This salad is quick to prep, full of texture, and packed with classic Italian flavors. Every bite delivers a perfect mix of tangy, salty, and crisp elements. It’s easy to customize based on your preferences and works well for lunch, dinner, potlucks, or as a side for pasta or pizza night.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
romaine lettuce radicchio or iceberg lettuce cherry tomatoes cucumber red onion pepperoncini salami or pepperoni provolone or mozzarella cheese garbanzo beans (chickpeas) black olives or kalamata olives Italian dressing (homemade or store-bought) optional: fresh basil, croutons, grated Parmesan
Directions
Wash and chop the romaine and radicchio into bite-sized pieces.
Halve the cherry tomatoes, slice the cucumber and red onion thinly.
Slice the salami or pepperoni into strips, and cube or shred the cheese.
Drain and rinse the chickpeas and olives.
In a large bowl, combine all the chopped vegetables, meats, cheese, beans, and olives.
Add pepperoncini and fresh basil if using.
Drizzle with Italian dressing and toss well to combine.
Top with croutons and grated Parmesan just before serving, if desired.
Servings and timing
This recipe makes 4–6 servings. Prep time: 15 minutes Total time: 15 minutes
Variations
Vegetarian Option: Skip the meat and add more beans or roasted veggies.
Pasta Salad Style: Add cooked pasta like rotini or penne for a heartier version.
Spicy Kick: Use spicy salami and add chili flakes or hot giardiniera.
Creamy Version: Use a creamy Italian or Caesar-style dressing.
Low-Carb Option: Skip the beans and croutons and add avocado or more greens.
Storage/Reheating
Store undressed salad in an airtight container in the fridge for up to 2 days. Keep the dressing separate and toss just before serving to maintain freshness and crunch. Do not reheat—this is a chilled salad.
FAQs
Can I make Italian chopped salad ahead of time?
Yes, chop all the ingredients and store them separately. Assemble and dress just before serving.
What’s the best dressing for this salad?
Classic Italian dressing works best—either homemade or store-bought.
Can I use different lettuce?
Yes, iceberg or green leaf lettuce are great substitutes or additions to romaine.
Is this salad gluten-free?
Yes, as long as the dressing and added ingredients like croutons are gluten-free.
What kind of meat is best?
Salami, pepperoni, or even grilled chicken work well for protein and flavor.
Can I make it dairy-free?
Yes, omit the cheese or use a dairy-free alternative.
How do I make homemade Italian dressing?
Whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper.
Can I add pasta to this salad?
Yes, cooked and cooled pasta makes this salad even more filling.
Are there any nut-free options?
This salad is naturally nut-free unless you add pesto or nut-based dressings.
What can I serve with Italian chopped salad?
It pairs well with pizza, pasta, grilled chicken, or as a standalone light meal.
Conclusion
Italian Chopped Salad is a bold and refreshing dish that brings together the best of Italian flavors in a quick, easy-to-make bowl. With its colorful mix of veggies, meats, cheese, and zesty dressing, it’s sure to satisfy any crowd and add a flavorful twist to your mealtime routine.
Italian Chopped Salad is a bold, colorful mix of fresh vegetables, savory meats, cheese, and a zesty Italian dressing. It’s perfect as a hearty main dish or a flavorful side that’s quick to prepare and always satisfying.
Author:Catherine
Prep Time:15 minutes
Total Time:15 minutes
Yield:4–6 servings
Category:Salad
Method:No-Cook
Cuisine:Italian
Diet:Gluten Free
Ingredients
4 cups chopped romaine lettuce
1 cup chopped radicchio or iceberg lettuce
1 cup cherry tomatoes, halved
1 cup cucumber, sliced
1/4 cup red onion, thinly sliced
1/4 cup pepperoncini slices
1/2 cup salami or pepperoni, sliced into strips
1/2 cup provolone or mozzarella cheese, cubed or shredded
1 cup canned garbanzo beans (chickpeas), rinsed and drained
1/3 cup black olives or kalamata olives, sliced
1/3–1/2 cup Italian dressing (homemade or store-bought)
Optional: fresh basil, croutons, grated Parmesan
Instructions
Wash and chop the romaine and radicchio into bite-sized pieces.
Halve the cherry tomatoes, and slice the cucumber and red onion thinly.
Slice the salami or pepperoni into thin strips and cube or shred the cheese.
Drain and rinse the chickpeas and olives.
In a large bowl, combine the chopped lettuces, vegetables, meat, cheese, beans, and olives.
Add pepperoncini slices and fresh basil if using.
Drizzle with Italian dressing and toss everything together until well mixed.
Top with croutons and grated Parmesan just before serving, if desired.
Notes
For a vegetarian version, omit the meat and add extra chickpeas or roasted vegetables.Store ingredients separately if making ahead, and dress just before serving to maintain crunch.Use homemade Italian dressing for extra flavor—combine olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper.Pair with pizza, pasta, or grilled chicken for a full Italian-style meal.
