Italian Chopped Salad Recipe
If you’re searching for a dish that’s big on flavor, gloriously colorful, and satisfying enough to be a meal, the Italian Chopped Salad is about to steal your heart and your taste buds. This vibrant medley mixes crisp romaine, zesty salami, creamy provolone, tangy pepperoncini, and a bright, herbaceous homemade dressing, hitting all the right notes of crunchy, tangy, savory, and fresh. It’s a salad that feels like a celebration, equally perfect for lunch-prep, potlucks, and those evenings when you crave something substantial but refreshingly easy.
Ingredients You’ll Need
Ingredients You’ll Need
Let’s talk ingredients! Each item in this Italian Chopped Salad not only brings its own flavor and texture, but also contributes to the stunning color and Italian-inspired character of the bowl. Don’t skip a thing: every component makes this salad shine.
- Romaine lettuce: The crisp, sturdy base that holds up to all the toppings and soaks in just enough dressing for perfect bites.
- Cherry tomatoes: Juicy pops of sweetness and color that balance the tangy and savory flavors.
- Canned chickpeas: A protein boost that gives heartiness, plus an earthy note you’ll love.
- Pepperoncini: Adds just the right amount of tang and a little kick to keep things lively.
- Cucumber: Cool and refreshing, it adds crunch and lightness.
- Red bell pepper: Brightens the bowl with its crunch and natural sweetness.
- Red onion: For sharpness and a little bite, perfectly contrasted with the creamy cheese.
- Salami: Brings richness, spice, and that iconic Italian flavor profile—use thick-cut for the best texture.
- Provolone cheese: Creamy and mildly sharp, it melts just a bit into the salad as it sits.
- Parmesan cheese: Salty, nutty, and finely grated, this ties all the flavors together beautifully.
- Olive oil: The base of the dressing, so go with the good stuff for the richest flavor.
- Red wine vinegar: Provides that classic tang and sharpness, balancing the richness of cheese and salami.
- Dijon mustard: Emulsifies the dressing and adds a gentle bite.
- Garlic: Just one clove gives the dressing a punchy, aromatic lift.
- Dried oregano: The quintessential Italian herb that makes the dressing sing.
- Salt and black pepper: Don’t forget these for seasoning and rounding out the flavors.
How to Make Italian Chopped Salad
Step 1: Chop and Prep Your Veggies
Begin by thoroughly washing and drying all your produce. Chop the romaine lettuce into bite-sized pieces for the ultimate crunch in every forkful. Halve the cherry tomatoes, dice the cucumber, red bell pepper, and red onion so they mingle evenly in every bite. This kind of prep means you won’t ever get stuck wrestling with a giant lettuce leaf or a runaway tomato!
Step 2: Layer All Those Bold Ingredients
In a large salad bowl, add the chopped romaine, cherry tomatoes, chickpeas, pepperoncini, cucumber, bell pepper, and red onion. Scatter over the chopped salami, cubed provolone, and shower the top with grated Parmesan. The array of colors is downright irresistible at this stage.
Step 3: Whisk the Dreamy Italian Dressing
Grab a small bowl or a jar with a lid, and combine olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper. Whisk or shake vigorously until the dressing emulsifies, turning slightly opaque and silky. Taste and adjust salt or acidity if desired—this punchy vinaigrette is what sets an Italian Chopped Salad apart.
Step 4: Toss to Perfection
Pour the dressing all over the prepared salad and toss gently but thoroughly. Make sure each crumb of cheese and every chickpea gets a glossy coat; you’re looking for an evenly dressed, well-mingled salad where every forkful is a symphony of flavor.
Step 5: Serve and Enjoy
Transfer your Italian Chopped Salad to a gorgeous serving platter, or keep it in the bowl for family-style fun. Serve it right away for maximum crunch, or pop it in the fridge for up to two hours for a slightly marinated effect. Either way, you’re in for a treat!
