I love a salad that feels like a full meal — crunchy, tangy, and satisfying. This Italian Chopped Salad checks all those boxes with crisp greens, salty salami, creamy provolone, and a bright red-wine vinaigrette. I make a version of this most weeks; it’s fast, forgiving, and easy to scale for gatherings or meal prep, and it builds flavor the more it sits.
Why Make This Recipe
- Big, bold flavors: salty salami, tangy pepperoncini, and bright red-wine vinegar make every bite interesting.
- Fast and flexible: you can prep most ingredients in 20 minutes and serve immediately or let flavors meld for 15–30 minutes.
- Nutritious and balanced: vegetables plus protein and healthy olive oil give fiber, vitamins, and satisfying fats.
- Great for crowds and weeknight meals: it holds up well in a bowl and scales to feed 4–8 people.
- Personal note: I love this salad because it reads like a deli sandwich in salad form — all the best bits without the bread.
If you enjoy Mediterranean crunch, try a slightly different take in this Crunchy Mediterranean Chopped Salad for inspiration.
Recipe Overview
- Prep time: 20 minutes.
- Cook time: 0 minutes (toasting breadcrumbs or warming chicken optional: 5–10 minutes).
- Total time: 20–30 minutes.
- Servings: 6 as a side, 3–4 as a main.
- Difficulty: Easy.
- Method: Chop ingredients to uniform bite-sized pieces, whisk a simple vinaigrette, toss, then let rest 10–15 minutes for flavors to marry.
If you want a pasta-side for the same table, this easy Italian bow-tie pasta salad pairs well.
My Experience Making This Recipe
I tested this salad several times to dial in the dressing ratio and dice size. My main discovery: 1/4-inch dice gives the best texture contrast and prevents any one ingredient from overpowering a forkful. I also learned to reserve some croutons or breadcrumbs to add just before serving so they stay crisp.
How to Make Italian Chopped Salad
Start by trimming and chopping everything into roughly 1/4-inch pieces: 6 cups romaine and radicchio, 1 cup cucumber, 1 cup halved cherry tomatoes, 1/2 cup thinly sliced red onion, 1 cup diced salami (about 6 oz), and 6 oz provolone cut into small cubes. For the dressing, whisk 1/3 cup extra-virgin olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Dijon, 1 small minced garlic clove, 1 teaspoon dried oregano, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a small bowl or shake in a jar. Toss the salad and dressing in a large bowl until evenly coated, then add 1/4 cup sliced pepperoncini and 1/4 cup halved kalamata olives. Let it rest 10–15 minutes at room temperature to let flavors marry before serving. For a toasted-bread texture similar to panzanella, see techniques in this easy Italian panzanella salad.
Expert Tips for Success
- Knife work matters: use a sharp chef’s knife and a steady rocking motion to get uniform 1/4-inch dice so every bite is balanced.
- Salt in stages: season vegetables lightly when chopping, then finish seasoning after tossing with dressing to avoid under- or over-salting.
- Drain watery veg: if your tomatoes are very juicy, salt and rest them on paper towels for 10 minutes to prevent a watery salad.
- Toast the breadcrumbs: for crunch, toast 1/2 cup panko in 1 tablespoon olive oil at medium heat until golden (about 3–4 minutes). Add them just before serving.
- Equipment: a large mixing bowl, a good chef’s knife, and a small jar for shaking the dressing make prep faster and cleaner.
How to Serve Italian Chopped Salad
- Weeknight main: top individual portions with 4–6 ounces grilled chicken or chickpeas for a protein boost.
- Buffet or picnic: serve the dressing on the side in a jar to keep the salad fresh; toss right before guests eat.
- Pairing suggestions: serve alongside grilled sausages or an antipasto platter for a full Italian-themed meal.
- For cozy fall meals, consider pairing the salad with warm roasted vegetables like in this chopped fall harvest salad to contrast temperature and texture.
