Italian Chopped Salad Recipe

This crunchy, tangy Italian Chopped Salad is made with crisp lettuce, savory salami, cubed provolone, and a zesty vinaigrette, ready in just 20 minutes. The real magic happens when you toss everything together, ensuring every forkful has a perfect mix of textures and flavors. I love making this for Sunday dinners because it actually gets eaten unlike boring side salads.

Why This Classic Works

I used to think the specific ingredients mattered most, but the secret is actually the size of the chop. If you leave the lettuce pieces too big, the heavy mix-ins fall to the bottom of the bowl and you end up eating plain leaves.

By chopping everything into uniform, bite-sized squares, the dressing clings better and you get a taste of salami, cheese, and pepperoncini in every single bite. It completely changes the eating experience from a chore to a joy.

Italian Chopped Salad Ingredients

• 1 head Iceberg lettuce, chopped small
• 1 head Romaine lettuce, chopped small
• 1 (15 oz) can Chickpeas, rinsed and drained
• 1/2 cup Salami, sliced into strips or cubes
• 1/2 cup Provolone cheese, cubed
• 1 cup Cherry tomatoes, halved
• 1/2 Red onion, finely diced
• 1/3 cup Pepperoncini, sliced

For the Dressing:

• 1/2 cup Extra virgin olive oil
• 3 tbsp Red wine vinegar
• 1 tsp Dried oregano
• 1 tsp Dijon mustard
• 1 clove Garlic, grated
• Salt and black pepper to taste

How To Make Italian Chopped Salad

1. Make the Vinaigrette: Whisk the olive oil, red wine vinegar, oregano, dijon mustard, grated garlic, salt, and pepper in a small bowl until emulsified and creamy.
2. Prep the Vegetables: Wash and thoroughly dry the iceberg and romaine lettuce, then chop them into small, uniform pieces about the size of a die.
3. Assemble the Mix-ins: Dice the salami, provolone cheese, and red onion into pieces matching the lettuce size, and slice the cherry tomatoes and pepperoncini.
4. Toss and Serve: Combine all salad ingredients in a large bowl, pour the dressing over the top, and toss vigorously until every piece is well coated.

Recipe Tips

• Dry the greens: Wet lettuce repels the oil-based dressing and makes the salad watery, so use a salad spinner to get the leaves bone dry.
• Soak the onions: If raw onion is too sharp for your taste, soak the diced pieces in cold water for 10 minutes before adding them to mellow the bite.
• Chill the bowl: Keeping your serving bowl in the fridge for 20 minutes before serving keeps the salad crisp longer on the table.

What To Serve With Italian Chopped Salad

Serve this alongside a hot, cheesy pepperoni pizza or a hearty meat lasagna to cut through the richness of the main dish. It also pairs beautifully with grilled chicken breast or garlic knots for a lighter summer meal.

How To Store

Ideally, consume this salad immediately after dressing it to maintain the crunch. If meal prepping, store the chopped vegetables and dressing in separate airtight containers in the fridge for up to 3 days.

FAQs

Can I make this salad ahead of time? Yes, you can chop all the vegetables and make the dressing up to two days in advance. Keep them in separate containers and do not combine them until you are ready to serve.

What is the best cheese to use? Sharp Provolone is traditional for its savory bite. However, fresh mozzarella balls (bocconcini) or shaved parmesan also work well if you prefer different textures.

Is this salad gluten-free? Yes, naturally, but you must double-check that your salami and dijon mustard do not contain hidden gluten additives.

Nutrition

• Calories: 380
• Total Fat: 28g
• Saturated Fat: 8g
• Cholesterol: 35mg
• Sodium: 850mg
• Total Carbohydrate: 14g
• Protein: 12g

Try More Recipes:

• Italian Sub Salad Recipe
• Italian Grinder Salad
• Zesty Italian Pasta Salad Recipe

Italian Chopped Salad

Recipe by Paula

Servings

6

servings

Prep time

20

minutes

Total time

20

minutes

Crunchy, tangy Italian Chopped Salad features crisp iceberg, savory salami, and chickpeas tossed in a zesty vinaigrette in just 20 minutes. Perfect for pizza nights or potlucks, this fresh side dish delivers bold flavors in every uniform bite. It is easy to assemble and satisfies a crowd.

Ingredients

• 1 head Iceberg lettuce, chopped small

• 1 head Romaine lettuce, chopped small

• 1 (15 oz) can Chickpeas, rinsed and drained

• 1/2 cup Salami, sliced into strips or cubes

• 1/2 cup Provolone cheese, cubed

• 1 cup Cherry tomatoes, halved

• 1/2 Red onion, finely diced

• 1/3 cup Pepperoncini, sliced

• For the Dressing:

• 1/2 cup Extra virgin olive oil

• 3 tbsp Red wine vinegar

• 1 tsp Dried oregano

• 1 tsp Dijon mustard

• 1 clove Garlic, grated

• Salt and black pepper to taste

Directions

• Make the Vinaigrette: Whisk the olive oil, red wine vinegar, oregano, dijon mustard, grated garlic, salt, and pepper in a small bowl until emulsified and creamy.
• Prep the Vegetables: Wash and thoroughly dry the iceberg and romaine lettuce, then chop them into small, uniform pieces about the size of a die.
• Assemble the Mix-ins: Dice the salami, provolone cheese, and red onion into pieces matching the lettuce size, and slice the cherry tomatoes and pepperoncini.
• Toss and Serve: Combine all salad ingredients in a large bowl, pour the dressing over the top, and toss vigorously until every piece is well coated.