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.
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.
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.
The key to an exceptional Italian chopped salad is uniform cutting and proper dressing technique. Follow these steps for salad perfection!
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.
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.
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.
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.
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.
This versatile salad works beautifully in so many meal contexts:
For a complete Italian-themed dinner, serve this salad with minestrone soup and homemade focaccia bread.
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.
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.
After years of refining this recipe, I've found it consistently delivers exceptional results because:
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!
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.
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.
