If you’re craving a vibrant, flavor-packed salad that feels like a celebration in every bite, this Italian Chopped Salad Recipe is your new best friend. Combining fresh, crisp romaine and radicchio with savory salami, creamy mozzarella, and tangy pepperoncini, it’s a hearty and colorful dish that’s perfect for any season. The homemade red wine vinaigrette dressing brings it all together with a perfect balance of tang, sweetness, and a little kick, making it an effortlessly impressive salad to serve at your next gathering or enjoy as a satisfying meal on its own.
Ingredients You’ll Need
Getting this salad right begins with a handful of simple yet essential ingredients, each bringing its own unique texture and flavor. From crunchy greens to salty olives and creamy cheese, every component plays a vital role in creating that perfect Italian Chopped Salad Recipe experience.
- Romaine lettuce: Provides a crisp, refreshing base with a mild, slightly sweet flavor that pairs well with bold ingredients.
- Radicchio: Adds a beautiful pop of reddish-purple color and a slightly bitter bite for depth.
- Canned chickpeas: Rinsed and drained, these add protein and a creamy texture.
- Mozzarella cheese balls: Soft and mild, halving them lets you enjoy small bursts of creaminess throughout.
- Sliced salami: Thin slices lend a savory, slightly spicy richness that elevates the salad.
- Baby tomatoes: Halved for juiciness and vibrant sweetness.
- English cucumbers: Quartered and sliced thin for crunch and freshness.
- Black olives: Their briny, salty flavor perfectly contrasts the other ingredients.
- Red onion: Thinly sliced to introduce a sharp, tangy kick.
- Pepperoncini: Sliced for a tangy, mildly spicy note.
- Fresh basil: Chopped finely to add aromatic herbal brightness.
- Grated parmesan cheese: Sprinkled on top to enrich the flavor and add a salty complexity.
- Red wine vinegar: Forms the acidic base of the dressing, balancing sweetness and spice.
- Honey: Adds a subtle touch of sweetness that rounds out the dressing.
- Dijon mustard: Gives the dressing a gentle heat and smooth texture.
- Dried Italian seasoning: A blend of herbs that enhances the overall Italian flair.
- Mayonnaise: Helps emulsify the dressing for a creamy finish.
- Minced garlic: Infuses a sharp, savory punch.
- Kosher salt: Essential for seasoning all ingredients evenly.
- Black pepper: Adds a mild heat and depth.
- Extra-virgin olive oil: The dressing’s foundation, bringing richness and smoothness.
How to Make Italian Chopped Salad Recipe
Step 1: Prepare the Lettuce
Start by chopping the romaine and radicchio into roughly quarter-inch pieces. Rinse them thoroughly in cold water to remove any grit and then spin dry in a salad spinner until the leaves are crisp and moisture-free. This step ensures your greens are fresh, clean, and ready to soak up the flavorful dressing without becoming soggy.
Step 2: Make the Dressing
In a medium bowl, whisk together the red wine vinegar, honey, Dijon mustard, dried Italian seasoning, mayonnaise, minced garlic, kosher salt, and black pepper. Slowly drizzle in the extra-virgin olive oil while whisking vigorously to create a thick, emulsified dressing. This homemade vinaigrette is where the magic happens, blending tangy, sweet, and savory flavors that perfectly complement the salad’s layers. Taste and adjust seasoning if needed, then refrigerate until you’re ready to dress your salad.
Step 3: Assemble the Salad
Grab a large bowl and toss in the chopped romaine, radicchio, rinsed chickpeas, halved mozzarella balls, sliced salami, baby tomatoes, black olives, red onion, pepperoncini, fresh basil, and grated parmesan cheese. This colorful medley offers an enticing mix of textures — from crunchy to creamy to chewy — that makes each bite exciting.
Step 4: Dress the Salad
Add about half a cup of the dressing to your salad and gently toss everything together to ensure every ingredient is lightly coated. Garnish with extra parmesan cheese and a sprinkle of black pepper for a finishing touch. Remember, reserve the remaining dressing to serve on the side, so guests can add more if they like.
How to Serve Italian Chopped Salad Recipe
Garnishes
Adding garnishes like extra parmesan shavings, fresh basil leaves, or a few additional pepperoncini slices can elevate presentation and flavor. A final drizzle of good-quality olive oil right before serving adds a luscious shine and richness that brings the salad to life.
Side Dishes
This Italian Chopped Salad Recipe pairs beautifully with crusty Italian bread, grilled chicken, or roasted vegetables. Its hearty nature means it can stand alone as a meal or complement a larger spread effortlessly. For a casual dinner, serve it alongside a simple pasta dish for a well-rounded feast.
Creative Ways to Present
Try layering the salad in glass jars or clear bowls for a visually stunning effect at parties or potlucks. For dinner parties, serve individual portions in small bowls or plates and garnish each with a fresh basil leaf and a sprinkle of parmesan for a personalized touch that feels special and inviting.
