Italian Chopped Salad

Need a salad that’s full of flavor and fun to eat? This Italian chopped salad is fresh, crunchy, and so tasty!

It’s packed with crisp lettuce, tomatoes, salami, cheese, and more—plus a zesty Italian dressing. Every bite has a little bit of everything.

Perfect for lunch, dinner, or parties. Easy to toss together. Super satisfying and full of bold flavor.

Grab a big bowl and your favorite toppings—let’s make a fresh Italian salad today!

Why You’ll Love This Recipe

• Bold and Balanced: It’s salty, crunchy, tangy, fresh, and creamy all in one bowl.
• Crowd-Pleaser: A satisfying side or light main that works year-round.
• Customizable: You can swap in your favorite greens, beans, or cheeses.
• Make-Ahead Friendly: Prep the components ahead of time and dress just before serving.
• A Complete Bite: Every forkful has a little bit of everything—just the way chopped salad should be.

What You Need to Know Before You Start

Prep Time: 20 minutes
Cook Time: None
Total Time: 20 minutes

Servings: This recipe makes enough for 4 generous servings as a main dish or 6–8 as a side.

Difficulty: Very easy—no cooking required, just chopping and mixing.

Required Kitchen Tools

• Large salad bowl
• Small mixing bowl or jar (for the vinaigrette)
• Chef’s knife
• Cutting board
• Measuring cups and spoons
• Salad tongs or serving spoons

Ingredients

Here’s everything you’ll need to build this flavor-packed salad. Measurements are listed in the recipe card below.

For the Lemon Vinaigrette:

• Extra-virgin olive oil
• Fresh lemon juice
• Red wine vinegar
• Finely chopped shallot
• Finely chopped garlic
• Dried oregano
• Sea salt
• Black pepper

For the Salad:

• Iceberg lettuce, chopped
• Radicchio, chopped
• Thinly sliced red onion
• Cherry tomatoes, halved or quartered
• Chickpeas, rinsed and drained
• Fresh pearl mozzarella, drained
• Provolone cheese, diced
• Pepperoncini, stemmed and sliced
• Dried oregano (for garnish)
• Sea salt
• Freshly ground black pepper

Variations for Italian Chopped Salad

• Swap the Greens: Try romaine, arugula, or spring mix in place of iceberg and radicchio for a different texture and flavor.
• Add Protein: Toss in grilled chicken, salami, or canned tuna to make it a more filling meal.
• Use White Beans: Substitute chickpeas with cannellini beans for a creamier bite.
• Change the Cheese: Use feta, shaved parmesan, or mini bocconcini if mozzarella or provolone aren’t your thing.
• Spice It Up: Add a few red pepper flakes to the dressing or toss in some spicy pickled peppers for extra kick.

How to Make Italian Chopped Salad – Step-by-Step Instructions

1. Make the Lemon Vinaigrette

In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, finely chopped shallot and garlic, dried oregano, salt, and black pepper. Set aside to let the flavors meld.

2. Prep the Vegetables and Ingredients

Chop the iceberg and radicchio into bite-sized pieces. Thinly slice the red onion. Halve or quarter the cherry tomatoes, depending on size. Drain and rinse the chickpeas. Dice the provolone and drain the mozzarella pearls.

3. Combine the Salad

In a large salad bowl, combine all of the chopped greens, tomatoes, onion, chickpeas, mozzarella, provolone, and pepperoncini.

4. Dress and Toss

Pour the vinaigrette over the salad just before serving. Use salad tongs or clean hands to toss until everything is evenly coated.

5. Garnish and Serve

Sprinkle with a bit more oregano and freshly ground black pepper. Taste and adjust seasoning if needed. Serve immediately for the freshest texture.

How to Serve Italian Chopped Salad

This isn’t your average side salad. Italian Chopped Salad is bold enough to be the main attraction.

• Main Dish Lunch: Serve it with crusty bread or focaccia for a satisfying meal.
• Dinner Side: Pairs beautifully with pasta, grilled meats, or seafood.
• Party Platter: Pile it onto a large serving board with extra cheese, olives, and charcuterie.
• Make it a Wrap: Spoon into a pita or tortilla for a quick handheld lunch.
• Picnic Perfect: Just pack the dressing separately and toss when ready.

Storing Italian Chopped Salad

• Undressed Salad: Store in an airtight container in the fridge for up to 2 days. Keep the dressing separate.
• Dressed Salad: Best eaten the same day. If needed, refrigerate and eat within 24 hours.
• Vinaigrette: Keeps well in the fridge for up to 5 days in a sealed jar. Shake before using.

Tips and Tricks for Success

• Dry the Lettuce: Wet greens lead to soggy salad. Use a salad spinner or pat with paper towels.
• Chop Small: This is a chopped salad—every bite should include a mix of ingredients.
• Balance the Brine: Pepperoncini adds zest, but don’t overdo it or it’ll overpower the rest.
• Use Fresh Ingredients: Fresh mozzarella, ripe tomatoes, and crisp lettuce make all the difference.
• Season Last: Taste the salad after tossing, then adjust salt and pepper as needed.

Nutrition

Serving Size	Calories	Protein	Fat	Carbs	Fiber	Sugar
1 (of 6 servings)	~290 kcal	~11g	~19g	~18g	~5g	~4g

Note: Nutritional values are approximate and will vary based on specific brands and quantities used.

Italian Chopped Salad FAQs

Can I make this ahead of time?

Yes—prep all the ingredients ahead and store them separately. Toss with dressing just before serving for best texture.

What’s a good substitute for radicchio?

Try arugula, red cabbage, or endive. Radicchio adds bitterness, so something slightly peppery works well.

Is this salad gluten-free?

Yes, as long as all packaged ingredients (like chickpeas or cheese) are certified gluten-free.

Can I double this for a crowd?

Absolutely! Just multiply all ingredients and use a very large bowl.

Conclusion

This Italian Chopped Salad is crisp, zesty, and totally satisfying. It’s one of those recipes that feels fancy but comes together with minimal effort. Whether you’re feeding guests or tossing something quick for lunch, this salad always brings color and crunch to the table. Keep it fresh, keep it simple, and enjoy every bite.