Italian Chopped Salad

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.

chopped salad with italian salami

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!

mixed chopped salad

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?

salad ingredients in individual bowls

Ingredients Needed

  • Romaine Lettuce (you can use Iceberg lettuce but I prefer Romaine)
  • Radicchio
  • Cherry Tomatoes
  • Chickpeas (Garbanzo Beans)
  • Red Onion
  • Cucumbers
  • Pepperocini Peppers
  • Olives
  • Salami
  • Parmesan Cheese (Provolone Cheese will work too)
  • Italian Dressing (or a light drizzle of olive oil & red wine vinegar)

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How to Make Italian Chopped Salad

First: Prepare the lettuce by slicing the romaine lengthwise a few times and then crosswise into 1/2″ ribbons.

Second: Prepare the toppings wither by chopping or draining them.

Third: Assemble the salad in a large bowl by starting with the lettuce and adding the toppings. Toss to combine.

Fourth: Dress with salad with homemade Italian dressing and toss to coat. Season with salt and pepper if desired.

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

mixed chopped salad

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.

  1. Keep the salad and dressing separate. If you store the salad in the dressing everything will be wilted within hours.
  2. 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.
  3. 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).
  4. Keep the cheese separate. If you keep the cheese in the greens, then it can get sort of mushy.
close up of salad in a bowl

How do you cut lettuce for a chopped salad?

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

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

Easy Salad Recipes

plate of lettuce leaves

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!

collage of italian salad pictures

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.

overhead picture of italian chopped salad with layered toppings in a wood bowl

Italian Chopped Salad

Italian Chopped Salad is an addicting, crunchy salad full of tomatoes, cucumbers, and onions topped with a variety of ingredients and dressed with a light & tangy homemade Italian dressing.
5 from 2 votes
Print Pin Rate
Course: Salads
Cuisine: Italian
Prep Time: 10 minutes
Additional Time: 10 minutes
Total Time: 20 minutes
Servings: 8 servings
Calories: 226kcal
Author: Jennifer Stewart

Ingredients

  • 4 cups romaine lettuce chopped
  • 1 1/2 cups chickpeas rinsed ~ one 15oz can
  • 1 cup Radicchio chopped
  • 1 cup cucumber halved, sliced
  • 2 cups cherry tomatoes halved
  • 1/2 cup red onion chopped
  • 8 pepperoncini peppers stemed, seeded, sliced
  • 1/2 cup Kalamata olives pitted, halved
  • 1 cup Salami chopped
  • 1/2 cup Parmesan cheese shaved
  • 10-12 large fresh basil leaves
  • 1/2 cup Homemade Italian Dressing

Instructions

  • Prepare the lettuce. Slice the romaine lengthwise a few times and then crosswise into 1/2" ribbons.
  • Assemble the salad. Place the lettuce in a large bowl. Top with the radicchio, tomato, onion, chickpeas, cucumber, olives, pepperoncinis, and salami.
  • Dress and season. Drizzle the dressing over the salad and toss to mix. Sprinkle with cheese, salt, and pepper to taste. Garnish with basil leaves if desired.
  • Serve and enjoy! Serve right away. If serving later, leave off dressing and keep in the refrigerator to keep chilled.

Notes

*Radicchio can be expensive and sometimes hard to find. Feel free to substitute red cabbage.
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.

Nutrition

Serving: 1cup | Calories: 226kcal | Carbohydrates: 12g | Protein: 10g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Cholesterol: 36mg | Sodium: 1671mg | Fiber: 3g | Sugar: 6g

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