This classic Italian chopped salad combines crisp romaine, flavorful salami, tangy provolone, and colorful veggies in a zesty homemade Italian vinaigrette. Perfect for meal prep, potlucks, or a hearty side dish, this restaurant-quality salad is ready in just 20 minutes and stays fresh for days. The secret is in the fine chopping and perfect dressing-to-ingredient ratio!
Growing up in a large Italian-American family, chopped salad was a staple at our Sunday dinners. My grandmother would spend hours meticulously dicing vegetables into perfect, uniform pieces, insisting that the small size was what made everything taste better. At the time, I thought she was just being particular—but years later, when I started developing my own recipes, I realized she was absolutely right.
The magic of a proper Italian chopped salad lies in cutting everything to roughly the same size, which allows you to get a perfect bite with multiple flavors and textures every time. This version has become my go-to for potlucks and family gatherings, and I’m constantly being asked for the recipe. The combination of crisp vegetables, savory meats, tangy cheese, and that perfectly balanced vinaigrette creates a salad that’s much greater than the sum of its parts.
Why You’ll Love This Italian Chopped Salad Recipe
- Perfect texture in every bite – Uniformly chopped ingredients ensure balanced flavor
- Make-ahead friendly – Actually tastes better after marinating for a few hours
- Customizable – Easy to adapt based on dietary preferences or what’s in your fridge
- Meal-worthy – Substantial enough for a complete lunch or light dinner
- Travel-friendly – Perfect for potlucks and picnics
- Restaurant-quality – Rivals any Italian restaurant version
- No cooking required – Just chop, mix, and enjoy
- Great for meal prep – Stays fresh for several days in the refrigerator
This salad has saved me countless times when entertaining. I can make it hours before guests arrive, and it’s even better when the flavors have had time to meld. Plus, it’s substantial enough that even the heartiest eaters feel satisfied.
Ingredients for Homemade Italian Chopped Salad
- 2 heads romaine lettuce, finely chopped – Creates the perfect crisp base
- 1 cup radicchio, finely chopped – Adds pleasant bitterness and beautiful color
- 1 cup cherry tomatoes, quartered – Provides sweet, juicy bursts
- 1 English cucumber, diced – Offers refreshing crunch
- 1/2 red onion, finely diced – Delivers sharp flavor
- 1 can (15 oz) chickpeas, drained and rinsed – Adds protein and texture
- 1/2 cup pitted kalamata olives, halved – Contributes briny richness
- 4 oz salami, diced – Provides savory depth (optional)
- 4 oz provolone cheese, diced – Adds creamy tanginess
- 1/2 cup roasted red peppers, chopped – Offers sweet, smoky notes
- 1/4 cup pepperoncini, sliced – Adds mild heat and tanginess
- 1/4 cup fresh basil, chopped – Provides aromatic freshness
- 1/4 cup fresh parsley, chopped – Brightens all flavors
For the Italian Vinaigrette:
- 1/2 cup extra virgin olive oil – Forms the silky base
- 1/4 cup red wine vinegar – Provides perfect acidity
- 1 tablespoon Dijon mustard – Acts as emulsifier and adds depth
- 2 cloves garlic, minced – Delivers aromatic punch
- 1 teaspoon dried oregano – Adds classic Italian flavor
- 1 teaspoon dried basil – Enhances herbal notes
- 1/2 teaspoon salt – Balances and enhances flavors
- 1/4 teaspoon black pepper – Adds gentle spice
- 1 teaspoon honey – Balances acidity with subtle sweetness
Ingredient Notes and Substitutions
For the lettuce: The combination of romaine and radicchio provides perfect texture and flavor balance. If radicchio is unavailable, red cabbage makes a good substitute. For extra nutrition, add some finely chopped kale.
For the protein: Traditional Italian chopped salad includes salami, but you can substitute with prosciutto, ham, or turkey for a lighter option. For vegetarian versions, simply omit the meat and add extra chickpeas or fresh mozzarella.
For the cheese: Provolone offers the perfect mild tanginess, but other Italian cheeses work well too. Try fresh mozzarella pearls for creaminess or sharp pecorino for more intense flavor.
For the dressing: If you’re short on time, use a good-quality store-bought Italian dressing as your base and enhance it with some extra fresh herbs and a squeeze of lemon juice.
