Italian Chopped Salad Recipe

There’s just something special about sinking your fork into a big, flavor-packed bowl of Italian Chopped Salad. This colorful, crunchy medley is bursting with zesty vegetables, savory meats and cheeses, briny pepperoncini, and a tangy homemade vinaigrette. It’s a salad that eats like a meal and makes you look forward to every bite — whether you’re lunching al desko or feasting with friends. I love how every ingredient adds its own unique pop, and the whole combination tastes as lively and bold as an Italian street market.

this Recipe

Ingredients You’ll Need

Putting together a great Italian Chopped Salad is all about assembling simple but purposeful ingredients. Each element is chosen for the taste, texture, and color it brings to the bowl, giving you a salad that’s both satisfying and vibrant.

• Romaine Lettuce (4 cups, chopped): A crisp, sturdy base that stands up beautifully to hearty toppings and rich dressing.
• Radicchio (2 cups, chopped): Adds a gorgeous purple color and a mild bitterness that balances out the creamy and savory components.
• Cherry Tomatoes (1 cup, halved): Juicy and sweet, they bring attitude and brightness with every bite.
• Cucumber (1/2 cup, diced): Offers an extra crunch and refreshing coolness to the mix.
• Red Bell Pepper (1/2 cup, chopped): Sweet, crisp, and vibrant, for flavor and visual appeal.
• Red Onion (1/3 cup, thinly sliced): Sharp and zippy, the onion rounds out the salad’s bold character.
• Pepperoncini (1/2 cup, sliced): These tangy, mildly spicy peppers are a classic Italian chopped salad essential for a pop of acidity.
• Chickpeas (1/2 cup, drained and rinsed): Creamy and nutritious, chickpeas add heft and keep you full.
• Salami or Pepperoni (1/2 cup, chopped): Bring in savory richness and a hint of spice for true Italian deli vibes.
• Provolone Cheese (1/2 cup, cubed): Mild yet flavorful, providing soft, cheesy pockets throughout the salad.
• Parmesan Cheese (1/4 cup, grated): A sprinkle of this salty, nutty aged cheese enhances every forkful.
• Olive Oil (1/3 cup): The foundation of your zesty vinaigrette, lending fruity depth to the salad dressing.
• Red Wine Vinegar (3 tablespoons): Gives the dressing its signature tangy punch that wakes up all the flavors.
• Dijon Mustard (1 teaspoon): A tiny bit makes the dressing creamy and gives a subtle kick.
• Garlic (1 clove, minced): Fragrant and punchy, a must-have in a classic Italian vinaigrette.
• Dried Oregano (1/2 teaspoon): A little goes a long way in delivering authentic Italian flavor.
• Salt (1/4 teaspoon): Essential for tying everything together and bringing out natural flavors.
• Black Pepper (1/4 teaspoon): Freshly cracked for a gentle warmth in every bite.

How to Make Italian Chopped Salad

Step 1: Build the Salad Base

Start by grabbing your largest mixing bowl— trust me, you’ll need space for tossing. Add the chopped romaine lettuce and radicchio. These greens are the foundation of your Italian Chopped Salad, providing the structure and crunch that make this salad so satisfying. Give them a gentle toss to mix, setting the stage for all the toppings.

Step 2: Add the Colorful Veggies

Toss in your halved cherry tomatoes, diced cucumber, chopped red bell pepper, and thinly sliced red onion. Spread them out evenly to get that rainbow effect! Each bite should have a mix of fresh, juicy, and crisp veggies that bring both eye-catching color and tons of bright, layered flavor to the Italian Chopped Salad.

Step 3: Flavorful Fixings

Next, sprinkle over the sliced pepperoncini and chickpeas for tang and creaminess. Then, pile on the chopped salami (or pepperoni), provolone cubes, and a generous dusting of grated Parmesan. These add depth, salty richness, and irresistible pockets of deli-style goodness that really define a great Italian Chopped Salad.

Step 4: Whisk Up the Italian Vinaigrette

In a small bowl or a jar with a tight lid, combine olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. Whisk vigorously (or shake) until well blended. You want a dressing that’s emulsified, creamy, and flecked with herbs— it’s the tying-together magic for the whole dish.

Step 5: Dress and Toss

Drizzle the vinaigrette over the salad right before serving. Use salad tongs to toss thoroughly— you want every ingredient glistening and coated. Serve immediately for that unbeatable combination of crisp, crunchy, and tangy perfection that makes Italian Chopped Salad a showstopper every time.

How to Serve Italian Chopped Salad

Garnishes

Garnish lovers, rejoice! I like to scatter a few extra Parmesan shavings or a handful of fresh basil leaves over the top for extra Italian flair. Black pepper, a drizzle of olive oil, and more sliced pepperoncini are simple but effective ways to finish this salad with style.

Side Dishes

Serve Italian Chopped Salad alongside warm, crusty Italian bread or garlic knots for dipping and scooping up every last bit. It pairs beautifully with grilled chicken, roast beef, or a classic pasta dish for a wholesome Italian-inspired dinner spread. It’s hearty enough to hold its own, but versatile enough to play a supporting role at any table.

Creative Ways to Present

If you want to wow your guests, try layering the salad ingredients in a glass trifle bowl for a dramatic, colorful look. For parties or picnics, portion the Italian Chopped Salad into individual mason jars— easy to grab and go! You can even turn leftovers into a wrap with a soft tortilla for a fantastic next-day lunch.

Make Ahead and Storage

Storing Leftovers

Italian Chopped Salad holds up surprisingly well if you store the dressing separately from the chopped salad ingredients. Keep the greens, veggies, meats, and cheeses together in an airtight container in the refrigerator for up to 3 days. Add the dressing just before eating to keep everything crisp and fresh.

Freezing

Salads like these aren’t made for the freezer, as the fresh vegetables and cheese can become watery and lose their crisp texture after thawing. For best results, only prep what you plan to enjoy over the next few days— it’s worth it for those crunchy, flavorful bites.

Reheating

No reheating required! Italian Chopped Salad is meant to be served chilled or at room temperature. If it’s straight from the fridge, let it sit out for a few minutes before eating so the flavors can bloom and mingle to their fullest.

FAQs

Can I make Italian Chopped Salad vegetarian?

Absolutely! Simply skip the salami or pepperoni and add extra chickpeas, marinated artichokes, or even sun-dried tomatoes for more heft and flavor. The salad is just as delicious and satisfying without meat.

What’s the best lettuce to use?

Romaine lettuce is ideal because it’s sturdy, refreshing, and holds up well once tossed with all the toppings and dressing. The combination of romaine and radicchio brings texture and a slightly bitter edge that’s classic in Italian Chopped Salad.

Is Italian Chopped Salad gluten-free?

Yes, this salad is naturally gluten-free as long as the salami you choose doesn’t have any hidden gluten fillers. Always check labels if you have sensitivities!

How far in advance can I prep this salad?

You can chop and prep all the components (except the dressing) up to a day ahead. Keep everything refrigerated and toss with the vinaigrette just before serving for the best taste and crunch.

What can I use instead of provolone cheese?

If you don’t have provolone, substitute mozzarella pearls, fontina, or even cubes of sharp cheddar for a fun twist. The key is to use a cheese with good flavor and a semi-firm texture.

Final Thoughts

Once you try Italian Chopped Salad, it’s tough to go back to boring everyday salads. It’s fresh, bold, and endlessly satisfying— the kind of dish everyone looks forward to. Next time you’re craving something crunchy, zesty, and full of Italian spirit, whip up a batch and share it with someone you love!

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