I really love chopped salads, and this colorful Italian Chopped Salad is one of my favorites. It’s well-balanced, and packed with freshness and amazing textures.
It’s got savory, briny, and zesty elements that come together in the most delicious way. It works perfectly as a side salad, but can also be hearty enough for dinner.
This Italian chopped salad recipe requires no cooking, and all the ingredients are simple and fresh. It’s make-ahead friendly, which is great for meal prep too!
If there’s one side salad recipe I really like, it’s this Italian chopped salad.
Gone are the days of salads being boring (although I do love a green arugula salad too!). There’s something extra special about a bold and vibrant salad like this one.
This Italian chopped salad is made with tons of flavorful ingredients, including crunchy greens, savory genoa salami, creamy cheese, and more. It’s got a bit of spice from the pepperoncini, crunch from the red onions, and even a balancing touch of bitterness from the purple radicchio.
The tangy red wine vinaigrette brings everything together, making this Italian chopped salad really delicious and balanced.
This is also one of my go-to meal prep salads. It makes a great lunch, especially if you add seared chicken or your favorite protein. The chickpeas provide hearty substance too!
I love serving it with my Chicken Margherita and Chicken Mozzarella Bake. It’s also great with my simple Chicken Parmesan!
Why I love making this Italian chopped salad:
- It’s delicious with great texture: So many flavors and textures come together in every bite. The red wine vinaigrette ties everything together.
- Can be prepped ahead: This is a real time saver on busy days, and great to pack for lunch.
- Hearty and filling: Just add your favorite protein and make it a full, hearty meal.
- Customizable: Swap, add in, or omit any ingredients to make this salad your own.
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Ingredient Notes
These are the ingredients I used to make the Italian chopped salad, but like I mentioned earlier, feel free to swap any ingredients or add extra ones. As always, the full ingredient quantities are listed in the recipe card down below.
- Romaine lettuce: I use Romaine lettuce because it’s got crunch. It’s light and crispy, and makes a great base for this salad.
- Radicchio: Chop up half a head of a small head of radicchio, or less if you don’t want as much. It can be a bit bitter.
- Cucumber: Cut slices into quarters. I prefer to keep the skin on, but that’s up to you.
- Cherry tomatoes: Cut into halves. Chopped roma tomatoes work really well too.
- Pepperoncini: Pickled peppers have a kick to them. They’re very vinegary and tangy, but also a bit spicy.
- Shallots or red onions: Thinly sliced. Shallots are a bit milder.
- Artichoke hearts: These typically come packed in water or in a brine.
- Provolone cheese: Cut into cubes. Adds creamy and savory notes.
- Genoa salami: Cut into thin slices. Feel free to use other types of cured meats as well.
- Canned chickpeas: Drained and rinsed. Pat them try before using.
- Shaved parmesan cheese: Fresh from a block. I use a vegetable peeler to shave the parmesan.
- For the red wine vinaigrette: Extra virgin olive oil, red wine vinegar, dijon mustard, minced garlic, Italian seasoning, salt and pepper.
Step-by-Step Tutorial
Prepping and chopping the ingredients for this Italian chopped salad is easy and can me made ahead. The hardest part is resisting eating the whole bowl before serving! Let me show you how I make it.
Step 1 | Make the dressing
For this step, I like to use a mason jar with a lid. Just add the ingredients, close the lid, and give it a good shake until well-combined.
Step 2 | Chop ingredients
Gather and prep all of your salad ingredients. Prepare the salad by chopping things that need to be chopped or sliced. After that, everything else comes together quickly. You can do this ahead and store in the fridge for a few days.
Step 3 | Toss with dressing and serve
To a large salad bowl, add all of the salad ingredients. Add the prepared dressing and toss to combine evenly. Enjoy a bowl of this Italian chopped salad on its own, or on the side of your favorite Italian-inspired main dishes.
Substitutions and Add-ins
I often get asked if certain ingredients in this salad can be swapped. And yes! It’s highly customizable. You can swapany ingredients or add extra ones you like. Here are some ideas.
- Salami: Prosciutto, pepperoni, bacon, diced ham, or your favorite deli meat.
- Greens: You can swap the romaine lettuce for your favorite greens. Iceberg lettuce for an even crispier option. Or, you could go a bit heartier with baby spinach or mixed greens.
- Pepperoncini: I love the zip this gives the salad, but if you’re not a fan of the spicy, you can leave them out. Or swap them out for pickled red onions.
- Artichoke hearts: Substitute for another briny option, such as olives or capers.
- Cheese: Mozzarella pearls, fontina, gouda, white cheddar.
Prep Ahead Instructions
This Italian chopped salad can be prepared in advance, which is convenient for meal prep or for busy weeknights.
Chop and store: Chop up the ingredients as needed. Transfer to containers, without mixing yet, and keep them refrigerated for up to two days.
Make the dressing: Prep the dressing up to 3 days ahead, and keep it refrigerated in an airtight container. It may solidify in the fridge, so let it sit on the counter for 20 minutes until the oil loosens up.
You don’t want to dress the salad too far in advance. Otherwise, things will start to get soggy.
Pairing and Serving Ideas
These are some of my favorite Italian-inspired main dishes that I love to serve this salad with.
Here are more side salad recipes I think you’ll love:
Recipe FAQs
Yes! Use any dressing you’d like. When I’m feeling lazy, I use my favorite store-bought dressing. I also just squeeze a lemon and dress it with extra virgin olive oil when I want to keep it simple.
Without the dressing, about 3-4 days, which makes it a great prep ahead option. Once it’s dressed, it will only last one day since it can get soggy.
It tastes a bit bitter, which I really like! If you’re not a fan, use sparingly or omit.
This recipe was originally published in 2021 and updated in November 2024 to include new photos and information.
Tips for Success
- Chop everything to an even size. You want to be able to enjoy a little bit of everything in each bite without one thing overpowering the rest.
- Dress the salad just before serving, so that it doesn’t get soggy.
- If making ahead, wait until ready to serve to dress the salad. You can still make the dressing ahead and keep it refrigerated.
- The dressing may solidify in the fridge. Just let it sit at room temperature for 15-20 minutes, or microwave it for just a few seconds to loosen it up.
- Go light on the radicchio since it can taste a bit bitter.
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Italian Chopped Salad
Ingredients
- 1 head romaine lettuce - thinly sliced
- ½ small head purple radicchio, sliced - or to taste, radicchio can taste a bit bitter
- 1 cup English cucumber - diced
- 2 cups cherry tomatoes - halved
- ½ cup pepperoncini - thinly sliced
- ½ cup thinly sliced red onions
- 1 cup artichoke hearts - chopped
- 4 ounces provolone - diced
- 1 cup genoa salami - sliced
- ½ cup chickpeas - drained and patted dry
- ¼ cup shaved parmesan cheese
Red Wine Vinaigrette:
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar - or to taste
- 1 teaspoon dijon mustard
- 1 clove garlic, finely minced or grated
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Make the dressing: in a mason jar, combine all the vinaigrette ingredients. Seal the jar and shake to combine. Set aside.
- Prep and chop all the ingredients for the salad as directed.
- In a large bowl, combine all the salad ingredients. Drizzle with the prepared dressing, and toss to combine evenly. Enjoy!
Notes
- Make ahead: Prep and chop ingredients as needed, and store in containers, and
- efrigerate for up to 2 days. Wait until ready to serve to add the dressing.
For the dressing, prepare up to 3 days ahead, refrigerate in an airtight container, and let sit 20 minutes at room temperature if solidified. - Radicchio: It’s got a nice bitterness to it, but if you don’t like it, go light or omit.
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