If you crave big, bold flavors and plenty of crunch in every bite, you’re about to fall head-over-heels for this Zesty Italian Chopped Salad! Loaded with crisp greens, creamy cheeses, tangy pepperoncini, and a homemade lemony vinaigrette, it’s the fresh, satisfying salad you’ll make on repeat—especially when you want something irresistible yet simple.
Why You’ll Love This Recipe
- Incredible Texture: Every forkful is a medley of crisp lettuce, juicy tomatoes, creamy cheeses, and tender chickpeas—your tastebuds will never get bored!
- Easy Weeknight Winner: The Zesty Italian Chopped Salad is ready in 20 minutes or less, making it perfect for busy nights and last-minute gatherings.
- Customizable for Everyone: Easily adapt this recipe to please vegetarians, meat lovers, or anyone in between with a few quick swaps.
- Vibrant, Crowd-Pleasing Flavors: The homemade lemon vinaigrette and zesty extras like pepperoncini make this salad the vibrant star of any table.
Ingredients You’ll Need
With just a handful of fresh, colorful ingredients and a couple of pantry staples, you can whip up a salad that tastes as stunning as it looks. Each ingredient brings its own unique personality—think crunch, creaminess, tang, and freshness—making this a true celebration in every bowl.
- Iceberg Lettuce: The ultimate in crispness and lightness, iceberg forms the crunchy base of our Zesty Italian Chopped Salad.
- Radicchio: Gives the salad beautiful color and just the right touch of pleasant bitterness—don’t skip this purple gem!
- Red Onion: Thinly sliced for a mild punch and a lovely pop of color.
- Cherry Tomatoes: Sweet, juicy, and bursting with freshness—halved or quartered for perfect bites.
- Chickpeas: These little legumes add protein, fiber, and a creamy bite, making the salad extra satisfying.
- Pearl Mozzarella: Mild, milky cheese balls that make each spoonful creamy and indulgent.
- Provolone Cheese: Salty and robust, diced provolone lends extra Italian flair and richness.
- Pepperoncini: Sliced and tangy, these pickled peppers bring zip and punchy flavor with every bite.
- Dried Oregano & Sea Salt: Essential for that unmistakable Italian salad flavor and a finishing flourish.
- Lemon Vinaigrette: Made with extra-virgin olive oil, lemon juice, red wine vinegar, shallot, garlic, more oregano, salt & pepper—this homemade dressing is the zestiest, brightest companion your salad could ask for.
Variations
One of the beautiful things about Zesty Italian Chopped Salad is how easy it is to personalize! If you’re missing an ingredient, have dietary needs to consider, or just want to put your own spin on it, these quick adaptations will make the salad uniquely yours.
- Add Salami or Turkey: For extra protein and a traditional Italian deli twist, toss in cubed Genoa salami or roasted turkey.
- Go Vegan: Skip the mozzarella and provolone, and use your favorite plant-based cheeses, or simply bulk up with more chickpeas and veggies.
- Switch Up the Greens: Sub out iceberg for romaine or even a blend of baby greens for more variety in flavor and color.
- Try Different Beans: Cannellini or kidney beans are a fabulous swap for chickpeas—use whatever you have on hand!
- Make It Gluten-Free: This salad is naturally gluten-free—just double-check your cheese and dressing ingredients to be sure.
How to Make Zesty Italian Chopped Salad
Step 1: Whisk Up the Lemon Vinaigrette
Start by combining the extra-virgin olive oil, fresh lemon juice, red wine vinegar, diced shallot, minced garlic, dried oregano, salt, and plenty of black pepper in a small bowl. Whisk vigorously until the dressing emulsifies and looks slightly creamy—this brings out every bit of zesty, herby flavor that will transform your salad. Set aside so the flavors can meld while you prep the rest.
Step 2: Prep the Greens
Slice the iceberg lettuce in half through the core and remove the core. Cut the halves lengthwise into crisp, even strips about ¼-inch wide. Do the same for the radicchio—you want those lovely purples and whites mingling in every scoop!
Step 3: Assemble the Salad
In a very large bowl, pile in your sliced iceberg, radicchio, juicy tomatoes, drained chickpeas, mozzarella pearls, diced provolone, and tangy pepperoncini. Drizzle most of the dressing all over, season generously with salt and black pepper, then toss gently to evenly coat every piece.
Step 4: Finish and Serve
Sprinkle a little extra dried oregano on top for even more aroma and Italian goodness. Give it a final gentle toss, grab your biggest salad bowl or platter, and serve right away—this Zesty Italian Chopped Salad is best enjoyed fresh and crunchy!
Pro Tips for Making Zesty Italian Chopped Salad
- Chop Everything Evenly: Aim for uniform, bite-sized pieces so you get a little bit of everything—lettuce, cheese, beans, and more—in every single bite!
- Let the Dressing Rest: Give your vinaigrette five minutes to mingle before using. This melds the flavors and softens any sharpness from the shallot and garlic.
