Italian Chopped Salad Recipe

This Italian Chopped Salad is everything you love about a hearty antipasto platter, tossed together in one gloriously satisfying bowl! With crisp romaine, savory salami, chickpeas, juicy tomatoes, silky mozzarella, and a zippy red wine vinaigrette, it’s the perfect marriage of color, crunch, and bold Mediterranean flavors.

Ingredients You’ll Need

This Italian Chopped Salad shines with simple, fresh ingredients—every item is working hard to deliver a perfect balance of crunch, creaminess, tang, and color. Don’t be tempted to skip anything: each one earns its place on your plate!

• Romaine Lettuce: The irresistible backbone—thick, crunchy, and sturdy enough to hold all your toppings without wilting.
• English Cucumber: Extra crisp and mild, these pretty green crescents add hydrating crunch to every mouthful.
• Red Onion: Sliced thin, it lends bite and just the right hit of brightness.
• Radicchio: Don’t skip this bitter little gem! Its purple leaves add gorgeous color and a contrast that keeps the salad lively.
• Salami: Bold, savory, and just salty enough, ribbon-thin salami cuts through the veg with SO much personality.
• Chickpeas: Nutty, tender, and packed with plant-based protein to keep things filling—but never heavy.
• Cherry Tomatoes: Sliced and juicy, they bring fresh sweetness and vibrant color pops.
• Mozzarella Pearls: These little balls are fun to eat and irresistibly creamy in every bite.
• Fresh Basil Leaves: Chopped for fragrant, herbaceous flavor—use plenty for that classic Italian finish.
• Freshly-Grated Parmesan: Adds salty richness and deep umami, especially when showered on just before serving.
• Sliced Kalamata or Black Olives: Their briny, savory punch ties everything together.
• Pepperoncini: Tangy, a little spicy, and absolutely necessary for zing!
• Red Wine Vinaigrette: A simple mix of olive oil, red wine vinegar, Dijon, grated garlic, sea salt, and black pepper—nothing fussy, just pure flavor.

Variations

One of the best things about an Italian Chopped Salad is how adaptable it is—swap in your favorites or whatever you have in the fridge! A little creativity goes a long way toward making this salad your signature dish.

• Vegetarian Version: Skip the salami and add extra mozzarella, marinated artichokes, or roasted red peppers for more flavor and texture.
• Protein Power-Up: Swap salami for grilled chicken or roasted turkey to make it even heartier for dinner.
• Go Gluten-Free: Most ingredients are already gluten-free—just double-check any store-bought sausages or cheeses if you’re sensitive.
• Creamier Dressing: Add a tablespoon of mayo or Greek yogurt to the vinaigrette for a luscious, creamy finish.

How to Make Italian Chopped Salad

Step 1: Make the Red Wine Vinaigrette

Start by making your bold, tangy dressing. In a mason jar or small bowl, combine olive oil, red wine vinegar, Dijon mustard, grated garlic, sea salt, and freshly ground black pepper. Seal the jar and shake it up until you’ve got a smooth, emulsified vinaigrette. This punchy little mixture will absolutely wake up all those crunchy greens!

Step 2: Chop and Prep the Salad Ingredients

Grab your biggest cutting board and get slicing! Thinly shred the romaine and radicchio, slice the cucumber and onion, quarter your cherry tomatoes, chop the basil, and halve any large mozzarella pearls. Don’t forget to drain and rinse those chickpeas—nobody likes bean liquid in their salad!

Step 3: Toss Everything Together

In a large mixing bowl, pile in all your prepared salad ingredients—greens, proteins, veggies, cheese, herbs, and olives. Drizzle the vinaigrette evenly over the top, then gently toss with tongs (or your hands!) until every bite glistens and is evenly coated. Enjoy a moment to appreciate those colors and aromas!

Step 4: Serve and Garnish

Transfer the salad to a serving dish or shallow bowl, then shower with extra grated Parmesan, a pinch of cracked black pepper, and any reserved basil. Serve immediately for the best crunch and flavor, or let it sit for a few minutes to let all those ingredients make friends.

How to Serve Italian Chopped Salad

Garnishes

For that restaurant-worthy finish, sprinkle extra Parmesan and a few twists of black pepper over the top, along with whole basil leaves or a drizzle of good olive oil. A scattering of toasted pine nuts, sunflower seeds, or even crunchy fried shallots is a fun twist if you’re feeling fancy!

Side Dishes

This Italian Chopped Salad is delicious as a meal on its own, but it loves company! Pair it with crusty sourdough, focaccia, or garlic knots, or serve alongside classic pastas, soups (think minestrone!), or simply grilled meats for a light and balanced feast.

Creative Ways to Present

If you’re entertaining, serve the salad deconstructed on a large platter—arrange rows of colorful ingredients for a vibrant, build-your-own experience. Or, try packing individual mason jars for meal-prep lunches that stay fresh and eye-catching all week long!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the undressed salad in an airtight container in the refrigerator for up to two days. The flavors will continue to mingle and deepen, but for best texture, keep the dressing separate until just before serving.

Freezing

Salads like these don’t freeze well—lettuces, fresh veggies, and mozzarella will lose their lovely texture. Instead, enjoy your Italian Chopped Salad fresh, or simply make a smaller batch for what you can eat in a couple days.

Reheating

No reheating needed—this dish is best cold and crisp! If your salad has been chilling in the fridge, let it sit at room temperature for 10 minutes to soften and release even more flavor before digging in.

FAQs

Final Thoughts

If you’re looking for a crave-worthy salad that’s as vibrant and interesting as it is nourishing, this Italian Chopped Salad belongs in your rotation. Grab your favorite cutting board, gather the freshest ingredients you can, and dive in—you’ll be hooked from the very first bite!

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