Vibrant Italian Chopped Salad

This Italian chopped salad brings the vibrant flavors of Italy right to your dinner table in just 25 minutes. The combination of crisp romaine, colorful vegetables, cubed mozzarella, and savory salami creates a hearty meal that satisfies both as a main dish or impressive side. The homemade red wine vinaigrette ties everything together with the perfect balance of tanginess and Mediterranean herbs.

I first made this salad for a summer gathering with friends from Italy, and they immediately asked for the recipe. Since then, it's become my go-to lunch option when I want something that feels indulgent but is still packed with vegetables.

Ingredients

• Romaine lettuce: Provides the perfect crisp base that stands up well to the dressing
• Radicchio: Adds a slight bitterness and gorgeous purple color that elevates the presentation
• Fresh mozzarella cubes: Create pockets of creamy richness throughout the salad
• Italian salami: Delivers savory flavor and protein, try to find a high quality variety
• Chickpeas: Add hearty texture and extra protein making this salad more filling
• Black olives: Contribute Mediterranean flavor and meaty texture
• Yellow bell pepper: Brings sweetness and vibrant color; always choose firm peppers
• English cucumber: Adds refreshing crunch with no need to peel
• Pepperoncini: Provide a mild heat and vinegary tang that wakes up the palate
• Grape tomatoes: Burst with sweet acidity; keep them halved for best texture
• Red onion: Delivers sharp flavor that balances the rich ingredients
• Shaved Parmesan: Adds a salty umami finish that elevates every bite
• Extra virgin olive oil: Forms the base of our dressing, use the best quality you can find
• Red wine vinegar: Provides the perfect tangy counterpoint to the rich ingredients
• Dijon mustard: Acts as an emulsifier while adding depth to the dressing
• Garlic: Infuses the dressing with essential Italian flavor
• Dried oregano: Brings authentic Italian herb notes throughout the salad
• Crushed red pepper flakes: Add a gentle heat that builds with each bite

Step-by-Step Instructions

Prep The Vegetables:

Thoroughly wash all produce and pat dry with paper towels. Roughly chop the romaine into bite-sized pieces. Dice the yellow bell pepper, English cucumber, and red onion into uniform pieces about 1/4-inch for consistent texture. Halve the grape tomatoes and slice the pepperoncini. This uniform cutting ensures each bite has balanced flavors.

Prepare The Proteins:

Cut the fresh mozzarella into 1/4-inch cubes rather than shredding to create pockets of creamy texture throughout the salad. Slice the Italian salami into thin matchsticks which distributes the flavor better than larger chunks. Rinse and drain the chickpeas thoroughly to remove excess sodium and starch.

Mix The Dressing:

In a medium bowl, combine olive oil, red wine vinegar, and Dijon mustard, whisking continuously until beginning to emulsify. Add the grated garlic—not minced for better distribution, dried oregano, and red pepper flakes. Season generously with kosher salt and freshly ground black pepper, tasting as you go until perfectly balanced.

Assemble The Salad:

In your largest serving bowl, create a base with the chopped romaine and radicchio. Layer on the prepared mozzarella, salami, chickpeas, olives, bell pepper, cucumber, pepperoncini, tomatoes, and red onion in an attractive pattern. This method ensures the heavier ingredients don't sink to the bottom.

Dress And Finish:

Pour the prepared dressing evenly over the salad immediately before serving. Use tongs to gently toss everything together, being careful not to crush the more delicate ingredients. Finish by sprinkling the shaved Parmesan over the top for a beautiful presentation.

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The pepperoncini are my secret ingredient in this salad. My Italian grandmother always added them to her antipasto platters, and that subtle heat and vinegary tang completely transforms otherwise ordinary ingredients. Whenever I serve this salad, people always ask what makes it taste so authentically Italian. It’s those little peppers doing the heavy lifting.