Storage and Reheating Guide
Store leftovers in two parts: dressing in a sealed jar and salad solids in an airtight container. Keep refrigerated up to 3 days; assembled salad will be best the first day and mildly softer on day two. Do not freeze the composed salad — leafy greens and diced fresh vegetables do not freeze well. If you add cooked proteins (grilled chicken), those can be stored separately up to 3–4 days and reheated gently in a 325°F oven for 8–10 minutes or warmed in a skillet over medium heat.
Recipe Variations
- Gluten-free: omit croutons/breadcrumbs or use certified gluten-free breadcrumbs.
- Dairy-free/vegan: swap provolone for marinated tofu cubes or roasted chickpeas and choose a vegan salami or omit cured meat.
- Lighter/vegetarian: replace salami with extra cannellini beans (1 can, drained) and add 2 tablespoons capers for briny flavor.
- Warm-roasted twist: roast 2 cups mixed vegetables at 425°F for 20–25 minutes and add warm to the salad for a fall-forward variation similar to roasted-veg chopped salads.
Nutritional Highlights
- High in fiber and vitamins from leafy greens and vegetables, with healthy monounsaturated fat from olive oil.
- Provides protein when you add salami, cheese, chicken, or legumes; omit meat for a lighter plant-forward plate.
- Allergens: contains dairy (provolone) and may contain gluten if croutons/breadcrumbs are used; contains pork if salami is included. Adjust ingredients according to dietary needs and serve 1 to 1.5 cups per person as a side portion.
Troubleshooting Common Issues
- Salad turned soggy: you likely dressed it too early or used overly juicy tomatoes; toss dressing right before serving and drain tomatoes.
- Too sharp/vinegary: whisk in 1–2 teaspoons honey or a bit more olive oil to balance acidity.
- Uneven bites (too much of one ingredient): chop all ingredients to the same approximate size and mix in a large bowl to distribute components evenly.
Frequently Asked Questions
Q: Can I make this salad ahead of time?
A: Yes — chop vegetables and store them separately from dressing in airtight containers. Assemble and toss within 24 hours for best texture. If making a day ahead, keep croutons and cheese separate until serving.
Q: How much dressing should I make per batch?
A: The recipe’s dressing quantities (about 1/3 cup oil + 3 tablespoons vinegar) yield roughly 1/2 cup of dressing — usually enough for 6 cups of salad. Start with three-quarters of the dressing, toss, and add more if needed.
Q: Can I swap the salami and provolone for other proteins or cheeses?
A: Absolutely. Try grilled chicken, turkey, roasted chickpeas, mozzarella pearls, or aged cheddar. Balance the saltiness if you swap to milder proteins or cheeses.
Q: How do I keep croutons crisp when serving for a crowd?
A: Toast breadcrumbs or croutons separately and store in an airtight container at room temperature. Add them directly to bowls just before serving to avoid moisture absorption.
Conclusion
If you want another tested take on a chopped-salad format, this Love and Lemons Italian Chopped Salad recipe is a great reference for bright dressings and ingredient pairings.
Print
Italian Chopped Salad
- Total Time: 30 minutes
- Yield: 4 servings as main, 6 servings as side 1x
- Diet: Vegetarian
Description
A hearty and flavorful salad featuring crisp greens, salty salami, creamy provolone, and a tangy red-wine vinaigrette.
Ingredients
- 6 cups romaine and radicchio, chopped
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1 cup salami, diced (about 6 oz)
- 6 oz provolone, cubed
- 1/4 cup pepperoncini, sliced
- 1/4 cup kalamata olives, halved
- 1/3 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup panko breadcrumbs (optional, for crunch)
Instructions
- Chop the romaine, radicchio, cucumber, cherry tomatoes, red onion, salami, and provolone into roughly 1/4-inch pieces.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper.
- Toss the chopped salad ingredients in a large bowl with the dressing until evenly coated.
- Add the sliced pepperoncini and kalamata olives to the salad and gently mix.
- Let the salad rest for 10–15 minutes at room temperature to allow flavors to meld.
- If using, toast panko breadcrumbs in a tablespoon of olive oil for 3-4 minutes until golden, then add just before serving.
Notes
For best texture, chop ingredients uniformly and season in stages. Store dressing and salad solids separately if making ahead.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg