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.
Why You’ll Love This Recipe
- Texture Lovers’ Dream: Every bite combines crisp greens, creamy cheese, hearty chickpeas, and snappy pepperoncini for a salad that’s endlessly satisfying.
- Big, Bold Flavors: With savory salami, tangy vinaigrette, fresh basil, and briny olives, this Italian Chopped Salad packs serious flavor punch in every forkful.
- Meal-In-One Versatility: It’s substantial enough for lunch or dinner, and a total crowd-pleaser on any party or picnic table.
- Quick & Customizable: Tosses together in minutes and adapts beautifully to your favorite veggies, cheeses, or proteins.
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.
Pro Tips for Making Italian Chopped Salad
- Chop Everything Evenly: Take extra care to cut all veggies, meats, and cheese roughly the same size—this ensures every forkful is perfectly balanced and easy to eat!
- Dry Greens Are Key: After washing lettuce and radicchio, spin or pat them very dry—wet greens can water down the dressing and dull the flavor.
- Mix Dressing Separately: Always mix your vinaigrette before adding to the salad. This keeps the flavors lively and prevents soggy greens.
- Layer for Looks: If prepping ahead, layer sturdier ingredients on the bottom and greens on top. Toss with dressing just before serving for peak freshness.
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
-
Can I make Italian Chopped Salad ahead of time?
Absolutely! Prep all your vegetables, slice the meats and cheese, and mix the vinaigrette a day ahead. Store components separately in the fridge, and toss with dressing just before serving for maximum crunch and freshness.
-
What’s the best way to keep Italian Chopped Salad from getting soggy?
Always dry your greens thoroughly and add the vinaigrette just before serving. If packing for lunch, layer the dressing at the bottom of a container and the greens at the top, then shake to combine right before eating.
-
Can I use a different dressing for this salad?
Of course! While red wine vinaigrette is classic, creamy Italian, balsamic, or even a simple lemon-olive oil dressing will taste fantastic on this combination of flavors and textures.
-
Is Italian Chopped Salad gluten-free?
Yes, this salad is naturally gluten-free as long as you check your meats and cheeses for any hidden gluten. It’s a great option for gluten-free friends at the table.
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!
Print
Italian Chopped Salad Recipe
- Prep Time: 30 mins
- Cook Time: 0 mins
- Total Time: 30 mins
- Yield: 6–8 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Italian
- Diet: Vegetarian
Description
A refreshing and colorful Italian Chopped Salad featuring a mix of fresh vegetables, cheeses, salami, and a zesty Red Wine Vinaigrette. This salad is the perfect side dish or light meal for any occasion.
Ingredients
Italian Chopped Salad Ingredients:
- 1 head of Romaine lettuce, thinly sliced
- half of an English cucumber, quartered and thinly sliced
- half of a small red onion, thinly sliced
- quarter head of radicchio, thinly sliced
- 5 ounces salami, thinly sliced
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 cup cherry tomatoes, quartered
- 1 cup mozzarella pearls
- 1/2 cup chopped fresh basil leaves
- 1/2 cup freshly-grated Parmesan cheese
- 1/2 cup sliced Kalamata or black olives
- 1/2 cup sliced pepperoncini
Red Wine Vinaigrette Ingredients:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, grated
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly-ground black pepper
Instructions
- Mix the vinaigrette. Combine the dressing ingredients in a mason jar, cover, and shake until emulsified.
- Toss the salad. Combine all of the salad ingredients in a large mixing bowl. Drizzle the vinaigrette evenly over the salad. Gently toss until evenly combined.
- Serve. Serve immediately, garnished with extra Parmesan and black pepper.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 45mg