Make Ahead and Storage
Storing Leftovers
Keep leftover salad and dressing separate in airtight containers. Store the salad in the refrigerator and toss with dressing just before serving to avoid sogginess. The greens and fresh ingredients maintain their crispness best this way.
Freezing
Unfortunately, freezing this Italian Chopped Salad Recipe is not recommended. The fresh vegetables and cheese do not freeze well and will lose their delightful textures and flavors upon thawing.
Reheating
Since this salad shines best fresh and cold, reheating is not necessary. However, if you’ve added it as a side to warm dishes, let those dishes take the heat while enjoying your vibrant, chilled salad alongside.
FAQs
Can I make this salad vegan?
Absolutely! Simply omit the mozzarella and parmesan cheese and replace mayonnaise with a vegan alternative. You can also add extra chickpeas or roasted nuts for more protein and texture.
What can I substitute for salami?
If salami isn’t your favorite or you want a lighter option, try using sliced turkey, or omit it entirely for a vegetarian salad.
How long does the dressing keep?
The dressing can be stored in the refrigerator in a sealed container for up to one week. Just give it a good whisk before using as the ingredients may separate over time.
Is this salad suitable for meal prep?
Yes, but keep the dressing separate until just before eating to maintain the salad’s crisp texture. Prepare the chopped veggies and proteins ahead, then toss when ready to serve.
Can I add other vegetables?
Definitely! Feel free to include bell peppers, artichoke hearts, or even roasted zucchini to customize the salad to your taste and make it your own version of this Italian Chopped Salad Recipe.
Final Thoughts
This Italian Chopped Salad Recipe is one of those dishes that feels like a hug on a plate — fresh, flavorful, and bursting with delicious contrasts. Whether you’re throwing a casual lunch or looking to impress guests, it’s an easy go-to that never fails to satisfy. I can’t wait for you to try it and experience the magic of these vibrant ingredients coming together in every forkful!
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Italian Chopped Salad Recipe
A vibrant and hearty Italian Chopped Salad featuring a delightful mix of romaine, radicchio, chickpeas, mozzarella, salami, and an array of fresh vegetables, all tossed in a flavorful red wine vinegar and olive oil dressing. Perfect as a satisfying lunch or a colorful side dish, this salad balances bold flavors and textures with a simple yet zesty homemade dressing.
- Total Time: 30 minutes
- Yield: 10 servings
Ingredients
Salad Ingredients
- 4 cups romaine lettuce, ½ inch thick slices
- 2 cups radicchio, ½ inch thick slices
- 15 ounces canned chickpeas, rinsed and drained
- 6 ounces mozzarella cheese balls, halved
- 4 ounces sliced salami, ¼ inch thick slices
- 1 cup baby tomatoes, halved
- ½ cup sliced English cucumbers, quartered and ¼ inch thick slices
- ½ cup sliced black olives
- ¼ cup sliced red onion, ⅛ inch thick slices
- ⅓ cup sliced pepperoncini
- ¼ cup sliced fresh basil
- ¼ cup grated Parmesan cheese
Dressing Ingredients
- ¼ cup red wine vinegar
- 2 teaspoons honey
- 2 teaspoons Dijon mustard
- 1 teaspoon dried Italian seasoning
- 1 teaspoon mayonnaise
- 1 teaspoon minced garlic
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¾ cup extra-virgin olive oil
Instructions
- Prepare the Lettuce: Cut the romaine and radicchio into ¼-inch chopped pieces. Place the lettuce in a salad spinner and rinse thoroughly with cold water. Spin the leaves dry and cover them, refrigerating if not using immediately to keep them crisp.
- Make the Dressing: In a medium bowl, whisk together the red wine vinegar, honey, Dijon mustard, dried Italian seasoning, mayonnaise, minced garlic, kosher salt, and black pepper. Slowly drizzle in the extra-virgin olive oil while whisking vigorously until the dressing becomes thick and emulsified. Taste the dressing and adjust salt and pepper as necessary. Refrigerate until ready to use to enhance flavors.
- Assemble the Salad: In a large mixing bowl, combine the chopped romaine, radicchio, rinsed and drained chickpeas, halved mozzarella balls, sliced salami, halved baby tomatoes, quartered cucumbers, sliced black olives, sliced red onions, sliced pepperoncini, fresh basil slices, and grated Parmesan cheese.
- Dress the Salad: Pour ½ cup of the prepared dressing over the salad ingredients. Gently toss everything together carefully, ensuring the salad is evenly coated but not bruised. Garnish with extra grated Parmesan cheese and a crack of black pepper on top. Serve the remaining dressing on the side for adding more if desired.
Notes
- For best texture, ensure the lettuce is thoroughly spun dry before assembling.
- Adjust the amount of dressing according to personal preference; some may prefer it lighter or more dressed.
- Can be made ahead by preparing the dressing and chopping vegetables, then assembling just before serving.
- Substitute salami with a vegetarian option if desired.
- The mayonnaise in the dressing adds creaminess but can be omitted for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
