If you’re seeking a dish that’s as vibrant to look at as it is satisfying to eat, this Italian Chopped Salad is a true showstopper. Imagine an irresistible combination of crisp romaine, sharp radicchio, juicy tomatoes, hearty chickpeas, zesty pepperoncini, savory meats, and creamy cheeses, all tossed together with a garlicky, herby red wine vinaigrette. Every bite bursts with bold flavors and a satisfying crunch, making this salad ideal for lunch, a light dinner, or even your next picnic. Trust me, once you make this Italian Chopped Salad, you’ll find yourself coming back to it over and over again.
Ingredients You’ll Need
The beauty of Italian Chopped Salad is how a shortlist of simple ingredients, each chosen for their taste and texture, come together in perfect harmony. Every component here has a role to play—adding crunch, color, saltiness, or a burst of freshness that makes the salad truly unforgettable.
- Romaine Lettuce (4 cups, chopped): The foundation, offering crispness and bulk to catch all those tasty toppings and dressing.
- Radicchio or Red Cabbage (1 cup, chopped): Brings a pop of color and a slight bitterness that perfectly balances the richer flavors.
- Cherry Tomatoes (1 cup, halved): Delivers juicy sweetness and a gorgeous red hue.
- Cucumber (1/2 cup, diced): Refreshing crunch and coolness—it lightens every forkful.
- Canned Chickpeas (1/2 cup, rinsed and drained): Adds plant-based protein and a creamy texture; swap in extra for a vegetarian version.
- Salami or Pepperoni (1/2 cup, chopped): Infuses the salad with a savory, satisfying bite—use your favorite deli meat or skip for a veggie option.
- Provolone or Mozzarella Cheese (1/2 cup, diced): Creamy richness that melts in your mouth—provolone brings a bit more sharpness; mozzarella offers milky softness.
- Red Onion (1/4 cup, thinly sliced): Sharp and pungent; soak in cold water for a few minutes if you prefer a milder flavor.
- Pepperoncini (1/4 cup, sliced): Just enough tang and gentle heat to keep it lively—absolutely key for that Italian deli vibe.
- Black or Green Olives (1/4 cup, sliced): Adds briny depth and rounds out those classic Mediterranean notes.
- For the Dressing: Olive oil (1/4 cup), red wine vinegar (2 tbsp), Dijon mustard (1 tsp), dried oregano (1 tsp), garlic powder (1/2 tsp), salt and black pepper to taste: This quick, garlicky dressing ties everything together—whisk it till creamy and bright.
How to Make Italian Chopped Salad
Step 1: Prep the Vegetables
Start by chopping your romaine and radicchio (or red cabbage) into bite-sized pieces. Halve the cherry tomatoes and dice the cucumbers. Taking a few extra moments to cut everything into similar sizes means you’ll get a perfect, flavorful bite every time. Drain and rinse the chickpeas, and have your other ingredients ready to go—this part sets you up for salad success!
Step 2: Combine the Salad Ingredients
Grab a large mixing bowl and pile in the chopped romaine, radicchio, cherry tomatoes, cucumber, chickpeas, salami or pepperoni, diced cheese, thinly sliced red onion, pepperoncini, and olives. This rainbow of ingredients will look amazing and instantly get your appetite going. Don’t be afraid to toss in a little extra of anything you love or leave out anything you aren’t crazy about!
Step 3: Make the Dressing
In a small bowl or a jar with a tight-fitting lid, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, garlic powder, and a good pinch each of salt and black pepper. Shake or whisk until the dressing looks creamy and emulsified—the mustard makes this happen quickly. Give it a quick taste and adjust the salt or acidity if you’d like.
Step 4: Toss It All Together
Pour the dressing over your vibrant bowl of chopped salad ingredients. Using large salad servers or even your clean hands, gently toss everything together until every bite is glistening and evenly coated. This is when the Italian Chopped Salad comes alive and all those flavors meld beautifully.
Step 5: Serve and Enjoy
You can serve the Italian Chopped Salad immediately for the crunchiest texture, or chill it for 10 to 15 minutes to allow the flavors to mingle. It’s a quick, zero-cook meal that always feels like a treat and is perfect for casual lunches or entertaining guests.
