Italian Chopped Salad Recipe
If you’re craving a salad that’s anything but ordinary, this Italian Chopped Salad is going to become an instant favorite. It bursts with vibrant colors, bold flavors, and a delightful medley of textures that make every bite exciting. Combining crisp romaine and slightly bitter radicchio with juicy cherry tomatoes, crunchy bell peppers, and savory salami and provolone cheese, this salad brings together all the best elements of classic Italian deli fare in one beautiful bowl. The zesty homemade dressing ties everything together perfectly, making it a refreshing and satisfying meal or side dish you’ll want to reach for time and time again.
Ingredients You’ll Need
Gathering your ingredients for this Italian Chopped Salad is a breeze, and each one plays a crucial role in creating the salad’s signature flavor and texture. From fresh, crunchy veggies to hearty proteins and bold pickled accents, every element matters.
- Romaine lettuce: Provides a crisp, refreshing base that holds the salad together.
- Radicchio: Adds a beautiful pop of purple color and a slightly bitter contrast.
- Cherry tomatoes: Brings juicy sweetness to balance the savory components.
- Cucumber: Offers a cool crunch and lightness.
- Red bell pepper: Adds vibrant color and subtle sweetness.
- Red onion: Thin slices provide a sharp, tangy bite.
- Chickpeas: Boosts the salad with creamy texture and protein.
- Salami: Gives the salad its signature savory and slightly spicy depth.
- Provolone cheese: Adds a mild, melty richness.
- Pepperoncini slices: Introduce a tangy, piquant punch.
- Black olives: Contribute briny complexity and fullness.
- Olive oil: Forms the smooth, rich base of the dressing, bringing all flavors together.
- Red wine vinegar: Adds a bright, sharp acidity to the dressing.
- Dijon mustard: Provides a gentle heat and emulsifying power to the dressing.
- Garlic clove: Infuses the dressing with aromatic intensity.
- Dried oregano: Delivers classic herbaceous Italian flavor.
- Salt and black pepper: Essential seasonings to enhance and balance every taste.
How to Make Italian Chopped Salad
Step 1: Prepare the Vegetables and Ingredients
Start by chopping the romaine lettuce and radicchio into bite-size pieces that are comfortable to eat without being mushy. Halve the cherry tomatoes and dice the cucumber and red bell pepper to keep the salad colorful and textured. Thinly slice the red onion for just the right amount of zing. Rinse and drain the canned chickpeas to keep them fresh and ready to mingle with the other ingredients. Finally, chop the salami and dice the provolone cheese for pockets of savory, melty goodness.
Step 2: Combine the Salad Components
In a large bowl, toss together the romaine, radicchio, tomatoes, cucumber, bell pepper, red onion, chickpeas, salami, provolone, pepperoncini slices, and black olives. It’s a wonderful mix of colors and textures that already looks tempting before the dressing is added.
Step 3: Whisk Up the Dressing
In a small bowl or jar, whisk the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until everything is well combined and slightly emulsified. This dressing brings a perfect balance of acidity, herbiness, and subtle heat that complements every ingredient beautifully.
Step 4: Toss and Serve
Pour the dressing over the salad and toss gently but thoroughly so every bite is coated with that bright, savory flavor. You can serve the Italian Chopped Salad right away or chill it for up to an hour to let the flavors meld even more. Just be sure not to let it sit too long after dressing, or the lettuce may start to soften.
How to Serve Italian Chopped Salad
Garnishes
Add an extra flourish by sprinkling the salad with freshly grated Parmesan, toasted pine nuts, or even some fresh basil leaves to take the flavors to the next level. A few cracked black peppercorns on top can also add lovely bursts of spice.
Side Dishes
This Italian Chopped Salad pairs amazingly well with crusty bread or garlic knots, making it a fantastic light lunch. For a heartier meal, serve alongside grilled chicken, fish, or your favorite Italian pasta dish to create a balanced and satisfying dinner.
