I use a combination of fresh vegetables, pantry staples, and cheese to create this simple chopped salad! My recipe is prepped and ready in just 20 minutes and can be served to guests at parties, or at home with family.
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My Easy Italian Salad
Salads don’t have to be boring! Or so I say to my husband, Ben, when I try to encourage him to get a little more green in his diet. And while the average garden salad can be boring, I stand by what I said: there are so many ways to upgrade regular old lettuce and tomatoes. My chopped salad is proof!
I grew up with some version of classic Italian chopped salad at nearly every holiday and birthday party. My family’s version definitely has an antipasto-inspired feel to it. We always use mozzarella pearls, shaved provolone, pepperoncini, fresh oregano, fresh basil, and plenty of salami to bulk it up and add flavor.
It’s certainly one of the heartier salad options I’ve come across! These days, I’m the one who always brings a big bowl of it to our family get-togethers, and I’ve also been known to enjoy it for lunch at home.Â
And more importantly, now that I’ve perfected my recipe, Ben even requests it from time to time. If I could only get my kids, Leah and Connor, to do the same. Hey, a mom can dream, right?
For even more salad recipes, check out my Dorito taco salad, watermelon cucumber feta salad, grape salad, chicken caesar salad, and cucumber salad too!
Chopped Salad Recipe Ingredients
- Iceberg Lettuce – I use iceberg lettuce for the added crunch, but romaine works as well
- Red Cabbage – adds to the base of the salad while giving it a nice color
- Pickled Red Onion – gives the salad a bright and tangy flavor
- Cherry Tomatoes – I use cherry, but a largely diced up roma tomato will work too
- Chickpeas – adds a little protein to the salad while giving it a hearty texture
- Mozzarella Pearls – I use the mozzarella pearls, but cut up chunks of fresh mozzarella will work
- Shaved Provolone – I’ve also used asiago and Parmesan cheese
- Pepperoncini – I’ve always loved a good pepperoncini in this salad
- Oregano and basil – I use fresh herbs to bring in some extra fresh flavor
- Salami – I love the added protein and savoriness of salami, but pepperoni will work too
- Homemade Lemon Vinaigrette – extra virgin olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, dried oregano, garlic powder, onion powder, salt, and pepper
How to Make an Italian Chopped Salad
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Chop the lettuce and cabbage, slice the cherry tomatoes in half, cut the salami, and drain and rinse the chickpeas.
STEP TWO: Add the olive oil, lemon juice, red wine vinegar, and seasonings to a small bowl and whisk to combine.
STEP THREE: Transfer the prepared salad ingredients, pickled red onion, mozzarella pearls, shaved provolone, pepperoncini, and fresh herbs to a large bowl and combine.
STEP FOUR: Drizzle the dressing over the serving dish and toss to coat. Serve immediately and enjoy!
Tips for the Best Chop Salad
- I keep the cabbage and lettuce nice and crisp by washing and drying them thoroughly before chopping them into smaller pieces. I use my salad spinner to make it easier!
- Try to cut all of the salad ingredients into similar sizes. I like to use the mozzarella pearls as a reference as I don’t chop those. This way, I get a little bit of everything in each bite.
- If making the salad ahead of time, hold off on adding the dressing until ready to serve. Otherwise, the lettuce and cabbage will become soggy.
- Wait to toss the salad if serving to guests. When I make this recipe for parties, I layer the ingredients starting with the lettuce and cabbage, then the cherry tomatoes, chickpeas, mozzarella, shaved provolone, and finally the salami on top. The presentation is much more impressive!
Chopped Salad Variations and Substitutions
- Instead of lettuce and red cabbage, sometimes I use romaine and arugula — or I add a bit of radicchio for a different flavor.
- Pepperoni, prosciutto, or capicola can be used in place of the salami. I prefer salami, but will use the other two if there is a good deal at the store! Or, feel free to skip the salami all together for a meat-free salad.
- Add olives, sun-dried tomatoes, artichoke hearts, diced jalapenos, roasted red peppers, capers… there are so many options when it comes to this recipe! I typically pick and choose my favorites depending on what I have in the fridge or pantry.
- Replace the lemon vinaigrette with Italian dressing, Greek dressing, or anything in between. I sometimes simply drizzle it in olive oil and balsamic vinegar when I’m short on time.
- Mozzarella pearls are my go-to (my daughter could eat an entire carton if I let her), but chopped fresh mozzarella, cubed cheddar, shredded Parmesan, or some fresh burrata also taste great.
What to Serve with Chopped Italian Salad
I pair my chopped salad with so many different mains —and sometimes a sandwich for lunch! It’s such an easy way to squeeze in some extra veggies! Some of our favorites in my house include my chicken spaghetti recipe, pork tenderloin in the oven, slow cooker flank steak, and baked tilapia.
Chopped Salad FAQs
What makes chopped salads popular?
Chopped salads are popular because they feature a wide variety of flavors and textures. And because everything is cut in the same (or similar) size, they’re easy to eat and boast an impressive presentation! They’re versatile, customizable, and can be served as a light main dish or side dish. They’re also a great option for those looking to eat more vegetables.
Can I make this chopped salad recipe vegetarian?
Yes! To make this recipe vegetarian, simply omit the salami and replace it with extra chickpeas, roasted vegetables, or even some marinated tofu. The rest of the ingredients are hearty enough that the salad will still be satisfying.
How long will Italian salad stay fresh?
Italian salad will stay fresh for about 1-2 days in an airtight container in the refrigerator. If I know I made too much and will have leftovers, I don’t add the vinaigrette. Like all salads, it will go mushy if stored when dressed. Any prepped vegetables and other toppings should keep well for about 3 days when stored individually.
More Easy Recipes
Easy Chopped Salad
Equipment
Ingredients
Salad:
- 1 small head iceberg lettuce 6 cups
- 1 small head red cabbage 4 cups
- 1/2 cup pickled red onion
- 1 pint cherry tomatoes
- 1 12 ounce can chickpeas
- 4 ounces mozzarella pearls
- 4 ounces shaved provolone
- 6 ounces salami
- 6 pepperoncini
- oregano fresh
- basil fresh
Lemon Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice fresh
- 1/2 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 tablespoon oregano dried
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- Pepper to taste
Instructions
- Prep the salad ingredients: Chop the lettuce and cabbage. Slice the cherry tomatoes in half, and depending on the size of the salami cut it into halves or quarters. Drain and rinse the chickpeas.
- Prepare the vinaigrette: Combine the olive oil, lemon juice, red wine vinegar, and seasonings. Whisk the ingredients together. Set it aside.
- In a large bowl, add the salad ingredients and toss to combine.
- Either drizzle the dressing over the salad or serve individual plates and drizzle over the portioned salad.
- Serve immediately.
Notes
- Keep the cabbage and lettuce nice and crisp by washing and drying them thoroughly before chopping them into smaller pieces.
- Try to cut all of the salad ingredients into similar sizes using the mozzarella pearls as a reference.
- If making the salad ahead of time, hold off on adding the dressing until ready to serve. Otherwise, the lettuce and cabbage will become soggy.
- Store leftovers in a fridge for 1-2 days in an airtight container. It’s better stored without the dressing on top to keep everything crisp, and can be stored up to 3 days like this.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
