finely chopped
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Dressing: In a small bowl, whisk together the lemon juice, red wine vinegar, finely chopped shallot, minced garlic, and dried oregano until well combined.
- Emulsify the Dressing: Slowly drizzle in the extra-virgin olive oil while continuously whisking, until the dressing is smooth and emulsified.
- Season the Dressing: Add salt and freshly ground black pepper to taste, and whisk again to incorporate the seasoning.
- Assemble the Salad Base: In a large salad bowl, combine the chopped iceberg lettuce, thinly sliced radicchio, sliced red onion, halved cherry tomatoes, and rinsed chickpeas.
- Add Cheeses and Pepperoncini: Gently fold in the pearl mozzarella halves, diced provolone cheese, and sliced pepperoncini to the vegetable mix.
- Toss the Salad: Pour the prepared dressing evenly over the salad ingredients and gently toss everything together to coat all components with the dressing.
- Serve Immediately: Transfer the tossed salad to individual serving plates or bowls and enjoy it fresh for the best flavor and texture.
Notes
- For a nuttier flavor, you may add toasted pine nuts or walnuts.
- Use fresh mozzarella pearls for a creamy texture that complements the crisp vegetables.
- If you prefer a spicier salad, increase the amount of pepperoncini or add a pinch of red pepper flakes to the dressing.
- This salad is best served immediately to maintain the crispness of the lettuce and radicchio.
- Leftover salad can be stored in the refrigerator but dress right before serving to prevent sogginess.
