Name: Italian Chopped Salad
Prep time: 15 min
Total time: 15 min
Ingredients: ⅓ cup extra-virgin olive oil (use high-quality oil since you will taste it in the vinaigrette); ¼ cup red wine vinegar; 1 teaspoon Dijon mustard (Grey Poupon or grainy mustard work well); 1 small garlic clove (finely grated, or about ½ teaspoon garlic powder); 1 teaspoon Italian seasoning; 1 teaspoon kosher salt (or to taste); ½ teaspoon freshly ground black pepper (or to taste); Honey (optional, to taste for balancing acidity); 2 heads romaine lettuce (chopped fine, about 12 to 14 cups, or two 12-ounce bags of pre-chopped romaine); ½ head radicchio (about 4 cups, or use a bagged blend with radicchio already included); 1 cup cherry or grape tomatoes (halved if desired); 1 cup fresh mozzarella pearls (drained, or dice a larger ball of mozzarella into bite-sized pieces); 1 to 1½ cups salami (sliced into bite-sized pieces or strips, or use prosciutto, mortadella, or your favorite hard salami); ⅓ cup red onion (finely diced and rinsed under cold water, then wrung dry in a paper towel); ⅓ cup pepperoncini peppers (sliced); ¼ cup Kalamata olives (sliced); ¼ cup freshly grated Parmesan cheese (or as desired); 2 tablespoons fresh parsley (chopped, or substitute or add fresh basil)

If you’re craving a fresh, vibrant salad that brings the flavors of Italy straight to your plate, look no further than the Italian Chopped Salad!

This colorful dish comes together in minutes and requires no cooking, making it an ideal choice for busy weeknights or when you want a light yet satisfying meal.

The beauty of this salad lies in its balance of crisp greens, tender mozzarella, savory cured meats, and a tangy homemade vinaigrette that ties everything together with Italian flair.

Let’s dive into the ingredients, preparation, and tips to make this classic Italian salad truly shine!

Ingredients for Italian Chopped Salad

To create the perfect Italian Chopped Salad, you’ll need the following ingredients:

Essential Ingredients

⅓ cup extra-virgin olive oil use high-quality oil since you will taste it in the vinaigrette
¼ cup red wine vinegar
1 teaspoon Dijon mustard Grey Poupon or grainy mustard work well
1 small garlic clove finely grated, or about ½ teaspoon garlic powder
1 teaspoon Italian seasoning
1 teaspoon kosher salt or to taste
½ teaspoon freshly ground black pepper or to taste
Honey optional, to taste for balancing acidity
2 heads of romaine lettuce chopped fine, about 12 to 14 cups, or two 12-ounce bags of pre-chopped romaine
½ head of radicchio about 4 cups, or use a bagged blend with radicchio already included
1 cup cherry or grape tomatoes halved if desired
1 cup fresh mozzarella pearls drained, or dice a larger ball of mozzarella into bite-sized pieces
1 to 1½ cups salami sliced into bite-sized pieces or strips, or use prosciutto, mortadella, or your favorite hard salami
⅓ cup red onion finely diced and rinsed under cold water, then wrung dry in a paper towel
⅓ cup pepperoncini peppers sliced
¼ cup Kalamata olives sliced
¼ cup freshly grated Parmesan cheese or as desired
2 tablespoons fresh parsley chopped, or substitute or add fresh basil

How to Make the Vinaigrette

The dressing is the soul of this salad, and it comes together in just a few minutes:

Combine Dry Ingredients: In a small bowl, whisk together the Dijon mustard, finely grated garlic clove, Italian seasoning, kosher salt, and freshly ground black pepper until well blended.
Add Vinegar: Pour in the red wine vinegar and stir to combine with the dry mixture for about 30 seconds.
Whisk in Oil: Slowly drizzle in the extra-virgin olive oil while whisking constantly to emulsify the vinaigrette, about 1 to 2 minutes. If desired, taste and add a touch of honey to balance the acidity.

Preparing the Salad Components

While the vinaigrette rests, prepare each component so everything is ready to toss:

Chop the romaine lettuce into bite-sized pieces and place in a large salad bowl.
Slice or dice the radicchio and add it to the bowl with the romaine.
Halve the cherry tomatoes if desired and set aside.
Slice the salami into strips or bite-sized pieces and set aside.
Dice the red onion and rinse under cold water, then wrap in a paper towel and squeeze gently to remove excess moisture and sharp bite.
Slice the pepperoncini peppers and Kalamata olives and set aside.

Assembly: Bringing It All Together

Once all your components are prepped, it’s time to assemble your vibrant salad:

Add the Vegetables: To the bowl of chopped romaine and radicchio, add the cherry tomatoes, diced red onion, sliced pepperoncini peppers, and sliced Kalamata olives.
Layer the Proteins: Scatter the fresh mozzarella pearls and sliced salami evenly over the vegetables.
Dress the Salad: Give the vinaigrette a final whisk to ensure it’s well emulsified, then drizzle it over the salad and toss gently but thoroughly until all ingredients are coated and evenly distributed, about 1 to 2 minutes.
Garnish and Serve: Top with freshly grated Parmesan cheese and chopped fresh parsley, then adjust salt and pepper to taste and serve immediately.

Variations and Customizations

One of the great things about the Italian Chopped Salad is its versatility!

Protein Options: Swap the salami for prosciutto, mortadella, pancetta, or even grilled chicken breast if you prefer a lighter version.
Cheese Variations: Use fresh burrata instead of mozzarella pearls, or add creamy goat cheese for tanginess alongside the Parmesan.
Vegetable Additions: Mix in bell peppers, cucumber slices, artichoke hearts, roasted red peppers from a jar, or fresh spinach for extra color and nutrition.
Herb Swaps: Fresh basil can replace or complement the parsley, adding an aromatic Italian twist.

Serving Suggestions

This salad pairs beautifully with crusty garlic bread or focaccia on the side for a more filling meal.

A crisp white wine such as Pinot Grigio or a light rosé complements the bright flavors and fresh ingredients perfectly.

Conclusion

In just 15 minutes, you’ve created a restaurant-quality Italian Chopped Salad that is bursting with flavor, texture, and color.

This salad is perfect for lunch, dinner, or meal prepping ahead for the week, and it tastes just as good the next day.

Don’t hesitate to get creative with your protein, cheese, and vegetable choices, there’s no limit to how you can customize this recipe to suit your preferences.

Try it today and experience the deliciousness for yourself!

Recipe FAQ’s

Can I make the vinaigrette ahead of time?

Yes, the vinaigrette can be prepared up to 3 days in advance and stored in a sealed jar in the refrigerator, just give it a good shake before using.

How do I prevent the salad from becoming soggy?

Chop your lettuce and vegetables as close to serving time as possible, dress the salad just before eating, and consider storing the dressing separately if you plan to eat leftovers the next day.

Can I use store-bought vinaigrette instead of making my own?

While homemade vinaigrette offers superior flavor, you can substitute a quality Italian vinaigrette from the store if time is short, though the homemade version really does make a difference in this classic salad.