How to Serve Italian Chopped Salad
Garnishes
For the finishing touch, a sprinkle of extra grated Parmesan, a drizzle of fruity olive oil, or even a few fresh basil ribbons can really elevate the Italian Chopped Salad. Cracked black pepper and a scatter of toasted pine nuts take it up another notch if you feel fancy!
Side Dishes
Pair your Italian Chopped Salad with warm, crusty bread or a plate of garlic knots for the true Italian trattoria experience. It’s also fantastic alongside a simple soup, grilled chicken, or a slice of thin-crust pizza for a balanced and festive meal.
Creative Ways to Present
Try serving this salad in individual mason jars for picnics, piling it onto crostini for appetizer bites, or layering it in a clear trifle bowl for a show-stopping dinner party centerpiece. Italian Chopped Salad loves to steal the spotlight in any presentation!
Make Ahead and Storage
Storing Leftovers
Leftovers should be stored in an airtight container in the refrigerator. The salad keeps fresh for up to one day—after that, the lettuce may lose its crunch. Dress only the amount you plan to eat if you want to keep things extra crisp.
Freezing
It’s best not to freeze Italian Chopped Salad. The fresh vegetables and dairy don’t hold up well in the freezer, and you’ll end up with a soggy, separated salad on thawing. For best flavor and texture, enjoy fresh.
Reheating
No reheating needed (or wanted)! Italian Chopped Salad is happiest served chilled or at room temperature. If you’re pulling it straight from the fridge, give it a quick toss to freshen up before serving.
FAQs
Can I make Italian Chopped Salad vegetarian?
Absolutely! Just skip the salami, or replace it with more chickpeas, artichoke hearts, or even cubes of grilled tofu. You’ll still enjoy all the bold flavor and satisfying texture.
What’s the best lettuce for this salad?
Romaine lettuce is classic for Italian Chopped Salad thanks to its crisp, sturdy nature, but you could try a blend with iceberg for extra crunch, or even toss in some radicchio for a slightly bitter twist.
How far ahead can I make this salad?
You can prep everything up to a day in advance—just keep the dressing separate and combine right before serving to preserve the crunch and vibrancy of the vegetables.
What can I use instead of salami?
Diced grilled chicken, roast turkey, or even a handful of crumbled cooked bacon can take the place of salami. For a vegetarian option, just add extra beans, olives, or marinated artichoke hearts instead.
Can I double the recipe for a crowd?
Definitely! Italian Chopped Salad is perfect for potlucks, parties, and family gatherings. Simply double (or triple) all the ingredients and make extra dressing in a large jar for easy shake-and-pour convenience.
Final Thoughts
If you love bold, hearty salads that feel like a feast, you absolutely need to try an Italian Chopped Salad. It’s the kind of dish that wins over salad skeptics and turns weeknights into celebrations—give it a spot at your table and prepare for rave reviews!
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Italian Chopped Salad Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Italian Chopped Salad is a delicious and satisfying meal that is perfect for a quick lunch or a light dinner. Packed with fresh vegetables, flavorful meats, and a zesty dressing, it’s a colorful and refreshing dish that will please your taste buds.
Ingredients
Salad:
- 1 head romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup canned chickpeas, drained and rinsed
- 1/2 cup sliced pepperoncini
- 1/2 cup diced cucumber
- 1/2 cup diced red bell pepper
- 1/4 cup diced red onion
- 1/2 cup chopped salami
- 1/2 cup cubed provolone cheese
- 1/4 cup grated Parmesan cheese
Dressing:
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the Salad: In a large salad bowl, combine chopped romaine, cherry tomatoes, chickpeas, pepperoncini, cucumber, red bell pepper, red onion, salami, provolone, and Parmesan cheese.
- Make the Dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper until emulsified.
- Toss and Serve: Pour the dressing over the salad and toss until evenly coated. Serve immediately or refrigerate for up to 2 hours before serving.
Notes
- You can substitute the salami with grilled chicken or omit it for a vegetarian version.
- Kalamata olives and artichoke hearts also make great additions.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 4g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 9g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 35mg
