Name: Italian Chopped Salad
Prep time: 10 min
Total time: 10 min
Yield: 1
Cuisine: italian
Ingredients: 4 tablespoons red wine vinegar or balsamic vinegar (I used balsamic); 1 teaspoon dijon mustard; 1 clove garlic, finely minced; 1 teaspoon dried oregano; 1/2 teaspoon dried basil; 1/4 tsp crushed red pepper flakes; 1/2-1 teaspoon sugar or honey; Salt and pepper to taste; 1/2 head romaine lettuce, chopped (remove any wilted leaves); 1/2 head radicchio, chopped; 1 cup cherry tomatoes, halved; 3 persian cucumbers, sliced; 1/3 cup red onion, thinly sliced; 3/4 cup roasted red pepper, diced and patted dry; 3/4 cup marinated artichoke hearts, diced and patted dry; 3/4 cup pitted, Castelvetrano Olives, halved; 3/4 cup salami, sliced into thin strips; 3/4 cup chickpeas, drained and patted dry; 3/4 cup provolone cheese, diced or cut into strips; 1/2 cup pepperoncini pepper, sliced; 1/3 cup shaved parmesan cheese

Disclaimer: This post may contain affiliate links. Please read our privacy policy.

Jump to Recipe

There’s nothing better than an Italian Chopped Salad. It’s easy to make and requires no cooking. Simply mix together lettuce with a medley of fresh veggies. Add savory salami, creamy cheeses, chickpeas, olives, roasted red peppers and more! It’s tossed in a homemade balsamic herb vinaigrette that ties it all together. This Italian Chopped Salad will be on repeat in your house in no time!

Fresh vegetable salad with cucumbers, cherry tomatoes, sliced onions, chickpeas, shredded cheese, and colorful bell peppers in a glass bowl.

Why You’ll Love Italian Chopped Salad

I don’t know about you, but I find chopped salads to be incredibly satisfying. They’re crunchy, flavorful, colorful and super easy to make. This recipe is absolutely delicious due to the diverse ingredient list, flavorful vinaigrette and crunch factor. I used a blend of romaine and radicchio for crunch and color. I added fresh veggies like Persian cucumbers, fresh cherry tomatoes, and red onions. I also added olives – . my favorite kind are Castelvetrano Olives. They’re bright green in color and so buttery! I also included protein packed chickpeas and roasted red peppers. Herb marinated artichokes were a must, and of course, some thinly sliced salami and provolone cheese. It’s all tossed in a tangy sweet, herb infused balsamic vinaigrette. I mean come on. Give me this salad on repeat!

Here are the ingredients:

Romaine lettuce: It’s the best for crunch. It holds up well with the other ingredients. There’s no right or wrong amount to use. About half of head or 1 bag will be plenty!
Radicchio: With its crisp texture and slightly bitter flavor, it works really well in this chopped salad. It adds color, flavor and pairs well with the vinaigrette.
Salami: Salami is a must! It adds a salty and smoky flavor to all the fresh ingredients.
Provolone cheese: I love the texture of provolone. It’s mild yet sharp, adding great flavor and texture.
Parmesan Cheese: Grated Parmesan adds some nuttiness to the salad. Because it’s grated, it’s in every bite. I find Parmesan cheese to enhance most Italian dishes.
Persian cucumbers: The crisp, flavor and small discs are perfect in this salad.
Cherry tomatoes: Tomatoes are a must. Sweet and juicy!
Red onion: I love red onion. It works really well in salads. If you get the right amount, it’s pungent enough without being overbearing.
Castelvetrano olives: These are the best olives! I like mild flavored olives and these hit the spot. Plus the color is amazing.
Roasted red peppers: I like using roasted sweet red peppers rather than fresh. They’re tender, rich, sweet and slightly smoky.
Pepperoncini peppers: Obsessed with these! They are such a great add in. They’re salty, zesty and slightly spicy. And bright yellow!
Marinated artichoke hearts: These guys bring a juicy, briny flavor to the salad. They definitely bring home the Mediterranean flair of this salad.
Chickpeas: I love chickpeas in salads. They make them more hearty without being overbearing. It’s an easy addition!