How to Serve Italian Chopped Salad
Garnishes
A light sprinkle of fresh basil or parsley instantly brightens the salad and adds a fresh herbal note. For an extra Italian touch, try shaving a little Parmigiano-Reggiano on top or a sprinkle of cracked black pepper—these simple garnishes make your Italian Chopped Salad look and taste restaurant-quality.
Side Dishes
While this salad can easily stand alone as a main course, it pairs beautifully with warm, crusty bread or garlic knots for a comforting Italian feast. It’s also delicious alongside grilled chicken, a simple pasta, or even as part of an antipasto platter with marinated vegetables and cheeses.
Creative Ways to Present
Try layering your Italian Chopped Salad in glass jars for colorful meal prep lunches, or arrange it on a large platter for a party-ready centerpiece. For a picnic or potluck, serve it in individual cups with little forks—the colors and variety make each serving look incredibly inviting!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad in an airtight container in the fridge for up to two days. For the best texture, it’s wise to keep the dressing separate and only toss what you’ll eat, so the greens stay crisp.
Freezing
Freezing isn’t recommended for Italian Chopped Salad, as the fresh vegetables lose their crunch and vibrant color once thawed. If you want to save any extra deli meats or cheese, store them separately in the freezer, but mix with fresh salad only when serving.
Reheating
There’s no need to reheat this salad—Italian Chopped Salad is meant to be enjoyed freshly tossed and chilled or at cool room temperature. Simply give it a gentle toss before serving again to redistribute any dressing.
FAQs
Can I make Italian Chopped Salad ahead of time?
Absolutely! You can chop all the vegetables, meats, and cheeses ahead of time and store them in separate containers. The dressing can be shaken together in advance as well. When you’re ready to serve, simply toss everything together for no-fuss freshness.
How do I make this salad vegetarian?
Omit the salami or pepperoni and simply add extra chickpeas, artichoke hearts, or roasted bell peppers to keep the Italian Chopped Salad hearty and satisfying without any meat.
What are the best cheeses to use?
Provolone and mozzarella are classics for their mild and creamy flavors, but you can mix in sharp asiago, aged parmesan shavings, or even crumbled feta if you want to add more tang and depth.
Can I meal prep Italian Chopped Salad for lunches?
This salad is perfect for meal prep! Just layer the vegetables and proteins in containers, keep the dressing separate, and toss together just before eating so everything stays crisp and delicious all week long.
Is this salad gluten-free?
Yes, Italian Chopped Salad is naturally gluten-free since it contains no pasta or bread—just hearty veggies, protein, and cheese. As always, double-check any deli meats or cheeses for added fillers if you have sensitivities.
Final Thoughts
If you’ve never tried making an Italian Chopped Salad at home, there’s no better time to dive in. With its bold flavors, vibrant colors, and satisfying textures, this salad is sure to become one of your go-tos for quick lunches, effortless entertaining, or a bright, healthy dinner. Give it a try and make it your own—you might just find yourself craving it on repeat!
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Italian Chopped Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad, Main Course
- Method: No-Cook
- Cuisine: Italian
- Diet: Non-Vegetarian
Description
This Italian Chopped Salad is a delightful mix of fresh vegetables, protein-packed chickpeas, savory meats, and cheese, all tossed in a flavorful vinaigrette. It’s a satisfying and colorful dish perfect for a light lunch or a side at dinner.
Ingredients
Salad:
- 4 cups chopped romaine lettuce
- 1 cup chopped radicchio or red cabbage
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/2 cup canned chickpeas, rinsed and drained
- 1/2 cup salami or pepperoni, chopped
- 1/2 cup provolone or mozzarella cheese, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup pepperoncini, sliced
- 1/4 cup black or green olives, sliced
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 black pepper to taste
Instructions
- Prepare Salad: In a large bowl, combine romaine, radicchio, tomatoes, cucumber, chickpeas, salami, cheese, red onion, pepperoncini, and olives.
- Make Dressing: In a separate bowl, whisk together olive oil, vinegar, mustard, oregano, garlic powder, salt, and pepper.
- Toss: Pour dressing over the salad and toss to combine.
- Serve: Serve immediately or chill before serving.
Notes
- For a vegetarian version, omit the salami and add extra chickpeas or artichoke hearts.
- This salad is perfect for meal prep—store the dressing separately and toss just before eating.
Nutrition
- Serving Size: 2 cups
- Calories: 310
- Sugar: 4g
- Sodium: 780mg
- Fat: 23g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 35mg
