Italian Chopped Salad Recipe

This Italian Chopped Salad is a vibrant medley of crisp romaine, juicy tomatoes, and tangy pepperoncini, all tossed with creamy mozzarella and savory salami.

Every bite delivers a satisfying crunch, balanced by the rich flavors of Italian dressing, making it a refreshing yet hearty dish.

Ready in just 20 minutes, it’s perfect for busy weeknights or a quick lunch that feels indulgent.

The combination of textures—crunchy cucumbers, tender chickpeas, and briny olives—creates a symphony of flavors that’s both comforting and exciting.

Whether served as a side or a main, this salad is a crowd-pleaser that brings the essence of Italy to your table effortlessly.

Fresh & Flavorful Ingredients

• For the Lemon Vinaigrette:
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 tablespoons lemon juice (freshly squeezed for best flavor)
  • 1 tablespoon red wine vinegar
  • 1/2 shallot, finely chopped
  • 1 garlic clove, finely chopped
  • 1 tablespoon dried oregano
  • 1/2 teaspoon sea salt
  • Freshly ground black pepper (to taste)
• For the Salad:
  • 1 small head iceberg lettuce
  • 1 head radicchio
  • 1/2 small red onion, thinly sliced (soak in cold water for 10 minutes to reduce sharpness)
  • 1 pint cherry tomatoes, halved or quartered
  • 1 can chickpeas, rinsed and drained
  • 4 ounces fresh pearl mozzarella, drained (substitute with bocconcini if unavailable)
  • 4 ounces provolone cheese, diced
  • 5 pepperoncini, stemmed and sliced (adjust to taste for spice level)
  • 1 teaspoon oregano, for garnish
  • Sea salt and freshly ground black pepper (to taste)

Simple Steps to a Perfect Salad

1. Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, vinegar, shallot, garlic, oregano, salt, and pepper. Set aside to let the flavors meld.
2. Prepare the Lettuce: Cut the iceberg lettuce in half through the core, then remove the core. Slice the lettuce lengthwise into 1/4-inch strips. Repeat the same process with the radicchio.
3. Combine the Salad: In a large bowl, add the sliced lettuce, radicchio, tomatoes, chickpeas, mozzarella, provolone, and pepperoncini.
4. Dress and Toss: Drizzle the prepared dressing over the salad. Toss gently to ensure everything is evenly coated.
5. Season and Garnish: Taste and season with additional salt and pepper if needed. Sprinkle with extra oregano for a final touch.
6. Serve Immediately: Enjoy this vibrant and crunchy salad fresh for the best texture and flavor!

Perfect Pairings: Serving Suggestions

This Italian Chopped Salad is a versatile dish that pairs beautifully with grilled chicken, garlic bread, or a warm bowl of minestrone soup. For a light lunch, serve it with a slice of crusty Italian bread or a side of marinated olives. It’s also a great addition to a picnic or potluck—just keep the dressing separate until ready to serve!

Make It Your Own: Recipe Variations

Customize this salad to suit your taste! Swap the mozzarella and provolone for feta or goat cheese, or add grilled shrimp or salami for extra protein. If you’re not a fan of radicchio, try using arugula or spinach instead. For a tangier twist, add a handful of kalamata olives or a sprinkle of capers.

Quick Tips for Time-Saving Prep

To save time, use pre-washed lettuce and pre-sliced cheese. You can also make the dressing a day ahead and store it in the fridge—just give it a good shake before using. If you’re in a rush, skip slicing the cherry tomatoes and toss them in whole for a quicker prep.

Storage and Freshness Tips

Store any leftovers in an airtight container in the fridge for up to 2 days. Keep the dressing separate to prevent the salad from getting soggy. If the lettuce wilts, refresh it by soaking in ice water for 5 minutes, then pat dry before serving.

Essential Equipment for Easy Prep

A sharp chef’s knife and a sturdy cutting board are key for chopping the lettuce, radicchio, and vegetables. A whisk or small jar with a lid is perfect for mixing the dressing. For tossing the salad, use a large mixing bowl to ensure everything is evenly coated.

Italian Chopped Salad Recipe

Amy

This Italian Chopped Salad is a vibrant medley of crisp romaine, juicy tomatoes, and tangy pepperoncini, all tossed with creamy mozzarella and savory salami. Whether served as a side or a main, this salad is a crowd-pleaser that brings the essence of Italy to your table effortlessly.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cuisine Italian

Servings 6

Ingredients

  

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Lemon Vinaigrette

• 1/4 cup extra-virgin olive oil
• 1 1/2 tablespoons lemon juice
• 1 tablespoons red wine vinegar
• 1/2 shallot, finely chopped
• 1 garlic clove, finely chopped
• 1 tablespoon dried oregano
• 1/2 teaspoon sea salt
• freshly ground black pepper

for the salad

• 1 small head iceberg lettuce
• 1 head radicchio
• 1/2 small red onion, thinly sliced
• 1 pint cherry tomatoes, halved or quartered
• 1 can chickpeas, rinsed and drained
• 4 ounces fresh pearl mozzarella, drained
• 4 ounces provolone cheese, diced
• 5 pepperoncini, stemmed and sliced
• 1 teaspoons oregano, for garnish
• sea salt and freshly ground black pepper

Instructions

 

• Make the dressing. In a small bowl, whisk together the olive oil, lemon juice, vinegar, shallot, garlic, oregano, salt, and pepper, and set aside.
• Cut the iceberg lettuce in half through the core, then cut out the core. Slice the lettuce lengthwise into 1/4-inch strips. Repeat with the radicchio.
• In a large bowl, combine the lettuce, radicchio, tomatoes, chickpeas, mozzarella, provolone, and pepperoncini. Drizzle with the dressing and toss gently to coat. Season with salt and pepper and toss again. Sprinkle with extra oregano, and serve.

Keyword chopped, dressing, salad, vegetables

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