This Italian Chopped Salad is everything you want in a fresh, satisfying salad—crisp lettuce, bold Italian flavors, and a zesty homemade vinaigrette that ties it all together. Chopped salads are popular for a reason: every bite delivers the perfect mix of textures and flavors, making this dish both refreshing and filling.
Loaded with crunchy romaine, juicy tomatoes, briny olives, tangy pepperoncini, savory Italian meats, and creamy cheese, this salad feels like something you’d order at a classic Italian restaurant. It’s hearty enough to serve as a main dish but also works beautifully as a side for pasta, pizza, or grilled meats.
What really sets this Italian chopped salad apart is the homemade Italian dressing. Made with olive oil, red wine vinegar, herbs, and a touch of Dijon mustard, it’s bright, balanced, and far more flavorful than store-bought versions. Best of all, it comes together in minutes.
Whether you’re looking for a quick lunch, a crowd-pleasing potluck dish, or a fresh dinner idea that doesn’t require cooking, this Italian chopped salad recipe fits the bill. It’s easy to customize, endlessly versatile, and guaranteed to become a go-to favorite in your meal rotation.
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Italian Chopped Salad
This Italian Chopped Salad is crisp, colorful, and bursting with bold Mediterranean flavors. Packed with crunchy romaine, savory meats, creamy cheese, and a zesty Italian vinaigrette, it’s hearty enough for a meal but fresh enough as a side—perfect for lunch, dinner, or entertaining.
- Total Time: 15 minutes
- Yield: 4 servings 1x
Ingredients
1 large head romaine lettuce, chopped
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/2 cup red onion, finely chopped
1/2 cup pepperoncini, sliced
1/2 cup black olives, sliced
1/2 cup mozzarella pearls (or diced provolone)
1/4 cup grated Parmesan cheese
1/2 cup salami, chopped
1/2 cup pepperoni, chopped
1/4 cup fresh parsley or basil, chopped (optional)
Italian Vinaigrette:
1/3 cup olive oil
3 tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp dried oregano
1/2 tsp garlic powder
Salt and black pepper, to taste
Instructions
Make the Dressing: In a small bowl or jar, whisk (or shake) together olive oil, red wine vinegar, Dijon mustard, oregano, garlic powder, salt, and pepper.
Assemble the Salad: In a large bowl, combine romaine, tomatoes, cucumber, red onion, pepperoncini, olives, mozzarella, Parmesan, salami, and pepperoni.
Toss & Serve: Drizzle with dressing and toss until evenly coated. Garnish with fresh herbs if using. Serve immediately.
Notes
Cooking Tips
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Chop everything evenly for that classic chopped-salad texture—every bite should have a little of everything.
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Add dressing just before serving to keep the lettuce crisp.
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For extra flavor, let the dressing sit for 10 minutes before tossing.
Variations
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Lightened-Up: Swap meats for grilled chicken and use a lighter vinaigrette.
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Vegetarian: Skip the meats and add chickpeas or white beans.
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Spicy: Add crushed red pepper flakes or Calabrian chili peppers.
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Low-Carb/Keto: Use extra cheese and meats, and reduce tomatoes slightly.
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Pasta Salad Twist: Toss in cooked, cooled rotini or farfalle for a heartier dish.
- Prep Time: 15 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 820mg
- Fat: 30g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 14g