How to Make Perfect Italian Chopped Salad
The key to an exceptional Italian chopped salad is uniform cutting and proper dressing technique. Follow these steps for salad perfection!
Step 1: Prepare the Vinaigrette
In a jar with a tight-fitting lid, combine all dressing ingredients: olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, dried basil, salt, pepper, and honey.
Secure the lid and shake vigorously for 30-60 seconds until well emulsified. Alternatively, whisk ingredients together in a small bowl until combined.
Set aside to allow flavors to develop while you prepare the salad ingredients.
Pro tip: Make the dressing a day ahead for even more flavor development.
Step 2: Chop the Vegetables and Proteins
The hallmark of a proper chopped salad is uniformly sized ingredients. Aim for pieces about 1/4 to 1/2 inch in size.
Wash and thoroughly dry the romaine and radicchio. Remove cores and finely chop the leaves into bite-sized pieces.
Dice the cucumber, quarter the cherry tomatoes, and finely dice the red onion. If the onion is particularly strong, place diced pieces in cold water for 5-10 minutes, then drain and pat dry to reduce sharpness.
Chop the salami and provolone cheese into small cubes of similar size to the vegetables.
Drain and rinse the chickpeas. Halve the kalamata olives. Chop the roasted red peppers and slice the pepperoncini.
Finely chop the fresh basil and parsley.
Step 3: Combine All Ingredients
In a large bowl, combine the chopped romaine, radicchio, tomatoes, cucumber, red onion, chickpeas, olives, salami, provolone, roasted red peppers, and pepperoncini.
Pro tip: Reserve the herbs to add just before serving to maintain their fresh, bright flavor.
Step 4: Dress the Salad
Shake the dressing once more to ensure it’s well emulsified. Start by adding about half the dressing to the salad and toss thoroughly to coat all ingredients.
Add more dressing gradually, tossing after each addition, until the salad is dressed to your preference. You might not need all the dressing.
Pro tip: If serving later, reserve some dressing to refresh the salad just before serving.
Step 5: Add Fresh Herbs and Serve
Add the chopped basil and parsley to the dressed salad and toss gently to incorporate.
For best flavor, let the salad sit for 15-30 minutes before serving to allow the flavors to meld. This waiting period is what transforms a good chopped salad into a great one.
Serve chilled with any remaining dressing on the side.
Tips for Perfect Italian Chopped Salad Every Time
- Uniform chopping is key – Aim for similar-sized pieces for the perfect bite
- Use a sharp chef’s knife – Makes precision chopping much easier
- Dry ingredients thoroughly – Prevents diluted dressing and soggy salad
- Layer flavors strategically – Start with greens, then add other ingredients
- Don’t overdress – Start with less dressing than you think you need
- Let it marinate – 15-30 minutes of resting time makes all the difference
- Add herbs last – Preserves their vibrant color and flavor
- Taste and adjust – Add a pinch more salt or a squeeze of lemon if needed
Serving Suggestions for Italian Chopped Salad
This versatile salad works beautifully in so many meal contexts:
- As a meal prep lunch – Portion into containers for easy grab-and-go meals
- Before pasta night – The perfect starter before lasagna or spaghetti
- With crusty bread – Add garlic bread for a complete light meal
- Alongside grilled proteins – Perfect with grilled chicken, steak, or fish
- At potlucks and picnics – Holds up well at room temperature
- For entertaining – Make ahead to reduce day-of stress
- In a sandwich wrap – Roll up in a large tortilla for a portable lunch
- As a topping for pizza – Add a handful to freshly baked pizza for freshness
For a complete Italian-themed dinner, serve this salad with minestrone soup and homemade focaccia bread.
How to Store Italian Chopped Salad
One of the best features of Italian chopped salad is how well it holds up in the refrigerator, making it perfect for meal prep and entertaining.
Dressed salad storage: Unlike most dressed salads that quickly become soggy, properly dressed Italian chopped salad actually improves after a few hours in the refrigerator. Store in an airtight container for up to 3 days. The robust ingredients stand up well to the dressing.
Undressed component storage: For maximum longevity, store the chopped vegetables, proteins, and dressing separately. Combine when ready to eat. Components will last up to 5 days stored separately.