Make Ahead Strategy

This salad can easily be prepared up to 24 hours in advance if you follow a specific layering technique. Start by placing heartier ingredients like chickpeas, salami, and peppers at the bottom of your container. Add cheese and olives in the middle layer. Keep the lettuce and delicate herbs completely separated until serving time. Store the dressing separately in a mason jar with a tight lid. When ready to serve, simply combine everything in a large bowl and toss. The flavors actually develop and improve with a few hours of chill time.

Perfect Substitutions

This recipe welcomes many adaptations while maintaining its Italian essence. For a vegetarian version, replace salami with roasted red peppers or artichoke hearts. Can’t find radicchio? Red cabbage provides similar color and crunch. For a gluten-free option, double-check that your salami contains no fillers with gluten. If you prefer a creamier dressing, add 2 tablespoons of mayonnaise to the vinaigrette. And in winter months when tomatoes lack flavor, substitute sun-dried tomatoes packed in oil for a concentrated burst of sweetness.

Serving Suggestions

This hearty salad pairs beautifully with crusty Italian bread and a glass of Chianti for a complete meal. For a more formal dinner, serve smaller portions as a starter before a pasta course. In summer, I like to bring this to potlucks alongside grilled chicken or seared tuna for a Mediterranean feast. For a family-style presentation, arrange the undressed ingredients in sections on a large platter, allowing guests to compose their ideal combination. The bright colors create a stunning visual display that’s perfect for entertaining.

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Regional Variations

This chopped salad has roots in Italian American cuisine rather than traditional Italian cooking. In Southern Italy, similar salads would use local ingredients like tuna packed in olive oil instead of salami. In Northern Italian regions, you’ll find versions with pickled vegetables and harder cheeses like aged provolone. Chicago-style Italian chopped salads often include marinated artichoke hearts and sometimes even pasta. My version balances these influences for broad appeal while maintaining authentic flavor profiles that would satisfy even my Italian grandmother.

Recipe FAQs

→ How far in advance can I prepare this Italian chopped salad?

You can prepare the ingredients up to 24 hours in advance, but it's best to keep them separate until serving time. Store the chopped vegetables, cheeses, and meats in airtight containers in the refrigerator. The dressing can be made 2-3 days ahead. Toss everything together just before serving to maintain optimal freshness and crispness.

→ Can I make this salad vegetarian?

Absolutely! Simply omit the salami and add extra chickpeas or white beans for protein. You could also add marinated artichoke hearts, roasted red peppers, or sun-dried tomatoes to enhance the Italian flavors while keeping it vegetarian. For a vegan version, additionally replace the mozzarella and Parmesan with your favorite plant-based alternatives.

→ What can I serve with this Italian chopped salad?

This salad pairs wonderfully with crusty Italian bread, garlic bread, or focaccia. It also makes an excellent side for pasta dishes like lasagna or spaghetti. For a lighter meal, serve it with grilled chicken, fish, or a bowl of minestrone soup. It's perfect for potlucks, picnics, or as part of an antipasto spread.

→ How can I make this salad more substantial for a main dish?

To transform this into a hearty main course, add grilled chicken, shrimp, or Italian tuna. You could also incorporate cooked and cooled pasta like rotini or farfalle to create a pasta salad variation. Another option is to add more protein with hard-boiled eggs or extra beans. Serve with warm, crusty bread on the side for a complete meal.

→ Can I substitute any ingredients in the dressing?

Yes, the dressing is quite versatile. You can substitute balsamic vinegar for red wine vinegar for a sweeter profile. Lemon juice works well for a brighter, citrusy flavor. If you don't have Dijon, whole grain mustard or a bit of honey mustard can work in a pinch. Fresh herbs like basil, parsley, or thyme can replace or complement the dried oregano for different flavor notes.

→ How long will leftovers keep in the refrigerator?

Once dressed, the salad is best consumed within 24 hours, as the lettuce will begin to wilt. If you anticipate leftovers, consider only dressing the portion you'll eat immediately and storing the components separately. Undressed components will keep well for 3-4 days in airtight containers in the refrigerator.