If you’re craving a salad that’s vibrant, hearty, and bursting with classic Mediterranean flavor, look no further than this Italian Chopped Salad. It’s a bold, beautiful dish packed with crisp veggies, savory meats, creamy cheeses, and a tangy red wine vinaigrette—basically, everything you love about an Italian antipasto platter, chopped into one irresistible bowl!
Why You’ll Love This Recipe
- Fresh, Crunchy, and Colorful: Every bite has the perfect balance of crisp greens, juicy tomatoes, and snappy cucumbers, making the salad pop with both flavor and texture.
- Protein-Packed & Satisfying: With salami, chickpeas, and mozzarella pearls, this isn’t your ordinary side salad—it’s hearty enough to be a main meal!
- Easy, Fast, and Fuss-Free: The ingredients are simple, the steps are quick, and there’s no cooking required—just plenty of chopping and tossing.
- Crowd-Pleasing Italian Flavors: That tangy vinaigrette, showered with Parmesan and basil, will win over even the salad skeptics at your table.
Ingredients You’ll Need
The beauty of a classic Italian Chopped Salad is how each ingredient brings something unique: crunch, saltiness, creaminess, or just a burst of color. Here’s what you’ll need to build the ultimate bowl—don’t skip anything if you want that genuinely irresistible, layered flavor!
- Romaine lettuce: Crisp, cool, and sturdy—it’s the perfect base for holding all those delicious toppings.
- English cucumber: Adds refreshing crunch and won’t water down the salad, thanks to its tiny seeds.
- Red onion: Thin slices bring sharpness, bite, and a gorgeous pop of purple.
- Radicchio: Just a bit brings color and a gentle bitterness that makes everything else shine.
- Salami: Thinly sliced for savory, meaty flavor; try Genoa or soppressata for the best taste.
- Chickpeas: These protein-packed legumes are hearty, creamy, and a staple in Italian-inspired salads.
- Cherry tomatoes: For juicy sweetness and pops of vibrant red.
- Mozzarella pearls: Soft, milky, and bite-sized—no chopping required.
- Fresh basil: Brightens the salad with its classic herby aroma and flavor.
- Parmesan cheese: Grate it fresh for nutty, salty, umami punch.
- Kalamata or black olives: Adds a briny, earthy depth; buy pitted and slice them yourself to avoid mushiness.
- Pepperoncini: Brings a tangy, mildly spicy kick and a lovely yellow-green accent.
- Olive oil: Use a fruity, robust extra-virgin for the vinaigrette base.
- Red wine vinegar: Key for that signature Italian dressing zing—don’t substitute for a different vinegar if you want that classic taste.
- Dijon mustard: Helps emulsify the vinaigrette and adds a subtle flavor boost.
- Fresh garlic: Grated so it melts right into the dressing without overpowering.
- Fine sea salt & freshly-ground black pepper: Simple, yes, but essential to round out all the flavors.
Variations
The magic of Italian Chopped Salad is just how easy it is to adapt—so don’t be shy about swapping in your favorites or using up whatever you have on hand. Here are some ideas to spark your creativity and make the recipe your own!
- Use Grilled Chicken Instead of Salami: For a lighter, protein-rich version, swap out the salami for bite-sized chunks of grilled chicken breast.
- Add Artichoke Hearts: Marinated artichokes lend a tangy, meaty texture and even more Mediterranean flair.
- Make It Vegetarian: Omit the salami and double up the chickpeas or add some roasted red peppers for extra heartiness.
- Try a Creamy Dressing: Use a creamy Italian or Caesar-style dressing for a dramatically different, luscious twist.
- Mix Up the Greens: Substitute half of the romaine with spinach, arugula, or even shredded kale for a different base flavor.
How to Make Italian Chopped Salad
Step 1: Make the Red Wine Vinaigrette
Grab a mason jar or small bowl and add the olive oil, red wine vinegar, Dijon mustard, grated garlic, salt, and pepper. If using a jar, seal tightly and shake until you have a creamy, well-blended vinaigrette. If using a bowl, whisk until emulsified—no separation, no problem!
