Italian Chopped Salad Recipe
If you’re craving a salad that’s bursting with bold flavors, vibrant colors, and satisfying crunch, you simply have to try this Italian Chopped Salad. It’s a hearty, zesty dish packed with crisp veggies, briny olives, peppery salami, creamy cheeses, and a tangy homemade dressing that ties everything together. Whether you serve it as a main meal, a show-stopping side, or a make-ahead lunch, this Italian Chopped Salad is guaranteed to become a staple in your kitchen.
Ingredients You’ll Need
The beauty of this Italian Chopped Salad is how each ingredient brings something special to the bowl—texture, color, and that unmistakable Mediterranean flair. Don’t skip anything if you can help it, and feel free to play with the proportions to suit your taste!
- Romaine lettuce (chopped): Provides a crisp, refreshing base that holds up well to hearty toppings and dressing.
- Radicchio (chopped): Adds a gorgeous pop of purple and a mild bitterness that balances the other flavors.
- Cherry tomatoes (halved): Their juicy sweetness brightens every bite and adds a burst of color.
- Cucumber (diced): Brings refreshing crunch and a cooling counterpoint to the bolder ingredients.
- Red bell pepper (diced): Sweet, crisp, and full of vitamin C, these peppers make each forkful more interesting.
- Pepperoncini peppers (sliced): For that irresistible tangy kick—don’t be shy!
- Kalamata olives (halved): Salty, briny, and deeply flavorful, they’re classic in any Italian-inspired salad.
- Red onion (thinly sliced): Adds a sharp bite and beautiful color—soaking it in cold water for a few minutes mellows the flavor if you prefer.
- Salami (diced): Gives the salad its hearty, savory edge and a little indulgence—substitute with chickpeas for a vegetarian spin.
- Provolone cheese (diced): Mild and creamy, provolone adds richness and substance.
- Parmesan cheese (shaved): A shower of nutty, salty Parmesan is the perfect finishing touch.
- Olive oil: The backbone of a great dressing—choose a good-quality extra virgin for best flavor.
- Red wine vinegar: Brings tang and brightness that lifts all the ingredients.
- Lemon juice: Adds a fresh, citrusy zing that wakes up the palate.
- Dijon mustard: Helps emulsify the dressing and adds a subtle kick.
- Garlic (minced): Just one clove infuses the dressing with aromatic punch.
- Dried oregano: A nod to classic Italian herbs, it ties the whole salad together.
- Salt: Essential for bringing out all the flavors—taste as you go.
- Black pepper: A little heat and depth to finish the dressing just right.
How to Make Italian Chopped Salad
Step 1: Chop All the Vegetables and Toppings
Start by washing and drying your romaine lettuce and radicchio thoroughly. Chop them into bite-sized pieces for ultimate fork-pleasure—no awkward shreds here! Halve the cherry tomatoes, dice your cucumber and red bell pepper, slice the pepperoncini and red onion thinly, and halve the olives. This is where the “chopped” part really shines, making every bite a perfect little party of flavors.
Step 2: Cube the Salami and Cheese
Cut the salami and provolone cheese into small, even cubes so they mingle easily throughout the salad. The provolone adds a creamy, mild richness, while the salami brings a savory, satisfying bite that makes this salad feel like a meal, not just a side.
Step 3: Make the Zesty Dressing
In a small bowl or a jar with a tight-fitting lid, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, oregano, salt, and black pepper. Shake or whisk until the dressing is emulsified, meaning everything is blended into a silky, tangy vinaigrette. This simple dressing is what sets an Italian Chopped Salad apart—don’t skip it!
Step 4: Toss It All Together
Grab your largest salad bowl and combine all the chopped veggies, salami, provolone, and Parmesan. Pour the dressing over right before serving, then toss everything gently but thoroughly. You want each piece coated with that flavorful vinaigrette for maximum deliciousness. Serve immediately for the best texture and taste.
How to Serve Italian Chopped Salad
Garnishes
To give your Italian Chopped Salad a restaurant-worthy finish, sprinkle a little extra Parmesan cheese on top just before serving. A handful of fresh basil or parsley leaves brings a lovely herbal note and a splash of color. If you like a little heat, a crack of black pepper or a pinch of red pepper flakes is always welcome.
