Italian Chopped Salad Recipe

Name: Italian Chopped Salad
Prep time: 30 min
Total time: 30 min
Ingredients: 4 cups romaine lettuce (½" thick slices); 2 cups radicchio (½" thick slices); 15 ounces canned chickpeas (rinsed and drained); 6 ounces mozzarella cheese balls (halved); 4 ounces sliced salami (¼" thick slices); 1 cup baby tomatoes (halved); ½ cup sliced English cucumbers (quartered, ¼" thick slices); ½ cup sliced black olives; ¼ cup sliced red onion (⅛" thick slices); ⅓ cup sliced pepperoncini; ¼ cup sliced basil; ¼ cup grated parmesan cheese; ¼ cup red wine vinegar; 2 teaspoons honey; 2 teaspoons Dijon mustard; 1 teaspoons dried Italian seasoning; 1 teaspoon mayonnaise; 1 teaspoon minced garlic; ½ teaspoon kosher salt; ¼ teaspoon black pepper; ¾ cup extra-virgin olive oil

This Italian chopped salad delivers big crunch and bold flavor with crisp romaine, savory salami, creamy cheese, chickpeas, and a zesty vinaigrette. Chopping the ingredients ensures a perfectly balanced bite with great texture in every forkful.

Homemade Italian chopped salad served in a large white bowl.

Jessica’s Recipe Science

Cutting the ingredients into similar bite-sized pieces for the Italian salad ensures a balanced mix of greens, toppings, and dressing.
Thoroughly drying the lettuce prevents excess moisture, allowing the dressing to cling rather than dilute.
A small amount of mayonnaise helps stabilize the emulsion, keeping the dressing blended and evenly coating the salad.

Why It Works

The best thing about an Italian chopped salad is that every bite is perfectly balanced. With everything cut into uniform pieces, you get crisp greens, savory add-ins, and tangy herb dressing all at once. I dry the greens really well so the dressing actually sticks instead of watering everything down. Gradually whisking the olive oil into the vinegar creates a smooth, lightly emulsified dressing that coats every ingredient without weighing it down.

This is my go-to salad when I want something fresh, hearty, and ready in about 30 minutes. I often prep the lettuce, toppings, and dressing ahead, then toss everything together right before serving to keep the greens crisp and the flavors bright.
It’s perfect alongside pizza or pasta for busy weeknights or casual family gatherings.

Ingredients You’ll Need

List of ingredients needed to make this Italian chopped salad recipe at home.

Lettuce: Romaine lettuce provides a sturdy, crisp leafy green base for the salad. It’s balanced with vibrant purple slices of radicchio, an Italian chicory with a peppery, slightly bitter flavor, for dimension.
Chickpeas: Also known as garbanzo beans, chickpeas add a hearty, creamy bite and make the salad more filling with fiber and protein.
Cheese: I like using ciliegine, small, cherry-sized mozzarella balls, for even distribution and to add a creamy contrast, while grated parmesan brings a salty, nutty taste.
Meat: Salami adds savory, salty depth and a chewy texture that balances the crisp greens and creamy cheeses, helping make the salad more filling and flavorful.
Vegetables: Juicy and sweet cherry tomatoes, refreshing cucumbers, briny black olives, mildly spicy pepperoncini, and crisp red onion add a colorful array of mix-ins.
Dressing: I used my homemade Italian dressing for the chopped salad. It’s a classic combination of red wine vinegar, extra-virgin olive oil, Italian seasoning, Dijon mustard, garlic, honey, and mayonnaise to stabilize the emulsion.

See the recipe card below for all ingredients and measurements (US and metric).

Ingredient Substitutions

This Italian chopped salad recipe is easy to customize! Try these delicious variations:

Lettuce Swaps: Try other types of lettuce, like iceberg, butter leaf, arugula, endive, or little gem.
Herbs: Add some freshly chopped parsley, oregano, or thyme to the salad.
Cheese Substitutes: Try sliced provolone cheese, pecorino romano, firmer mozzarella, or gorgonzola.
Protein Options: Add pepperoni, prosciutto, soppressata for a spicy flavor, bacon, ham, or mortadella. I like a mix! Add in legumes like kidney beans, white beans, or black beans for plant-based protein and fiber.
Veggies: Add chopped red peppers, roasted bell pepper, pickled red onion, avocado, or mushrooms.
Salad Dressing Options: Swap some red wine vinegar for lemon juice for a citrus note, add dried oregano instead of Italian seasoning, add minced shallot for a stronger allium flavor. Try my balsamic vinaigrette dressing for a bold flavor.

How to Make Italian Chopped Salad

Pieces of radicchio and romaine in a salad spinner.

Step 1: Prepare the Lettuce

I cut romaine lettuce and radicchio into thin strips, about 1/4″ thick. Washing and then drying the lettuce thoroughly is key. Excess surface water prevents the dressing from clinging properly, diluting the salad’s flavor.

Jessica pouring olive oil slowly into a bowl of salad dressing.

Step 2: Make the Dressing

For the Italian vinaigrette, whisking vinegar, mustard, honey, garlic, Italian seasoning, salt, pepper, and a touch of mayonnaise, then slowly adding olive oil, creates a stable emulsion. This keeps the dressing thick and cohesive, so it coats the ingredients.

Italian chopped salad before mixing all the ingredients together.

Step 3: Assemble the Salad

Grab a big salad bowl! Add the chopped lettuce, chickpeas, mozzarella, salami, tomatoes, red onions, olives, pepperoncini, basil, and parmesan cheese.

Make Ahead Tip: You can prep this salad 1-2 days ahead, keeping the ingredients in an airtight container. Then whisk the dressing right before adding it to the salad. Do not dress the salad ahead of time, or the lettuce will wilt.

Slices of salami, mozzarella, chickpeas, and olives tossed in a salad.

Step 4: Dress the Salad

Add about half of the Italian dressing to the salad, then give it a gentle toss. You can add more dressing, or serve it on the side. I love pairing the chopped salad alongside chicken alfredo, meatballs, and garlic bread for a complete Italian-style dinner.

Frequently Asked Questions

What is an Italian chopped salad?

An Italian chopped salad is a hearty, flavor-packed salad made with finely chopped crisp greens, cured meats, cheeses, vegetables, and a zesty Italian-style vinaigrette. It’s similar to an antipasto platter tossed into a salad, with everything cut to the same size. Hence, each bite is perfectly balanced and easy to customize with your favorite ingredients.

Can I make Italian chopped salad ahead of time?

You can make Italian chopped salad ahead by chopping the vegetables, meats, cheeses, and preparing the dressing in advance, then storing everything separately. Add the lettuce and toss with the dressing right before serving to keep the greens crisp. Leftovers keep best undressed, but if already dressed, enjoy within 24 hours as the greens will soften over time.