Name: Italian Chopped Salad Recipe
Prep time: 20 min
Total time: 30 min
Yield: 6
Cuisine: Italian
Ingredients: 2 large heads romaine lettuce, chopped into bite-sized pieces; 1 small head radicchio, chopped; 1 pint cherry tomatoes, halved or quartered; 1 (15-ounce) can chickpeas, rinsed and drained; ½ medium red onion, thinly sliced; ½ cup sliced pepperoncini peppers; ½ cup pitted Kalamata olives, halved; 4 ounces Genoa salami, diced or cut into ribbons; 4 ounces fresh mozzarella pearls or diced; 4 ounces provolone cheese, diced; ½ cup extra-virgin olive oil; ¼ cup red wine vinegar; 2 tablespoons fresh lemon juice; 1 tablespoon Dijon mustard; 2 cloves garlic, minced; 1 teaspoon dried oregano; ½ teaspoon salt; ¼ teaspoon black pepper

This vibrant Italian Chopped Salad bursts with crisp greens, savory meats, creamy cheeses, tangy pepperoncini, and fresh veggies, all tossed in a zesty homemade red wine vinaigrette for a refreshing, flavor-packed meal that’s ready in minutes.

Why You’ll Love This Recipe

As an experienced chef, I adore this Italian Chopped Salad because it’s the ultimate crowd-pleaser—think of it as a deconstructed Italian sub sandwich in salad form! Every bite delivers a perfect harmony of textures and tastes: crunchy lettuce and veggies, salty-cured meats, creamy mozzarella and provolone, briny olives and pepperoncini, plus hearty chickpeas for substance.

The tangy, garlicky oregano vinaigrette ties it all together beautifully, making it light yet satisfying. It’s incredibly versatile—serve it as a main course for lunch or dinner, a hearty side at barbecues, or meal-prep friendly for busy weeks.

Plus, it’s naturally gluten-free (just watch the salami) and feels indulgent without being heavy. Once you try it, you’ll crave it all summer long—it’s fresh, bold, and downright addictive!

Yield: 6 servings

Italian Chopped Salad Recipe

Crisp, flavorful Italian chopped salad with salami, cheeses, veggies, and tangy vinaigrette—perfect hearty meal or side.

Prep Time 20 minutes

Additional Time 10 minutes

Total Time 30 minutes

Ingredients

For the Salad:

2 large heads romaine lettuce, chopped into bite-sized pieces
1 small head radicchio, chopped
1 pint cherry tomatoes, halved or quartered
1 (15-ounce) can chickpeas, rinsed and drained
½ medium red onion, thinly sliced
½ cup sliced pepperoncini peppers
½ cup pitted Kalamata olives, halved
4 ounces Genoa salami, diced or cut into ribbons
4 ounces fresh mozzarella pearls or diced
4 ounces provolone cheese, diced

For the Italian Vinaigrette:

½ cup extra-virgin olive oil
¼ cup red wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper

Instructions

Gather all your fresh, colorful ingredients on the counter—this salad comes together so beautifully when everything is prepped and ready!
Wash and thoroughly dry the romaine and radicchio, then chop them into small, uniform bite-sized pieces for that perfect chop texture. Place in a large mixing bowl.
Slice the red onion thinly (soak in ice water for 10 minutes if you prefer milder flavor), halve the cherry tomatoes, and add them to the bowl for juicy pops of sweetness.
Rinse and drain the chickpeas well, then toss them in along with the sliced pepperoncini and halved Kalamata olives—these add that signature tangy, briny Italian kick!
Dice or ribbon-cut the Genoa salami, fresh mozzarella, and provolone cheese—cheese and meat bring the hearty, indulgent factor that makes this salad irresistible.
In a small jar or bowl, combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper. Shake or whisk vigorously until creamy and emulsified—taste and adjust if it needs more zing!
Drizzle about half the dressing over the salad ingredients in the bowl—start light so you can control the flavor.
Toss everything gently but thoroughly with clean hands or salad tongs, making sure every piece gets coated without bruising the greens.
Add more dressing as desired for your perfect balance—give it one final taste and season with extra salt, pepper, or a splash of pepperoncini brine for brightness.
Serve immediately in big bowls or on a platter—garnish with extra oregano or fresh basil if you like. Enjoy every crunchy, savory bite!

