Italian Chopped Salad is a hearty, flavorful salad built from classic Italian ingredients—salami, mozzarella, fresh vegetables, and a bright homemade Italian vinaigrette. It’s simple to assemble, satisfying enough to serve as a light meal, and perfect for lunches, picnics, or as a side with crusty bread.
If you enjoy the flavors of an antipasto platter, you’ll love this chopped salad. Crisp greens, tender mozzarella, savory salami, bright cherry tomatoes, pepperoncini, and chickpeas come together and are finished with a zesty red-wine vinaigrette. The dressing is quick to make and can be prepared ahead of time, making assembly fast when you’re ready to eat.
What is Italian Chopped Salad
An Italian chopped salad is packed with texture and bold flavors in every bite. Typical components include romaine or radicchio for crunch, salami or other cured meats, fresh mozzarella, tomatoes, sliced red onion, and tangy pepperoncini. Everything is chopped small so each forkful delivers a balanced mix of ingredients.
This salad works equally well as a main course or a substantial side. Toss it with the homemade Italian vinaigrette just before serving so the greens stay crisp and the flavors stay bright.
Salad Ingredients
- Lettuce: romaine is recommended; iceberg can be substituted.
- Radicchio: adds color and a bitter bite; optional if you prefer all romaine.
- Cherry tomatoes: halved or quartered, or use grape tomatoes.
- Chickpeas: canned, drained and rinsed for convenience and protein.
- Mozzarella: small mozzarella balls (bocconcini) or cubed fresh mozzarella.
- Salami: thinly sliced, then chopped into strips or small pieces.
- Parmesan: freshly grated for a salty finish.
- Red onion: thinly sliced for crunch and bite.
- Pepperoncini: drained and sliced for tang and mild heat.
Italian Vinaigrette Ingredients
- Extra-virgin olive oil: the base of the dressing for rich flavor.
- Red wine vinegar: classic acid for Italian vinaigrette.
- Fresh lemon juice: brightens and balances the dressing.
- Garlic: one clove, finely minced.
- Dijon mustard: helps emulsify and add depth.
- Dried oregano: a traditional Italian herb for flavor.
- Kosher salt and black pepper: to taste.
How to Make Italian Chopped Salad
This salad is quick to prepare if you have your vegetables washed and chopped ahead of time. The steps are straightforward: whisk the dressing, combine the salad ingredients, toss, and serve.
Step 1: make the dressing
Combine the olive oil, red wine vinegar, lemon juice, minced garlic, Dijon mustard, dried oregano, salt, and pepper in a small bowl or a jar with a tight-fitting lid. Whisk until combined, or close the jar and shake vigorously. The vinaigrette can be made ahead and refrigerated for up to a week; bring it to room temperature and whisk or shake again before using.
Step 2: prepare the salad
In a large mixing bowl, combine the chopped romaine, radicchio, cherry tomatoes, chickpeas, salami, mozzarella, grated Parmesan, sliced red onion, and pepperoncini. Pour about half of the vinaigrette over the salad and toss gently to coat. Taste and add more dressing if desired, or serve the remaining dressing on the side so guests can dress their portions to taste.
Serve immediately for the best texture. If you need to prepare it ahead, store the undressed salad components in an airtight container and toss with dressing just before serving.
Italian Chopped Salad Recipe Variations
This is a flexible salad—add or swap ingredients to suit your tastes. Popular additions include:
- Provolone: cubed for extra cheesy flavor.
- Artichoke hearts: marinated or plain, chopped.
- Banana peppers: for a different tangy pepper option.
- Olives: black or Kalamata, sliced.
- Red bell pepper: diced for color and crunch.
- Cucumber: diced or sliced for freshness.
- Sun-dried tomatoes: drained and chopped for intense tomato flavor.
- Chicken breast: cooked and sliced to add protein and make it a heartier main dish.
More Salad Recipes…
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Spinach Pasta Salad
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Lemon Orzo Salad
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Frito Taco Salad | French Dressing
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Kale Cranberry Feta Salad | Lemon Vinaigrette
If you try this recipe, consider leaving a rating or comment in the recipe section. Tag and share photos of your finished salad if you’d like to show variations you used.
Italian Chopped Salad
Equipment
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large salad bowl
Ingredients
Italian Vinaigrette
- ⅓ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1 tablespoon dijon mustard
- 2 teaspoons dried oregano
- ½ teaspon kosher salt
- ¼ teaspoon black pepper
For the Salad
- 1 head romaine lettuce, chopped
- 1 small head radicchio, chopped
- 1 pint cherry tomatoes, halved
- 15 ounces canned chickpeas, drained and rinsed
- 8 ounces salami, thinly sliced
- 8 ounces mini mozzarella balls
- ½ cup shredded Parmesan cheese
- ½ small red onion, thinly sliced
- ½ cup pepperoncini, drained and sliced
Instructions
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Make the dressing: Combine olive oil, red wine vinegar, lemon juice, minced garlic, Dijon mustard, oregano, salt, and pepper in a small bowl or jar. Whisk or shake until well combined; set aside.
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Make the salad: In a large bowl, combine romaine, radicchio, cherry tomatoes, chickpeas, salami, mozzarella, Parmesan, red onion, and pepperoncini. Drizzle half the dressing over the salad and toss gently. Taste and add more dressing if needed or serve extra on the side.
Notes
Optional add-ins: cubed provolone, roasted red peppers, fresh basil, Kalamata olives, cucumber, or celery.