Italian Chopped Salad Recipe
The Italian chopped salad you'll want to make on repeat.
If you're looking for a salad that actually fills you up, this Italian Chopped Salad is it. Crisp romaine, briny olives, salty salami, sharp provolone, and juicy tomatoes come together with a punchy homemade Italian dressing all chopped small so every single bite has a little bit of everything. It's the kind of salad that can stand on its own as a light lunch or sit proudly next to a big pan of lasagna at dinner.
The best part? It comes together in about 20 minutes, and most of that time is just chopping. No cooking required.
Italian Chopped Salad Recipe Ingredients
This recipe has two parts: a bright, garlicky Italian dressing and a hearty, colorful salad base. Here's everything you'll need.
Italian Chopped Salad Recipe Dressing Ingredients
- ½ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon red pepper flakes (optional, for a little heat)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon grated Parmesan cheese
Italian Chopped Salad Recipe Salad Ingredients
- 1 head romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 English cucumber, diced
- 1 cup canned chickpeas, drained and rinsed
- ½ cup roasted red peppers, chopped
- ½ cup pepperoncini, sliced
- ½ cup pitted kalamata olives, halved
- ¼ cup red onion, thinly sliced
- 4 ounces salami, diced
- 4 ounces provolone cheese, diced
- ¼ cup grated Parmesan cheese
How to Make Italian Chopped Salad Recipe
Making this salad is as simple as whisking, chopping, and tossing. Here's the step-by-step.
Prepare the Italian Chopped Salad Recipe Dressing
In a small bowl or jar, combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, oregano, basil, red pepper flakes, salt, pepper, and Parmesan cheese. Whisk together (or seal the jar and shake) until fully emulsified. Set aside so the flavors can meld while you prep the salad.
Chop the Ingredients for the Italian Chopped Salad Recipe
This is a chopped salad, so the key is keeping everything roughly the same small size about ¼-inch pieces so you get a little bit of every ingredient in each bite. Chop the romaine, dice the cucumber, halve the tomatoes and olives, and dice the salami and provolone into small, even pieces. Thinly slice the red onion and pepperoncini.
Toss and Serve the Italian Chopped Salad Recipe
Add all the chopped salad ingredients to a large bowl. Pour the dressing over the top and toss well to coat everything evenly. Taste and adjust seasoning with extra salt, pepper, or a squeeze of lemon if needed. Serve immediately.
Italian Chopped Salad Recipe Variations
This salad is easy to customize based on what you have on hand or your dietary preferences:
- Vegetarian: Skip the salami and add extra chickpeas or a diced avocado for richness.
- Low-carb: Omit the chickpeas and add extra cheese and vegetables.
- Protein-packed: Add grilled chicken, shrimp, or white beans.
- Extra veggies: Toss in diced bell peppers, shredded carrots, or artichoke hearts.
- Cheese swap: Try fresh mozzarella pearls or shaved Parmesan instead of provolone.
Italian Chopped Salad Recipe Serving Suggestions
This salad is versatile enough to serve in a few different ways:
- As a light main course with crusty bread on the side
- As a side salad alongside pasta, pizza, or grilled chicken
- Packed into a jar for a make-ahead lunch
- Piled onto a sandwich roll for an Italian sub-inspired wrap
Italian Chopped Salad Recipe Tips
- Chop everything the same size. Small, even pieces are what make a chopped salad work — every bite should have a mix of textures and flavors.
- Dress just before serving if you're not eating it right away, to keep the romaine from wilting.
- Make the dressing ahead. It keeps well in the fridge for up to a week, so it's easy to prep in advance.
- Dry your lettuce well. Excess water dilutes the dressing, so use a salad spinner after washing.
How to Store Italian Chopped Salad Recipe
Store undressed salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate in its own container or jar. If the salad has already been dressed, it's best eaten within 24 hours, as the lettuce will begin to soften over time.
Frequently Asked Questions About Italian Chopped Salad Recipe
Can I Make Italian Chopped Salad Recipe Ahead of Time?
Yes. You can chop all the salad ingredients and make the dressing up to 2 days in advance. Store them separately in airtight containers in the fridge, then toss everything together just before serving to keep the salad crisp and fresh.
What Dressing Is Best for Italian Chopped Salad Recipe?
A homemade Italian vinaigrette, like the one in this recipe, is the classic choice it's tangy, garlicky, and slightly herby, which pairs perfectly with the salty meats and cheeses. A store-bought Italian or red wine vinaigrette also works in a pinch if you're short on time.
How Long Does Italian Chopped Salad Recipe Last?
Undressed, the chopped salad ingredients will keep well in the fridge for up to 3 days. Once dressed, it's best enjoyed within 24 hours for the best texture, since the lettuce will start to wilt as it sits in the dressing.