Fresh & Crunchy Italian Chopped Salad

Italian Chopped Salad is a vibrant, colorful salad with crisp romaine, savory salami, creamy mozzarella, and a tangy vinaigrette, perfect for a light meal or side dish. It’s fresh, hearty, and super easy to make. I served this at a summer potluck, and everyone loved the bold, Italian flavors! This recipe takes about 15 minutes and needs no cooking, just chopping and mixing. Let’s make this delicious salad together!

Why You’ll Love This Italian Chopped Salad Recipe

This recipe is fast, ready in about 15 minutes, and packed with fresh, savory flavors. The tangy vinaigrette ties together the crisp veggies and rich meats perfectly. You only need a knife and a bowl, so cleanup is a breeze. It’s great for lunches, dinners, or gatherings. I love how it feels like a restaurant dish! You can swap ingredients to make it your own.

Ingredients for Italian Chopped Salad Recipe

For the Vinaigrette:

• ¼ cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp minced garlic
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper

For the Salad:

• 4 cups chopped romaine lettuce
• ½ cup cherry tomatoes, halved
• ½ cup cucumber, diced
• ¼ cup red onion, thinly sliced
• ½ cup salami, chopped
• ½ cup fresh mozzarella balls (mini or diced)
• ¼ cup canned chickpeas, rinsed
• ¼ cup sliced pepperoncini

For Garnish (Optional):

• 2 tbsp grated Parmesan cheese
• Fresh basil leaves

Substitutions: Use turkey pepperoni or prosciutto instead of salami. Swap mozzarella for feta or provolone. Replace romaine with arugula or spinach for a different green. Use white wine vinegar or balsamic vinegar for the dressing.

Equipment Needed

• Large mixing bowl
• Small bowl
• Whisk
• Knife
• Cutting board
• Measuring cups and spoons

These are common kitchen tools you likely have. A large bowl makes tossing the salad easy.

How to Make Italian Chopped Salad Recipe

Prepare the Vinaigrette

In a small bowl, whisk olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper until smooth. Set aside for flavors to meld.

Chop the Vegetables

Wash and chop romaine, halve cherry tomatoes, dice cucumber, and thinly slice red onion. Place all veggies in a large mixing bowl.

Add Protein and Cheese

Add chopped salami, mozzarella balls, chickpeas, and pepperoncini to the bowl with the vegetables. Toss gently to combine evenly.

Dress the Salad

Pour the vinaigrette over the salad and toss gently to coat all ingredients evenly. Be careful not to overmix to keep veggies crisp.

Garnish and Serve

Sprinkle with grated Parmesan and add fresh basil leaves, if using, for a pretty finish. Serve immediately in bowls or as a side dish.

Tips for a Great Italian Chopped Salad Recipe

Use fresh romaine for the best crunch; wilted lettuce won’t hold up well. Chop ingredients to similar sizes for a balanced bite. Whisk vinaigrette well to blend flavors. I added extra pepperoncini for a tangy kick, and it was a hit. Pat chickpeas dry to avoid a watery salad. Prep veggies ahead to save time. I made mine for a potluck, and it stayed fresh for hours.

Pro Tip: Boost the Flavor

Add a pinch of red pepper flakes to the vinaigrette for a subtle spicy note. I tried this, and it gave the salad a bold, exciting twist.

Variations and Substitutions

Add ¼ cup sliced olives or artichoke hearts for extra Mediterranean flavor; I tried olives, and they added a salty touch. Use grilled chicken or shrimp instead of salami for a different protein. Swap chickpeas for white beans or skip for a lighter salad. Serve with croutons for added crunch.

Storage Instructions

Store undressed salad in an airtight container in the fridge for up to 2 days. Keep vinaigrette separate and toss just before serving to avoid sogginess.

Can You Freeze Italian Chopped Salad?

Freezing is not recommended as fresh veggies and cheese lose texture when thawed. I tried freezing, and the lettuce was soggy, so fresh is best.

FAQs About Italian Chopped Salad Recipe

Here are answers to common questions about this dish.

1. Can I use store-bought dressing?
   Yes, use ⅓ cup Italian vinaigrette to save time. I made my own, but store-bought worked fine in a rush.
   
2. What if I don’t like salami?
   Use turkey pepperoni, prosciutto, or skip for a vegetarian version. I tried prosciutto, and it was rich and flavorful.
   
3. Can I make this ahead?
   Prep veggies and dressing a day ahead; toss just before serving. I prepped early, and it saved time for a gathering.
   
4. Why is my salad soggy?
   Wet lettuce or dressing added too early can cause this; pat veggies dry and dress last. I dried mine, and it stayed crisp.
   

How to Serve Italian Chopped Salad

Serve as a main dish with crusty bread or as a side with soup or pasta. Pair with iced tea or sparkling water for a refreshing meal.

Nutrition Info for Italian Chopped Salad

Per serving (1.5 cups, 4 servings):

• Calories: 280 kcal
• Protein: 12g
• Carbohydrates: 12g
• Fiber: 3g
• Sugars: 4g
• Fat: 21g
• Saturated Fat: 6g
  Source: USDA Food Database (2025). Values are approximate.

Final Thoughts

This Italian Chopped Salad Recipe is a fresh, flavorful dish perfect for lunches or side dishes. Its crisp veggies and tangy dressing make it a crowd-pleaser. Share your favorite salad add-in in the comments below!