Creative Ways to Present
Try serving the salad in individual mason jars for a charming picnic or portable lunch idea. Alternatively, build it layered in a large clear glass bowl so everyone can admire the beautiful array of colors before mixing it up at the table. Both approaches turn a simple salad into a delightful presentation.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad and dressing separately in the refrigerator to maintain freshness and crunch. Toss together just before serving to keep the texture and vibrant flavors intact.
Freezing
Freezing is not recommended for this Italian Chopped Salad since the fresh vegetables and cheese will lose their texture and the dressing may separate when thawed. Enjoy it fresh for the best experience.
Reheating
This salad is best served cold or at room temperature, so reheating isn’t necessary or advisable. It’s designed to be crisp and refreshing, which gets lost when warmed up.
FAQs
Can I make this salad vegetarian?
Absolutely! Simply omit the salami and enjoy the salad as a vibrant, vegetarian-friendly dish. You can also swap provolone for mozzarella if you prefer.
How long can I keep the salad after tossing with dressing?
For the freshest taste and texture, it’s best to consume the salad within an hour of tossing with the dressing. Beyond that, the lettuce can become soft and the flavors might meld too much.
Can I use fresh herbs instead of dried oregano in the dressing?
Yes, fresh oregano or even basil works beautifully in the dressing and will add a bright, herbaceous note. Use about a tablespoon of finely chopped fresh herbs in place of the dried oregano.
Is this salad gluten-free?
Yes, this Italian Chopped Salad is naturally gluten-free. Just double-check that all your ingredients, especially processed ones like salami, are labeled gluten-free if you have sensitivities.
Can I substitute other types of cheese for provolone?
Certainly! Mozzarella, feta, or even a sharp cheddar can be delicious alternatives depending on your taste preferences. Each will bring a slightly different character to the salad.
Final Thoughts
Italian Chopped Salad is one of those dishes that feels like a big, warm hug from Italy — fresh, flavorful, and totally satisfying. Whether you’re looking for a quick lunch, a colorful side dish, or a make-ahead meal prep winner, this salad has everything going for it. I encourage you to give this recipe a try and enjoy all the delicious layers it has to offer; once you do, I bet it will become a staple in your kitchen too.
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Italian Chopped Salad Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A vibrant and hearty Italian chopped salad featuring fresh romaine, radicchio, cherry tomatoes, and crisp vegetables, combined with savory salami, provolone cheese, and a tangy homemade red wine vinaigrette. Perfect as a refreshing lunch or side dish, this no-cook salad offers a delightful balance of flavors and textures with the option to customize ingredients for dietary preferences.
Ingredients
Salad Ingredients
- 1 large head romaine lettuce, chopped
- 1/2 head radicchio, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/3 cup red onion, thinly sliced
- 1/2 cup canned chickpeas, rinsed and drained
- 1/2 cup salami, chopped
- 1/2 cup provolone cheese, diced
- 1/4 cup pepperoncini slices
- 1/4 cup black olives, sliced
Dressing Ingredients
- 1/3 cup olive oil
- 3 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Prepare the Salad Base: In a large bowl, combine the chopped romaine lettuce, radicchio, halved cherry tomatoes, diced cucumber, diced red bell pepper, thinly sliced red onion, rinsed and drained chickpeas, chopped salami, diced provolone cheese, pepperoncini slices, and sliced black olives. Ensure all ingredients are evenly distributed for balanced flavors.
- Make the Dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until the dressing is smooth and well blended, creating a tangy and flavorful vinaigrette.
- Toss the Salad: Pour the freshly made dressing over the salad mixture and toss thoroughly until all ingredients are evenly coated with the dressing, enhancing the taste and texture of the salad.
- Serve or Chill: Serve the salad immediately to enjoy its crisp textures and fresh flavors. Alternatively, refrigerate it for up to 1 hour before serving for a chilled option, ensuring the salad stays crisp by keeping the dressing separate until ready to serve if preparing ahead.
Notes
- You can substitute turkey or ham for salami for a different protein option.
- Replace provolone cheese with mozzarella for a milder cheese flavor.
- For a vegetarian version, simply omit the meat entirely.
- This salad is great for meal prep if the dressing is stored separately and added just before serving to keep the greens crisp.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 4g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