Side Dishes
This salad pairs beautifully with crusty Italian bread, garlic knots, or a warm focaccia. For an even heartier meal, serve it alongside grilled chicken, shrimp, or classic Italian meatballs. The bright, tangy flavors complement rich, savory mains brilliantly.
Creative Ways to Present
For entertaining, try layering the salad components in a large clear trifle bowl or arrange them artfully on a platter for a deconstructed look. Serve in individual jars for a fun picnic or lunchbox option. The colorful layers make this Italian Chopped Salad just as impressive to look at as it is to eat.
Make Ahead and Storage
Storing Leftovers
If you have extra salad, store it in an airtight container in the fridge. For best results, keep the dressing separate and only combine right before eating to prevent sogginess. The salad stays fresh for up to two days, though the greens will be crispest on day one.
Freezing
Unfortunately, Italian Chopped Salad doesn’t freeze well—the fresh veggies and greens lose their lovely texture when thawed. If you want to prep ahead, chop all your veggies and meats, store them separately, and only assemble and dress before serving.
Reheating
This is a no-cook, chilled salad, so reheating isn’t necessary. Simply toss any refrigerated leftovers with a little fresh lemon juice or extra dressing to revive the flavors before enjoying again.
FAQs
Can I make Italian Chopped Salad vegetarian?
Absolutely! Just leave out the salami and add chickpeas, grilled artichoke hearts, or roasted vegetables for a satisfying vegetarian version that’s every bit as hearty.
What other cheeses can I use in this salad?
If provolone isn’t your favorite, mozzarella, fontina, or even cubes of sharp cheddar will work beautifully. The important thing is to choose a cheese that holds its shape and adds creamy richness.
Is this salad good for meal prepping?
Yes, Italian Chopped Salad is fantastic for meal prep. Just keep the dressing separate and add it right before eating to keep everything crisp and vibrant. You can chop the veggies and proteins up to two days in advance.
How do I make the salad less bitter?
If you find radicchio a bit too strong, try soaking it in cold water for 10 minutes, then draining thoroughly. You can also use less radicchio and add extra romaine or another mild lettuce.
What makes Italian Chopped Salad different from a regular salad?
The magic is in the chopping! Every ingredient is cut small and mixed together, so you get a little bit of everything in every bite—plus the zesty Italian-style dressing and hearty toppings make it extra satisfying.
Final Thoughts
If you’re looking for a salad that’s anything but boring, give this Italian Chopped Salad a try. It’s a crowd-pleaser that’s easy to make, endlessly customizable, and seriously delicious. Gather your favorite ingredients, whip up that zingy dressing, and get ready to fall in love with every flavorful forkful!
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Italian Chopped Salad Recipe
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A vibrant and hearty Italian Chopped Salad packed with fresh vegetables, salami, and cheeses, tossed in a zesty homemade vinaigrette. Ideal as a satisfying main dish or a flavorful side, this salad balances crunchy textures and bold flavors perfectly.
Ingredients
Salad Ingredients
- 1 head romaine lettuce, chopped
- 1 cup radicchio, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup pepperoncini peppers, sliced
- 1/2 cup Kalamata olives, halved
- 1/4 cup red onion, thinly sliced
- 1/2 cup salami, diced
- 1/2 cup provolone cheese, diced
- 1/4 cup Parmesan cheese, shaved
Dressing Ingredients
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine Salad Ingredients: In a large bowl, add the chopped romaine lettuce, radicchio, halved cherry tomatoes, diced cucumber, red bell pepper, sliced pepperoncini, halved Kalamata olives, thinly sliced red onion, diced salami, diced provolone cheese, and shaved Parmesan cheese. Gently toss all the ingredients together until evenly mixed.
- Prepare the Dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. Whisk continuously until the mixture emulsifies and becomes slightly thickened.
- Toss Salad with Dressing: Just before serving, pour the dressing over the salad mixture. Toss thoroughly to coat every ingredient with the flavorful dressing. Serve the salad immediately to enjoy the fresh and crisp textures.
Notes
- This salad works well as a filling main meal or a substantial side dish.
- To make it vegetarian, omit the salami and substitute with chickpeas or grilled vegetables for a protein boost.
- For meal prepping, store the salad and dressing separately to keep the greens crisp.
- Use freshly shaved Parmesan for the best texture and flavor.
- Adjust salt and pepper levels in the dressing according to taste preferences.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 260
- Sugar: 3g
- Sodium: 660mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 25mg