Make-ahead strategy: For entertaining, make the entire salad up to 8 hours ahead, but reserve half the dressing. Refrigerate the salad and remaining dressing separately. Just before serving, add the reserved dressing and toss again to refresh.
Freezing: This salad does not freeze well due to the high water content of the vegetables.
Variations on Italian Chopped Salad
Want to customize your salad? Try these delicious variations:
Antipasto Chopped Salad: Add marinated artichoke hearts, pickled vegetables, and various Italian cured meats.
Mediterranean Chopped Salad: Replace the salami with grilled chicken, add feta cheese instead of provolone, and include sun-dried tomatoes.
Vegetarian Version: Omit the salami and add cubed fresh mozzarella, extra chickpeas, and marinated artichoke hearts.
Seafood Twist: Add chopped cooked shrimp or flaked Italian tuna packed in olive oil.
Low-Carb Option: Replace the chickpeas with diced avocado for healthy fats without the carbs.
Hearty Winter Version: Add roasted butternut squash cubes and toasted pine nuts.
Why This Italian Chopped Salad Recipe Works
After years of refining this recipe, I’ve found it consistently delivers exceptional results because:
- The fine chopping technique ensures perfect flavor distribution in every bite
- The balance of crisp, soft, and chewy textures creates an interesting mouthfeel
- The mixture of bitter, tangy, salty, and sweet components hits all flavor notes
- The emulsified dressing clings perfectly to the small pieces
- The resting period allows flavors to marry beautifully
This salad has become my signature dish for good reason—it’s reliable, crowd-pleasing, and adaptable to nearly any occasion. The robust ingredients hold up well over time, making it perfect for meal prep and entertaining.
I hope this Italian chopped salad becomes a staple in your recipe collection. Once you master the basic technique, you’ll find yourself creating endless variations based on seasonal ingredients and personal preferences. It’s the perfect canvas for culinary creativity!
Homemade Italian Chopped Salad Recipe
Description
Growing up in a large Italian-American family, chopped salad was a staple at our Sunday dinners. My grandmother would spend hours meticulously dicing vegetables into perfect, uniform pieces, insisting that the small size was what made everything taste better. At the time, I thought she was just being particular—but years later, when I started developing my own recipes, I realized she was absolutely right.
What You'll Need
Instructions
-
1. Prepare the vinaigrette by combining all dressing ingredients in a jar with a tight-fitting lid. Shake vigorously until well emulsified. Alternatively, whisk ingredients together in a small bowl until combined. Set aside to allow flavors to develop while you prepare the salad ingredients.
2. Wash and thoroughly dry the romaine and radicchio. Remove cores and finely chop the leaves into bite-sized pieces, about 1/4 to 1/2 inch in size.
3. Dice the cucumber, quarter the cherry tomatoes, and finely dice the red onion. If the onion is particularly strong, place diced pieces in cold water for 5-10 minutes, then drain and pat dry to reduce sharpness.
4. Chop the salami and provolone cheese into small cubes of similar size to the vegetables. Drain and rinse the chickpeas. Halve the kalamata olives. Chop the roasted red peppers and slice the pepperoncini. Finely chop the fresh basil and parsley.
5. In a large bowl, combine the chopped romaine, radicchio, tomatoes, cucumber, red onion, chickpeas, olives, salami, provolone, roasted red peppers, and pepperoncini.
6. Shake the dressing once more to ensure it's well emulsified. Start by adding about half the dressing to the salad and toss thoroughly to coat all ingredients. Add more dressing gradually, tossing after each addition, until the salad is dressed to your preference.
7. Add the chopped basil and parsley to the dressed salad and toss gently to incorporate.
8. For best flavor, let the salad sit for 15-30 minutes before serving to allow the flavors to meld. Serve chilled with any remaining dressing on the side..
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 325kcal
- % Daily Value *
- Total Fat 26g40%
- Saturated Fat 6g30%
- Cholesterol 25mg9%
- Sodium 720mg30%
- Total Carbohydrate 15g5%
- Dietary Fiber 5g20%
- Sugars 3g
- Protein 11g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The uniform chopping is what makes this salad special - aim for pieces that are roughly the same size (about 1/4 to 1/2 inch). Unlike most salads, this Italian chopped salad actually improves after sitting for a while, making it perfect for make-ahead meals and entertaining. The salad will keep well in the refrigerator for up to 3 days.
