Italian Chopped Salad Recipe – Easy Fresh and Delicious

There’s something about a salad where every bite tastes exactly the samewhere the crunch of romaine meets salami, provolone, and chickpeas all in one forkful. Italian Chopped Salad is that kind of salad. Everything gets diced small, tossed together, and dressed with a bright red wine vinaigrette that clings to every piece.

I started playing with this combination back in 2019, inspired by the antipasto platters I’d study at Italian delis in San Francisco. The key is cutting everything the same sizeabout half-inch cubesso the flavors distribute evenly and each bite feels intentional. After testing dozens of versions, I learned that salting the tomatoes first draws out just enough moisture to keep the dressing from getting watery.

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Why This Salad Works So Well

The magic happens when everything is cut to the same sizeroughly half-inch pieces. That way, every forkful delivers a little bit of everything: crisp romaine, creamy mozzarella, salty salami, and tangy pepperoncini all at once. No more hunting for the good stuff at the bottom of the bowl.

I’ve learned that the dressing needs to be bold enough to stand up to all these ingredients. The red wine vinegar and Dijon mustard create a bright, punchy base, while the garlic and oregano add that classic Italian backbone. A pinch of crushed red pepper flakes gives just enough heat without overwhelming the freshness.

• Consistent texture: Chopping everything small means no awkward bites or wilted lettuce hidden under big chunks
• Flavor in every bite: The dressing clings to smaller pieces, distributing the tangy vinaigrette evenly
• Make-ahead friendly: Prep all your ingredients in advance and toss right before serving

Key Ingredients You’ll Need

This Italian Chopped Salad leans on a mix of crisp vegetables, savory proteins, and a handful of briny, pickled elements that give it personality. Romaine and radicchio form the baseromaine for crunch, radicchio for a slight bitterness that balances the richness of mozzarella and salami.

Chickpeas add unexpected heartiness and make this salad feel like a real meal, while black olives and pepperoncini bring that tangy, briny punch. The grape tomatoes and yellow bell pepper keep things bright and sweet, and the red onion adds just enough bite.

Ingredient	Why It Matters
Romaine lettuce	Sturdy base that won’t wilt under dressing
Fresh mozzarella	Creamy, mild contrast to salty salami
Dry Italian salami	Adds savory, meaty flavor in every bite
Chickpeas	Makes the salad filling and hearty
Pepperoncini	Tangy, slightly spicy kick
Red wine vinegar	Bright acidity that ties everything together

How to Make It

Start by chopping your romaine and radicchio into bite-sized pieces and placing them in a large bowl. Then prep all your toppingscube the mozzarella, cut the salami into matchsticks, dice the bell pepper and cucumber, halve the grape tomatoes, and chop the red onion. Everything should be roughly the same size so the salad eats evenly.

For the dressing, whisk together the olive oil, red wine vinegar, Dijon mustard, grated garlic, oregano, and red pepper flakes in a medium bowl. Season with salt and pepper to taste. The dressing should taste bold and tangyit’s going to coat a lot of ingredients.

Arrange all your toppings over the lettuce base, pour the dressing over everything, and toss gently until every piece is coated. Finish with shaved Parmesan just before serving.

Pro Tip: If you’re making this ahead, keep the dressing separate until you’re ready to serve so the lettuce stays crisp.

Swaps and Tweaks

One of my favorite things about this salad is how flexible it is. You can swap the salami for cooked chicken or turkey, or leave it out entirely for a vegetarian version. If you’re not a fan of radicchio’s bitterness, use all romaine or add some butter lettuce for a milder base.

Original Ingredient	Easy Swap
Dry Italian salami	Diced pepperoni, cooked chicken, or omit
Fresh mozzarella	Cubed provolone or feta cheese
Chickpeas	White beans or omit for a lighter salad
Yellow bell pepper	Red or orange bell pepper
Red wine vinegar	White wine vinegar or lemon juice

Serving and Storage Tips

Serve this salad as a main dish for lunch or a light dinner, or pair it with crusty bread and soup for something more substantial. It’s also great for potlucks and picnicsjust pack the dressing separately and toss right before serving.

Leftovers can be stored in an airtight container in the fridge for up to 24 hours, but the lettuce will start to soften once dressed. If you know you’ll have leftovers, store the dressing separately and only dress what you plan to eat right away.

• Best served: Freshly tossed, at room temperature
• Make-ahead tip: Chop all ingredients up to 4 hours ahead and store in separate containers
• Storage: Dressed salad lasts 1 day; undressed components last 2–3 days

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FAQs ( Italian Chopped Salad )

You’ll love how this Italian Chopped Salad comes together in just fifteen minutes. Every bite delivers crunch, tang, and richness all at oncebright, satisfying, and surprisingly filling. It tastes like something you’d order at a favorite trattoria, but easier.

Try swapping the salami for grilled shrimp if you’re feeling fancy, or toss in marinated artichoke hearts for extra tang. A trick I picked up: add a splash of the pepperoncini brine to the dressing for even more punch. Leftovers keep well if you store the dressing separately and only dress what you’ll eat.

I’d love to see your versiontag me if you make it your own! Did you grow up with chopped salads at family gatherings, or is this a new favorite? Either way, save this one for your next potluck or weeknight dinner. It’s the kind of recipe that makes everyone ask for seconds.