Italian chopped salad is a crunchy salad full of tomatoes, cucumbers, and onions topped with a variety of ingredients and dressed with a light and tangy homemade Italian dressing. I love this super easy salad as a side dish or a full meal.

What is on a chopped salad?

Think regular “run of the mill” salad but assembled in a different way! Imagine everything is bite-sized (noted *chopped*), already tossed together, and perfectly dressed.

No more trying to cram lettuce in your mouth only to have a leaf dangle out and get dressing all over your face or clothes. Or heaven forbid, anyone eating with you!

Chopped salads are perfect for on the go eating (think no knives needed) and perfect for any work/meeting situation. If you work from home, like me, imagine no lunchtime cutting board/knife mess to clean up!

Perfect for meal preppers!

What’s an Italian Chopped Salad?

An Italian chopped salad is just a regular chopped one but with Italian ingredients. Think radicchio, salami, pepperoncini peppers, and Parmesan cheese.

Are you drooling yet?

See recipe card for complete information on ingredients and their quantities.

Ingredient Notes

Lettuce – I like to use Romaine lettuce because it’s firmer and can hold up with the other ingredients. You can also use Iceberg or green leaf lettuce.
Radicchio – If it’s too bitter, you can substitute red cabbage.
Dressing – I like to use a homemade Italian dressing but you can use your favorite or keep it simple with olive oil and red wine vinegar.

Looking for more leftover worthy dishes? Follow LTB on Pinterest and pin to a board!

How to Make Italian Chopped Salad

Wash and slice the lettuce lengthwise.

Cut the lettuce strips across to make 1/2 inch sections or pieces.

Chop the radicchio into bite size squares.

Peel and slice the cucumber into bite-sized pieces as well.

bowl of chopped salad ingredients before being mixed

Drain the other ingredients and chop them into small pieces. Place in the salad bowl.

Pour in the dressing and toss to combine.

For the full recipe and detailed instructions, please see the recipe card at the end of this post.

How long does it last?

This salad is best eaten the same day. But if you have leftovers, store them in an airtight container, in the fridge, for up to 3 days. It’s best if you keep the dressing separate.

If you are going to keep this chopped salad fresh for a few days, then best to follow these few tips so it lasts longer.

Keep the salad and dressing separate. If you store the salad in the dressing everything will be wilted within hours.
Store the greens in a zipper bag with a paper towel or an airtight container and they will keep just fine for about 5 days.
Maintain crisp salad greens from discoloring by spritzing them lightly with a bit of lemon juice mixed with water (about two parts water to one part lemon juice).
Keep the cheese separate. If you keep the cheese in the greens, then it can get sort of mushy.

How do you cut lettuce for a chopped salad?

The best way to easily cut romaine lettuce without wasting any is easy!

Rinse the lettuce and pat dry.
Slice lengthwise a few time, leaving the root intact.
Turn the head sideways and cut across the head in 1/2 inch sections.
Cut down the head until you get about 1 inch from the root.
Toss the root and add lettuce to your salad.

Easy Salad Recipes

Variations & Toppings

You are certainly welcome to experiment with other veggies and toppings to add a bit more crunch or zest to your Italian salad.

Toss in a cup of chopped Giardiniera. You can also use a tablespoon of the brine solution in your vinaigrette to pick it up a bit too.

Chopped up zucchini or yellow squash. A garnish of thinly sliced carrots (use your peeler) will add a splash more color.

Try toppings from your grocery store salad bar. Feel free to add roasted red peppers, artichoke hearts, and even marinated mushrooms.

Use a bright, lemony, slightly sweet dressing. It balances the bitterness of the greens and the richness of the salami for a salad you won’t want to share.

close up of plate of salad with a fork on it

Tips For No Leftovers

Use a bagged romaine/radicchio salad mix.
Substitute red cabbage for the expensive radicchio.
Leave out the cheese to make it vegan/dairy free.
Substitute black olives for Kalamata olives.
Prep all the ingredients and store separately to serve at a later date. This is a good salad for meal kits or lunch boxes!
Leave out the salami and sub heart of palm to keep it vegetarian.
Serve as a salad bar and place the lettuce in a large bowl and all the various toppings in small bowls so everyone can top it how they like it.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

This unforgettable Italian Chopped Salad Recipe is full of color and texture and hearty enough to have for dinner or alongside a delicious baked pasta dish.