- Serve Immediately for Best Crunch: Toss the salad just before serving to preserve that fantastic crispness—no one likes a soggy chopped salad.
- Balance the Acidity: Taste before serving; if it’s a little too tangy, add a drizzle more olive oil or a few extra pieces of provolone for creamy balance.
How to Serve Zesty Italian Chopped Salad
Garnishes
A handful of extra sliced pepperoncini or a sprinkle of freshly grated parmesan on top takes this salad right over the edge. For a finishing touch, scatter a few more oregano leaves or add a grind of extra black pepper—both ramp up those classic Italian aromas and give the Zesty Italian Chopped Salad its signature look.
Side Dishes
This vibrant salad is honestly a meal on its own, but it also shines alongside crusty garlic bread, warm focaccia, or a simple bowl of minestrone. Pair with grilled chicken, shrimp, or your favorite Italian-style entrée for a gorgeous, complete dinner.
Creative Ways to Present
Serve your Zesty Italian Chopped Salad family-style on a big platter for wow-factor, or portion it into tall glasses and layer the ingredients for a colorful, party-ready appetizer. You can even tuck it inside crisp lettuce leaves for hand-held bites at a picnic or potluck—it’s as flexible as it is flavorful.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad in an airtight container and refrigerate promptly. It’ll stay crisp for about a day, though the greens do soften after they’re dressed—so if planning ahead, keep the dressing separate until just before serving.
Freezing
Unfortunately, this salad doesn’t freeze well. The fresh vegetables and cheeses lose their texture after thawing. For best results, enjoy your Zesty Italian Chopped Salad freshly made, or refrigerate for up to a day.
Reheating
Salads like this are best enjoyed cold or at room temperature. If your leftovers have been chilled, let them sit on the counter for about 10 minutes before eating to bring the flavors back to life—no reheating needed!
FAQs
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Can I make Zesty Italian Chopped Salad ahead of time?
Absolutely! You can chop the veggies and prepare the dressing a day in advance. Simply store the dressing separately and toss it with the salad just before serving to keep everything extra crisp.
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What’s the best way to slice lettuce and radicchio for a chopped salad?
First remove the core, then slice lengthwise into thin strips—about ¼ inch is perfect. This ensures every bite is manageable and you’ll get a satisfying mix of greens, all evenly dressed.
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Can I add meat or make it vegan?
Yes! For a meaty version, toss in salami or grilled chicken. For vegan, skip or swap the cheese for plant-based versions and add extra chickpeas or more veggies for heartiness.
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Is Zesty Italian Chopped Salad gluten-free?
It sure is! The core ingredients in this salad are gluten-free—just check your cheese and dressing for hidden gluten if you’re especially sensitive.
Final Thoughts
This Zesty Italian Chopped Salad is a flavor-packed, colorful celebration that brings people together. I hope you’re inspired to chop, toss, and share it with your favorite people soon—one bowl, and it’ll be a new classic in your kitchen too!
Print
Lemon Herb Italian Chopped Salad Recipe
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: Serves 6
- Category: Salad
- Method: Mixing
- Cuisine: Italian
- Diet: Vegetarian
Description
This Italian Chopped Salad is a refreshing and flavorful mix of crisp lettuce, radicchio, cherry tomatoes, chickpeas, mozzarella, provolone, and pepperoncini, all tossed in a zesty lemon vinaigrette. A perfect side dish or light meal!
Ingredients
Lemon Vinaigrette
- 1/4 cup extra-virgin olive oil
- 1 1/2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1/2 shallot, finely chopped
- 1 garlic clove, finely chopped
- 1 tablespoon dried oregano
- 1/2 teaspoon sea salt
- freshly ground black pepper
For the Salad
- 1 small head iceberg lettuce
- 1 head radicchio
- 1/2 small red onion, thinly sliced
- 1 pint cherry tomatoes, halved or quartered
- 1 can chickpeas, rinsed and drained
- 4 ounces fresh pearl mozzarella, drained
- 4 ounces provolone cheese, diced
- 5 pepperoncini, stemmed and sliced
- 1 teaspoon oregano, for garnish
- sea salt and freshly ground black pepper
Instructions
- Make the dressing. In a small bowl, whisk together the olive oil, lemon juice, vinegar, shallot, garlic, oregano, salt, and pepper, and set aside.
- Cut the lettuce. Slice the iceberg lettuce and radicchio into strips.
- Combine ingredients. In a large bowl, mix the lettuce, radicchio, tomatoes, chickpeas, mozzarella, provolone, and pepperoncini. Drizzle with the dressing and toss gently to coat.
- Season and serve. Add salt, pepper, and extra oregano. Toss again and serve.
Notes
- Note: Gaby’s original recipe calls for 4 ounces cubed Genoa salami. To make this vegetarian, leave it out and season the salad with salt while assembling.
- Prep Time: 20 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 20mg