Fresh mixed salad ingredients including greens, cherry tomatoes, cucumbers, radicchio, chickpeas, ham, cheese, and dressings. Perfect for creating healthy, customizable salads.

The Herb Infused Balsamic Vinaigrette

Let’s chat about this balsamic vinaigrette. A chopped salad is nothing without the right dressing to bring it all together. I wanted it to be incredibly flavorful, salty, tangy and sweet. Here are in the ingredients and why I used them.

Olive oil: Olive oil is needed to help emulsify the vinaigrette. I suggest using a mild one. I like the Atlas brand.
Balsamic vinegar: Balsamic is the vinegar of choice! It’s slightly sweet and acidic. I love the color along with the brightness it adds. Red wine vinegar can also be used.
Dijon mustard: I love putting dijon in my vinaigrettes. It helps make it slightly creamy and offers a zesty tang.
Fresh garlic: Talk about flavor! Fresh garlic is the way to go.
Honey: It’s all about balance. A good squeeze of honey balances any bitterness or saltiness.
Italian herbs: Give me all the herbs! Fresh or dried can be used. Layering flavors here.
Salt and pepper: Salt and pepper season the vinaigrette and bring it all together.
Red pepper flakes: I like a little heat in this vinaigrette. This salad can definitely handle a little heat. In fact, it makes it even better!

Warm vanilla absolute candle with a sweet, creamy scent. — Add all the ingredients to a jar and shake.

Rich caramel sauce with visible vanilla bean seeds in a glass jar on a neutral surface. — Add all the ingredients to a jar and shake.

Tips for Success

Salads are wonderful because they’re simple to make. There’s really no right or wrong way to assemble a salad. In this case, I have a few tips to keep in mind when preparing this chopped salad.

Read through the entire recipe before starting. This helps prevent mistakes.
Chop the ingredients around the same size. This makes sure that all the ingredients are evenly dispersed.
Don’t use too much lettuce. You can eyeball the amount you want. The add ins should be the star of the salad.
Make the balsamic vinaigrette ahead of time. This will allow the flavors to settle a little, making it even more flavorful.

Fresh vegetable salad with cucumbers, cherry tomatoes, onions, chickpeas, and shredded cheese in a glass bowl with wooden salad servers, on a neutral background.

Substitutions:

Here are a few other ideas to add or substitute in this Italian Chopped Salad recipe. Again, salads can be uniquely made to your liking. This is why they are so wonderful to make!

Lettuce and Greens

Arugula: For its peppery bite.
Endive: For its crisp and bitterness. Sub this for the radicchio.
Baby kale: A little earthy and hearty. Add in with the other lettuces.
Butter lettuce: It’s soft and tender. It would be wonderful with the radicchio.

Vegetables

Sun-dried tomatoes: I love sun-dried tomatoes. You can add a few of these in for a sweet chewy bite.
Roasted zucchini or eggplant: Roasted veggies would be amazing! Just make sure they’re not too mushy. Pat them dry to remove excess moisture as well.
Shaved fennel: What a great crunch factor and the anise flavor would be a wonderful addition.
Carrot ribbons or matchsticks: These would also work really well. They would be sweet, colorful and hold up well.
Radishes: Thinly sliced radishes would offer a peppery crunch.

Proteins

Salami (classic), soppressata or pepperoni: Substitute or use all three!
Grilled chicken, steak or salmon would make this salad a meal!
White beans like cannelloni with the chickpeas or substituted.

Cheeses

Mozzarella: I suggest using deli sliced then cutting into strips or squares.
Pecorino Romano would be delicious! It’s salty and nutty. Use this instead of Parmesan.
Asiago: It’s nutty and firm. I suggest breaking it into small chunks.
Fontina: I love fontina! It’s mild and buttery. Cut it into tiny squares.

Final Thoughts

Salads are such an easy meal to make. They’re nutrient dense, flavorful and so versatile. I have tons of salad recipes on the blog to check out! Some of my favorite Italian ones are the Ultimate Italian Pasta Salad, Caprese Chicken Salad, and my Copy Cat Olive Garden Salad. You can’t go wrong with an Italian Chopped Salad though! Make for meal prep, add a protein for dinner, or make a big batch for a dinner party. This salad will leave you completely satisfied and the best part, it’s absolutely beautiful!

Yield: 1 large salad