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close up view of Italian antipasto salad with cheese garnish
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Italian Chopped Salad

This easy no-cook Italian chopped salad is perfect as a side salad or for a full meal. It's well-balanced, with fresh ingredients like lettuce, radicchio, and tomatoes, as well as other ingredients like cheese, salami, olives, chickpeas, and more. It's also a great make-ahead option!
Prep Time20 mins
Cook Time0 mins
Total Time20 mins
Course: Salad
Cuisine: Italian
Servings: 6 people
Author: Tania


  • 1 small head iceberg lettuce, chopped
  • ½ small head purple radicchio, chopped (or to taste, radicchio can taste a bit bitter)
  • ½ cup thinly sliced red onions
  • ½ cup pepperoncini, sliced
  • ½ cup black olives, sliced
  • 4 to 5 slices deli provolone cheese, sliced
  • 1 cup genoa salami, sliced
  • 2 cups cherry tomatoes, halved
  • ½ cup chickpeas, drained
  • ¼ cup shredded or grated parmesan cheese

Red Wine Vinaigrette

  • cup extra virgin olive oil
  • 2 to 4 tablespoons red wine vinegar, or to taste
  • 1 teaspoon dijon mustard
  • 1 clove garlic, finely minced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon dried oregano
  • 2-3 teaspoons honey
  • Salt and pepper to taste


  • In a mason jar, combine all the red wine vinaigrette ingredients. Cover with the lid and shake vigorously until emulsified or evenly combined. Set aside.
  • In a large bow, toss all the salad ingredients along with the prepared red wine vinaigrette until combined. Enjoy!


  • Special equipment: Mason jar for the dressing, or salad dressing shaker.
  • Radicchio can be a bit bitter, so if desired, add less of it, or to taste.
  • Make-ahead: chop all the salad ingredients up to 2 days in advance and refrigerate. The red wine vinaigrette can be made up to 3 days in advance and refrigerated. When ready to serve, toss the salad ingredients with the vinaigrette.