Notes

This salad shines freshest when served right away, but prepping components ahead makes it party-perfect. It's naturally adaptable—feel free to scale up for crowds!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 524Total Fat 44gSaturated Fat 12gUnsaturated Fat 32gCholesterol 43mgSodium 1348mgCarbohydrates 20gFiber 8gSugar 6gProtein 19g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Chop everything uniformly into small, bite-sized pieces—this ensures even distribution of flavors in every forkful and makes the salad easier to eat.
Use a sharp chef’s knife or even a food processor (pulse briefly) for quick chopping, but hand-chop for the best texture control.
Make the dressing ahead and store it in a jar—shake vigorously before using to emulsify it perfectly.
Chill the salad ingredients for 15-20 minutes before tossing; cold components stay crisper and the flavors pop more.
Don’t overdress—start with half the dressing, toss gently, and add more as needed to avoid a soggy salad.
For extra crunch, add the chickpeas last or toast them lightly in olive oil for a crispy twist.
Taste and adjust seasoning at the end—pepperoncini brine or a splash more vinegar can brighten it up if needed.

Ingredients Notes

The beauty of this salad lies in high-quality, fresh ingredients that bring authentic Italian flair. Romaine and radicchio provide a crisp, slightly bitter base—romaine for crunch, radicchio for color and subtle peppery notes.

Cherry tomatoes add juicy sweetness; halve or quarter them so they burst with flavor. Chickpeas (canned, rinsed well) bring protein and earthiness without overpowering. Genoa salami or similar Italian dry salami offers savory, garlicky depth—choose good-quality for the best taste.

Fresh mozzarella (pearls or diced) melts in your mouth with creamy richness, while provolone adds sharp, tangy contrast. Pepperoncini peppers deliver mild heat and tang—don’t skip the brine splash! Kalamata olives bring briny Mediterranean punch; pitted for ease.

Red onion (soaked in cold water briefly if you want milder bite) provides sharp crunch. The vinaigrette stars extra-virgin olive oil for fruity richness, red wine vinegar for bright acidity, Dijon mustard for emulsification and subtle kick, fresh garlic and dried oregano for that classic Italian aroma, plus lemon juice, salt, and pepper to balance everything.

Variations and Substitutions

This recipe is endlessly adaptable to suit preferences or what’s in your pantry. For a vegetarian version, skip the salami and double the chickpeas, or add grilled artichoke hearts, roasted red peppers, or marinated mushrooms for extra umami.

Make it vegan by omitting cheeses and using a plant-based alternative or nutritional yeast in the dressing. Swap salami for prosciutto, pepperoni, turkey, or ham if you want variety in cured meats. Use all romaine if radicchio is unavailable, or mix in iceberg for extra crispness.

Substitute provolone with fontina, parmesan shavings, feta, or gorgonzola for different cheese profiles. For milder heat, replace pepperoncini with banana peppers or skip them. Add fresh herbs like basil, parsley, or oregano for brightness.

Include extras like cucumber slices, bell peppers, or artichoke hearts for more veggies. For a heartier meal, toss in grilled chicken, shrimp, or tuna. Dressing variations: use balsamic vinegar for sweetness or add honey for a touch of balance if it’s too sharp.

Storage Options

Store undressed salad components separately in airtight containers in the fridge for up to 2-3 days—greens stay crisp longest this way. The dressing keeps in a jar for up to 1 week; shake before use.

Once dressed, the salad is best eaten the same day, but leftovers can be refrigerated for 1 day (it may soften slightly). Avoid freezing, as fresh veggies and cheese lose texture.