Step 2: Chop and Prep the Salad Ingredients
On a large cutting board, thinly slice the romaine, cucumber, onion, radicchio, and salami. Quarter the cherry tomatoes, rinse and drain the chickpeas, chop the basil, and slice the olives and pepperoncini. This step is actually relaxing—take your time and aim for even, bite-sized pieces that will mix together beautifully.
Step 3: Toss Everything Together
In a giant mixing bowl, layer in all your prepared veggies, salami, chickpeas, mozzarella pearls, basil, olives, and pepperoncini. Drizzle over that fabulous vinaigrette, sprinkle on the freshly-grated Parmesan, and tumble everything together until evenly coated. It’s okay if you use your hands for this!
Step 4: Garnish and Serve
Pile the Italian Chopped Salad onto your favorite serving platter or salad bowl. Top with more shaved Parmesan and a good grind of black pepper. Serve right away for peak freshness and the best crunch factor.
Pro Tips for Making Italian Chopped Salad
- The Sharpest Knife for Even Chops: Use your sharpest knife so all the veggies and meats are cut evenly—think fork-perfect bites every time.
- Layer Your Ingredients Strategically: Start with the firmest veggies and beans at the bottom and layer delicate greens and herbs on top; this keeps everything crisp when tossing.
- Toss Just Before Serving: To preserve the crunch, always wait until the last minute to add your dressing and toss—no soggy salads here!
- Freshly Grated Cheese Makes All the Difference: Skip the pre-shredded Parmesan and grate your own right before serving for the best melt-in-your-mouth experience.
How to Serve Italian Chopped Salad
Garnishes
For a finishing touch that feels restaurant-worthy, scatter on extra basil leaves, a shower of super-fresh grated Parmesan, or even a swirl of extra-virgin olive oil. If you’re feeling zesty, add paper-thin lemon slices or a pinch of crushed red pepper for a pop of color and heat.
Side Dishes
Italian Chopped Salad shines as a star, but it’s even better alongside a warm slice of focaccia, crusty artisan bread, or a bowl of minestrone soup. Grilled proteins—like simple chicken, shrimp, or steak—make it a satisfying dinner spread for any night of the week.
Creative Ways to Present
For a party, pile the salad onto a big wooden platter so guests can see every gorgeous layer, or serve it in mini mason jars as individual appetizers. For a twist, you can even wrap it up in tortillas for Italian Chopped Salad wraps—a portable lunch everyone will talk about!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, scoop them into an airtight container and refrigerate for up to 2 days. The flavors meld beautifully—but for the absolute crunchiest texture, store the dressing separately and toss just before eating.
Freezing
Salads with fresh greens aren’t freezer-friendly; the lettuce will wilt and lose its snap. Instead, keep the ingredients chopped and refrigerated separately if you want to prep ahead, but enjoy your Italian Chopped Salad fresh!
Reheating
There’s no need to reheat—this salad loves to be served cold or just slightly chilled from the fridge. If you want to revive any wilting, toss with a handful of extra crisp greens and a splash more vinaigrette.
FAQs
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Can I make Italian Chopped Salad ahead of time?
Absolutely! Just keep the salad components and vinaigrette separate in the fridge, and toss everything together right before serving for the best texture and freshness.
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What can I substitute for salami to make this vegetarian?
Omit the salami and add extra chickpeas, or swap in cubes of roasted veggies, grilled tofu, or marinated artichokes for satisfying, protein-rich alternatives.
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Is it okay to use store-bought Italian dressing?
You sure can, especially if you’re short on time! However, a homemade vinaigrette really lets the flavors shine and only takes a minute to whisk together—the difference is worth it.
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How long will Italian Chopped Salad stay fresh?
Once dressed, it’s best enjoyed within a few hours for optimal crunch, but any leftovers can be refrigerated and enjoyed the next day (just know that the greens may soften a bit).
Final Thoughts
If you’re ready to fall in love with salad all over again, give this Italian Chopped Salad a try. With layers of bold flavor and hearty texture in every bite, it’s guaranteed to brighten up any meal—and might just become your new go-to favorite. Buon appetito, friend!
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
This Italian Chopped Salad is a colorful and flavorful dish that combines fresh vegetables, savory salami, creamy mozzarella, and a zesty red wine vinaigrette. Perfect for a light and satisfying meal!
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: 5g
- Sodium: 740mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 35mg
